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Pickled Beet Sorbet
Sweet Corn Ice Cream



In July 2007, StarChefs announced the Pacojet Recipe Contest, to be held at the International Chefs Congress in New York. Chefs and Pastry Chefs from across the country sent us the recipes they’ve developed and perfected using the Pacojet. Six recipes were chosen for their originality and technique. In September, each chef was flown to New York courtesy of Advanced Gourmet/Pacojet to attend the Congress and compete against each other for a Pacojet.

Seth Siegel–Gardner and H. Alexander Talbot begin plating their dishes for the contest
Seth Siegel–Gardner and H. Alexander Talbot begin plating their dishes for the contest
Erin Gleeson

The 6 contestants chosen for their sweet and savory Pacojet recipes included H. Alexander Talbot of Ideas in Food in New York for his Grilled Potato Ice Cream; Richard Rosendale of Rosendale’s in Columbus, OH for his White Asparagus Ice Cream; Seth Siegel–Gardner of Gordon Ramsay in New York for his Pickled Beet Sorbet, Nasturtium Seed Yogurt, and Pine Needle Smoked Salmon; Kriss Harvey of Cocoa Butter and Bar du Chocolat in Chicago, IL for his 24 Hour Oranges, Old School Praline, Vanilla Cremuex and Earl Grey Ice Cream; Michael Zebrowski of Morris Hotel in Morristown, NJ for his Sweet Corn Ice Cream; and Boris Portnoy of Campton Place in San Francisco, CA for his Peach Pâtes de Fruit.

Chefs Katusya Fukushima, Paul Liebrandt,Grant Achatz and Johnny Iuzzini judge a dish
Chefs Katsuya Fukushima, Paul Liebrandt,
Grant Achatz and Johnny Iuzzini
judge a dish

Michael Harlan Turkel

Chefs came down from the 52nd floor of World Trade 7, taking a break from the Congress demonstrations, to watch the contestants plate their dishes. Chefs Katsuya Fukushima of Café Atlantico, Johnny Iuzzini of Jean-Georges, David Arnold of the French Culinary Institute, Jordan Kahn, Michael Laiskonis of Le Bernadin, Paul Liebrandt of Restaurant Liebrandt, Grant Achatz of Alinea, Jennifer Giblin of Blue Smoke and Paul Godino of Advanced Gourmet, each tasted the dishes and picked their favorite.

It was a tight competition, but in the end the two winners of the 2007 Pacojet Recipe Contest and proud owners of a new Pacojet were Michael Zebrowski in the sweet category and Seth Siegel–Gardner in the savory category. Congratulations and thanks to everyone who participated!

The Winners of the Paco–Jet Sweet and Savory Contest: Seth Siegel–Gardner and Michael Zebrowski
The winners of the 2007 Pacojet Recipe Contest: Seth Siegel–Gardner and Michael Zebrowski
Erin Gleeson

Pickled Beet Sorbet, Nasturtium Seed Yogurt, Pine Needle Smoked Salmon
Sous Chef Seth Siegel-Gardner of Gordon Ramsey at the London New York, NY
Adapted by

Yield: 4 servings


  • 1000 grams red beets
  • 1 Liter Swedish pickling liquid
  • Nasturtium seeds, to taste
  • 1 pint labne yogurt
  • 500 grams salmon
  • 100 grams pine needle
  • 150 grams salt
  • 100 grams sugar
  • 1 orange
  • 1 lemon
  • 1 lime
  • 10 grams coriander seed
  • 10 grams white peppercorns
  • Applewood smoking chips


For the Beet sorbet:
Peel beet and cook through in pickling liquid, add to Pacojet beaker with liquid to cover, freeze and spin.

For the Nasturtium Yogurt:
Grind nasturtium seed and mix with yogurt.

For the Smoked Salmon:
Clean and skin salmon, blitz other ingredients in Pacojet beaker, and pour over salmon.

To Assemble and Serve:
Let cure for 2 days, rotating after the first day. Prepare smoker for cold smoking. Leave salmon immersed in smoke for no more than 1 minute then slice thinly. Serve with yogurt puree brushed on plate, a quenelle of sorbet, and nasturtium seeds.

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Sweet Corn Ice Cream
Pastry Chef Michael Zebrowski of Copeland Restaurant at The Westin Governor Morris Hotel Whippany, NJ
Adapted by

Yield: 2.5 liters


  • 1036 grams whole milk
  • 372 grams heavy cream
  • 175 grams sugar
  • pinch salt
  • 37 grams Trimoline
  • 70 grams dry milk powder
  • 4 cobs corn, shaved, cobs reserved
  • 50 grams sugar
  • 56 grams powdered glucose
  • 6 grams ice cream stabilizer
  • 56 grams egg yolks


Bring the milk, cream, first weight of sugar, salt, Trimoline, milk powder, corn, and cobs to a boil. Infuse for 30 minutes. Remove the cobs and mix the rest of the ingredients in with an immersion blender while pureeing the corn. In a saucepan, cook the mixture to 85°C for 2 minutes. Strain and chill. Pour the chilled base into Pacojet beakers and freeze overnight. Spin to order and serve with summer stone fruits.

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