Calling all chefs and pastry chefs—it’s time to rev up your blenders for the 12th Annual Vitamix Challenge!
This year's theme is food waste. Whether it's lemon rinds, garlic skins, stale bread, meat scraps, or bruised apples from your neighbor's backyard, submit an original recipe for a composed dish that showcases the potential of byproducts that might otherwise end up in the compost bin.
All recipe submissions are due by Friday, May 3. Recipes should embrace the theme of food waste and utilize a Vitamix Commercial blender in at least three creative ways. One (1) grand prize winner will take home a suite of three Vitamix Commercial machines, and two (2) runners-up will take home a Vitamix Vita-Prep 3.
VITAMIX THROUGH THE YEARS:
PAST CHALLENGE WINNERS
Gigante Beans, Green Tahini, Aleppo Chile Crunch, Pickled Red Onions, Pickled Beets, Fresh Herbs | Chef Eric Marting of 1 Hotel San Francisco
Grilled Pineapple, Shiro Vinaigrette, Pineapple-Pasilla Salsa, Guacasalsa, Corn Tortillas, Lime | Chef Rodolfo Sandoval of Ernest
Wild Rice-Stuffed Squash, Wild Rice-Stuffed Tomato, Tofu Cheese, Kale, Smoked Cheddar | Chef Alex Lauritzen of Passages
Kumquat Wine, Sotol, Orange, Peach Liqueur, Pomegranate Liqueur | Bartender Gabriel Chavez of Last Rites
Roasted Duck Breast, Lemongrass Duck Confit, Satsuma Sweet and Sour, Chicories, Fermented Orange Honey, Verjus | Chef Bill Wang of RT Bistro
Pastrami, Cabbage Slaw, Swiss Cheese, Deli Mustard, Thousand Island Dressing, Rye Bread | Chef Cash Caris of Krispy Joe's Coffee House
Plums, Cherries, Parisian Cucumbers, Serrano Chiles, Avocado Mousse, Hibiscus Vinaigrette, Shiso | Chef Sebastian Maciel of Merchants Exchange Club
Little Gem Lettuce, New Zealand Spinach, Celtuce, Fermented Garlic, Nasturtium Vinaigrette, Sourdough Foam, Foccaccia Croutons, Garlic Blossoms | Chef Genoa Pieron of Lazy Bear
Braised Lamb Hind Shank, Grilled Lamb Rack, Fava Bean Purée, Chanterelle Mushrooms, Swiss Chard, Lamb Jus, Cilantro, Mint | Chef Alexander Hong of Arquet
Sakura-Poached Rhubarb, Rhubarb- Pink Peppercorn Compote, Charcoal Meringue Tuile, Sakura Glass, Sakura Petals | Pastry Chef Ellie Estrada-Londo of Nisei
Scottish Salmon, Cod, Haddock, Shrimp, Leeks, Onions, Peas, Fennel, Potato Mash, Fish Mornay, Fresh Herbs | Chef George Dingles of Dingles Public House
Alleppey Curry, Masala Kappa Pavé, Rice Cake, Pickled Mustard Seeds, Garlic Flowers | Chef Pujan Sarkar of Tiya
Braised Chicken Legs, Potatoes, Radishes, Prunes, Olives, Sesame Seeds, Scallions | Chef Anthony Salguero of Popoca
Raspberry Crémeux, White Chocolate, Cream Cheese, Lychee Gel | Baker Nasir Armar of Parachute Bakery
Brown Butter-Sourdough Ice Cream, Roasted Strawberries, Candied Sourdough Breadcrumbs | Ice Cream Maker Sydney Arkin of Bad Walter's Bootleg Ice Cream
Poached Duck Egg, Scallion- Jalapeño Butter, Chile-Sunflower Seed Crema, Aji Amarillo- Nori Salsa Macha, Sesame-Roasted Nori, Cilantro, Scallions, Ogo Seaweed | Chef Ashwin Oon of State Bird Provisions
Fish Sauce, Toasted Peanuts, Smoked Fish Bone Oil, Scallion Oil, Shiso, Sesame Rice Crackers | Chef Son Pham of Eleven11
Charcoal-Grilled Chanterelle Mushrooms, Sonora Berries, Mustard, Pork Jus | Chef Hugo Vera of Rolf and Daughters
Pineapple, Oaxaca Cheese, Poblano Crema, Pineapple Gel, Lime, Cilantro | Chefs Ana Aguilar and Joshua Cook of Tantísimo
Eggplant-Kefalograviera Purée, Lamb Jus, Broccolini, Ladolemono | Chef Stephanie Martinez of Zaytinya at Caesars Palace
Bell Pepper-Infused Gin, Extra Dry Vermouth, House Olive Brine, Bell Pepper-Stuffed Olives | Chef Patrick Mannion of Liquid Diet
Goat Cheese, Gold Beets, Red Beets, Hazelnut Brown Butter, Roasted Badger Flame Beets, Toasted Hazelnuts, Vin Cotto | Chef James Robinson of Iron Gate
Turnip Purée, Pickled Shallot Jus, Charred Scallions, Chive Oil, Nasturtium | Chef Jonathan Bauman of Delilah at Wynn Las Vegas
Buttermilk Biscuit, Coffee-Rubbed Smoked Brisket, Cheddar Cheese, Jalapeño Jam, Pickled Onions | Pastry Chef Sydney Benjamin of ‘Scuits
Sheep Whey Foam, Ogo, Brown Cheese Chestnut Fudge, Black Ramp Paste, Hazelnut Oil, Spicebush Wood Oil, Smoked Onion Oil, Rose-Kombu Salt | Chef Mathew Meeker of Fancypants
Koji Butter, Smoked Shallot Purée, Roasted Peanuts, Chives | Chef Benjamin Tyson of Butterlamp Bread & Beverage
Honeynut Squash, Taleggio Fonduta, Sage, Saba, Amaretti Cookie Crumble | Chef Michael Rubenstein of Sartiano’s Italian Steakhouse at Wynn Las Vegas
IN PARTNERSHIP WITH