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
Bananas, Pastry Cream, Chantilly Cream, Bourbon Caramel, Caramelized Peanuts, Peanut Butter Shortbread, Peanut Butter Ice Cream, Candied Bacon | Pastry Chef Jackie Mai of Don's Prime at Fontainebleau Las Vegas
Steak Tartare, Chipotle Aïoli, Russet Potatoes, Gilda, Olilve Oil, Scallions | Chef Oscar Amador of Amador Cocina Fina
New York Tomato Sauce, Fennel Pork Sausage, Pepperoni, Lemon-Garlic Ricotta, Parmesan, Garlic Oil, Oregano, Red Chile Flakes, Basil | Chef Alex White of Yukon Pizza
Maitake Mushrooms, Charred Cabbage, Pine Nuts, Black Truffle, Habanero Oil, Corn Tortillas | Chef Sarah Thomspon of Casa Playa
Turmeric-Spiced Mallreddus, Sri Lankan Goat Curry, Yogurt, Mint | Chef Dylan Jobsz of Esther’s Kitchen
Cherry Gelée, Cherry Sauce, Parmesan Crust, Flaky Salt, Sorrel | Chef Jackson Stamper of Ada’s
Roast Beef, Marinated Onions, Fried Potato Sticks, Au Poivre Aïoli, White Cheddar, Baguette | Chefs Scott Arn and Ramtin Yashar of Golden Boy Market and Deli
Roasted Cherries, Cherry Diplomat Cream, Pernod Sabayon, Pistachio-Cherry Biscotti Tuile, Fennel Sugar, Fennel Fronds | Pastry Chef Emily Heleba of Magdalena at The Ivy Hotel
Masa Brioche, Chocolate Ganache, Angel Hair Jam, Goat Milk Ice Cream | Pastry Chef MarÃa Alejandra Cobarrubio of Josefina
Creamed Farro, Caviar Beurre Blanc, Shaved Fennel | Chef Mackenson Horebe of Four Seasons Baltimore
Curried Japanese Eggplant Curry, Curry Butter, Croissant | Chef Sungae Lee of La Maison by Cafe Dear Leon
Awamori, Ron-Mirin, Kokuto Coffee Elixir, Salt | Bartender Lukas Smith of No Goodbyes at The Line DC
Yellowfin Tuna with Tonnato Sauce, Pickled Shallots, Pickled Peppers, Olives, Capers, Celery, Lemon Vinaigrette | Chef Matt Adler of Cucina Morini
Jimmy Nardello Peppers, Pea Hummus, Tomato Crunch Oil | Chef Leah Branch of The Roosevelt
Tomato Sauce, Nicola Potatoes, Mozzarella, Parmesan, White Onions, Oregano | Baker Ashley Patino of Pizza Bones
Avocado Sorbet, Soursop Yogurt Mousse, Fish Sauce Caramel, Black Pepper Streusel | Pastry Chef Susan Bae of Moon Rabbit
Consommé, Smoked Celery Root Purée, XO Sauce, Lemon Gel, Citrus | Chef Jason Chavenson of Maison Bar à Vins
Longan-Infused Scotch Whisky, Sweet Vermouth, Gin, Pomegranate Sherbet, Maple Verjus, Millet Tincture, Mugwort-Infused Baiju, Pine Orange Bitters, Luxardo Cherry | Bartender Sam Nellis of Silver Lyan
Nashville Hot Chicken, Chicken Mayonnaise, Pickles, Sesame Roll | Chef Paul Taylor of My Only Friend
Adobo Aguachile, Blood Orange, Olive Oil, Cilantro, Flaky Salt | Chef Ria Montes of Fish Shop
Red Butcher Polenta Cake, Garleek Sauce, Garleek Greens | Chef Bart Hutchins of Butterworth’s
Heirloom Tomatoes, Lobster Tail, Basil Oil, Tomato Water, Chives | Chef Walter Alvarado of Salamander
Jumbo Crab, Crab-Tomato Sauce, Herb Ricotta, Panko Breadcrumbs, Parsley | Chef Jeffrey Williams of Willowsong
Blueberry Sponge Cake, Scotch Caramel, Sweet Corn Ice Cream, Blueberries, Edible Flowers | Pastry Chef Sofia Schlieben of JF Restaurants
Chimichurri Butter, Frijoles Aligot, Maggi Onions, Charred Hot Sauce, Cilantro, Tortillas | Chef Thomas Bille of Beast of the Belly
Sinigang Emulsion, Shishito Mousse, Koshihikari Rice, Crispy Ogo | Chef Conor Replogle Jr. of Hotel Wailea
Heirloom Tomatoes, Cherry Tomatoes, Onions, Pandesal Breadcrumbs, Mint | Chef Kyle Ronquillo of Musang
Salsa Macha, Marcona Almonds, Sugar Kelp Pita | Chef Grant Rico of Greenwood American Bistro
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