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
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
Spiced American Lamb Shoulder, Cucumber Pico de Gallo, Morita Salsa, Tahini Crema, Cilantro, Heirloom Corn Tortilla | Chef DJ Flores of Milpa
Scottish Langoustine Tails, Crustacean Mayonnaise, Black Sesame Seed Praline, Caviar, Chives | Chef Daniela Romero of Bazaar Mar by José Andrés
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 María 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
IN PARTNERSHIP WITH