Announcing (Water)Melon Mania Contest Winners
This summer, we handed our community one ingredient and asked them to push it as far as it would go. Watermelon showed up everywhere: pickled into rinds, dehydrated into dust, fermented into kimchi, charred over open flame, and pressed into seed orgeats behind the bar. Chefs turned the flesh into crudo and tataki, pastry teams built granitas and sorbets from the rind and juice alike, and bartenders found ways to coax smoke, funk, and acidity out of a fruit most people only think of as sweet. The result was a genuine study in zero-waste cooking, proof that a single melon can carry a whole menu. Check out the winning recipes here.
Bartender Max Reis’ Sandiablo with Mezcal, Clarified Nopales-Infused Mezcal, Pickled Watermelon Rind Brine, Watermelon Seed Orgeat, Watermelon Ice, Pickled Watermelon Rind, Watermelon Carpaccio. |. Photo: Jacob Layman
Join us in giving a big congratulations to Chef Michael Fraino of Restaurant Associates, Pastry Chef Anna Doole of Dedham Country and Polo Club, and Bartender Maxwell Reis of Mirate for winning this year’s (Water)Melon Mania recipe challenge. Each grand prize winner will take home $1,500 for their winning creation.
Behind the bar, Bartender Maxwell Reis's Sandiablo puts every part of the fruit to work: nopales-infused mezcal, a nutty watermelon seed orgeat, an acidified pickled watermelon rind brine, and watermelon ice for dilution. "When creating the Sandiablo, I wanted to celebrate every part of the watermelon, the juice, rind, and seeds, showcasing the versatility of a fruit that's often reduced to sweetness," says Reis. "By finding a purpose for each component, the cocktail leaves virtually nothing to waste."
Pastry Chef Anna Doole’’s Watermelon Entirely with Watermelon-Coconut Sorbet, Mandarin Meringue, Watermelon Granita, Compressed Watermelon, Mandarin Oranges, Pickled Watermelon Rind, Cilantro. |. Photo: Brian Samuels
Chef Michael Fraino’s Watermelon Tempura Crunch Roll with Spicy King Crab, Tempura Watermelon Rind, Avocado, Watermelon Mayonnaise, Compressed Watermelon, Jalapeño, Cilantro, Toasted Watermelon Seeds. |. Photo: Alexander Zeren
Inspired by a zero-waste philosophy, Chef Michael Fraino's Spicy King Crab Crunch Roll uses watermelon three ways: compressed and sliced fresh on top, tempura-fried as the rind, and blended into a tangy watermelon-yuzu mayonnaise, all wrapped around a spicy king crab salad and finished with toasted watermelon seeds. "I wanted to feature watermelon in every way possible," says Fraino. "Inside is a spicy king crab salad, tempura watermelon rind, and avocado, topped with compressed watermelon, jalapeño, and micro cilantro, then finished with watermelon-yuzu kosho mayonnaise and toasted seeds."
Pastry Chef Anna Doole's Watermelon Entirely channels the same nose-to-tail spirit through a pastry lens, pairing watermelon-coconut sorbet and granita with compressed watermelon, toasted mandarin meringue, and pickled watermelon rind. "I was inspired to prepare this dish by challenging my pastry skills to align with a no-waste mindset," says Doole. "I used Asian-inspired flavors to present the entire watermelon in a refreshingly elegant dessert."
