The Consortium of Balsamic Vinegar of Modena has announced the winners of the annual “Balsamic Vinegar of Modena Recipe Contest”
NEW YORK, NY, June 30, 2022 /24-7PressRelease/ — The Consortium of Balsamic Vinegar of Modena has announced the winners of the annual “Balsamic Vinegar of Modena Recipe Contest”, which challenged students from the Culinary Institute of America (CIA) to demonstrate innovative usage of the iconic European product in a live cook-off at the CIA in Hyde Park, New York. The selected winners of the prestigious competition will receive a five-day educational tour of Modena, Italy.
Students enrolled at the Culinary Institute of America’s Hyde Park with a major in culinary and pastry arts were challenged to create a 60-second video offering an innovative application of Balsamic Vinegar of Modena PGI. Entries in the juried competition were reviewed by representatives from the Culinary Institute of America and the Consorzio Tutela Aceto Balsamico di Modena (Balsamic Vinegar of Modena Consortium). The eight finalists that were selected to participate in a live cook-off round were CIA students Adam Pinckney, Abigail Shea, Jisun Choi, Andy Glick, Wesley Hill, Olivia Ellett and Min Seong.
“The Annual Recipe Contest at CIA is one of the Consortium’s favorite events hosted in the U.S. because it highlights the many unconventional ways Balsamic Vinegar of Modena can and should be used in recipes. Each year, we are pleased to watch the world’s rising chefs challenge themselves in creating original recipes that masterfully incorporate Balsamic Vinegar of Modena PGI,” said Federico Desimoni, general manager of the Consortium of Balsamic Vinegar of Modena, in a statement. “Our mission is to not only convey the deep-rooted traditions associated with the product, but also expand people’s expectations in how it can be used, and this year’s winning recipes prove just that.”
The grand prize recipients of the Balsamic Vinegar of Modena Recipe Contest are Olivia Ellett, Abigail Shea and Jisun Choi. The three winners will discover the origin of the product in the historic Italian city of Modena this summer. The winning dishes included a Smoked and Fire-Roasted Peach Soup infused with aged Balsamic Vinegar of Modena by Olivia Ellett, a Balsamic Vinegar of Modena Coffee Cheesecake by Abigail Shea, and a Jujube and Balsamic Vinegar of Modena Cake by Jisun Choi. The juried panel that selected the winners included Chef David Kamen, a Professor at the Culinary Institute of America, CIA Chef Ryan A. Nielsen and the U.S. Balsamic Vinegar of Modena press officer Neil Alumkal, Founder of culinary public relations agency Stuntman.
The Balsamic Vinegar of Modena Recipe Contest in partnership with the Culinary Institute of America is part of the project “Balsamic Vinegar of Modena, the Original”, focused on the U.S. market and financed by the European Union, to promote the added value of the Balsamic Vinegar of Modena, in terms of authenticity, safety, traceability, and labeling guaranteed by the European trademark protection. The project champions awareness about authentic Balsamic Vinegar of Modena and seeks to educate both future chefs and home cooks on how to choose authentic products.
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