And The Winner Is...

With so much good food at The Million Dollar Dinner, it was clearly going to be difficult to choose a winner of our Top Chef contest. Guests were asked at the end of the dinner to choose their top three favorites.  Tied for third place; eggplant pickles (one of my favorites), roasted fingerling potatoes, fresh pickled vegetables with Asian pear, and wild watercress salad with Benton Farms Bacon.  In second place, the main course of Becker Lane Organic Pork Shoulder.  The pork was excellent and took the chefs several days to cure it, steam it, and finally roast it on the wood fire on the day of the event.

First place went to Chef Juan Pliego, from Twin City Grill in Minneapolis, and Chef Gilberto Ramirez from Big Bowl Lincolnshire. Their dish, Shaker Corn Pudding, was a last minute addition to the menu.  A summertime favorite, sweet corn is cut from the cob, mixed with a little bit of cream, onion, herbs, and a couple of eggs.  Baked in the oven until set, this dish is light and sweet and a pinch of nutmeg really set it apart from the other dishes.

Congratulations to Chefs Juan and Gilberto.  We look forward to you defending your title at next year’s Million Dollar Dinner. Here is their winning recipe for you to make at home.

Shaker Sweet Corn Pudding

2 Cups Sweet Corn, cut from the cob

2 Cups Milk or Cream

¼ Cup Chopped Onion

2 Tablespoons Fresh Herb (basil or parsley)

A Pinch of Fresh Grated Nutmeg

2 Eggs, Beaten Lightly

1 Teaspoon Granulated Sugar

1 Teaspoon Kosher Salt

1 Tablespoon Sweet Butter

½ Cup Bread Crumbs or Crushed Saltines

Rub a baking dish with the butter.  

Place all the remaining ingredients in a mixing bowl; stir to combine.

Pour into baking dish; top with bread crumbs.

Bake pudding at 350 degrees for 1 hour or until pudding is set. 

Serve warm and enjoy at your own Million Dollar Dinner!