Coming Sunday, May 20: Jonathan Edwards Winery 2012 Culinary Showdown

Jonathan Edwards Winery voting "booth"

Jonathan Edwards Winery voting "booth"

On Sunday, May 20, Jonathan Edwards Winery kicks off spring by bringing together ten top chefs in the region for an old fashioned rivalry as a fundraiser for Connecticut Farmland Trust and Chefs Collaborative. The Culinary Showdown consists of five top restaurants from Connecticut and five from Rhode Island battling it out for their states chosen beneficiary. Each chef will prepare a small dish using at least one ingredient sourced from a local farm. Attendees will eat and drink their way to a winner choosing both their favorite restaurant and best state overall.

Tickets for this tented event are limited and are $60 a person. The price includes a sampling of the ten dishes, five Jonathan Edwards wines, and live music. For tickets call or 860-535-0202 or purchase online here. Jonathan Edwards Winery is located at 74 Chester Maine Rd., North Stonington, CT 06359.

This year’s participating restaurants are:

From Rhode Island:

From Connecticut:

The photos on this page are from last year’s event. Read all about the 2011 Culinary Showdown.

The favorite overall dish, Daniel Packer Inne's Truffled scallops served with DPI mashed potatoes croquet, topped with black truffle citrus butter, grilled asparagus and julienne roasted tomato

The favorite overall dish, Daniel Packer Inne's Truffled scallops served with DPI mashed potatoes croquet, topped with black truffle citrus butter, grilled asparagus and julienne roasted tomato

Ocean House's Gateau of Moulard duck foie gras, telicherry peppercorn sable, radish glaze, victoria rhubarb, pickled ramps, Jeffrey's greens and truffle syrup

Ocean House's Gateau of Moulard duck foie gras, telicherry peppercorn sable, radish glaze, victoria rhubarb, pickled ramps, Jeffrey's greens and truffle syrup

Kensington's Royal Red Stonington Shrimp dipped in a honey-amaretto emulsion and sprinkled with toasted walnut crumbs

Kensington's Royal Red Stonington Shrimp dipped in a honey-amaretto emulsion and sprinkled with toasted walnut crumbs

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