Cockburn’s(R) and the School of Culinary Arts at Kendall College Announce Winners

DEERFIELD, Ill., Dec. 17, 2008 - One of the most respected and recognized names in Port, Cockburn’s(R), and the nationally acclaimed School of Culinary Arts at Kendall College proudly announce the student team of Tracey Torres, 21, and Jeremy Fisher, 27, both of Chicago, as the winners of the Cockburn’s Culinary Competition.

With a focus on reinvigorating culinary experiences, the competition challenged top Kendall College culinary arts students 21 years of age or older to create innovative recipes and pairing incorporating Cockburn’s Special Reserve Port—the world’s most popular premium Port. The winning team was determined during a live, judged tasting event at Kendall College on Wednesday, December 10. The team was awarded a four-day, five-night educational tour to Cockburn’s winery in the prominent Douro Valley in Northern Portugal. Runners-up included the team of Taleia Monty and Kristin Moore, of Chicago, and the team of Amy Dannenberger and Aaron Haas, of Chicago and Schaumburg, respectively.

“Cockburn’s challenged the competitors to highlight the rich, complex flavors of Cockburn’s Special Reserve, and the results were exquisite,” said Miguel Corte Real, General Manager and Master Blender, Cockburn’s. “Cockburn’s is honored to have worked with this talented group of aspiring chefs. We are the true winner of this competition.”

The winning recipe offered an original twist on traditional Portuguese cuisine, featuring crispy braised pork belly, migas and black beluga lentils, complemented by frisee salad tossed in a Cockburn’s Special Reserve vinaigrette.

Entries were judged on several criteria, including overall taste, presentation, inventiveness and the original use of Cockburn’s Special Reserve. The distinguished panel of judges included Corte Real along with some of Kendall College’s most distinguished alum, including: Shawn McClain (Owner and Chef, Spring, Green Zebra and Custom House), Christopher Koetke (Dean, Kendall College), Angela Roman (Wine Director, The Signature Room), Stephanie Izard (2008 Winner, Bravo TV’s “Top Chef”).

Winning Recipe:

Crispy Braised Pork Belly, Migas, Black Beluga Lentils and Frisee Salad in a Cockburn’s Special Reserve Vinaigrette

  Pork Belly
  3 lbs. pork belly
  Kosher salt to taste
  Black pepper to taste
  2 cups cored and large-diced quince
  2 cups sliced Spanish onions
  4 cups brown stock
  Olive oil

  1.  Preheat oven to 375 degrees Fahrenheit. Score pork belly fat, 1/4 inch
    lines across.
  2.  Place quince and onions in bottom of roasting pan, toss in olive oil,
    salt and pepper.
  3.  Once the fat is turning golden, turn oven down to 350 degrees
    Fahrenheit and pour brown stock in bottom of roasting pan.
  4.  Roast pork belly for another 2-3 hours or until tender.
  5.  Remove pork belly. Set aside.
  6.  Take the reserved liquid and reduce it in a saucepan until it coats
    the back of a spoon.

  Migas
  1 loaf of country-style sourdough, preferably day-old
  1 cup of uncooked linguisa sausage (Portuguese-style sausage, can
  substitute chorizo)
  1/2 cup of small-diced pancetta
  3/4 cup of pomegranate seeds
  Olive oil
  Kosher salt
  Black pepper

  1.  Cut crusts off of sourdough, dice into a small to medium dice.
    Sprinkle water over day-old bread until just damp. Set aside.
  2.  In a saute pan, saute the pancetta and the linguisa out of the casing..
    Saute until rendered down.
  3.  Drain the meat and save the fat. Set aside.
  4.  In the saute pan heat up 2 tablespoons olive oil and 1 tablespoon of
    the reserved fat, saute the bread until crisp. Add the linguisa and
    pancetta. Toss in pomegranate seeds, season, and serve immediately.

  Frisee Salad with Cockburn’s Special Reserve Vinaigrette
  2 heads of frisee, cleaned, all green parts cut off
  1/2 cup of fresh flat leaf parsley leaves
  1/2 cup of 1/2-inch cut chives
  1 bottle Cockburn’s Special Reserve Port
  1 cup dried cherries
  1 bottle Pinot noir
  1/4 cup sherry vinegar
  3/4 cup corn oil
  Salt and pepper

  1.  In a medium sauce pan, bring dried cherries and Pinot noir to a boil,
    turn heat down and simmer until reduced by a little more than half.
  2.  In another sauce pan, reduce the Port by three-fourths.
  3.  Let both reductions cool. Combine and strain.
  4.  To make vinaigrette, combine the reductions and sherry vinegar
    together and slowly whisk in corn oil. Season.
  5.  Toss frisee, parsley, and chives with vinaigrette.

  Black Beluga Lentil Puree
  1 cup black beluga lentils, soaked in water overnight prior to recipe use
  1/2 cup each of large-diced onion, carrot, and celery
  Water

  1.  In a large pot, sauté vegetables until slightly caramelized.
  2.  Add lentils and cover with water.
  3.  Cook for 30 minutes or until soft.
  4.  Drain lentils and puree in a blender, season with salt and pepper. If
    needed, use reserved liquid to smooth out the lentils.

  To Plate

Place lentil puree on right center of plate. Spoon portion of pork belly sauce onto left center of the plate. Cut a 5 oz. portion of pork belly and lay on sauce. Arrange a portion of the salad in the center. Lay migas on top of pork belly and let fall off the side to the right onto the lentils. Finish with pork belly sauce to taste. Serve immediately.

  For more information, visit: http://www.cockburns.com/.

  About Beam Global Spirits & Wine:

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Cockburn’s(R) Port, (C)2008

Cockburn’s Import Company, Deerfield, IL USA

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