Winning recipe: Blackberry Tarragon Parfait

Tue, 06/28/2016 - 3:45pm

Kay Stephens and Holly S. Edwards

Shelby Stevens of Natalie's at Camden Harbour Inn is the winner of the 2016 Cellardoor Smackdown. (Photo courtesy 5iveLeaf Photography)

One of the many offerings from Trillium Catering were these delicious Maple-Glazed Pork Belly Skewers paired with Bulleit Bourbon. (Photo by Holly S. Edwards)

Spiced Chicken Tostadas with Del Maguey Mezcal Margaritas. (Photo by Holly S. Edwards)

Enjoying the food and the festivities. (Photo by Holly S. Edwards)

Asian BBQ Pork Spare Ribs. (Photo by Holly S. Edwards)

The Pemaquid Oyster Company crew keeps the shucked oysters coming. (Photo by Holly S. Edwards)

Soone Hitt’s Korean Bul Ko Ki taco, the People’s Choice winner. (Photo by Holly S. Edwards)

Eventual winner Shelby Stevens, of Natalie's at Camden Harbour Inn, describes her Blackberry Tarragon Parfait to judges Michael Salmon of Hartstone Inn and Hideaway, Lani Stiles of Megunticook Market, Phillip Crispo of Norumbega Inn and Norm Herbert of Bintliff's Ogunquit Restaurant. (Photo by Holly S. Edwards)

Soone Hitt and her trophy for winning the People’s Choice at the 2016 Cellardoor Smackdown June 26. (Photo by Holly S. Edwards)

(Photo by Holly S. Edwards)

(Photo courtesy 5iveLeaf Photography)

Shelby Stevens of Natalie's at Camden Harbour Inn is the winner of the 2016 Cellardoor Smackdown. (Photo courtesy 5iveLeaf Photography)

One of the many offerings from Trillium Catering were these delicious Maple-Glazed Pork Belly Skewers paired with Bulleit Bourbon. (Photo by Holly S. Edwards)

Spiced Chicken Tostadas with Del Maguey Mezcal Margaritas. (Photo by Holly S. Edwards)

Enjoying the food and the festivities. (Photo by Holly S. Edwards)

Asian BBQ Pork Spare Ribs. (Photo by Holly S. Edwards)

The Pemaquid Oyster Company crew keeps the shucked oysters coming. (Photo by Holly S. Edwards)

Soone Hitt’s Korean Bul Ko Ki taco, the People’s Choice winner. (Photo by Holly S. Edwards)

Soone Hitt and her trophy for winning the People’s Choice at the 2016 Cellardoor Smackdown June 26. (Photo by Holly S. Edwards)

(Photo by Holly S. Edwards)

(Photo courtesy 5iveLeaf Photography)

LINCOLNVILLE—Just because two of the chefs in the 2016 Cellardoor Smackdown culinary competition work together and are engaged didn’t mean they were going to make it easy for one another. It just so happens in this “very special battle of the betrothed,” Shelby Stevens of Natalie's at the Camden Harbour Inn, edged out her fiancé, taking first place with her Blackberry Tarragon Parfait.

“Summer is about berries and fruit and also I wanted to create something refreshing and bold,” said Stevens. “I was going to pair the parfait with vanilla ice cream at first, but then I just thought, well that’s so vanilla. So, I thought I’d go for it with a tarragon ice cream instead. I’m a savory cook, not a pastry chef. When I was an intern years ago, we did a cod dish with tarragon oil and blackberry oil, so really, that’s where this dish was inspired from.”

All five chefs, a combination of professionals and amateurs, worked tirelessly at their own color-coded stations in the nearly two-and-a-half hour event while emcee and chef/owner of Café Miranda, Kerry Alterio, and a roving camera crew mingled throughout the crowd, egging them on and trying to get them to proclaim their favorites after each bite.

Because, of course, there is always a little “smack talk” in the Smackdown.

Set up all around the perimeters of the tent were multiple stations where guests could try a decadent array of food and Cellardoor wines, Oxbow beers and a variety of bubbly and spirituous pairings, all provided by Trillium Caterers. Pemaquid Oyster Company kept the shucked oysters coming with elegant stemless glasses of white and blush champagne choices alongside them on ice. Elsewhere, lucky diners could sample, and sample again: Lobster Rolls & Chardonnay, Delice d"Argental on Brazen Baking Crackers, Asian BBQ Pork Spare Ribs, Arancini with Tomato-Caper Relish, Maitake Mushrooms Crostini with Smoke Tomato Butter, Lamb Chop Lollipops with Salsa Verde, Tiny Corndogs with Malt Vinegar Tartar Sauce and Oxbow FPA, Spiced Chicken Tostadas with Del Maguey Mezcal Margaritas, Soft Pretzels and Grain Mustard with Oxbow Bowie and Maple-Glazed Pork Belly Skewers with Bulleit Bourbon.

Meanwhile, just below the stage, Chris Long, also of Natalie's at Camden Harbour Inn, made a Pork Steamed Bun with Guajillo Hammock Relish, Mary Totochaud of Everyday Pottery made Fiery Stuffed Bacon and Cheddar Gougers, and Judy Bernier of Podzook made Cheesy Fiery Spinach Toast. Guests had the opportunity to taste mini versions of their recipes and vote on a People's Choice winner—and that was Soone Hitt with her Korean Bul Ko Ki taco, each clipped tightly shut at the top with the tiniest wood clothespin ever seen.

The celebrity judges included Michael Salmon of the Hartstone Inn and Hideaway, Lani Stiles of Megunticook Market, Phillip Crispo of The Norumbega Inn and Norm Herbert of Bintliff's Ogunquit Restaurant.

Reach Kay Stephens at news@penbaypilot.com
Reach Editorial Director Holly S. Edwards at hollyedwards@penbaypilot.com and 207-706-6655
Reach 5iveLeaf Photography at fiveleafphotography.com and 207-358-0229