Cervena® Venison of New Zealand Announces the Winners

of the 2007 “PLATES” Recipe Contest

Steve Mannino,   Executive Chef at The Presidential Golf Club in Virginia takes first prize

Cervena® Venison of New Zealand is happy to announce that Chef Steve Mannino, Executive Chef at the prestigious Presidential Golf Club in Dulles, Virginia is the winner of the 2007 Cervena Plates Recipe Contest.   Chef Mannino won for his dish of Cervena Venison Loin with Spring Pea Ravioli tossed in Fontina Fondue, Sauté of Pea Tendrils.    

Contestants were asked to create a Spring-inspired menu item with any of six different cuts offered by Cervena venison; the recipes were judged based on several criteria, including innovation and flavor, quality of plate presentation and recipe precision.   The recipes were judged by Cervena Chef Graham Brown in New Zealand and Cervena Chef Ambassador Todd Gray, chef and owner of Equinox restaurant and executive chef of Market Salamander in Washington, DC.  

“ This is the first recipe contest I have ever entered,” enthused a delighted Steve Mannino upon hearing of his first prize win.   “I was inspired to enter because of the product itself.   I have used Cervena for years at my restaurants because of its quality, consistency, and the sustainable manner in which the deer are raised.   And I liked that they asked for a spring recipe – it’s a great red meat option in warmer weather.   Paired with my favorite spring vegetable – fresh peas – it was a natural recipe for me to create.”   Steve Mannino has an impressive culinary background:   a graduate of the Culinary Institute of America, he honed his skills under the tutelage of David Burke at Park Avenue Café in both NYC and Chicago before joining the ranks of Todd English’s Olives restaurant group, cooking in the Charlestown and Las Vegas restaurants before becoming the opening chef at the Washington DC location.   Prior to being named executive chef at The Presidential Golf Club, Mannino opened Steven Starr’s Buddakan and The Continental concepts in Atlantic City.   

Innovation from Chefs Across North America

“We were really excited to see the variety of recipes submitted from chefs all over the US and Canada,” said Chef Todd Gray.   “From salads to enchiladas to main course submissions, it was great to see that chefs are breaking the traditional preparation of venison and utilizing Cervena’s rich red meat flavor in all kinds of different recipes.”

There were four runners up in the Cervena contest.   Recipes can be viewed at www.cervena.com.  

• Andrew Hambly, chef de partie, Scaramouche, Toronto, Canada

            Poached Cervena Venison Loin with Spring Morels

• Whitney Flood, chef/owner Bon Mélange Catering, Los Angeles, CA

      Three Peppercorn Crusted Cervena Venison Tenderloin, Melted Spring Garlic, Quinoa,

      and Watercress-Meyer Lemon Salad

• Diane Halferty, executive chef Culinary Adventures Catering, Corpus Christi, TX

            Venison Enchilada Stacks

• Peter Pahk, executive chef Silverado Resort, Napa, CA

      “The Ultimate Surf and Turf” -- Cervena Venison Medallion and Butter Poached Shrimp with a Creamy Goat      Cheese Remoulade

Cervena® is premium farmed venison from New Zealand.   Cervena is distinguished from all other venison by the trademarked assurance that the meat has been naturally raised and processed in licensed Cervena plants according to internationally recognized quality standards.  

For additional information, photos or to arrange to speak with Chef Steve Mannino, please contact geralyn@resourcespr.com , telephone 281.980.6643.

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