Shawn Calley, Executive Chef of Amuse at the Essex Resort & Spa was named Top Chef of the Champlain Valley for the second straight year at CVAA's benefit to support Meals on Wheels. Calley went head to head against Michael Clauss of the Bluebird Tavern and Andrea Cousineau of the Bearded Frog. Calley impressed the judges with his complex dishes highlighting this year’s secret ingredient of zucchini. The team from Amuse presented the judges with an Asian style consommé, pork dumpling and pork tartare with vegetables for their appetizer. For the entrée the winning dish was pork done 3 ways: a pork burger with pickled zucchini, seared pork loin with a red wine/cherry sauce and pork belly with fried egg & hollandaise.
There was a huge roar from the crowd as Judge Rodney Rehwinkel announced that the "trophy will remain in Essex." According to Judge Mark Bove, Calley retained his title of top chef due to how he "highlighted the secret ingredient in an array of creative culinary concoctions."
Over $26,000 was raised to support Meals on Wheels at the Top Chef of the Champlain Valley, enough to provide over 8,800 meals to seniors in need. Over 230,000 Meals on Wheels are delivered each year in the Champlain Valley to homebound seniors. A near capacity crowd packed the Maple Ballroom at UVM's Davis Center to watch Calley be named the Top Chef. The Top Chef of the Champlain Valley recognizes the talents of the areas' top chefs and supports local farms, using all Vermont ingredients in this gourmet cook-off.
CVAA is a non-profit organization that empowers seniors to live well. CVAA works with seniors and caregivers, offering guidance and providing the support and services they need, when they need them. With the help of community partners and volunteers, CVAA serves over 10,000 seniors. Established in 1974, CVAA is known as the resource for seniors in the Champlain Valley (Addison, Chittenden, Franklin and Grand Isle Counties). For more information call 1-800-642-5119 or click on cvaa.org.