The Mountain Times

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Results are in!

Area restaurants and bars (and one over-jealous fan) competed for top honors integrating Jack Daniels into a drink recipe, entrée, and crafting a statue of the man himself, during the Taste of Tennessee festivities Thursday, Feb. 21 - Sunday, Feb. 24.

(Voted on by a panel of "celebrity" judges Sunday night)
First: "KoKoPelli KoKo" by bartender Matt Hotin from Santa Fe Steakhouse
Second: "Back Fat Jack" by bartender Steven Bouchard from The Foundry
Third: "Southern Heat" by bartender Jeff Flood from the Wobbly Barn

(Selected by Lynne Tolley, great-grandniece of ole JD himself)
First: Tennessee Honey Duck Lacquered with JD by Chef Debbie Pelkey from Santa Fe Steakhouse
Second: Charred Pork Tenderloin over Shredded Pork Belly Topped with Caramelized Jacked-Up Onions over Honey Jack and Parsnip Puree by Chef Jarrett Benett from the Wobbly Barn
Third: Maple & Jack Cajun Grilled Pork Tenderloin Panini with Caramelized Fennel & Onions by Chef Jimi Sarandrea from Liquid Art

(Voted and judged by the people attending the Sunday night event)
First - Gord McHugh from Team Canada
Second - Marz Kelly from the Wobbly Barn
Third - Trish McDonough from Choices