Written by The Business Journal Staff
Several restaurants participated, and the advisory board announced today that Trelio, a fine dining establishment in Old Town Clovis, won for its refreshing cantaloupe watermelon salad, developed by Chef Chris Shackelford.
In second place was Max’s Bistro and Bar in Fresno, which entered Chef McKenzie Klein’s harissa spiced New York steak with cantaloupe risotto. The third place winner was The Vineyard in Madera, which entered a cantaloupe carpaccio recipe developed by Tyler Williams.
Contest winners were selected based on the percentage of sales cantaloupe menu items generated in comparison to the restaurant’s total sales for the one week time period of the contest.
In addition to the three winners, the board also honored Harris Ranch of Coalinga with a special award for using the highest volume of cantaloupe during the one-week contest time period. Harris Ranch’s Chef Reagan Roach developed a featured item, grilled Harris Ranch bistro filet and cantaloupe salad, that was so popular the restaurant used 1,200 pounds of cantaloupe during the one-week period.
All of the winning recipes are available in the Recipe section of the California Cantaloupe Advisory Board’s website.
“The California Cantaloupe Advisory Board is very pleased with the outcome of our cantaloupe recipe contest and we thank all of the restaurants and chefs who participated,” Steve Patricio, the chairman of the California Cantaloupe Advisory Board, said in a statement. “Fresno County produces over half of the cantaloupe grown in California making it the largest cantaloupe producing county in the state. Fresh locally- grown cantaloupe and the people who produce it are something that should be celebrated in our communities. This restaurant contest is just one way of doing that.”