~contest~

Dear Chefs

Thank you for entering the previous Cervena Plates competitions, we would like to announce that entries are now requested for the 2009 competition.

We hope you will take the time to submit an entry. We wish you the best of luck, and look forward to receiving your entries.

Best regards

Innes
Venison Marketing Services Manager
Deer Industry New Zealand
http://www.cervena.com/


Cervena Plates Recipe Competition 2009
From the fresh, open farmlands of New Zealand comes a meat so tender, so delicious, that we gave it its own name. It is called Cervena natural tender venison.
Cervena venison is a versatile, succulent meat, suitable for a wide range of cooking style and dishes. As judge Chef Brad Farmerie says - Cervena venison has personality, but can also do what it’s told.
So unleash your culinary creativity, show us how you can make Cervena behave.
Submit your most innovative recipe using Cervena Natural Tender Venison for a chance to win one of 5 prizes.

Competition Rules:
Recipes will be accepted from professional chefs who are working in any area of the hospitality industry, including restaurants, corporate, catering and institutional in North America .
Recipes can use any of the following cuts of Cervena:
·Denver Leg
·Osso Bucco
·Flank
·Loin
·Rack
Recipes can be an appetizer, salad or main course, and should be created as a dish that would be served in the Fall/Winter seasons, non-traditional game recipes are requested.
Recipes should serve 4 to 6 persons.
Recipes that feature uncooked Cervena, as in a tartare, will not be considered, recipes featuring smoked Cervena venison are allowed.
Recipes will be judged on these criteria:
·Innovation and flavor
·Quality of Plate Presentation
·Recipe precision, ie how well it is written
Recipes should be submitted along with a digital photo of the finished plate to http://us.mc328.mail.yahoo.com/mc/compose?to=info@cervena.com.
The deadline for submitting recipes is July 31, 2009.

Additional Contest Information:
Dishes will be judged by Chef Graham Brown, the Cervena Chef in New Zealand and Chef Brad Farmerie of Public and Double Crown restaurants in New York City .
Five cash prizes will be awarded:
·Cervena PLATES award for best overall recipe. $2500 cash award
Four additional prizes for specific categories are sponsored by Cervena distributors in the United States , $500 cash awards will be given for the following categories:
·Terra Pacific Cervena Award for Best Use of Value Cuts
·Broadleaf Cervena Award for Best Appetizer or Salad
·Sierra Meat Co. Cervena Award for Most Innovative Recipe
·Four Seasons Best Cervena Heirloom Recipe
Value Cuts include Denver Leg, Osso Bucco and Flank
Heirloom recipe – using Cervena venison in an innovative way to revamp a classic dish

All winners will receive a Cervena Plate handcrafted by an artisan in New Zealand .
The names, affiliations and recipes of all the winners will be distributed to trade publications and websites by the US public relations representative for Cervena. Winners may be asked for a quote and photograph to be used for public relations purposes. Cervena may photograph the winning recipes in their studio in New Zealand according to Chefs recipe and photo specifications for use on their website and for other promotional purposes.
Deer Industry New Zealand reserves the right to use all submitted recipes and photographs for the purposes of promoting Cervena Venison.
www.cervena.com