Handy Brandy - Currents

Cheers, July-August, 2003

After competing in E & J Distillers' brandy recipe contest, students of Le Cordon Bleu Schools North America are now well aware of the many uses of brandy in food. The culinary students competed to create the best tasting recipe for an appetizer, entree or dessert featuring E&J VS or E&J VSOP Brandy in everything from pork loins to dessert crepes.

Kirk Bachmann, education director at Le Cordon Bleu Schools, says the competition was more than just a recipe contest. "It served as an outlet for our students to illustrate their creativeness and an opportunity for their talents to be showcased in a national promotion," Bachmann says.

Marianne Alvarez of the Texas Culinary Academy was awarded $500 for her winning recipe: pork loin with cherry glaze. Jennifer O'Grady of the California School of Culinary Arts came in second with her E&J brandy chocolate souffle crepes and Joshua Stoneking of the Cooking Hospitality Institute of Chicago took third place for his almond brandy cheesecake with brandy soaked plums.