Chef Summit 2017 - Wild Blueberry Pankcake Cookoff

Pour Some Sugar On It

New Chef Summit event at Sunday River Resort on January 28 will redefine the common pancake!

Newry, Maine (Feb 1st, 2016)— The top award for the first annual National Wild Blueberry Pancake Cook Off was presented to ProStart’s High School culinary team. ProStart bested six top chefs to claim the prize. The competition was held on National Blueberry Pancake Day (January 28th) at the Chef Summit in Sunday River, Maine.

The competition fielded seven Top Chef Teams from around the country to vie for the top honors in three categories…. Best Flavor, Most Innovative Wild Blueberry Pancake, and the Pancake Flip. The recipes all included Wild Blueberries paired with other unique ingredients, including smoked sea trout caviar, expresso dusted lamb cracklins and Sea Dog Ale macerated berries.

The young and innovative team from the culinary high school program, ProStart, took the top honor for Best Flavor. A delicious three-way tie for Most Innovative Wild Blueberry Pancake went to Certified Master Chef Dan Dumont of Migis Hotel Group, Regional Executive Chef Wendy Benney of Sodexo and Celebrity Chef David Squillante of the Shipyard Brew Pub. Matt LeCasse of Birch Benders Micro-Pancakery took the top award in the Pancake Flip.

Best Flavor

ProStart - High School Culinary Team
Chef Instructor Mark Hannibal
Chef Instructor Herman Ammerman
Chef Advisor Will Beriau
Students: Alexis Bellas · Everett Nye · Jonathan Spencer
Kiara Michaud · Shelby Powers · Samantha Henry
Qualified for the National Restaurant Association’s 2016 ProStart National Competition
Lemon Pancakes with Blueberry Bourbon Sauce and Lavender infused Giffords Vanilla Ice Cream


Most Innovative Wild Blueberry Pancake

Chef Dan Dumont, CMC
Executive Chef/ Migis Hotel Group
One of only 67 Certified Master Chef’s in the Country
Organic Maine Potato Pancakes with Smoked Sea Trout Caviar and Whipped Oakhurst Maple Crème Freche with Pickled Wild Maine Blueberries

Chef Wendy Benney
Regional Executive Chef/ Sodexo
Sweet Potato & Wyman’s Wild Blueberry Pancakes
Bourbon Brown Kate’s Sea Salt(ME) Butter with Espresso Sugar Dusted Lamb “Bacon” Cracklins compliments of Northstar Sheep Farm, Finished with Sunday River Maple Syrup

Chef David Squillante
Chef Shipyard Brew Pub & Regatta Room, Eliot, Me
Recent Chef Competitor on Cut Throat Kitchen
Traditional Johnny Cakes Topped with Wild Maine Blueberry Curd, Captain Eli’s Blueberry Moxie Syrup and granished with SeaDog Ale macerated berries


Top Pancake Flip

Chef Emily Taylor & Matt LaCasse
Birch Benders Micro-Pancakery, Boulder Co
Wild Blueberry Ricotta Pancakes with Orange Curd
Lemon Soufflé Pancake with Wild Maine Blueberry Jam Mascarpone Butter, Maine Family Farm Cinnamon Maple Bacon

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