Holland's Recipe For Success

For the past few years, Cherry Republic has donated cherry products for the culinary students at Holland’s Careerline Tech Center to use in their annual chili cookoff. Working in groups of two, students chefs are tasked with creating an award-winning chili recipe, using one Cherry Republic ingredient. Attracting students from throughout Ottawa County, the program includes 48 students, who are split into a morning session and an afternoon session. Each session had 12 teams vying for the top prize.

But here’s the fun part. The students don’t get to choose which Cherry Republic product they get. Culinary Manager Jill Landman — a longtime friend of Bob Sutherland — explains that the donated product is sorted, and a card representing each product is created. One person from each team then draws a card and creates a chili which must include that Cherry Republic product.

But here’s the fun part. The students don’t get to choose which Cherry Republic product they get.

“We have five judges, and some years Bob will come here to judge and takes the time to discuss the entrepreneurial spirit and how he started his company,” Jill says.

This year’s AM session winners were The Chili Crusaders, a/k/a Jake Phipps, a junior at Grand Haven Area Public Schools, and Dejah Pico, a senior at West Ottawa Public Schools. Their winning Chocolate Lamb American Chili used Cherry Republic Cherry Jam. And the afternoon session winners were The Squash Bucklers, a/k/a Madison Austin, a senior at Hudsonville Public Schools, and Mike Galicia, a senior at Black River Public School! Their winning recipe for Squashbuckler Butternut Squash Chili used Cherry Republic Cherry Jelly.

Congratulations to the winning students, and we can’t wait to try out these amazing recipes!

Chocolate Lamb American Chili

Makes 6 servings

INGREDIENTS

4 Tablespoons olive oil
2 pounds lamb cubed 1″ pieces, seasoned with salt and pepper and dusted with flour1 onion, small dice3 cloves garlic, minced1 tablespoon chili powder2 teaspoons ground coriander2 tablespoons cocoa powder1 tablespoon and 1 teaspoon ground cumin¼ teaspoon cinnamon¼ teaspoon ground nutmeg1 bay leaf1 cup beef broth2 jalapenos, seeds and membrane removed, fine dice4 ounces Cherry Republic Cherry Jam1-ounce dark chocolate, chopped2 Tablespoons tomato paste28 ounces dark red chili beans28 ounces diced tomatoes with their juice
Salt and pepper to taste

PROCESS

1. Over medium heat, sauté the lamb cubes until browned. Hold to the side.
2. Add onions and garlic to the saute’ pan and cook until tender.
3. Return meat to the pan and add the remaining ingredients.
4. Stir to incorporate all ingredients and bring to a boil.
5. Once at a boil, reduce heat and simmer for about two hours or until lamb is tender.
6. Adjust seasoning as needed.

Butternut Squash Chili

Serves 4

INGREDIENTS

1 Tablespoons olive oil
1 pound ground turkey1 large carrot, small dice1 celery stalk, small dice1 small onion, small dice2 cloves garlic, minced1 teaspoon dried thyme14 ounces Great Northern Beans, drained and rinsed2 ½ cups chicken or turkey stock½ cup heavy cream2 cups butternut squash (cooked and cubed)2 cups fresh kale, cooked and juice squeezed out¼ cup Cherry Republic Cherry Jelly2 medium size jalapenos (seeds and membrane removed), fine dice
Salt and pepper to taste

PROCESS

1. In a heavy bottomed saucepan add olive oil
2. Add ground turkey and cook until browned
3. Add carrot, celery and onion and cook until tender
4. Add garlic, and cook until tender
5. Add remaining ingredients and bring to a boil
6. Once at a boil, reduce temperature and simmer for an hour or more.
7. Adjust seasoning to taste.