The Davenport Hotel and Tower: PAMA Cook-Off!

A few weekends ago, the cooks of the Davenport Hotel and Hotel Lusso were challenged to a cook-off to create a new menu item (appetizer, entree or dessert) that tasted amazing, was marketable, and had a great presentation. There was one catch: The cooks had to use one key ingredient in their dishes: PAMA® Pomegranate Liqueur.

"PAMA is made with all-natural pomegranate juice, premium vodka and a touch of imported tequila. Bottled at just 34 proof, PAMA is highly mixable, from the simple to the sublime," from PAMA's Website.

There were 5 cooks who participated and a special appearance by The Davenport's Executive Chef Bryan Franz! The winner received a Wii Console AND their dish featured on the Valentine's Day Menu. All participants will have their recipes submitted to PAMA for the chance to have their dish featured in PAMA's national cookbook. There were 5 judges including myself, the manager of the Peacock Room, a representative from PAMA, and two other Davenport Front of House Employees.

Here are the photos of the dishes and video of the cooks describing what they made!

Loyd's PAMA Huckleberry and Raspberry Gelatin

Colby's PAMA, Ginger, All Spice and Cinnamon Pork Chops with Spinach&Gruyere Polenta and PAMA Creme Brulee

Chef Franz's PAMA Trio-Goat Cheese and Truffled Orzo with PAMA marinated Quail. Boursin Mashed Potatoes with Chilean Sea Bass in a PAMA reduction. Grilled Cactus with golden raisins and PAMA. Sprite Floating Iceberg with pineapple sorbet and a shot of PAMA.

Liz's PAMA Berry Cream Custard with a PAMA syrup reduction

Alija's Rack of Lamb in a PAMA reduction stuffed with goat cheese and roasted with parsnips, potatoes and carrots. And a PAMA Gelato with Dark Chocolate Chips.

Nick's PAMA Potpourri includes Quail with a PAMA marinade with relish, fig, feta and pine nuts. Chicken with a PAMA marinade added to the pan then roasted and topped with a PAMA cream reduction and served with jasmine rice with cucumber and PAMA slaw.