25 November, 2020, 13:52

Travis Peters of The Parish takes gold in national berry recipe contest

Peters won witih his Blueberry Sweet Tea Quail in Raspberry Barbecue Sauce.

We’re berry proud of The Parish owner-chef Travis Peters for his victory at the California Giant Berry Farms 2019 Chef Invitational.

The competition invited chefs to showcase their skills and ingenuity with berry recipes. As a finalist, Peters was invited to the Tehama Golf Club in Monterey, California to show off his Blueberry Sweet Tea Quail in Raspberry Barbecue Sauce.

Peters announced the victory on social media:

We did it! We freaking won!

You are looking at the new California Giant Berry Farms ambassador! I can’t even believe it! I’m so excited & grateful!

This trip I met so many wonderful people & chefs & ate some of the best food I’ve ever had! Hats off to all the incredible chefs that I was privelaged enough to cook next to! Shout out to my boy Jonathon Merrick for winning people’s choice!

I met so many wonderful people & went to so many incredible places in 3 days! My head is still spinning!

Special thanks to the Tehama culinary team! Chef, you & your staff are incredible!

Extra special thank you to Thomas Smith for showing us all around & treating us so special, you are so awesome! Thank you, thank you, thank you!

What an insane whirlwind trip!

520 por Vida!

ROCK ON TUCSON

The berrific recipe highlighted berries in multiple layers: blueberry sweet tea brine, quick-pickled blackberries and blueberries, raspberry bourbon barbecue sauce, and strawberry chili oil. Click here for the full recipe.

For more information on the competition, visit calgiant.com.

The Parish is located at 6453 N. Oracle Rd. For more information, visit theparishtucson.com.

Jackie is a food writer and photographer native to Tucson. He loves corgis and still thinks rickrolling is funny. If you'd like to stalk him, visit jackietran.com and his Instagram @jackie_tran_.

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