Chef Travis Peters was selected as Top Chef June 25. ( Courtesy California Giant Berry Farms )

Chef Travis Peters, co-owner of The Parish Gastropub, Tucson, Ariz., won the second-annual California Giant Berry Farms Chef Invitational.

The three-day event included the June 25 competition in Monterey, Calif.

Peters was selected as Top Chef based on his blueberry sweet tea quail in raspberry barbeque sauce, served over blackberry and blueberry Brussels sprouts and garnished with strawberry infused oil and toasted pecans, according to the release.

Peters represented Shamrock Foods, a Markon Cooperative Inc. member.

Contestants were judged on the appearance, taste, flavor and creativity of their dishes using two of the four berries grown by California Giant, according to the release.

The five other finalists were:
>Israel Ortiz, Harrah’s Resort/Fresh Concepts;
>Jonathan Merrick, Maines Paper & Food Service/Markon;
>Adrian Day-Murchison, Renaissance Food Group;
>Patty Long, Renaissance Food Group; and
>Christian Kearns, Sysco.

“This year was exceptional in caliber of recipes submitted and the way we enhanced the overall experience for our chef finalists,” Tom Smith, director of foodservice for California Giant, said in the release.

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