Colombo Marsala Recipe Contest Winner Announced!

Last month we announced the finalists in our contest with our friends Colombo Marsala Wine. The premise was simple: chefs were invited to submit their best recipe showcasing the wine, then we'd pick a winner and send them to the Toscana Saporita cooking school in Italy. And the winner is...

July 28, 2014 ● 2 min read

Congratulations to chef Jenn Louis of Lincoln Restaurant and Sunshine Tavern in Portland Oregon for her foie gras parfait and pork-marsala terrine with marsala sultanas!

Here's the winning recipe:

Foie gras parfait: Serves 6 Yield: 6-3 ounce portions  

8oz raw foie gras cubes (available at

¾c cream
1T Marsala
1t sugar
1t salt
pinch curing salt
½t black pepper
¼t ground nutmeg
3 egg yolks
1 egg
gelée, see below for recipe.

Preheat oven to 275 degrees, non-convection. Bring the cream to a simmer and set aside to let it cool slightly. Puree the foie gras in a blender with Marsala, sugar, salt, curing salt, black pepper, nutmeg and eggs. Temper in cream and process until frothy. Strain through a sieve and divide amongst 6 small glass jars or ramekins, about 5 ounces each.  

Bake in jars in a half 4-inch hotel pan with hot water coming 2/3 up sides of jars, covered with foil for approximately 25-30 minutes, or until slightly wobbly. Uncover and remove jars from hotel pan, let cool to room temperature. Chill glasses until completely cool, then divide gelée between glasses. Chill.  


1t powdered gelatin
1/2c Marsala
3T water
1T sugar
½t white wine vinegar  

Combine the Marsala, water, sugar and vinegar in a pot, and sprinkle the gelatin over the top. Let sit about 5 minutes, and then bring the mixture to a boil and stir to dissolve the gelatin. Strain into a small glass and allow to cool to room temperature. Spoon gelée over fully chilled parfaits when gelée is room temperature. Chill parfait until gelée is set, about 1-2 hours. Serve with baguette and Marsala sultanas (recipe below).  

Pork and Marsala terrine:

1½ pounds ground pork
6oz tesa, pancetta or bacon, finely diced
½c water
½c Marsala
1 sprig thyme
zest of 1/2 orange
sherry vinegar to taste  

Combine pork shoulder and tesa in pot with water, Marsala, and thyme. Simmer gently until most liquid evaporates and mostly only fat remains, about 1 hour. Season meat with orange zest, black pepper and kosher salt. Pack into a terrine or bowl lined with plastic wrap, gathering up edges of plastic and folding over to securely package into a tight bundle within the terrine. Chill overnight. Serve, sliced, at room temperature with coarse salt and Marsala sultanas (recipe follows).  

Marsala sultanas:

½c Marsala
½ c orange juice
¼c buckwheat honey
¼c sugar
1 cinnamon stick
1 bay leaf
1c golden raisins
½T sherry vinegar   

In a large sauce pot, combine Marsala, orange juice, honey, sugar, cinnamon and bay leaves. Bring to a simmer and cook until liquid is reduced by half. The sauce should be thick and gently coat the back of a spoon. Strain the hot liquid over the sultanas and allow to cool to room temperature. Season with salt and sherry vinegar to taste. Store in refrigerator for up to 1 month.

Congrats Jenn!