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U.S. Highbush Blueberry Council

What’s Next for Blueberries: Capturing the creativity of today’s brilliant culinary minds

Think you know everything there is to know about blueberries? Think again.

Sixteen innovative chefs from top restaurants, hotels, colleges and corporations experienced this firsthand last month at the third annual Blueberry Boot Camp at The Culinary Institute of America.

In true Top Chef-style, program leader Chef Lars Kronmark challenged the group to create an array of exotic dishes using eight different forms of blueberries:

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So, what did they come up with? A true smorgasbord! Highlights included smoked blueberry soup, oyster mignonette with blueberry vinegar, pickled blueberry succotash, blueberry beet salad with a blueberry vinaigrette, skillet-baked polenta topped with chorizo and blueberry salsa, blueberry-maple glazed bacon, blueberry falafel, flank steak with blueberry chimichurri and more.

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Caption: Top row: Flank steak with pickled blueberry succotash, shrimp po’boy with pickled blueberry remoulade, blueberry glazed babyback ribs, blueberry falafel, salmon dusted with blueberry powder and grilled naan topped with pickled blueberries and chicken.

Hungry yet? Check out this two-minute video for a bigger taste of the blueberry effect.

As food-savvy consumers look to experience blueberries in more unconventional forms and pairings, the Blueberry Council works to inspire chefs with culinary concepts they can use to respond to these and other shifting trends.

Want a piece of the action? Don’t hold back! Email Julie Stas at to learn more about Boot Camp and other opportunities for chefs.


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