Holy campfires! Earlier this month they had America's Best Campfire Chef contest in New York City! New York City! New York City?

It should have been in Bear Valley or Stanley. Maybe even McCall.

Well, anyway. Five chefs tossed their skillets over campfires in New York City's Riverside Park for a chance to earn the title of "America's Best Campfire Chef" during the third national Redwood Creek Wines' Campfire Classic.

Melissa Mullins of New York was crowned the winner for her Blackberry Hand Pies with Jar-whipped Lavender Cream, a recipe that was inspired by a hike through a lavender field.

"What I loved most about this dish was its functionality and flavor, " one of the judges said. "Melissa's dish deliciously fused together the bright flavors of blackberries that paired beautifully with the earthy pinot noir."

Here's the recipe:

Blackberry Hand Pies With Jar-Whipped Lavender Cream

Materials:

Tinfoil

Ice water

A small cooler with ice

Reusable bag

Plastic wrap

A grill that can be placed over the embers

Tongs

Small sharp knife

Preparation:

1. In summer, blackberries are out with a vengeance.

2 . Mix 2 pints of fresh blackberries with a generous pinch of cinnamon and nutmeg, 1/4cup of unbleached flour, 1/4 cup of raw sugar (for camping purposes, 1/4 cup may be roughly measured using your palm.

3 . Either prepare a basic pie crust before leaving home or purchase ready-made pie crust at your local grocery store. Both keep well if packed properly in a camp cooler.

4 . Break dough into six balls (if using homemade dough).

5 . On a piece of sprayed tinfoil, flatten and roll out each dough ball (using the empty bottle of your last wine) into a circle about 5 inches in diameter.

6 . Spoon in filling, equal amounts into each flattened piece of dough. Fold over dough to create a half-moon shape. Pinch or roll edges firmly together.

7 . Prepare a tinfoil shell for each handpie, generously spraying the foil with non-stick spray. Leave as much space as possible between the top foil and the top of the pie. This allows the pie to cook properly.

8 . Place packets carefully onto campfire grill. Make use of grill areas where the flames have died down to create hot embers. Cook for about 35-45 minutes.

9 . While waiting for the pies to cook, place whipping cream, a generous pinch of finger-ground lavender, and a tablespoon of warm honey in a jar. Tighten the lid and shake. After several minutes, the liquid will start to form into a soft whipped cream. Do not over shake, or you'll have lavender honey butter.

10. Take pies off fire. Allow them to sit for several minutes. Unwrap and serve with a dollop of lavender cream.

11. Pour a glass of Pinot Noir and enjoy!

Estimated Cook Time:

1 hour 30 minutes

Wine Pairing Varietal: Pinot Noir