Friday, November 29, 2013

Chef of the Fest Winners


Here are the winners for the San Diego Bay Wine & Food Festival Chef of the Fest!

The Grand Prize winner was Rich Sweeney, R-Gang Eatery, with his Duck Fat-Fried Beignets with Burnt Orange Cream and Smoked Duck “Dust” and Crispy Glazed Duck Skin



Second Place went to Carissa Giacalone, Vela Restaurant, for her Slow Braised Pig Jowls and Snouts, Crispy Bearnaise, Chicharones, and Pickled Quail Egg



Third Place: Nicholas Bour, AVANT Restaurant, for his Red Royal Shrimp “Ceviche” with Ponzu Gelee and Crispy Nori



Fourth: Derek Jaeger of The Cravory for his Ultimate Ice Cream Sandwich


Fifth: Chad White,  Plancha Baja Med, for his Chicken Hearts, Nopal, Masa, Epazote, Queso Fresco, Cebolla Salsa, Guajillo Mole



Sixth: Jorge Gutierrez of Romesco for his Plantain Tostada with Wild Salmon


Seventh: Tommy Fraioli of Sea Rocket Bistro for his Pork Belly/Watermelon/Apple/Kimchee


Eighth: Joe Bracero of Katsuya San Diego for Seasonal Poke - Sesame-seed oil marinated with roasted corn, crisp watercress, radishes, gochugung walnuts, lotus root chips


Ninth: Eric Bauer of Veladora for House-smoked lamb breast with chestnut and quinoa salad, currants, mint and pomegranate yogurt


Tenth: Todd Nash of Bub's at the Ballpark for his Asian chopped chicken salad with Romaine, Napa Cabbage, Radicchio, Carrots, Mint, Cilantro, Scallions, Grapes, Almonds, Chicken, Crispy Wontons, Lime Hoisin Dressing)


And for the category winners...

The winner in theVegetarian/Raw Category was Francesca Penoncelli, BiCE Ristorante, for her
Organic Red Beet Orzotto with a Delicate Sottocenere al Tartufo Fondue and Kale Crackers



In the Meat Category, Carissa Giacalone, of Vela Restaurant, reined again with her Slow Braised Pig Jowls and Snouts, Crispy Bearnaise, Chicharones, and Pickled Quail Egg


The Poultry Category winner was Chad White,  Plancha Baja Med, for his Chicken Hearts, Nopal, Masa, Epazote, Queso Fresco, Cebolla Salsa, Guajillo Mole





In the Seafood Category, Nicholas Bour of AVANT, with his Red Royal Shrimp “Ceviche” with Ponzu Gelee and Crispy Nori


And, in the Dessert Category, Rich Sweeney, R-Gang Eatery, with those addicting Duck Fat-Fried Beignets with Burnt Orange Cream and Smoked Duck “Dust” and Crispy Glazed Duck Skin 




The Celebrity Chef Judges

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