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