Eight amateur chefs to compete in the 2016 Great Garlic Cook-off
Winner earns $5,000
Published in the July 13-26, 2016 issue of Gilroy Life
By Staff Report
Last year’s Garlic Cook-off winner. Photo courtesy Gilroy Garlic Festival
Eight amateur chefs from across the United States have been selected to compete in the 2016 Great Garlic Cook-Off, one of the country’s most popular amateur cooking contests. The eight finalists were selected from a field of more than 200 and will prepare their original recipes at the Gilroy Garlic Festival, Saturday, July 30.
Only two contestants this year hail from California. Rebecka Evans will make the trip from Danville to prepare her “Garlic Goat Cheese Bacon Soufflé with Creamy Garlic Mustard Sauce,” while Mary Edwards from Long Beach will represent southern California with her entry of “Lamb Tenderloin with Sweet Pea Risotto and Garlic Demi-Glace.”
Betty Hass from Sanibel, Florida will prepare “Wasabi-Glazed Garlic Stuffed Shrimp with Sweet Garlic Rice Crisps,” while Kelly Velasco from American Fork, Utah will cook up “Garlic Risotto Stuffed Mussels with Garlic Herb Toast.”
Andre Alban from Coconut Creek, Florida plans to prepare “Black Butter Skirt Steaks with Herb Garlic Mushrooms and Potatoes.” Greg Fontenot hails from The Woodlands, Texas, and will be representing the Lone Star State with his “Beef Short Ribs in Garlic Balsamic Cherry Sauce.”
Veronica Callaghan from Gastonbury, Conn. will serve up “Roasted Garlic Pizza with Spicy Rosemary Caramelized Onions, Figs & Bacon.” And Gloria Bradley from Naperville, Illinois will present the lone vegetarian entry: “Veggie Eggplant Mushroom Stacks, Green Chili Garlic Adobo & Peppadew Vinaigrette.”
Each recipe must contain at least six cloves of garlic. Contestants will prepare their dishes in front of festival guests on the Garlic Cook-Off Stage and present them to a panel of five judges, including professional chefs, food experts and local celebrities. The dishes will be judged on flavor, texture, creativity, appearance and use of garlic. The winner receives $5,000 and a garlic crown. A prize of $2,500 will be awarded for second place, $1,000 for third place and $100 for each of the remaining five finalists.
The 2016 Gilroy Garlic Festival runs from 10 a.m. to 7 p.m. July 29 to 31, at Christmas Hill Park. Admission is $20 for adults, $15 for seniors 60 and older and children ages 6 to 12. Children younger than 6 are free. Parking is $10 per vehicle and includes shuttle buses. Gates close at 6 p.m.
Tickets are available at www.gilroygarlicfestival.com and at participating Raley’s, Bel Air and Nob Hill Foods stores.
