Chef David Larkworthy, executive chef and founder of 5 Seasons Brewing Company in Atlanta, will prepare “Vidalia onion Ossabaw pork burgers.”
Chef Roberto Leoci, executive chef and owner of Leoci’s Trattoria in Savannah, who was awarded third place during the second annual Golden Onion competition, will prepare “sea trout PLT topped with Vidalia onion aioli.”
Chef Danny Mellman, executive chef and owner of Harvest on Main and Blue Ridge Grocery in Blue Ridge, will prepare “Toasted Vidalia pudding with coddled farm egg and arugula, pickle and pecan salad.”
Chef Austin Rocconi, executive chef for Le Vigne Restaurant at Montaluce in Dahlonega, who was awarded third place during the inaugural Golden Onion competition in 2012, will prepare “Vidalia Onion Variations,” including Vidalia onion noodles, Vidalia onion “tofu,” charred Vidalia onion broth, Vidalia onion bulbs, and various Vidalia onion garnishes.
Chef Marc Taft, executive chef and owner of Chicken & The Egg in Marietta, will prepare “pan-seared Enchanted Springs Georgia Mountain trout with baby Vidalia, sweet potato, Brussels sprout and apple hash, Vidalia onion soubise, pickled Vidalia buds and Riverview Farms ham hock reduction.”
Chef Jordan Wakefield, executive chef and owner of Smoke Ring in Atlanta, will prepare “White Oak Pastures Beef & Foie Gras Sliders with grilled avocado and Vidalia onion salad.”