Ten Georgia chefs who are competing this year for the Golden Onion traveling trophy at the Vidalia Onion Festival have revealed the recipes they will prepare for the contest.
Ranging from chickpea and Vidalia onion pancakes to halibut studded with Vidalia onions, the recipes all showcase the Georgia state vegetable, according to a news release from the Vidalia Area Convention & Visitors Bureau, which is a sponsor of the April 27 festival.
Chefs will have one hour to prepare recipes and are required to provide eight plates of their entry dish. Five plates will be presented to judges, one reserved for photography, and two plates will be raffled off for spectators to taste, according to the release.
Recipe booklets featuring recipes prepared in the third annual golden Onion contest will be available at the festival in Vidalia, Ga., for $10 each.
Dishes will be judged on the basis of taste (50%), oral presentation (5%), visual presentation (10%), creativity (15%), overall use of Vidalia onions (15%), and following the recipe submitted during the application process (5%).
The winning chef earns bragging rights and the traveling Golden Onion trophy, as well as $500 cash. Second place takes home $250 and third place receives $100.
The chefs competing this year and their announced recipes are:
Chef Costanzo Astarita, executive chef at Baraonda Ristorante & Bar in Atlanta, will prepare “Georgia shrimp Vidalia onion remoulade, chickpea Vidalia pancake, Vidalia onion fennel slaw, and Vidalia onion ginger oil.”
Chef Jennifer Booker, owner and executive chef of Your Resident Gourmet in Lilburn, will prepare “Vidalia onion, wild mushroom and gruyere tartlets.”
Chef Brian Justice, chef and owner of Tasteful Temptations Café in Brunswick, who was awarded second place during the second annual Golden Onion competition, will prepare “pan-seared ahi tuna on a bed of pickled Vidalia onions and fresh ginger topped with avocado aioli and thin-sliced Vidalia onion sprouts served with a baby green bundle wrapped with a cucumber sash on top of a red pepper emulsion, dressed with Vidalia onion and Georgia peanut dressing and garnished with soy foam, sesame and wasabi crusted pecans, and crispy sweet Vidalia tobacco onions.”
Chef Pano Karatassos, executive chef of Kyma in Atlanta, will prepare “Vidalia onion studded halibut,” which will have a Vidalia onion crust and be slow poached in Vidalia onion infused olive oil and accompanied by Vidalia onion stew, and a Vidalia onion salad.
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.”