The Vidalia Onion Committee’s Golden Onion Professional Cooking Competition brought 12 chefs from across Georgia to showcase the region’s namesake onion.
The April 22 event kicked off the Vidalia Onion Festival.
Hilary White, owner and executive chef of The Hil On the Hill: A Restaurant at Serenbe, Chattahoochee Hills, earned the top prize.
Her Caramelized Vidalia Onion Fritter, Serenbe Farm Vegetable Slaw and Mustard Vinaigrette dish earned her $500 and the Golden Onion trophy.
Justin Keith, executive chef at Food 101, Sandy Springs, placed second with his Vidalia Onion and Smoked Bacon Au Gratin.
Austin Rocconi, executive chef at Le Vigne Restaurant at Montaluce, Dahlonega, took home third place for his recipe for Pan-Roasted Rabbit Loin with Burnt Onion Stock, Vidalia Onion Soubise Foam and Celeriac Succotash.
Dishes were evaluated based on creativity, presentation and taste, according to a news release.
“To have this much talent come into our area and compete using our Vidalia onions as the main ingredient in their dishes is very good for our community and for our industry,” Bob Stafford, director of the Vidalia Onion Business Council, said in the release.