January 17, 2017 – Five types of wild mushrooms, five varieties of chiles and a shoulder of wild boar went into chef Matt Glazer’s delicious Wild Boar Chili, which took top honors for best use of foraged ingredients at the annual Big Sur Foragers Festival on Saturday.
Chef Todd Fisher of Tarpy’s Roadhouse took “Best of Show” for his Mushroom Upside Down Steak, which combined slices of perfectly grilled New York Steak over grilled chanterelle, shitake oyster and white mushrooms with cognac demi-glace and whipped bone marrow.
In the dessert category, chef Paul Corsentino and pastry chef Saul Tejeda on Ventana Inn took the prize for their Candy Cap Chocolate Mousse Cake, filled with chanterelle creme anglaise and topped with candy cap honeycomb, satsuma marmalade and a white and dark chocolate mini-straw.
The people’s choice award went to perennial winner Tim Wood of Carmel Valley Ranch—where the Fungus Face-Off was held this year—for his Over the Top Canapé, a duck confit ragout with Big Sur chanterelles, served over foie gras on a roasted garlic crostini.
Wine winners included:
White: De Tierra Dry Riesling
Red: Chesebro La Montagne Sauvage Rhone Blend
People’s Choice: Chappellet Cabernet Franc, Malbec and Pinot Noir
Edible Monterey Bay was fortunate to have two judges on the tasting panel, deputy editor Deborah Luhrman and writer Patrice Vecchione. Also judging were Raúl Nava of the Monterey Herald and chef Wendy Brodie of The Art of Food. Wine was judged by Knights of the Vine. Proceeds from the Fungus Face Off and all the Foragers Festival events go to support the Big Sur Health Center.
About the author
At Edible Monterey Bay, our mission is to celebrate the local food culture of Santa Cruz, San Benito and Monterey Counties, season by season. We believe in sustainability, and we believe everyone has a right to healthful, clean and affordable food. We think knowing where our food comes from is powerful, and we hope our magazine, website and newsletters inspire readers to get to know and support our local growers, fishers, chefs, vintners and food artisans.
