Big Sur Chanterelle Cook-Off Festival
March 1, 2012 Last weekend, I had the honor of participating in the Big Sur Chanterelle Cook-Off Festival. Held at the gorgeous Ventana Inn & Spa and Big Sur Lodge, I was part of the judging panel that had the pleasure of tasting many creative chanterelle dishes. The annual event was also a fundraiser for the Big Sur Health Center.
Chanterelle, goat cheese coulis and artichoke salad by Matt Millea of Sierra Mar (Post Ranch Inn).
Ten local chefs generously donated their talent, passion, and time to the important cause and they really impressed everyone with their culinary prowess. Some of our favorite dishes, such as the elegant chanterelle and artichoke salad by Chef Matt Millea of Sierra Mar, dazzled our taste buds. It won the "Best Feature" and "People's Choice" awards.
Chanterelle grilled cheese by Big Sur Tap House.
Stephen Mayer and Enrique Esparza of Big Sur Tap House won "Best Overall Flavor" and it's easy to see why. Their outstanding chanterelle grilled cheese was stuffed with sauteed chanterelles, fontina cheese and jack cheese. The crust was also topped with a layer of crispy cheddar and sprinkled with a garlic chanterelle salt. It was so good I had to go back for seconds...and a third helping.
Another beautiful dish, the diver sea scallop with chanterelle mousse and pumpkin seed cream, won the "Most Artistic Presentation" award. This lovely creation was developed by Tim Hrusa of Treebones Resort.
Later that evening, The Restaurant at Ventana showcased a special five-course dinner for festival attendees. Executive Chef Truman Jones created a decadent menu filled with chanterelle-themed dishes. The first course was the Cantharellus Cibarius Salad, a melange of pickled, raw and cook chanterelle mushrooms.
The next course, the rich Cream of Chanterelle Soup, was accompanied with a grilled truffle, brie and chive sandwich. This dish was so good that everyone cleared their plates.
Next, we feasted on the California White Seabass with a chanterelle crust, farro risotto and root vegetables. The delicate ginger sauce paired nicely with the farro.
The All Natural Angus Beef with chanterelle bread pudding was so tender and buttery you hardly needed a knife. At this point many of us were stuffed to our gills but we forged on with dessert.
The finale, the Chanterelle Bombe, was a combination of maple anglaise, caramel mousse and praline ice cream. It truly was a delightful finish to the glorious, food-filled weekend.
Big kudos to Chef Wendy Brodie and Bob Bussinger for hosting such a wonderful event. I'd also like to give a special thanks to Ventana Food & Beverage Manager Kara Stout for her unwavering dedication, as well as a shout out to my fellow illustrious judges: Jim Dodge (Bon Appetit Management), Marlene Sorosky Gray (Safeway/SF Chronicle) and Elaine Johnson (Sunset Magazine).
Image credit: Giovanni Nakpil
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