2012 Wild Food Challenge a Wild Success

With nearly 50 entries and tons of spectators, the 2012 Martha’s Vineyard Local Wild Food Challenge was a huge success. This is the third year that this free event has come to Martha’s Vineyard and every year Island chefs – both professional and aspiring, have shown just how creative Islanders can be when it comes to food.

Here is a list of the prize winners and their prize winning dishes

Grand Prize – Meg Athearn

SALAD – Wild watercress with Katama grassland Onions, steamed Jerusalem Artichokes & candied Sedge Grass Nuts with Autumn Olive Reduction.

SERVED WITH – Sedge Grass Nut encrusted Venison Sirloin on caramelized wild Katama grassland Onions with Beach Plum reduction, Jerusalem Artichoke Puree, Wild caught Lobster and Quitsa Scallops.

TO DRINK - Sassafras & Local Honey Iced Tea with Russian Olive Ice Cubes.

1st Runner Up – Michael Winkelman

‘UP-ISLAND MEETS DOWN-ISLAND’

Smoked Eel Croqettes from Menemsha Pond, Beach Plum Aioli, Beach Plums from Dogfish Bar & Eggs from Aquinnah, Dandelion Greens from OB, homemade Bacon from Grey Barn Pork Belly. Finished with curried Sea Water Foam from Ink Well Beach. Served on a rock from Moshup Beach.

2nd Runner Up – Shaun Sells

‘LOCAL WILD SURF & TURF CHARCUTERIE’

Cured, cold smoked Striper, Bass Roe, Scallop Mousse, Rabbit Rillette with Rosemary, Venison Sausage with Fennel, Venison Loin with Fig, Goose Pastrami, Wild Flower Honey & Lavender, Autumn Olive & Shallot Marmalade, Wild Sun Chokes with Horseradish, Pickled Sea Beans, Blackberry Mostarda, Honeysuckle Flowers & Watercress.

3rd Runner Up – The Outermost Inn Team

‘LAND & SEA’

Wild Lobster Terrine with Wild Russian Olive vinaigrette, Wild Hen of the Woods Mushrooms, Lemon emulsion & sauce Americane.

Wild Rabbit Roulade with roasted Garlic & Prosciutto chip, garnished with homegrown greens.

Wildest Ingredient – Chris Fischer

Braised Squirrel stuffed with Puffball Mushrooms, Chesnuts & Fennel. Served with a salad of Bluecraw Crab, Hermit Crab, Whelks(snails) & fried Seaweed, Fennel Fronds, Watercress, Lemon sorrel & Lemon Juice.

Best Effort – Dan Sauer

‘Pho Inspired by MV Wild Ingredients’

Vietnamese Beef/Tualang Broth, seasoned with homemade Fish sauce (aged from wild local Squid), wild Goose, Sea beans, Sheep Sorrel, Perslane, Red Clover, Cilantro & Wild Mint.

Best Use Of Local Ingredient – Emily Coulter & Jay Kuss

Pan Seared Yellow Perch from Watcha Pond, Acorn Bread (Gathered at home, washed, cracked, leeched, baked & made into Flour), Acorn Squash, Corn & Bacon succotash, Russian Olive Gastrique with Lemon, Thyme, Rosemary & Garlic.

Best Story – Roberta Cherchio

Sweet Corn & Scallop Chowder

Best From The Ocean – Johnny Duryea

Regal Tuna (Torro Belly Strap) with Roasted Tomato Tapenade & Orange Zest Gremolata.

Best From The Land – Doug Werther

‘LOCAL SURF & TURF’

Dip net caught Cape Pogue Bay Scallop Croquettes with Pan Seared oven roasted Venison over sautéed local Kale & Pancetta. Finished with a Blueberry & Red Wine reduction & topped with locally foraged, roasted Acorns.

Best On The Wing – Carlos Montoya

Good Farm Chicken Confit with Local Butternut Squash Tortellini, Wild Chestnuts, Local Broccoli Flowers & Swiss Chard.

Best Kids – Madia Bellebuono

Cavatelli with wild Rabbit & Bacon

Best Kids Runner Up – Charlotte Rooney

Selkie Seafood Stew (Oysters, Mussels, Clams, Striped Bass, Bluefish), Wild Hazelnut Flatbread with wild Yeast & wild Watercress Butter. Wild Mint Leaves, fried Pork Belly, Seaweed Salad, Sassafras Soda.