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2012 Wild Food Challenge a Wild Success

The Third Annual Martha's Vineyard Local Wild Food Challenge Winners and Their Dishes

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.

 

 

 

 

 

 

 

 

joy October 11, 2012 at 03:50 PM
You are making me hungry!

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