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.