Golden Onion Entries

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Whether you've been following me via this blog, Facebook, Twitter or we've crossed paths in real life, by now you're very well aware of the fact that the inaugural Golden Onion professional cooking competition took place in Vidalia, Ga., on Sunday, April 22, 2012. As the person who conceived of and helped launch the event, I've thought about and talked of practically nothing else for months.

It's a thrill to report that the event was a whopping success. Though during the heat of the battle I was sequestered along with the other judges and thus couldn't witness the 12 competing chefs in action nor hear emcee Sonny Dixon's running commentary—which, according to my husband Dean, was suburb entertainment—I could hear attendees' whoops and applause. Chef Hector Santiago, a fellow judge, said that he's never heard such enthusiasm at a culinary event.

For good reason. Despite unforeseen challenges including a worktable near-collapse and power outages, the quality and sophistication of competitors' dishes were superb. Each chef had just one hour to prepare an original recipe featuring the famous Vidalia® onion, Georgia’s official state vegetable. Here's a behind-the-scenes peek at the plates that I was presented to judge on the basis of taste, presentation and creativity. (Note that judging was blind, so I learned which chef made which dish later.)

Sweet Onion Strudel by Chef John Mark Lane, executive chef of Elements Bistro & Grill in Lyons, Ga.:
This sweet dish featured a bold and assertive use of Vidalia onions, which of course are the star ingredient of the show—the Golden Onion challenges competitors to "create a dish that incorporates Vidalia onions; the onion flavors must be present and not entirely masked by other ingredients; Vidalia onions must enhance the dish as an essential element yet need not dominate the dish."I adored the crispy onion rings atop the strudel and how pops of goat cheese added a bit of tartness to contrast with the overall sweetness.

Pan-Roasted Rabbit Loin with burnt onion stock, Vidalia onion soubise foam andceleriac succotash by Chef Austin Rocconi, executive chef for Le Vigne Restaurant at Montaluce in Dahlonega, Ga.:Ultimately awarded third place, this dish served up contrasting pops of sweet, salty, savory and even bitter flavor notes.

Creamy Vidalia Onion Soup with chicken liver mousse, Vidalia onion jam andcandied bacon crostini by Chef Marc Taft, owner and executive chef of Chicken & The Egg in Marietta, Ga.:One of my personal favorites, this dish showcased the sweet onion while offering a contrast of more savory flavors. If you see this on the menu at Chicken & The Egg, order it.

Smoked Vidalia onion with grilled lamb, mint, onionmustard, toasted peanuts and feta by Chef Todd Richards, chef de cuisine for The Café at The Ritz-Carlton, Buckhead in Atlanta, Ga.:This beautiful dish served up a very enjoyable combination of flavors; it was like a dining playground in that each forkful could capture a different combination--all delicious. I love how Chef Richards incorporated so many Georgia ingredients.

Vidalia onion & smoked bacon au gratin by Chef Justin Keith, executive chef at Food 101 in Sandy Springs, Ga.: Ultimately awarded second place, this recipe also was bold in it's approach to showcasing Vidalia onions. Delicious comfort food.

Puree of spring Vidalia onions with cracklin’ spoon bread, smokedtrout and drizzle of sorghum by Chef Brian Jones, chef de cuisine for Atlanta Grill at The Ritz-Carlton, Atlanta (Downtown):One of my personal favorites, this dish made delicious use of Vidalia onions. The bold green hue added eye-popping appeal. Whenever I'm a judge or just doing a food writer gig, I always try to pace myself during any tasting--which means on a day when I'll be presented with 12 plates of food I don't plan to empty any plates. But this proved hard to resist.

Vidalia Onion Ramen by Chef Jared Lee Pyles, executive chef at HD1 in Atlanta, Ga.:This recipe made creative use of the onions, using long-cut strands of them as noodle substitutes. Beautiful, interesting and tasty.

Potato Gnocchi in aVidalia onion Applewood Smoked BaconCream Sauce by Chef Jamie Allred, executive chef at Lake Rabun Hotel & Restaurant in Lakemont, Ga.:This dish offered great flavor. It appears on the menu at Lake Rabun Hotel & Restaurant, accompanied by caramelized sea scallops and a green tomato-apple relish.

Vidalia onion filledwith lamb and Farro by Chef Costanzo Astarita, executive chef at the new Fig Jam Kitchen & Bar in Atlanta, Ga.:One of my personal favorites, the rich, balanced flavors of this dish were impressive. The presentation was beautiful.

Caramelized Vidalia onion fritter, vegetable slaw & mustard vinaigrette by Chef Hilary White of The Hil at Serenbe in Chattahoochee Hills, Ga.:Ultimately awarded top honors, this colorful dish impressed judges with its contrasting flavors of sweet and sour (the vegetables were pickled).

Sautéed Georgia vermilion snapper over new potatoscales, local Swiss chard and blue crab Vidalia scampi butter by Chef Dave Snyder, owner and executive chef of Halyards on St. Simons Island, Ga.: That Chef Snyder was able to prepare this dish in an hour without help of an assistant is an amazing feat. Dean, who was able to watch the action, said the chef worked like a machine. The fish was cooked to perfection and the flavor combination outstanding.

The Whole Onion by Chef Richard Wiggins, executive chef of Spice Market at W Hotel Atlanta-Midtown:One of my personal favorites, this dish impressed with its delicate yet contrasting textures, bright pop of color and pure deliciousness. I can only hope Chef Wiggins is able to find a way to put it on the menu, even if it may not quite fit the theme of his restaurant. Surely it can be a special sometime during Vidalia onion season?

Bottom Line: The competitors made it tough on the judges. The score margins were razor thin--just one point differentiated the majority of final scores. All the chefs who did not win can feel justified considering themselves very close contenders. I hope to see all these dishes on the menus at their restaurants, so that more folks can experience the Golden Onion. And with mouthwatering anticipation, I look forward to the second annual Golden Onion in April, 2013.