taking home the golden onion

georgia's 3rd annual professional cooking competition
showcasing vidalia onions
at the 37th annual vidalia onion festival
april 28, 2014
vidalia, georgia

in the heart of southern georgia’s vidalia® onion country and days after the official release of this year’s crop, lead chefs from across the state competed for the golden onion trophy during the 3rd annual golden onion professional cooking competition.

golden onion, the premiere culinary event of the 37th annual vidalia onion festival, offered a platform for competitors to display their skills and creativity, as each chef had just one hour to prepare and present a recipe featuring vidalia® onions, georgia’s official state vegetable.

from the mountains to the islands, fine dining to casual eateries, new business ventures to long-standing community mainstays, the roster of chef competitors represented a cross-section of georgia restaurants and cuisine. but only one could take home the golden onion.

the anticipation of the onion run

judge linton hopkins: “the level of competition was tough,” said james beard award-winning chef linton hopkins, executive chef and owner of several celebrated atlanta enterprises including restaurant eugene, holeman & finch public house, and h&f bread co. “it was clear to me that all competitors put careful thought into their dishes. i loved how their skillful creativity demonstrated that vidalia onions are so versatile.”

chef de cuisine matthew stephens and chef pano karatassos selecting the perfect vidalias

judge holly chute: “i loved the cross-section of chefs from all over the state,” said chef holly chute, executive chef of the georgia governor’s mansion and a georgia grown executive chef. “i thought their takes on highlighting the vidalia onion were terrific. each year golden onion gets better and the competition level continues to rise.”

chef roberto leoci and sous chef jason "bobby j." day are awaiting the official beginning

judge johannes klapdohr: “i was impressed with the competitors’ dishes and the great application of cooking techniques and creativity applied to vidalia onions,” said chef johannes klapdohr, executive chef at old edwards inn & spa in highlands, n.c. “had a great event!”

sous chef jason "bobby j." day prepare sea trout plt

dishes were judged on the basis of taste (50%), oral presentation (5%), visual presentation (10%), creativity (15%), overall use of vidalia® onions (15%), and following the recipe submitted during the application process (5%).

chef david larkworthy tops his ossabaw pork burgers

chef david larkworthy and his final seconds

chef de cuisine matthew stephens checks the time and the recipe

chef jordan wakefield's white oak pastures beef & foie gras sliders with grilled avocado and vidalia onion salad

chef constanzo astarita finishes his georgia shrimp vidalia onion remoulade, chickpea vidalia pancake

chef jennifer booker prepares vidalia onion, wild mushroom and gruyere tartlets

as the last competing team, chef jennifer booker and chef leslie howard celebrate a great showing with a high five

nine chefs competed for the title, and for the first time in golden onion event history, chefs from atlanta swept the top three awards.
chef david larkworthy (above left), executive chef and founder of 5 seasons brewing company, was named first place champion. he prepared vidalia® onion ossabaw pork burgers on sweet potato buns with vidalia and sun-dried tomato katsup, spring onion and parsley salad, and vidalia® onion blossom “fries.”
second place was awarded to chef pano i. karatassos (above center), executive chef of kyma, for his “vidalia® onion studded halibut,” which had a vidalia® onion crust and was slow poached in vidalia® onion-infused olive oil and accompanied by vidalia® onion stew, and a vidalia® onion salad.
third place was awarded to chef costanzo astarita (above right), executive chef at baraonda ristorante & bar, for his georgia shrimp vidalia® onion remoulade, chickpea vidalia pancake, vidalia® onion fennel slaw, and vidalia® onion ginger oil.

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the winning recipe

chef david larkworthy
5 seasons brewing
vidalia onion ossabaw pork burger

burger
8 ounces vidalia onion, fine dice
2 pounds fresh ground ossabaw pork (butt or shoulder)
4 cloves garlic, nipped, smashed & minced
2 tablespoons canola oil (plus additional to prevent sticking to pan)
2/3 teaspoon five spice powder
2 egg whites
salt and pepper to taste
saute vidalia onion and garlic in 1/2 tablespoon canola oil until fragrant. chill and mix with all other ingredients. divide into 8-4 ounce patties and cook in skillet or nonstick pan over medium high heat until just done.

vidalia & sun dried tomato katsup
1 cup sliced vidalia onions
1 cup sun dried tomatoes
3 cloves garlic, nipped and smashed
2 tablespoons sorghum
1/2 teaspoon paprika
1 pinch, to taste, chipotle powder
5 cups water
1 cup apple cider vinegar
sea salt (to taste)
place all ingredients in a sauce pan and bring to a boil. simmer on high for 20 minutes. cool enough to blend and puree until smooth. pass through a strainer and reserve.

spring onion & parsley salad
1 cup vidalia onions, sliced very thin
1 lemon, zested and juiced
1 teaspoon truffle oil
6 sprigs parsley, stems removed
red chili flakes (to taste, app. 1/8 teaspoon)
sea salt (to taste, app. 1/4 teaspoon)
2 ounces micros greens for garnish (optional)
mix all ingredients (except micro greens) and allow to marinate for at least 10 minutes. toss again before serving.

blossum "fries"
24 vidalia onion blossom tops
3 egg whites, whipped
1 cup potato starch
sea salt, black and white pepper and smoked chili, to taste
1-2 quarts canola oil for frying
dip blossoms in seasoned potato starch, whipped whites and potato starch.
fry at 350 degrees until crispy (about 4 minutes). remove from oil and drain on paper. season with salt and peppers.

sweet potato buns
1 packet yeast
1/2 cup sweet potato puree
2 cups cool water
2 tablespoons sorghum
5 cups bread flour (+1 extra as needed while kneading)
3/4 teaspoon salt
1 stick of butter, softened or 4 oz. lard
1 egg yolk and 1 pint water (reserve for wash)
1/2 ounce seeds
place all ingredients in a mixer in order as listed, except butter, egg wash and seeds. mix on low then medium high for about 5 minutes or until the dough forms. add softened butter an ounce at a time until fully incorporated and dough is smooth. place an oiled or floured surface and divide into 1.5 ounce balls and proof for 30 minutes or until nearly doubled in volume. brush with egg yolk/water mix and garnish with seeds. bake or pan fry at 400 degrees for 8-12 minutes or until just done. yields app. 24, 2 ounce doughs.

about the golden onion
the golden onion professional cooking competition challenges georgia chefs to create and prepare recipes featuring vidalia® onions. competing chefs will have one hour to prepare and present their recipes. the first place champion will be presented the golden gnion trophy to hold for one year along with a cash prize of $500. the second place winner will receive $250 and the third place winner $100. all winners will also receive commemorative plaques.

about the vidalia onion festival
celebrating its 37th year in 2014, the vidalia onion festival has been featured on the food network and recognized as one of the “5 don't-miss festivals across the US” by MSNBC. the four-day festival offers something for everyone, including the miss vidalia onion pageant, a children’s parade, outdoor music concerts, an arts and crafts festival, opening ceremonies and fireworks, car show, the kiwanis onion run, and the famous onion eating contest. come experience the “whole onion.” for more information, visit vidaliaonionfestival.com.

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