Sprinkled throughout the room were many faces familiar from television, many of them program judges including Ed Doyle, Malachy Duffy, Max McCalman, Ferdinand Metz, Sara Moulton, Joanne Weir, and Clark Wolf. The menu included Smoked Tasmanian Sea Trout with Lemon, Ricotta, and Wasabi Tobiki (served with Gallo Family Vineyard Sonoma 2006 Chardonnay), Rocky Mountain Trade Enterprises Duck Breast Prosciuttinni with Mozzarella, Mango, and Qual Eggs (Gallo Family Vineyard Sonoma 2006 Pinot Noir), and Grilled Lamb Chops Encrusted with Anjoy Bakery’s Fruit (Gallo Family Vineyard Estate 2004 Cabernet Sauvignon).
Craig Koketscu, Executive Chef, and Richard Leach, Executive Pastry chef, did a fantastic job of orchestrating the food. You can read more about the awards at
the Gallo website.
- Outstanding Bread/Baked Good - Fruit Nut Crostini from Anjou Bakery
- Outstanding Dairy - Blomma Cheese from Lake Erie Creamery
- Outstanding Meat and Charcuterie - Duck Prosciuttinni from Rocky Mountain Trade Enterprises, LLC
- Outstanding Confectionary Good - Purist Salty Caramel + Cacao Nibs from Vere
- Outstanding Condiment, Oil or Vinegar - Sourwood Honeycomb from Savannah Bee Company
- Outstanding Fruit or Vegetable - Sour Cherry Lambic Sorbet from Jeni's Splended Ice Creams
- Outstanding Fish or Seafood - Natural Smoked Tasmanian Trout from Sugartown Smoked Specialties
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