Chefs compete for half a ton of garlic
At high noon on Sunday, festivalgoers can check out the “Garlic Showdown.”
For the first time at the festival, professional chefs will get a chance to strut their stuff. Four Bay Area chefs will battle it out for two hours, Iron-Chef style.
At stake: a grand prize of $5,000, and 1,000 pounds of fresh garlic, to be awarded by a panel of five judges.
The contestants: Tony Baker, executive chef of Montrio Bistro in Monterey; Devon Boisen, executive chef of Spenger’s Fresh Fish Grotto in Berkeley; and two chefs yet to be named.
A secret ingredient will be unveiled that all the chefs must use to create their entree. Nope, it won’t be garlic. Please, that would be too easy.