Chef Gregory Krol of the Green Dragon Tavern & Museum in Carlsbad was the grand prize winner of the super exciting “Best of the Fest” competition at Foodie Fest Encinitas May 21, 2016. Chef Gregory’s exemplary winning dish was a Curry Carrot Duck Breast with Forbidden Sticky Rice and Ghost Chili Salami Braised Carrots spectacularly plated on grey slate. He walked away with a basket full of goodies from Southern California’s premier restaurant and supply store, Chef’s Toys, and a gift box of gourmet chocolate from North County’s own Chuao Chocolatier. Runner up Chef John Miller of Bistro West prepared a succulent Smoke Roasted Duck Breast, Steamed Kohlrabi and Spring Onions, West Farm Strawberry-Kumquat Gastrique, Crispy Duck Skin, Ghost Chile Salami and Ciabatta Crumb.Chef John won gift certificate’s from La Valencia, Oceana Coastal Kitchen and Chef Works.
The competition was complete with challenging mystery basket ingredients such as porcini mushrooms or ghost pepper salami. Each chef had around 30 minutes to prepare and plate their dishes judged by industry panel experts Ryan Jubela, James Montejano, Andrew Spurgin, Jarnard Sutton and Catt Fields White.
And what did the chefs think?
Green Dragon Tavern & Museum was thrilled to be a part of Foodie Fest Encinitas and support Cystic Fibrosis research. It was really great to come together, compete with and cook along side other North County Chefs in a fun and food focused event. As a relatively new restaurant in North County, in addition to Ben and I also being new to the west coast, we were excited to showcase the passion behind how we create at GDT&M in the competition. It was an honor to cook along side such talented North County chefs and demonstrate what they bring to the table. Thanks to the over 1,000 locals in attendance, the judges, sponsors and Wabisabi Green for making this such an incredible event for the community. We look forward to Foodie Fest 2017! —Gregory Krol, Executive Chef, Green Dragon Tavern & Museum
We had a blast in the competition rounds! What a thrill to work together, onstage, in front of an audience, with such a limited timeframe and with ingredients we didn’t know until moments before the competition. Really pushed us to brainstorm, to work as a strong coordinated team and to get our creative juices flowing! And competing against such distinguished North County Chefs – what an honor. Looking forward to next year!!! —John Miller, C.E.C., A.C.E., Executive Chef, Bistro West
What an absolutely perfect day to cook outside! It was so nice to get out of the kitchen and just have some fun. —Daniel England, Chef de Cuisine, Solace & the Moonlight Lounge
Big thanks to the generous competition stage sponsors: Bistro West and the West Farm, FishBone Kitchen, Frazier Farms, Gourmet Culinary, Hamilton Meats and Specialty Produce.