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(Gilroy, California)
Gilroy's finest. Family owned since 1956
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As promised, a few more garlic highlights and miscellaneous thoughts from the 31st annual Gilroy Garlic Festival this past weekend…
A scrumptious pasta, beef tenderloin, tomato succotash and watermelon tomato salad was the winning combination of the 3rd-annual Garlic Showdown cooking competition. Ryan Scott (shown above), former “Top Chef” star and popular Bay area chef, was the winner in the “Iron Chef-”esque battle, which took place July 26. Scott was awarded the prestigious title “Garlic Showdown” champion, as well as $5,000. Fabio Viviani, also a “Top Chef” veteran, played host to the showdown.
Scott’s complete four-course meal featured:
-Homemade Hand-Torn Pasta with Baby Tomatoes, Tomato Broth & Mozzarella
-Sun-Dried Tomato, Black Garlic-Encrusted Beef Tenderloin
-Sungold Tomato Succotash
-Watermelon Tomato Salad with Smoked Tomato Vinaigrette
Garlic truly is an ingredient for all courses, as the Spicy Garlic Butter Cookie with Garlic Goat Cheese and Honey was the winner of this year’s Great Gilroy Garlic Cook-Off. Andrew Barth, of Winnetka, Calif., was the 2009 winner and recipient of the notorious garlic crown and $1,000 prize.
On A Parting Note – The annual Gilroy Garlic Festival is not only about celebrating California-grown garlic – it’s also purposed to raise money to help support local charities and non-profit organizations. Celebrating is more fun when it’s contributing to a good cause.
A big thank you to everyone who organized, participated in and attended the 31st-annual Gilroy Garlic Festival. We at Christopher Ranch truly appreciate your enthusiasm and support for California heirloom garlic. Remember – All Garlic Is Not Created Equal!
Posted by Justin
@ 08:46 AM PDT
  
The man proudly parading around in the garlic bulb costume – and arguably only that – summed up my first experience at the Gilroy Garlic Festival. This bulb-swathed gentleman was walking proof of the widespread, infectious enthusiasm for California-grown garlic abound at the festival.
Now, I love California garlic – we all do at Christopher Ranch, as we are based in Gilroy – "The Garlic Capital of the World" – and have been growing California heirloom garlic since 1956.
However, I was not prepared for the magnitude of California garlic love that I witnessed at the 31st annual festival…it was as if the festival was a sort of pilgrimage for the 108,519 garlic lovers in attendance at this year's event. License plates from all over the U.S. filled the parking and a variety of languages and accents rang throughout the air, but everyone was there for the same reason – California-grown garlic. Ok, now I'm getting a little cheesy, but it truly was a fantastic event – a three-day garlic tribute.
As I sit at my desk Monday morning, I'm having difficulty focusing – even more so than a typical Monday – as my garlic-induced memories keep flooding back…let's reminisce, shall we?
My personal Gilroy Garlic Festival journey began at noon last Friday, when we entered the festival and all senses were immediately stimulated by garlic.
In fact, it was a brief moment of garlic-filled anxiety – what do I eat first: a garlic kabob, a garlic pepper steak sandwich or garlic fries?
What event do I watch first: the garlic-bulb shucking competition or the chef cooking competition?
Which festival-goers do I gaze at longer: the man wearing the garlic bulb or the swarms running around in garlic bulb hats?
We decided to stay calm – we had the entire afternoon to absorb all garlic activities and sights.
We intrinsically gravitated toward the food first, since the moment you walk in, you are greeted with mouth-watering smells of garlic calamari, garlic barbeque, garlic shrimp, garlic corn-on-the cob – you name it. It was a difficult choice, but I selected the garlic chicken and shrimp skewers, and as my nostrils suggested – they were scrumptious.
After stuffing our garlic faces, it was on to the chef cooking competition, where we took in a "heated" seafood-themed battle between Luca Rutigliano, executive chef of CordeValle Golf Club, and chefs Gene Sakahara and Sam Bozzo. Think “Iron Chef” – Gilroy garlic style.
Following the chef competition, we watched Bill Christopher, Christopher Ranch owner, MC the garlic-bulb shucking contest, which was quite impressive, not to mention intense. It featured three Christopher Ranch employees racing the clock to see who could shuck the most bulbs, and after the winner was awarded (Fernando this year!), the garlic was dumped in the center of the ring for the crowd's reaping. I haven't seen people pounce so aggressively since a Victoria's Secret clearance sale two years ago, when I was pummeled by a lady vying for the same pair of $2 skivvies.
From there, we perused the various booths and vendors, boasting food, beverages, fresh California heirloom garlic, garlic bulb hats, arts and crafts and more, and then headed to the Gazebo to take in some live music. As luck would have it, the Corvairs – whose lead singer is Christopher Ranch's very own Pat DeStasio – were center stage, with Pat crooning to the rock 'n' roll sounds of the 50s & 60s. Terrific tunes – I particularly enjoyed the “Unchained Melody” rendition, myself – and great visuals – nothing like seeing “The Garlic Bulb Man” shake his bulb to Janis Joplin.
Once the music ended, though, we, too, had to call it a day. Sadly, I only got to take in one day of the festival – unfortunately I had to get back to "reality" in LaLa land – whatever that reality is. Yet, we left with smiles on our faces and wonderful garlic memories of great food, great events and great people – all in the name of California-grown garlic.
I'm already counting down the days 'till the 2010 Gilroy Garlic Festival…only 363 more to go.
Stay tuned – more festival pictures and updates to come!
Posted by Justin
@ 02:24 PM PDT
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To kick off this weekend’s garlic-filled festivities at the annual Gilroy Garlic Festival, Christopher Ranch, co founder, played host to Research Chefs Association members at the home of the Ranch Thursday evening in Gilroy, Calif.
The RCA, which is the leading professional community for food research and development, got an inside look at the Ranch’s operations and the garlic world, including a lesson in garlic braiding, a tour of the ranch and a taste of several garlic-infused dishes, including scampi, pepper steak sandwiches, calamari, pesto pasta and – the famous – garlic ice cream!
A good time was had by all, including such chefs and culinary experts as Chef Robert Danhi – author of “Southeast Asian Flavors – Adventures in cooking the foods of Thailand, Vietnam, Malaysia and Singapore,” culinary consultant, former culinary professor and more; Rachel Zemser – food microbiologist, caterer, chef, culinary scientist and sauce developer; Don Christopher, founder of Christopher Ranch, and wife, Karen Christopher and many others.
Posted by Justin
@ 02:21 PM PDT
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We realize the Earth is a precious thing.
We also realize, particularly being farmers, that we play a major role in preserving the Earth.
This is why we at Christopher Ranch strive to operate as sustainably as possible, minimizing our resource consumption, using alternative resources and reusing materials as often as possible throughout production of our California heirloom garlic.
Packaging is one area where reuse is prevalent and strengthening, as we continue increasing the use of post-consumer recycled content and minimizing the materials used in packaging.
Presently, Christopher Ranch’s packaging is 90% recyclable, as all cardboard, plastic jars, glass jars and plastic vexar bags are 100% recyclable.
To achieve such a status, several sustainable packaging changes have been made in recent years, including removing white cardboard from our packaging options and using fewer petroleum-based packaging materials in manufacturing.
We’re also working with suppliers to phase out PET (polyethylene terephthalate) containers with other packaging materials and maximize palletization in trucks to enhance transportation efficiencies.
Christopher Ranch’s latest environmentally friendly packaging innovation is the 6-ounce vacuum pack for our fresh-peeled garlic, which uses 80% less packaging than the previous 6-oz. jar.
We’ve decided to take environmental matters into our own hands, and packaging is a segment that demands sustainability.
When it comes to packaging and preserving the Earth, the greener the better.
Posted by Justin
@ 07:31 AM PDT
July is truly a great month for celebrating – summer’s in full swing, 4th of July, California garlic harvest is underway and – are you sitting down?
(Drum roll, please)… July is National Hot Dog Month!
In fact, July 19 is National Hot Dog Day, so Happy Early Hot Dog day to you and yours. For a fanatic of hot dogs like myself, July 19 is nearly on par with Christmas…if only there was a fat man with a beard that came down my chimney and delivered hot dogs, life would be complete.
Since we will be busy stuffing our face with foot-long dogs, preferably fully loaded with fresh California garlic, relish, jalapenos, cheese, ketchup, mustard and chili – if I’m feeling bold – we decided to honor the epic day in advance.
To recognize National Hot Dog Day, we compiled a list of our favorite garlic-incorporated hot dog recipes. If you think a hot dog is heaven in your mouth, you ain’t tasted nothin’ until you pile a little minced, fresh California garlic on top.
Manchego Cheese and Garlic Hot Dogs – if you like anything hot, spicy and cheesy, this Spanish-infused recipe’s for you.
Garlic Mojo Hot Dogs – a Cuban recipe, with a zesty, citrus flair
Hot Dog Cheese Rolls With A Parsley & Garlic Spread – similar to pigs in a blanket – a cheesy, hot dog pastry.
So, happy Hot Dog Day and Month! What better way to enjoy it than with a side of California-grown garlic.
Posted by Justin
@ 01:46 PM PDT
Have you purchased tickets for the 2009 Gilroy Garlic Festival yet?!
If not, you should, as you are bypassing the largest, most electric garlic party in the world: a weekend-long celebration of everything that is California-grown garlic…celebrity chef demonstrations, musical performances, the “Great Garlic Showdown,” munching on garlic french fries and much, much more.
In fact, more than 100,000 garlic lovers are expected to attend this year’s event, July 24-26 in Gilroy, Calif. – otherwise known as “The Garlic Capital of the World!”
Here’s a little taste – garlic taste that is – of what you’ll experience throughout the three-day garlic party:
* Fabio Vivani, star of Bravo Television Network’s “Top Chef” series, is hosting the Gilroy Garlic Festival Showdown (professional chef cooking competition) July 26. Fellow “Top Chef” contestant, Jamie Lauren, will participate in the contest, as well;
* The Gilroy Garlic Cookoff & Cooking Competitions, featuring a slew of competitions and celebrity chefs, such as Andrea Froncillo of The Stinking Rose;
* Gourmet Alley – come hungry, as Gourmet Alley is your destination for delicious, garlic-infused eats and drinks. More than 50 vendors align the alley, preparing such delights as stuffed mushrooms; pasta con pesto; calamari; garlic steak tacos; Italian sausage sandwiches; garlic fries; garlic bread and numerous others.
* A variety of musical performances and sounds for all preferences, including country, classic rock, folk, blues, jazz, soul, funk, rockabilly, reggae, pop and more.
* And, of course – the 2009 Miss Gilroy Garlic Queen – Jessica Brewka – and her court.
As you can see, it’s a once-a-year event you don’t want to miss. If you don’t have tickets, don’t fret – there is still time. Just visit the Gilroy Garlic Festival Web site to purchase tickets and find out additional festival information.
We look forward to seeing you in Gilroy and joining Christopher Ranch in celebrating wonderful about California-grown garlic!
Posted by Justin
@ 01:16 PM PDT
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