Congratulations to these winners in the judged competition, with descriptions of their entries:
APPETIZERS
Winner: Ocean Lodge, "Blue Crab and Fried Green Tomatoes Napoleon," blue crab and shrimp cakes stacked between fried green tomatoes. The napoleon rest atop a bed of corn and black bean salsa. Cajun rémoulade and red pepper coulis accompany it.
Runner up:
Bonefish Grill, "Ahi Tuna Sashimi," sesame seared with wasabi and pickled ginger.
SOUP
Winner: CARGO Portside Grill, "Curried Crab and Sweet Corn Chowder," lump crabmeat and applewood smoked bacon with sweet corn, sweet potatoes and a crispy wonton crouton.
Runner up: McGarvey's Wee Pub, "Homemade Potato Soup in a Bread Bowl," a hearty potato soup in a sourdough bread bowl garnished with fresh chives, shredded cheddar jack cheese and applewood smoked bacon bits.
HEALTH CONSCIOUS
Winner: Southeast Georgia Health System/Morrison, "Baja Shrimp Taco Bites," a little taste of the Southwest featuring a blend of sauteed shrimp, chipotle spiced cole slaw and fresh jalapeño marmelade served on a crisp tortilla round.
Runner up: Purple Sage Catering, "Grilled Vegetable Terrine," a combination of grilled tofu and vegetables that include eggplant, zucchini, carrots, red and yellow peppers. It is held together with a rich tomato aspic, served with Mediterranean quinoa Salad and garnished with seasoned kale chips.
BARBECUE
Winner: Right on Q Barbecue, "Ribs with Sweet Heat," St. Louis style ribs dry rubbed with our award-winning rub. Smoked low and slow with white oak and pecan wood. Served with our award-winning "sweet heat" BBQ sauce on the side.
INTERNATIONAL
Winner: Fireside Tex Mex Grill, "Mexican Rice Bowl," Mini fried tortillas filled with rice, taco meat, refried beans and topped with queso cheese sauce.
Runner up: Jerk Shack, "Jerk Chicken," Jamaican jerk spice – two principal ingredients, allspice and scotch bonnet peppers – plus other ingredients including cloves, cinnamon, scallions, nutmeg, thyme, garlic, salt and pepper. After marinating the meat is grilled, enhancing its smokey, spicy flavor.
SEAFOOD
Winner: Bonefish Grill, "Ahi Tuna Sashimi."
Runner up: Southeast Georgia Health System/Morrison," Baja Shrimp Taco Bites."
GOURMET
Winner: CARGO Portside Grill, "Homemade Linguini with prosciutto, sage and mushroom cream," fresh rolled pasta with prosciutto ham in a creamy sauce.
Runner up: Purple Sage Catering, "Pork Osso Bucco with Rutabaga Mash and Warm Brussels Sprouts Slaw," a play on the classic Osso Bucco, we use a Berkshire pork plank. Berkshire pork is the "Kobe" of the pork world, rich and well marbled. It is dusted with ancho chili and cocoa, then slow braised to absolute tenderness. It is paired with a mash of rutabaga and potato and a warm brussels sprouts Slaw laced with grain mustard. The sauce is a pureed reduction of the braising liquid and roasted vegetables.
DESSERT
Winner: Purple Sage Catering, "Nanner Pudding," our own twist on a Southern classic, using house made pure vanilla cookies, dried banana crisps and a creamy banana flavored pudding made with fresh, traditional ingredients. We top it off with a fresh banana coin that has been coated with turbinado sugar and brûléed.
Runner up: Moo Cow Cream, "Candied Bacon Ice Cream," candies and bacon ice cream served on a waffle.
TABLESCAPE
Caterer: Tasteful Temptations
Restaurant: Ocean Lodge
PEOPLE'S CHOICE AWARDS
Winner: Jekyll Island Club Hotel
Runner up: Tasteful Temptations
A big thanks to all the restaurants and caterers who participated in this year's A Taste of Glynn! Your generous contribution of time, talent and food will help Amity House, Hope House and other programs for victims of domestic violence.
