Great Garlic Cook-Off Field Features 2 Countries – 6 States

An Afrikaner Butternut Tart from Florida, a West Coast Glazed Salmon from British Colombia, Canada and a Mahi-mahi Laulau with Shiitake Risotto from Hawaii will be among the eight finalists in the Great Garlic Cook-Off at the 35th Gilroy Garlic Festival on July 27 it was announced today by the Festival’s Recipe Committee co-Chairperson Renee Harrigan.

The Cook-Off, the headline event of one of the country’s premier summertime food festivals, will begin at 10 a.m. July 27. Eight contestants will have two hours to prepare, plate and serve his or her creation to a panel of five judges.

The top prize has been increased to $5,000.

A complete listing of the eight amateur chefs and their selected creations is posted in the Media Center at

The 2013 Gilroy Garlic Festival, presented by Raley’s, Bel Air and Nob Hill Foods, will run from 10 a.m. to 7 p.m. July 26-28 at Christmas Hill Park in Gilroy. Admission cost is $17 for adults, $8 for seniors ages 60 and older and $8 for children ages 6-12. Children under age 6 will be admitted free. Parking is free.

Tickets offering a $2 discount on all admissions are also available at Raley’s, Bel Air and Nob Hill Foods locations throughout Northern California and at

Online ticket purchasing also provides a $2 discount on Gourmet Alley Combo Plates.

Information can be obtained by calling the Festival office at (408) 842-1625.

July 27 / 10 a.m.

2013 Great Garlic Cook-Off  Contestants:                                                          

Afrikaner Butternut Tart with Pan Roasted Chickpeas and Sweet Chili Drizzle

Robin Kessler
Sarasota, FL

Scampi Style Seafood Bisque with Garlic & Herb Bread Sticks

Mary Edwards
Long Beach, CA

Roasted Garlic Berry Gazpacho with Feta Cheese and Green Peppercorns

Renata Stanko
Lebanon, OR 97355

Carnival Style Fish Sticks with Lemony Jalapeno Mayonnaise and Spicy Apple Kohlrabi Slaw

Karen Harris
Castle Rock, Colorado

Mahi-mahi Laulau with Shiitake Risotto, Candied Garlic & Coconut Cream

Kristine Snyder
Kihei, HI

West Coast Glazed Wild Salmon, Dungeness Dilled Crabcakes ontop Wasabi Garlic Mashed Potatoes finished with a Lemon Beurre Blanc Sauce

Stacey Clayton
Sechelt B.C., Canada, Von 3A7

Chardonnay, Dijon, Garlic and Herb Basted Rotisserie Leg of Lamb served with Roasted Garlic Tapenade and Quinoa Tabouli

Bryan Moiles
Morgan Hill, CA

Monviso & Espresso Rubbed Steaks with Maître d’hôtel Butter and Smoky Tarragon & Garlic-Braised Pearl Onions

Mary Shivers
Ada, OK