Tuesday, August 02, 2005

Our CEO was invited to do a little cooking in Gourmet Alley where all the great dishes are prepared for the Festival..You missed the festival this year but mark your calenders for next year for more information visit the Gilroy Garlic Festival at http://www.gilroygarlicfestival.com

The Gilroy Garlic Festival Association is a non-profit corporation. Its goal is to support the community projects, charitable groups and service organizations of Gilroy.
In 2005 over 4,000 volunteers from 166 non-profit groups worked 43,243 hours to host the
27th Annual Garlic Festival. $225,000 will distributed to non-profit organizations. From 1979 through 2005 the success of the annual Festival has enabled the Association to award more than $7 million to these groups, not to mention the other charities which generated funds through booths operated at the three-day event.
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Even Jelly Belly created a Garlic Jelly Bean for the occasion, and to tell you the truth it was not all that bad.  Posted by Picasa

The Master of cermonies of the cookoff was Narsai David. When you say Narsai you are saying food and Wine Narsai is one of my personal favorites ....I found Narsai's bio on his web site at http://www.Narsai.com

The culinary tour from drive-in hamburger house in Turlock, California to the most successful food show in radio history is a tale well told by Narsai David. Born to Assyrian immigrants, Narsai's story began in Chicago where he joined his family in transporting bushels of summer tomatoes and peaches home for canning. The family later moved to the central California farming community of Turlock where Narsai was called into culinary service early.
"There were no daughters," recalls Narsai. "In an old country family, surely had there been a daughter, she would have been in the kitchen helping Mom. Since there wasn't, the boys were not only welcomed, but actually encouraged in the kitchen." Memories of his mother's home cooking pervade his own culinary practices and the counsel he now provides San Francisco Bay Area viewing and listening audiences. Narsai's style is one of fundamental basics. The easier he can make a recipe, the more likely it will be successful and useful for the cooks in his audience.
In the San Francisco Bay Area, Narsai first worked with Henry Rubin and Ed Brown at Berkeley's Potluck Restaurant and then launched a gastronome's delight, Narsai's Restaurant, in the small East Bay community of Kensington. From 1970 until 1986, Narsai's Restaurant, Market and Catering businesses were a culinary mecca for traveling gourmets. The hospitable redwood dining room (fashioned from a giant redwood tank) was the backdrop for some of the most attentive service and finest food ever served forth. The wine list at Narsai's was described as "one of the ten finest in the world" by the New York Times. Centerpiece for the restaurant's fame was its Monday Night Dinner Series at which Narsai offered a fixed menu from whatever cuisine happened to capture his attention and appeal to his senses at the moment.
From 1978 to 1985, Narsai's Market (next door to the restaurant) presented a remarkable line of specialty foods. Narsai's bakery was the first in Northern California to offer the French spined baguette called Epine as one of its regulars. Narsai's many different specialty breads, including his famed croissants, were repeatedly selected as one of the finest anywhere. The Chocolate Decadence Torte?, Mudslide Cookies?, Avalanche Cookies?, and Snowstorm Cookies? were among the many creations first introduced at Narsai's Market.
Narsai's years as one of the Bay Area's leading restaurateurs were overlaid with highly publicized caterings representing some of the grandest, large scale outdoor dining experiences anyone has ever known. Rock impresario Bill Graham called on Narsai regularly to cater his concerts as did the Napa Valley Wine Auction and San Francisco Symphony. In 1986, it became apparent that Narsai's eclectic appetite for the full smorgasbord of food and wine adventures would run counter to his commitment to full time personal attention to his restaurant and catering businesses. He closed the landmark dining room, taking with him one of the country's most extraordinary wine cellars, a line of specialty food products bearing his name, and a recipe collection that would eventually be published by Simon and Schuster in Monday Night At Narsai's .
From 1977 to 1984, Narsai hosted the nationally syndicated PBS television series, "Over Easy." From 1984 to 1995, he wrote a column for the San Francisco Chronicle Food Section titled "California Cuisine." From 1987 to 1996, Narsai was Resident Chef at "Mornings on 2" for KTVU in Oakland.
Today, as Food and Wine Editor at San Francisco's KCBS radio station, Narsai broadcasts his secrets of gourmet cooking 36 times each week. Narsai was co-host of "Cook Off America ," a television series highlighting regional cuisine from around the country. As "Macy's Culinary Expert," he hosts cooking demonstrations every Saturday morning at the flagship store on Union Square in San Francisco, and holds bi-monthly demonstrations at the Valley Fair store in San Jose. Narsai oversees the management and new-product development for his line of Specialty Food Products, and makes celebrity chef appearances at festivals throughout the world.
In keeping with his desire to give back to the community, Narsai is actively involved in many projects. His services include: President of the Board, Assyrian Aid Society of America; President of the Board, Berkeley Community Fund; Founding Member, The Hunger Awareness Project in San Francisco; Host, Alameda County Meals on Wheels Annual Dinner; Honorary Chair, VNA Hospice Annual Wine Tasting fund-raiser in Berkeley; and hosts the Annual Narsai Toast to the Arts, benefiting the Berkeley Repertory Theatre.
Wherever he goes, Narsai's objective remains the same: to share the simple pleasures of cooking, food and wine through education.
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This is the winner of the Gilroy Garlic festival Garlic Cookoff. Mary Beth Harris-Murphree from Tyler, Texas here she is being interviewed by one of the local television stations out of Salinas California. KSBW 8.  Posted by Picasa

These are the judges for the Garlic Cook off, this event is very competitive some of the dishes up for the award were Curry Seafood Gumbo with Saffron Rice, Pancetta Wrapped Turkey Breast with Garlic and Wild Mushroom Stuffing with Pesto Sauce, the winner Basil and Garlic Sea Scallops Wrappped in Prosciutto with spicy Citrus Beurre Blanc. And for the first time in 27 years the winning recipe would be available for consumption at Mama Mia's Ristorante Italiano with four locations in Northern California. But not till August 5 2005.  Posted by Picasa

We8there.com paid a visit to the Gilroy Garlic Festival in Gilroy California. The Garlic festival is one of the few events that stay true to the theme. Garlic! before you turn your nose up to the stinky rose you should give the festival a try!  Posted by Picasa