Information // Gilroy Garlic Festival

Information

2011 Gilroy Garlic Festival

Presented by Raley’s / Bel Air Markets / Nob Hill Foods

Garlic Festival Visitors Dined, Danced & Smiled

GILROY, Calif. --- Kip Moore was the real deal, Stacked Steak Napoleon on Garlic Paper won the Great Garlic Cook-Off and Scope sent 109,067 guests home with bright smiles and fresh breath from the July 29-31 Gilroy Garlic Festival.

The 33rd annual food and entertainment extravaganza, presented by Raley’s, Bel Air and Nob Hill Foods, entertained visitors with three days of live music, nationally prominent cooking competitions and renowned cuisine enhanced with more than two tons of freshChristopher Ranch California garlic.

Established in 1979 with an innovative charity equity program, the Festival is operated by a work force of 4,000 volunteers whose efforts will raise the 33-year total of funding for local nonprofit organizations to more than $9 million.

“We had large crowds that lasted all day long,” said Hugh Davis, incoming President of the 2012 Garlic Festival Association. “People arrived early each day to have their first taste of garlic, and then enjoyed the various concerts, cooking competitions and vendor exhibits before having dinner and heading home.”

Musical entertainment was headlined by MCA Nashville recording artist Kip Moore, whose set included the chart-climbing “Mary Was the Marrying Kind” on Saturday.

Napa, Calif., resident Jamie Brown-Miller was crowned champion of the Great Garlic Cook-Off for her “Stacked Steak Napoleon on Garlic Paper with Asparagus, Radicchio, Shiitakes and Stilton.” The winning recipe is available on the Festival website, [gilroygarlicfestival.com] in addition to the runner-up and third-place creations.

Chef Dean Dupuis of Oakland’s Pican Restaurant won the $5,000 top prize in the professional Garlic Showdown. Applying the secret ingredients of Romanesco broccoli and Silva sausage, Dupuis prepared Biscuits with Garlic Pepper Jelly and Southern Summer Panzanella Salad with Sausage Chicharones.

The Great Garlic Cook-Off was sponsored by Scope, which selected the venue to introduce its new Dual-Blast mouthwash. In addition to offering attendees a first taste of Dual-Blast at an exhibit adjacent to the Cook-Off Theater, Scope representatives distributed trial-size bottles for visitors to take home.

"Scope was put to the ultimate torture test – handing out 50,000 samples – at this year's Gilroy Garlic Festival, where festival-goers visited the Scope Dual-Blast booth to freshen up and sample our newest collection," said external relations representative Laura Dressman of Procter & Gamble North America Oral Care. "Designed for people who want simple and effective products, the new offering, which includes Scope Dual-Blast mouthwash and Crest Complete Multi-Benefit Extra White + Scope Dual-Blast toothpaste, features the unique dual-action technology that not only kills 98 percent of bad breath germs, but the rinse blasts away strong food odors and the toothpaste helps to eliminate strong aftertastes, giving people the confidence to enjoy all of their favorite, flavorful foods – especially garlic and onions – and move on with their day."

The 34th annual Gilroy Garlic Festival is slated for July 27-29, 2012.

Press Notes

Contact: Peter Ciccarelli 408-316-1930

Updated August 2nd, 2011 mediarelations@gilroygarlicfestival.com

More information including downloadable art and broadcast quality video is available at www.gilroygarlicfestival.com

Revenues and attendance increase of 11% from 2010

2011 Attendance: 109,067

2010 Attendance: 97,966

"This was the perfect convergence of gracious guests, fabulous volunteers and excellent weather."
Kurt Svardal
President
2011 Gilroy Garlic Festival Association

Jamie Brown-Miller's presentation of Stacked Steak Napoleon on Garlic Paper with Asparagus, Radicchio, Shiitakes and Stiltonclinched the garlic crown Saturday claiming first place in the Great Garlic Cook-Off presented by Scope Dual-Blast.

Jamie, of Napa, CA, wowed the judges with her balanced, yet plentiful use of garlic. With her victory, Brown-Miller claimed a $1000 prize and the coveted garlic crown before a packed crowed at the famed Gilroy Garlic Festival Cook-Off stage. Jamie edged out seven other talented contestants for the win.

The 2011 Great Garlic Cook-Off is presented by Scope Dual-Blast mouthwash featuring new technology that helps give you the confidence to enjoy your favorite foods without having to worry about bad breath from strong food odors.

Chef Dean Dupuis of Oakland's Pican Restaurant fired a creative southern combo to win the 2011 Garlic Showdown at the Gilroy Garlic Cook-Off Stage on Sunday. Using the secret ingredients of Romanesco broccoli and Silva's sausage, Dupuis created a series of dishes with a southern flair. His winning combo featured Biscuits with Garlic Pepper Jelly, Southern Summer Panzanella Salad with Sausage Chicharones.

Chef Dupuis edged out three other top-notch Bay Area chefs for the showdown title and the $5000 grand prize. The 2011 Garlic Showdown was hosted by acclaimed chef Angelo Sosa of TV's Top Chef.

Navato native Laurie Figone claimed the $810 grand prize in the first So You Think You Can Cook With Garlic? Friday on the cook-off stage at the Gilroy Garlic Festival. Figone wowed the judges with her Triple G Almost Famous Foccacia Bread. The contest was sponsored by KGO 810.

So You Think You Can Cook With Garlic? is the newest feature event on the World Famous Gilroy Garlic Festival Cook-Off Stage featuring two contestants chosen from video entries submitted on Facebook. Contestants were narrowed down by a group of judges and the final two were chosen by KGO listeners for a chance to cook live, on stage for the grand prize.

2011 Great Garlic Cook-Off

CHAMPION

Stacked Steak Napoleon on Garlic Paper

with Asparagus, Radicchio, Shiitakes and Stilton
by contestant Jamie Brown-Miller, Napa, CA

Serves: 6

Ingredients:

Garlic Paper:
Cooking spray
8 egg whites
1 teaspoon cream of tartar
8 cloves garlic, crushed
Salt and pepper to taste

Steak:
1 tablespoon stone ground mustard
1 tablespoon honey
1 tablespoon hot sauce
4 cloves garlic, crushed
1 teaspoon Worcestershire sauce
1 1/2 pounds beef tenderloin, thinly sliced

Shiitakes:
36 shiitake mushrooms, de-stemmed
1/2 cup butter
Salt and pepper to taste
1 tablespoon truffle oil

Vegetables:
2 tablespoons lemon juice
1 tablespoon red wine vinegar
1 tablespoon olive oil
36 asparagus tips
2 cups radicchio, chopped

3/4 cup Stilton cheese, crumbled

Method of Preparation:

Preheat oven to 350 degrees. Line a large baking sheet with aluminum foil and spray with cooking spray. In a large bowl, whisk the egg whites and cream of tartar until the mixture forms stiff peaks. Fold in the garlic and spread the mixture thinly on the foil. Sprinkle evenly with salt and pepper, and then bake for 40 minutes or until light gold in color. Turn oven off, partially open door and let cool for 30 minutes. Remove from oven and slice into 18 squares. Set aside until ready to use.

While the garlic paper cooks, make the remaining components.

Steak:

In a large bowl, whisk together the mustard, honey, hot sauce, garlic and Worcestershire sauce. Toss the steak with the mixture and refrigerate until ready to use.

Mushrooms:

Add shiitake mushrooms, butter, salt, pepper and truffle oil to a medium saucepan and cook, covered, on medium-low heat for 30 minutes, stirring occasionally.

Vegetables:

In a large bowl, whisk together lemon juice, red wine vinegar, and olive oil. Toss with asparagus tips and pour into a large skillet. Cook on medium high heat for 10 minutes, stirring often. When asparagus is almost done, stir in the radicchio and cook for 1 more minute. Remove from heat.

Bring a large skillet to high heat and add the steak. Cook, stirring often, for 3 minutes or until to desired doneness.

Assemble:

Place one square of garlic paper on six plates. Add equal amounts of steak and mushrooms. Place another square of garlic paper on top of the steak and mushrooms, then add asparagus and radicchio. Add one more square of garlic paper on top of the vegetables, then sprinkle with the cheese.

2011 Great Garlic Cook-Off

2nd Place

Garlic Infused Tilapia, Beet, Parsnip and Sweet Potato Stacks with Watercress Aioli

by contestant Emily Falke,Santa Barbara,CA

Serves: 6

Ingredients:

6 metal cooking rings 3 inches tall
Non stick cooking spray

Fish:
1 pound tilapia fillets divided into 2”x 2” pieces and ¼ “thick
1 cup panko bread crumbs
Flour seasoned with kosher salt and fresh cracked pepper
2 eggs beaten
3 cloves garlic chopped very fine
3 tablespoons butter

Vegetables:
3 fresh dark red beets sliced 1/8” thick
3 fresh golden beets sliced 1/8” thick
1 sweet potato sliced 1/8” thick
1 small parsnip sliced 1/8” thick
6 orange baby sweet peppers sliced in 1/8” rings
6 cloves garlic crushed
2 tablespoons olive oil
2 tablespoons butter
¼ - ½ teaspoon nutmeg

Garnish:
1 carrot peeled and cut into diagonal slivers
½ cup edamame beans, shelled
1 watermelon radish cut in half moon shapes 1/8 – 1/4 “thick
Zest of 1 Meyer lemon
Seasoned rice vinegar

Watercress Aioli:
1 whole bulb of baked garlic
2 egg yolks
Juice of 1 lime
2 stalks of lemon grass chopped fine
1 teaspoon coriander seeds
2 scallions chopped fine
1 cup of watercress
1 small Serrano chili
Kosher salt and cracked mixed pepper corns
½ cup olive oil
½ cup safflower oil

Method of Preparation:

Cut top 1/3 off of garlic bulb. Place on foil in a baking dish. Drizzle with 1 tablespoon olive oil and sprinkle with kosher salt. Pinch foil up around garlic bulb so that it is sealed. Roast in 375 degree oven for 45 minutes. Cool. Pop cloves out of paper skins and set aside. Discard garlic skins.

Combine all aioli ingredients in food processor and blend adding a slow stream of oil until thick and emulsified. Set aside. (Refrigerate if you are not making the remainder of the dish right away)

Cut pieces of tilapia 2”x 2” and ¼ “thick or to fit in mold rings. Sauté garlic in butter and mix into panko crumbs. Dust each piece of fish in flour, salt and pepper mixture, dip in beaten egg and roll in panko/garlic crumbs.

Melt 2 tablespoons of butter and olive oil in pan and sauté 6 cloves of minced garlic. Add sliced beets, parsnip and sweet potato and sauté until well coated and partially cooked.

Spray inside of 3” ring molds with non stick oil spray. Place rings in well oiled glass baking dish. Beginning with a layer of fish, alternate vegetables and fish pressing the ingredients down firmly into the ring with a soup can. Fish should be the last ingredient at the top of the ring as it browns nicely. There should be at least 3 layers of each ingredient.

Drizzle carrot, edamame and watermelon radish with seasoned rice vinegar.

Preheat oven to 350 degrees. Bake stacks for 45 minutes until golden brown.

Drizzle aioli sauce in a wide ring on each plate. Carefully remove each stack to individual plates with a spatula under the stack and tongs around the stack. Lift metal ring slowly so as not to allow the stack to fall.

Garnish the stack with edamame, carrot and orange pepper and watermelon radish.

2011 Great Garlic Cook-Off

3^rd Place

Spicy Tuna Towers with Garlic 3 Ways

by contestant Derick Thurman,Charlotte,NC

Serves: 6

Ingredients:

Chili-Garlic Dipping Sauce:

Extra virgin olive oil cooking spray
5 large garlic cloves, unpeeled
3 tablespoons honey
1 tablespoon fish sauce
1 tablespoon rice wine vinegar
1 tablespoon Thai-style chili-garlic sauce (such as Sriracha sauce)

Garlic-Ginger Dressing:

10 large garlic cloves, peeled
4 tablespoons minced fresh ginger
3 tablespoons rice wine vinegar
2 tablespoons honey
2 tablespoons fresh lemon juice
2 teaspoons fresh lemon zest
2 teaspoons low-sodium soy sauce
2 teaspoons minced fresh thyme
1 teaspoonDijonmustard
1 teaspoon Thai-style chili-garlic sauce (such as Sriracha sauce)
1 teaspoon freshly ground black pepper
1 teaspoon kosher salt, plus more if necessary to taste
1/2 cup extra virgin olive oil

Garlicky Wonton Chips:

3/4 teaspoon garlic powder
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
18 wonton wrappers
Extra virgin olive oil cooking spray

TunaTowers:

1/2 cup pine nuts
24 ounces sashimi grade tuna (such as yellowfin or big eye), diced
2 avocadoes, peeled, pitted, and diced

Method of Preparation:

Preheat oven to 375 degrees. Spray with cooking spray the five, unpeeled garlic cloves and wrap tightly with foil. Roast until soft, about 30 minutes. When cool enough to touch peel and mash the roasted garlic. Whisk together the remaining chili-garlic dipping sauce ingredients with the roasted garlic in a small sauce pan. Bring to a gentle simmer, then continue to simmer until thickened, about 5 minutes, whisking often. Pour the sauce into a small, non-reactive bowl and refrigerate to cool, at least 30 minutes.

Puree the garlic-ginger dressing ingredients, except the olive oil, in a food processor or blender until smooth. While running the food processor or blender on a lower setting, stream in the olive oil to emulsify. Taste and season with additional salt if necessary. Refrigerate the dressing at least 30 minutes.

For the garlicky wonton chips, combine the garlic powder, salt, pepper, and cumin in a small bowl. Reduce oven heat to 350 degrees. Cut the wonton wrappers in half, diagonally. Spray a sheet pan with the cooking spray and lay out the wonton triangles. Depending upon the pan size, this may require two or more batches. Spray the wonton triangles with the cooking spray, then dust liberally with the seasoning mix. Bake until just lightly browned and crispy, 5 to 10 minutes. Transfer to a paper towel to cool.

Preheat a nonstick skillet over medium heat. Toast the pine nuts, shaking occasionally, until just beginning to brown, 6 to 10 minutes. Cool on a paper towel. In a non-reactive bowl, gently combine the garlic-ginger dressing, pine nuts, tuna, and avocado. Refrigerate for 15 minutes. Spoon some of the tuna mixture onto each of 6 plates. Top each with a wonton chip. Carefully repeat this process 6 times, to build tuna towers. Divide any remaining tuna mixture evenly among the plates, mounding next to the towers. Spoon at least 2 teaspoons of the chili-garlic dipping sauce on each plate, to the side, or serve in small, dipping dishes.

Procter & Gamble Will Introduce Scope Dual-Blast to Festival Crowd

July 26- Procter & Gamble unveiled a new dual-action technology that will eliminate bad breath germs: SCOPE DUAL-BLAST mouthwash. Representatives of Scope have chosen to debut the new product at the July 29-31 Garlic Festival. Visitors can obtain free samples of Dual-Blast at the Scope exhibit adjacent to the Cook-Off Theater.

Scope is a Presenting Sponsor of the Great Garlic Cook-Off on July 30.

Laura Dressman a Brand Spokesperson for P&G will be available to discuss the new Dual-Blast and the comapny's decision to debut the product at the Garlic Festival.

Garlic Festival Unveils Private-Label Olive Oil

Award winning Lucero Olive Oil, a sponsor of the 33rd Gilroy Garlic Festival, has commemorated its involvement by issuing a private label Garlic Festival olive oil.

These valuable cooking ingredients will be available in four varieties:

Gilroy Garlic, a mild intensity oil for use with fish dishes, vegetables, pasta, spinach salads, baking or stir-fry. An excellent all-around olive oil

Italian Garlic, a mild intensity oil for chicken, salads, baking or stir-fy. Delightfully spicy and mouth watering

Chili Garlic, a mild intensity oil for use with chicken, pasta, salads, baking or stir-fry. Balanced with delicate spices and heat.

Chipotle Chili, a medium intensity oil for seasonings for dipping bread, adding zest to chicken, pasta, barbecue and stir-fy.

Lucero Olive Oil is used in all food preparation by the pyro chefs on Gourmet Alley.

Individuals bottles will be available in limited supply in the Garlic Mercantiles at $12 per item or at the festival office and online beginning October 1, 2011.

33rd Annual Garlic Festival July 29-31

Established in 1979, this three-day summertime celebration requires the work of 4,000 community volunteers. In 32 years of operation, the Festival has entertained 3,728,729 guests and will surpass $9 MILLION in money provided to local non-profit organizations at the conclusion of this year's celebration.

Great Garlic Cook-Off Set for Saturday

"Spicy Tuna Towers with Garlic 3 Ways from Charlotte, NC and "Lime in De Coconut Garlic Tarts" from Milton, WA are two of the eight selected recipes for the Great Garlic Cook-Off presented by Scope July 30.

The Cook-Off finals will begin at 10 a.m. on the Saturday of the Festival. Each contestant will have two hours to prepare, plate and serve their creations for a panel of five judges. Last year Festival officials debuted an expanded Cook-Off Theater in Christmas Hill Park that includes two Jumbotron video screens which provides the audience an enhanced view of the activity.

See below for a listing of Cook-Off chefs and their selected creations.

²⁰¹¹

^{GREAT GILROY GARLIC COOK-OFF}

^{presented by}^SCOPE

Saturday July 30 / 10 a.m. / Cook-Off Theater

^FINALISTS

^{Garlic & Lobster Curry Corn Chowder with Sweet Potato Bites}

^{& Thai Garlic & Hot Chili Swirl}

^{Judy Reynolds / Bloomington, IN}

^{Spicy Tuna Towers with Garlic 3 Ways}

^{Derek Thurman / Charlotte, NC}

^{Garlic Infused Tilapia, Beet, Parsnip and Sweet Potato Stacks}

^{with Watercress Aioli}

^{Emily Falke / Santa Barbara, CA}

^{Christopher Ranch Pesto Chicken with Garlic-Laced Stone Fruit Sauce}

^{Mary Shivers / Ada, OK}

^{Garlic-Covered Pork and Pork-Covered Garlic,}

^{with Roman Gnocchi and Paprika Cream Sauce}

^{Wendy Hector/ Sacramento, CA}

^{Tomato Glazed Veal Chops with Roasted Garlic & Sage Spatezle}

^{Michaela Rosenthal / Woodland Hills, CA}

^{Stacked Steak Napoleon on Garlic Paper}

^{with Asparagus, Radicchio, Shiitakes and Stilton}

^{Jamie Brown-Miller / Napa, CA}

^{Lime in De Coconut Garlic Tarts}

^{Susan Mason / Milton, WA}

So You Think You Can Cook With Garlic?

Facebook Competition set for Friday at 2 p.m.

Michaela Rosenthal's "Garlic Studded Feta Lamb Burger" and Laurie Figone's "Triple G Almost Famous Focaccia Bread" placed first and second, respectfully in final voting for the Festival's So You Think You Can Cook With Garlic? cooking contest with Facebook and KGO Radio.

Amateur chefs were invited to post videos of their recipes on Facebook and two voting favorites were ultimately determined in online balloting conducted by KGOradio.com.

However, another culinary creation by Ms. Rosenthal was selected for preparation in the venerable Great Garlic Cook-Off and the Woodland Hills, CA resident has but opted to focus her skills in participation in the venerable Cook-Off on Saturday July 30.

Michael Labrador, whose video submission of "Alcahofa Artichokes" drew the third highest number of votes, will compete against Ms. Figone at 2 p.m. Friday July 29 on stage in the Cook-Off Theater.

The two finalists will prepare and serve their Facebook-submitted creations to a panel of judges. The winning entrée will recieve $810 in cash; runner-up will receive a $250 gift card from Raely's, Bel Air and Nob Hill foods.

Top Chef Favorite Angelo Sosa Appears on Stage All 3 Days

Angelo Sosa, the season seven fan favorite of Bravo TV’s Top Chef series, will appear on stage in the Cook-Off Theater July 29, 30 and 31.

The Top Chef star was originally booked to appear on Saturday and Sunday but the public response to Sosa’s pending appearances was so strong that the Festival’s Recipe Committee worked with him to rearrange his schedule and secured him for Friday as well.

Sosa will appear with the Vickroy Borthers in a Fire It Up Flameup demonstration at 1:30 p.m. on Friday; conduct a cooking exhibition following the Great Garlic Cook-Off on Saturday and serve as the Master of Ceremonies for the professional Garlic Showdown on Sunday.

KRTY Presents Recording Sensation Kip Moore

Hot Country 95.3 KRTY Radio will host MCA Nashville recording star Kip Moore on the Vineyard Stage July 30.

Moore’s latest hit, “Mary Was The Marrying Kind” is currently climbing the country music charts.

Musical entertainment will feature continuous live concerts on three stages presenting a wide range of sounds. Atlantic Recrods country singer Ty Stone, with the just released hit "American Style" will replace previously scheduled Brother Trouble and join fellow artists Moore and the Dirt Drifters on the Vineyard Stage July 30.

The KRTY Triple Feature begins at noon.

Garlic Capital of the Western World

Gilroy-based Christopher Ranch ships 60 million pounds of California Heirloom Garlic annually.

32-year Breakdown

The pyro-chefs on Gourmet Alley have served nearly 4 million visitors in 32 years.
To feed the masses, the chefs have required:

396 tons of beef
126 tons of pasta
75 tons of scampi
56 tons of calamari
and 76 tons of fresh California garlic

GARLIC SHOWDOWN hosted by Top Chef Angelo Sosa

Sunday July 31, noon-2p on Cook-Off Stage

Four prominent Bay Area Chefs will compete in an Iron Chef competition for a grand prize of $5,000.

Luca Rutigliano - Corde Valle Resort (San Martin)

Sebastian Nobile - Oak Tree Ristorante (Felton)

Brandon Chase Miller - Mundaka (Carmel)

Dean Dupuis - Pican Restaurant (Oakland)

Results and broadcast quality video of finals will be available through gilroygarlicfestival.com at 3 p.m. PDT July 31.

THE "ALLEY WRAP" DEBUTS ON GOURMET ALLEY

The pyro-chefs on Gourmet Alley will introduce a new delicacy to Festival fare in 2011, the Alley Wrap, a steak and shrimp delicacy enhanced with rice, cilantro, cumin, aioli and garlic, enveloped in a garlic-infused lavash.

²⁰¹¹

^{GREAT GILROY GARLIC COOK-OFF}

^{presented by}^SCOPE

Saturday July 30 / 10 a.m. / Cook-Off Theater

FINALISTS

^{Garlic & Lobster Curry Corn Chowder with Sweet Potato Bites}

^{& Thai Garlic & Hot Chili Swirl}

^{Judy Reynolds / Bloomington, IN}

^{Spicy Tuna Towers with Garlic 3 Ways}

^{Derek Thurman / Charlotte, NC}

^{Garlic Infused Tilapia, Beet, Parsnip and Sweet Potato Stacks}

^{with Watercress Aioli}

^{Emily Falke / Santa Barbara, CA}

^{Christopher Ranch Pesto Chicken with Garlic-Laced Stone Fruit Sauce}

^{Mary Shivers / Ada, OK}

^{Garlic-Covered Pork and Pork-Covered Garlic,}

^{with Roman Gnocchi and Paprika Cream Sauce}

^{Wendy Hector/ Sacramento, CA}

^{Tomato Glazed Veal Chops with Roasted Garlic & Sage Spatezle}

^{Michaela Rosenthal / Woodland Hills, CA}

^{Stacked Steak Napoleon on Garlic Paper}

^{with Asparagus, Radicchio, Shiitakes and Stilton}

^{Jamie Brown-Miller / Napa, CA}

^{Lime in De Coconut Garlic Tarts}

^{Susan Mason / Milton, WA}

2011 Gilroy Garlic Festival

Cook-off Theater Schedule of Events

Friday, July 29, 2011 Master of Ceremonies: John Zekanoski

11:00 Master Chef Challenge John Toste (Lizarran Tapas Restaurant)

vs. Gino Fortino & Kraig Youmans (Fortino Winery)

1:15 Master Chef Challenge Winners Announced

1:30 Fire It Up Friday Demo Vickroy Brothers with Angelo Sosa

Afternoon Master of Ceremonies: Gene Sakahara & Sam Bozzo

2:00 “So You Think You Can Cook with Garlic”

3:45 Local Celebrity Chefs SakaBozzo & Ada Wong (Biggest Loser)

Saturday, July 30, 2011 Cook-off Contest Master of Ceremonies: Dan Green & Kate Callaghan

10:00 Cook-off Contest

Judges: Jay Minzer Personal Chef, Florida

Andrea Froncillo The Stinking Rose Restaurant, The Franciscan

Evelyn Miliate Food Editor Raley’s, Bel Air, Nob Hill Foods

Majid Bahriny Mama Mia’s Italian Restaurants

Wendy Brodie Food Consultant, Art of Food T.V.

12:15 Cook-off Contest Winners Announced

Afternoon Masters of Ceremonies: Kirsten Carr

1:00 Celebrity Chef Andrea Froncillo The Stinking Rose Restaurant, The Franciscan

2:00 Celebrity Chef Michael Giletto Executive Chef & Consultant Gourmet Butterfly Media

3:00 Celebrity Chef Angelo Sosa Sosa Consulting Group, LLC Bravo TV's "Top Chef"

4:00 Celebrity Chef Evelyn Miliate Food Editor Raley’s, Bel Air, Nob Hill Foods

Sunday, July 31, 2011 Master of Ceremonies: Angelo Sosa

11:00 Local Celebrity Chefs Michael Melone & Gloria Melone

12:00 Garlic Showdown Professional Chefs compete for $5,000

Luca Rutigliano - Corde Valle, San Martin

Sebastian Nobile - Oak Tree Ristorante, Felton

Brandon Chase Miller - Mundaka, Carmel

Dean Dupuis - Pican Restaurant, Oakland

2:00 Garlic Showdown Winner announced

Afternoon Master of Ceremonies: Greg Bozzo

2:45 Celebrity Chef to be announced

3:35 Celebrity Chefs Jay Minzer Personal Chef, FL

& Young Culinary Students

GOURMET ALLEY DEMONSTRATION STAGE

The chefs on Gourmet Alley conduct hourly cooking demonstrations revealing the preparation secrets to the cuisine on the Gourmet Alley Demonstration Stage, located on the Ranch side of the Alley

Garlic Festival Fare

Gourmet Alley

New in 2011: Alley Wrap

(a steak and shrimp enhanced with rice, cilantro, cumin, aioli and garlic,

enveloped in a garlic-infused lavash)

Garlic Calamari

Garlic Scampi

Stuffed Mushrooms

Italian Sausage Sandwich

Peppersteak Sandiwch

Garlic Ginger Chicken Stir-Fry

Garlic Fries

Garlic Bread

Pasta con Pesto with spaghetti noodles

THROUGHOUT CHRISTMAS HILL PARK

Escargot	Oysters on the Half Shell
Cajun Crawdads	Blackened Shrimp & Rice
Chicken & Sausage Jambalaya	Cajun Fried Catfish
Roasted Garlic Chicken Quesadillas	BBQ Ribs & Turkey Drums
Handmade Artisan Candies	Garlic Ice Cream
Garlic Watermelon	Garlic Jelly
Key Lime Calamari	Shrimp Quesadillas
Grilled Wild Salmon Tacos	Garlic Veggie Wrap
Gyros	Garlic Frog Legs
Fried Garlic	Garlic Chicken Wings
Garlic Chocolate	Garlic Kettlecorn
French Fried Garlic Artichoke Hearts	Garlic Chicken Pizza
Garlic Rosemary Chicken Sandwich	Lumpia
Garlic Crab Fries	Vegetarian Falafel Platter
Garlic Sauteed Mussels	Philly Cheesesteak
Sweet Potato Fries	Fried Chicken Strips with Garlic Sauce
Gator	Buffalo
Kangaroo	Wild Boar or Venison on a Stick
Garlic Fried-Green Tomatoes

Fact Sheet

Downloadable images and broadcast quality video are available in the MEDIA CENTER at www.gilroygarlicfestival.com

Who:		Gilroy Garlic Festival www.gilroygarlicfestival.com
What:		The 33rd annual "Ultimate Summer Food Fair"; three days of incredible food, beverages, arts & crafts, live entertainment and the appearance of Bravo TV’s Top Chef Angelo Sosa all three days
Presenting Sponsor		Raley’s / Bel Air Markets / Nob Hill Foods
Where:		Christmas Hill Park; Gilroy,CA 30 miles south of San Jose off Highway 101
When:		Friday, Saturday & Sunday July 29-31, 2011 10 a.m. - 7 p.m. (Gates close at 6 p.m.)
How:	Tickets:	Adult General Admission $ 17.00 Children (ages 6-12) $ 8.00 (under 6 free) Seniors (60+) $ 8.00 $2.00 Discount tickets available online or at all Raley's, Bel Air and Nob Hill Foods locations.