Who’s Coming to Chowderfest

 

Brewhouse

Boathouse

Chocolats du CaliBressan

Giessinger Wines

Island Brewing Co.

Lucas & Lewellen Vineyards

Max’s Restaurant

Marmalade Café

Museum Café

Olio e Limone

Seawind Wines

Whitcraft Winery

 

2nd Annual Chowder Champ crowned!

Nearly 450 attended the 2nd Annual Santa Barbara Chowder Fest on October 23, 2011 at the Montecito Country Club to enjoy 30 varieties of Chowder and the offerings of 10 wineries and 5 breweries among a host of amazing auction items and one fabulous raffle where one person Tim Trager of Hill & Trager walked off with 52 botles of wine!

Judges Michael Cervin, Chef William S. Bloxsom-Carter and Chef Edie Robertson all had a tough time narrowing their choices down to the top three in each category of clam and creative.

Overall Chowder Champ

Y’s Foods Napa (from Napa Valley)

People’s Choice Award

Arch Rock Fish 

 

CLAM CHOWDER

1st Place – Useless Bay Seafoods
2nd Place – Marmalade Cafe
3rd Place – Lazy Acres

CREATIVE CHOWDER

1st Place – Y’s Foods Napa
2nd Place – Boathouse
3rd Place – Museum Cafe

Playboy Mansion Executive Chef signs up to Judge Chowder Fest

Chef William Bloxsom-Carter, executive chef of Playboy Mansion West in Los Angeles has agreed to take on the extremely difficult task of judging Santa Barbara’s finest chowder entries.

Playboy Mansion’s two kitchens support a private household, a private hotel, a fine dining room and is the central entertainment hub for most all promotional activities of Playboy Enterprises, Inc. on the west coast. Overnight guests of the company, usually business partners from around the globe, enjoy the same service offered by any five-star hotel that they might have chosen for their trip. Then there are the numerous promotional events, luncheons and dinners that we host here for our marketing partners. The Mansion grounds are also the setting of several celebrity-studded charity galas throughout the year that each take weeks of preparation. The chef supervises a crew of 18 chefs, plus support staff and interns, working around the clock to stay ahead of the calendar of events hosted by The Mansion as well as the daily menu to service the needs of residents and guests. Chef Carter obviously loves his job as is evident in his 26 year history with The Mansion. (www.melissas.com/Recipes/Guest-Chefs/Guest-Chefs/William-Bloxsom-Carter.aspx)

Chef Carter’s philosophy is to bring out the best flavors in food products from beginning to end with minimal intervention and uncompromising standards of excellence. He relies on the principal that, “there is no substitute for fresh.”

Complementing his responsibilities for Playboy Enterprises, Chef Carter has prepared winery dinners in Sonoma County, Napa Valley, Paso Robles and the Santa Ynez Valley as well as special events for high-profile clients throughout the United States, focusing on the importance of food and wine pairings and extraordinary hospitality service. Additionally, Chef Carter is a recurring featured guest on numerous radio shows syndicated nationwide describing and promoting California wines and foods.

Chef Carter achieves his personal sense of purpose through a high standard of integrity, working tirelessly with the next generation of culinarians, giving back to the community, seeking-out hospitality food service innovations for the guest’s pleasure and synergizing creativity to increase staff morale. Chef Carter strives daily to achieve a “gold standard” of leadership accountability. (http://www.winejudging.com/bios/william_bloxsom-carter.htm)

Preparation for Chowder Fest 2011 underway

The first annual Chowder Fest was so successful that we couldn’t wait to get started with 2011! The committee has hit the ground running and we already have a host of last year’s participants re-upping their participation! If this is any indication and we still have 5 months to go – we should have over 30 chowders competing! Be sure to save the date and get your tickets early to avoid missing out on this exciting event! Check out pictures from the 2010 event to see what you missed if you weren’t there. If you were – check out the pictures to see if we got you on camera!

Bookmark this page and check back often for updates on your favorite restaurants/wineries/breweries. If there’s a restaurant you think we should connect with who absolutely should participate – let us know, we’ll get in touch with them and tell them you sent us! You can email us at info@lafsbc.org with that information.

Greek House Cafe joins the fray!

Stanley Nicolaides called yesterday to say that he’s going to participate both in the chowder contest AND provide other finger foods for our guests to enjoy! Yum! i hope he does lamb kebabs!

I guess we’ll have to wait and find out – hope you’ll come out and join us.

History of Chowder – 1796

The first cookbook authored by an American was Amelia Simmons’s American Cookery or The Art of Dressing Viands, Fish, Poultry and Vegetables and The Best Modes of Making Pastes, Puffs, Pies, Tarts, Puddings, Custards and Preserves, and All Kinds of Cakes, from Imperial Plumb to Plain Cake, Adapted at This Country and All Grades of Life, published in 1796. Her first edition, published in the same year, did not include any soups. The second edition, published in 1800, was the first American cookbook to give a chowder recipe:

Chouder –

(http://whatscookingamerica.net/History/ChowderHistory.htm)

Take a bass weighing four pounds, boil half an hour; take six slices raw salt pork, fry them till the lard is nearly extracted, one dozen crackers soaked in cold water five minutes; put the bass into the lard, also the pieces of pork and crackers, cover close, and fry for 20 minutes; serve with potatoes, pickles, apple-sauce or mangoes; garnish with green parsley.”

History of Chowder – 1796

The first cookbook authored by an American was Amelia Simmons’s American Cookery or The Art of Dressing Viands, Fish, Poultry and Vegetables and The Best Modes of Making Pastes, Puffs, Pies, Tarts, Puddings, Custards and Preserves, and All Kinds of Cakes, from Imperial Plumb to Plain Cake, Adapted at This Country and All Grades of Life, published in 1796. Her first edition, published in the same year, did not include any soups. The second edition, published in 1800, was the first American cookbook to give a chowder recipe:

Chouder –

(http://whatscookingamerica.net/History/ChowderHistory.htm)

Take a bass weighing four pounds, boil half an hour; take six slices raw salt pork, fry them till the lard is nearly extracted, one dozen crackers soaked in cold water five minutes; put the bass into the lard, also the pieces of pork and crackers, cover close, and fry for 20 minutes; serve with potatoes, pickles, apple-sauce or mangoes; garnish with green parsley.”