One of the foods vying for second place was this combination of Tea Smoked Currant and Teardrop Tomatoes, Sour Cream and Long Onion Pound Cake with Candied Fennel presented by Chef Kirk Gilbert of Ballantyne Resort, Charlotte, North Carolina.
A Baltimore son, Beej Flamholz, had a lovely tuna tartar.
This beet and horseradish cured beef was pretty interesting. Presented by Chef Patrick McElroy of the Hyatt Regency St. Louis at Union Station.
The soup. He made a mousse out of the cucumber yogurt using gelatin and a nitrous canister.
This Utah Lamb with Huckleberry Sauce, Corn Cake and Weed Salad was great! Presented by Chef Zane Holmquist of The Glitretind at Stein Eriken Lodge, Park City, Utah.
Some local boys made a good show, too. Dante Boccuzzi made this Pork Belly with Santana Eggplant and Basil Salsa Verde.
Another local boy who really likes to play with food, Johnathan Bennett of Exec. of both Red and Moxie, offered up Kettle Corn and Pork Cracklin's. Yum.
You can always count on Anne Blackwood for chocolate. She's terrific. These chocolate martinis were the bomb.
Finally, if I had to offer another gold star, I would award it to Jeni's Ice Creams. The line for this stand stretched more than twenty people deep. I had the Sweet Corn and Blackberry Ice Cream. All I can say is WOW!...just fantastic, maybe not for everyone, but right up my alley. Where have you been? And why haven't you entered my life earlier? Please get a store in Cleveland.