Jan Norris: Food and Florida

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EatBeat: 2010 Delray Beach Garlic Fest This Weekend – Win 2 Tickets!

February 11th, 2010 · 3 Comments


The 11th Annual Garlic Fest takes place in downtown Delray Beach Friday through Sunday – and I have two tickets to give away to the best garlic recipe that hits my site today. Comment below to send in your best!

If you’ve never been to the Garlic Fest, it’s a fun day out for the family with activities for kids, shopping for adults and eating for everyone.  Entertainment acts are always good – and it’s free with your ticket; such a deal.

Garlic Chef Stadium Competition intense

The top event for food lovers is the Garlic Chef Competition that I usually judge. Because of a conflict, this will be one year when I can’t make it – though I’ll certainly be there in spirit, since I love this event and organizer Nancy Stewart.

Watching the chefs in a 1-hour cooking showdown with a mystery ingredient is great. We’ve seen it all, as judges – and been wowed by many dishes that are turned out in a serious competition that gets pretty intense at times. It’s fun for me watching the chefs under pressure. The pros may sweat, but always put out a great dish.

Andy Trousdale the chef to beat

The reigning Garlic Chef is Andy Trousdale – chef/owner of Le Bistro in Lighthouse Point. He’s so smooth, talented and creative,  he’s a tough one to beat.

A good line-up of competitors is on hand to take him on, so I’ll be anxious to see the results.

The chef line-up

  • Round 1: Saturday, 11:30 a.m.-1:30 p.m.: Chef/owner Michael Harrison of Lola’s on Harrison, Hollywood, FL. vs Chef/Owner Joey Gianuzzi, The Green Gourmet, Delray Beach, FL
  • Round 2: Saturday, 2:30 p.m.-4:30 p.m.: Chef Mike Murgio of Leftovers Cafe in Jupiter, FL vs. Chef Steve Scerenscko of Cafe Protege at Lincoln Culinary Institute, West Palm Beach, FL
  • Round 3 (Semifinals): Sunday, 11 a.m.-1 p.m.: Winning chefs from Round 1 and Round 2.
  • Round 4: Sunday, 3-5 p.m.: Garlic Chef  (’08 and ’09) Andy Trousdale vs. Semifinalist winner.

If you want to watch, get there at least 30 minutes ahead of time – seating inside the stadium is limited.

Firefighters fight it out over ‘cue

On Friday and Saturday, firefighters from four departments will duke it out over barbecue.

  • Friday, 5:30-7:30 p.m., it’s Delray Beach vs. North Palm Beach deparments
  • Saturday, 5:30-7:30 p.m., it’s the Lake Park vs. Belle Glade fire departments.

Visit the Delray Beach Garlic Fest 2010 web site for more information.

To Win 2 Tickets:

Submit a recipe, either by email – send it to TellJan@JanNorris.com – or just write it in a comment below. I’ll contact you if you win by 3 p.m. Friday – remember: any recipe goes great with garlic! The tickets are good for any of the three days of the event and are worth $10 each.

2010 DELRAY BEACH GARLIC FEST

When: Friday, Feb. 12, 5-10 p.m.; Saturday, Feb. 13, 11 a.m. to 10 p.m., Sunday, Feb. 14, 11 a.m. to 7 p.m.

Where: Downtown Delray Beach at Old School Square grounds, at North Swinton Avenue and Atlantic Avenue.

Admission: $10 per day. Food costs extra.

Parking: Free parking at City Hall; $5 parking in area garages with proceeds benefiting Delray beach Police Explorers; other downtown fees waived during Garlic Fest hours.

Information: (561) 279-0907; www.dbgarlicfest.com

Tags: Calendar: SoFla Food Events · The Eat Beat: Restaurant News

3 responses so far ↓

  • 1 Jan Norris // Feb 12, 2010 at 8:04 am

    Trish Strawn, of Deland, sends in three beef garlicky marinades:

    Simple Marinade: 1/4 cup of soy sauce; 1/2 cup of water; 1 tbsp. brown sugar; 1/2 garlic clove; 1/2 tsp. of ginger.
    Mix ingredients. Add meat and turn occasionally for best results. Marinade 6 hours in refrigerator. Broil or grill.

    From Chicago: 1/3 cup virgin olive oil; 1/3 cup balsamic vinegar; 2 cloves garlic, chopped; onion, sliced; sea salt; fresh pepper; 1 tsp. fresh basil; 1 tsp. fresh oregano.
    Mix ingredients. Add meat. Soak 8 to 10 hours or overnight, turning beef once .

    Another marinade, with honey: 1/4 cup soy sauce, 1 tbls. sugar ( go lightly or without), dash of black pepper, 2 cloves of garlic sliced thin, 1 tbls. honey, 1 tbls. ground ginger, 1 tsp. cooking oil. Marinate at least one hour or overnight.

  • 2 Jan Norris // Feb 12, 2010 at 10:01 am

    Lila Steinhoff sends this:

    I roast roast garlic and mash it. Pour extra virgin olive oil over it in a shallow bowl or a saucer and sprinkle with fresh ground black pepper. Heat some crusty bread and dip it the oil concoction. First had this at some Italian place years ago, and loved it. I do have it with pasta, but bread and garlic with a nice salad and almost any soup is even better.

  • 3 Jan Norris // Feb 12, 2010 at 6:40 pm

    Here’s the Winning Recipe! It’s- a winner by any standard, but full disclosure: my son sent it in. (No coaching necessary – he’s a great cook, to be honest.) Since I had not posted a “no friends or family clause” (and no one else wanted the tix), he wins.

    Garlic Crusted Tenderloin Roast

    3 HEADS garlic, peeled, chopped
    1 cup extra virgin olive oil
    Juice of 1/2 lemon
    1 to 2 Tbsp ground sea salt
    1 to 2 Tbsp ground black pepper
    1 Tbsp paprika
    1 tsp cayenne pepper
    Chopped fresh rosemary (about 1/4 cup or to taste)
    One 7- to 10-lb beef tenderloin, trimmed (about $60 at Costco)

    Combine garlic with olive oil, lemon juice, rosemary, cayenne, paprika, salt and pepper in a food processor. Pulse lightly so ingredients are combined but the garlic still has a rough chop. Spread the mixture on the tenderloin and refrigerate for 4 or more hours. Remove from the refrigerator an hour before you plan to cook it to bring to room temperature.
    Preheat the oven to 450 degrees. Place the tenderloin on a rack and roast about 45- to 50 minutes for medium, or adjust to your liking. Remove the beef from the oven, cover with foil and let rest for 15 minutes.
    Cut the beef in thin slices or as thick as steak if you like. You can garnish with whole rosemary sprigs for show.
    Serves 8 to 10.
    Pan juices are top notch. Serve with roasted or mashed potatoes.
    Leftovers make phenomenal sandwiches with a horseradish mayo.
    Enjoy!

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