Avocado Festival Culinary Contest Organizer and Chef Judge:It's not too late!

It’s not too late to enter the Ninth Annual Culinary Competition of the Avocado Festival. I know from personal experience that at the last minute you can create a winning recipe. The first year I was in Fallbrook I heard about the contest the night before it happened. I created a lemon cream pie… and won first prize.

Concurring with that advice is Catherine Ginther, who has been the culinary event organizer for four years. Catherine, the former owner of The Old Grove Company, is taking time right now to be a super active and involved parent… and organize the Culinary Contest – no small feat. She and I will collaborate over the next couple of weeks as we write about the winners and their recipes.

As Catherine notes, the rules and regulations have evolved over the past nine years. Still, the judges have seen simple recipes win as well as those fit for a royal palate.

Speaking of royalty, Chef Per Nilsen, featured last week (with more of his and Café des Artistes fare this week), will be one of the Culinary Contest judges and did, at one time, cook for royalty. He served for two years for H. M. King Olav V of Norway at the king’s castle and was a member of the king’s private entourage. He was also part of a select group who earned the title of Certified Executive Chef.

When reviewing his background… at 23 he was the youngest executive chef in Norway, was a television celebrity chef and cookbook author, had his own restaurant seating 250 persons… well, the list goes on and on. Aren’t we glad he is a judge and not a competitor in the culinary contest!

Still, he has much to give to Fallbrook. He will be collaborating with Café des Artistes proprietor Michael Calvanese for some very special meals starting this weekend. At the same time, you may also contact him at (760) 500-4126 to inquire about cooking classes. A current class is “The Fine Tastes of Europe Without Borders,” which will include special appetizers and incredible soups.

Café des Artistes Pasta with Roasted Eggplant and Tomatoes

Ingredients

3 large or 6 small globe eggplants

1 1/2 pounds penne, rigatoni or pasta shells

4 1/2 cups tomato sauce

9 cloves garlic, finely minced

1/3 cup capers, rinsed and coarsely chopped

2 tablespoons dried oregano or 3/4 cup chopped fresh basil

Salt to taste

Freshly ground black pepper

Pinch hot pepper flakes

3 tablespoons extra virgin olive oil (optional)

Cooking Instructions

1. Preheat the oven to 450°F. Prick the eggplants in a few places with a knife. Place on a baking sheet and roast for about 40 minutes, turning occasionally for even cooking, until tender but not falling apart. When the eggplant is cool enough to handle, peel and remove the large seed pockets. Dice the pulp and set in a drainer to eliminate its bitter juices.

2. Bring a large pot of salted water to a boil. Add the pasta and stir.

3. While the pasta is cooking, warm the tomato sauce in a large sauté pan over medium heat.

4. Add the eggplant and the rest of the ingredients and warm through. (If you like, stir in 3 tablespoons of extra virgin olive oil for a bit of richness.)

5. Season with salt, pepper and hot pepper to taste. If the tomatoes are tart, add a pinch of sugar to compensate. When the pasta is al dente, drain and toss with the sauce. Serve at once.

Serves 6. Serving size: 1/4 pound pasta with about 3/4 cup sauce

Café des Artistes Grilled Chicken and Vegetable Wrap with Aïoli

1 & 1/2 cup mayonnaise

3 tablespoon minced garlic

10 flour tortillas

4 cups thinly sliced soft-leaf lettuce such as Boston (from 1 head)

3 medium sweet red onions, halved lengthwise and thinly sliced crosswise

3 medium zucchini, cut into 1/8-inch-thick matchsticks

2 sweet red peppers, cut into 1/8-inch-thick matchsticks

1 & 1/2 lb thinly sliced chicken breast

Stir together mayonnaise and garlic to make aïoli – easy to do with a small blender.

Lightly toast tortillas, one at a time, directly on burner (gas or electric) at moderately low heat, turning over once with tongs, until browned in spots but still flexible, about 30 seconds on each side.

Spread 2 tablespoons aïoli on each tortilla. Divide lettuce, onion, zucchini, pepper and chicken among tortillas, layering them evenly. Tightly roll up tortillas and cut in thirds diagonally. Use large toothpicks to hold together.