The best contest yet
Last updated 4/26/2007 at Noon
If last week I felt I was in the movie “Carrie,” then today I feel like Jimmy Stewart in “It’s a Wonderful Life” when all of his friends arrive to bail him out.
As the contestants lined up early Sunday to register their entries, all I could think was how much the people in this town pull through in the end. Thank you to all of the participants. As much as we do as organizers, there is no contest without you.
All of you deserve a prize for responding on such short notice to my desperate call for entries. So, here are your names: Forrest Breese, Tim Coen, Hector Covarrubias, Imelda Estrella, Elaine Fountain, Colleen Garot, Victoria Jones, Sascha La Russo, Harriett Oppenborn, Matt Petrash, Johnny Sesma, David Smissen, Bruce Taylor, Elise Trouw. The professional contestants were Holy Guaca-Moly, Rocky Peak Farms, Albertson’s and Estrella’s Family Restaurant. If you know one of these people, you’re lucky. If you are one of these people, you make a difference.
And speaking of making a difference, the culinary team of volunteers was flawless. They were: Kathy Leonard (the real organizer), Diane Hagen (contest registration and organization), Nikki Welhaven (demonstration assistant and masseuse for Yujiro Masuda) and Bret Ginther (husband and doer of whatever needs to be done).
The judges had a tough job. Many of the final placements were quite close. In fact, the professional best overall ended in a tie, even when George Archibald, the festival president, was brought in to break it. And Holy Guaca-Moly, watch out – Rocky Peak Farms was right behind you.
And now, the best part: the results and the recipes.
First place: Holy Guaca-Moly
Second place: Rocky Peak Farms
Third place: Estrella’s Family Restaurant
Estrella’s Family Restaurant
Most Creative Avocado Dish
Best Overall (tie)
Yujiro Masuda and Estrella’s Family Restaurant
First place: Imelda Estrella
Second place: The David Smissen Family
Third place: Victoria Jones
Honorable Mention: Colleen Garot (for her use of basil)
Honorable Mention: Forrest Breese (audience favorite)
First place: Dr. Tim Coen
Second place: Imelda Estrella
Third place: Elaine Fountain
Most Creative Avocado Dish
First place: Colleen Garot, Avocado Crab Cakes
Second place: Elise Trouw, Trouw Family Avocitrus Pie
Third place: Sascha La Russo, Bean and Avocado
Best Dish Using Fallbrook Fruit
First place: Colleen Garot, Raspberry Tiramisu
Second place: Imelda Estrella, Orange Flan
Best Overall ($100 cash prize)
Dr. Tim Coen, Mango Salsa
Congratulations to all! And if you did not win this year, know that many of the people who won were previous entrants who are now winning for the first time, so keep showing up.
Bean and Avocado
(Compliments of Sascha La Russo)
7 cups water
4 cups chicken broth
1 ham bone
1/2 cup ham pieces
5 ripe tomatoes OR 1 (28-oz.) can diced stewed
3 ripe Fallbrook avocados
1 package dry bean assortment
1 package black beans
3 garlic cloves
1 celery bunch
2 tbsp. sugar
2 tbsp. cornstarch
1 tsp. salt
1-10 grinds of fresh black pepper (from
1 tsp. marjoram
1/2 tsp. ground cayenne
1/2 tsp. crushed red pepper
This wonderful soup can also be made into a dip. You must presoak the beans overnight (or at least 8 hours) and then rinse thoroughly. You may use a crock-pot or a large saucepan.
To begin, sauté the chopped onion with some garlic and olive oil. Then cut up all vegetables and set aside. Add water, broth and ham bone to pot. Bring to boil. Add beans; turn temperature to a low simmer. Add sautéed onions. Slowly add ham pieces and veggies, plus dry ingredients.
Simmer for 3-4 hours or on low in a crock-pot. Top soup with sour cream and sliced avocado.
Trouw Family Avocitrus Pie
Makes two pies
2 (9-inch) prepared graham
cracker pie crusts
1/2 cup fresh lemon juice
1 envelope lime gelatin
5 (14-oz.) cans sweetened
1 cup heavy cream
In bowl, mix lemon juice and lime gelatin. Add condensed milk to mixture and mix.
Peel and pit the avocados and fully mix in. Add heavy cream and mix in. Pour in crusts, level using spoon.
Chill for at least 2 hours.
Guacamole Del Diablo
(Compliments of Forrest Breese)
4-5 Fallbrook avocados
1/2 tbsp. Fallbrook lime juice
1 tsp. salt
4 pinches white pepper
1 pinch celery salt
4 pinches black pepper
1/4 olive oil
1/4 cup Fallbrook Red Serrano pepper mash
Forrest made his guac with Serrano peppers he fermented at home. His guacamole is pureed.