DAY TWO of our visit to VIdalia, GA during the Onion Festival and there was SO much going on here. Carnivals, concerts, a craft fair,even the Blue Angels were in town. We didn’t have to be at the Golden Onion competition until noon so we slept a little late and had breakfast downstairs at our hotel.
There were actually two competitions going on that day, the Golden Onion competition with professional chefs from all over Georgia and a “Chopped” style competition where three Students from South Forsyth High School had to create three dishes each from a mystery basket of ingredients.
I have a TON of pictures from the day so I’m going to break it up into two posts. First up, the student competition. The big surprise for me was that when we got there I was asked to be a judge for the competition, that was such a huge honor. The kids were so focused and determined to put forth professional dishes that I have no doubt they will all be successful chefs.
I must say, while all the students were extremely talented, I was most impressed with the youngest to the group, Joseph. Joseph showed such amazing thoughtfulness by fashioning a plate warmer out of a heated griddle. That blew me away because it showed his problem solving thought process. Not only did he have his guests in mind, wanting to make sure that our food maintained the proper temperature when it reached us, he also had to figure out from very limited resources how to make that happen. Another example of his mature thought process was demonstrated in the appetizer round when he removed the tails from the shrimp making them much easier to eat. Pulling a shrimp tail from your lips is not an easy feat if you’re at a party, balancing a plate and holding a wine glass. Even if your sitting at dinner having a nice chat with a date or whomever, do you really want to be removing shells from your mouth..I do NOT. That may seem like a small thing but its huge in my book, it shows that he is thinking of his guests total dining experience. Impressive.
Vidalia onions were included in EVERY dish including dessert.