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Fresno State Brings Home the Garlic

A Fresno State team comes up with some award-winning recipes for a Gilroy Garlic Festival competition.
University Dining Services Executive Chef Erik Debaude and his sous chef, alumnus Bryan Kramer, were crowned the first Gilroy Garlic Festival Bowl champions Friday when their two recipes beat out chefs from San Jose State University (second place) and University of California, Berkeley (third place).  They battled in the inaugural garlic cooking competition at the 35th Gilroy Garlic Festival‘s Cook-Off Theater as part of the three-day event that draws more than 100,000 visitors to Christmas Hill Park in Gilroy. The Fresno State chefs used several student products, including Fresno State sweet corn and olive oil from the Gibson Farm Market for their winning dish. They had one hour to prepare, plate and serve the two dishes each incorporating six cloves of fresh garlic to a panel of five judges.  They earned a $5,000 cash scholarship for Fresno State and bragging rights as the first Gilroy Garlic Bowl champions and will bring home the perpetual trophy to display for the year. They will be invited back to defend their title next year.  Recipes for the two dishes — “Fresno State Corn and St André stuffed Crêpes with Tarragon and Lavender Garlic Cream Sauce” and “Seared Duck Breast with Red Currant Sauce, Garlic Purple Mash Potatoes with Beet Croustillant, Stuffed Fig with Chive and Garlic Goat Cheese” are published in the 2013 Cook-off Cookbook sold at the festival. You can also follow our link to check them out.

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