Hundreds beat the heat at Fig Fest 2013 to explore the diversity of the sweet summer fruit. The breeze, coupled with the many choices of wine (and fresh squeezed lemonade from Specialty Produce) were the perfect way to enjoy a Sunday afternoon at the San Diego Public Market. Each participating restaurant and catering chef took creative liberties to incorporate figs into their bite sized tasters and we can attest that attendees left inspired with new ways to use the fruit. Vanilla (Chef Flor Franco), mole (Chef Javier Plascencia), duck confit (Chef Bernard Guillas) hibiscus flowers (Chef Miguel Angel Guerrero) paired with figs; who would have thought! Luckily, everyone was treated to a wonderful program that included the recipes for each of the tasters and a directory of each of the participants.
The BEST OF Verdict:
2nd: Waters Fine Catering
3rd: Terra Restaurant
1st: Grant Grill & Lounge
3rd: Great Maple[button link=”#” color=”#78cde3″ size=”3″ style=”1″ dark=”0″ radius=”auto” target=”self”]Click Photo to enlarge & use arrows to scroll through. ENJOY![/button]