Nathalie Taylor
Specially for the Valley News
While dodging the 500+ revelers at the So-Cal Chef Open, I was drawn to the tantalizing aromas wafting across the grounds of Peltzer Farms in Temecula. It resembled a delightful outdoor cafe where guests were treated to a rich, satisfying culinary experience. Upbeat music and the cheerful chatter of guests added to the joyful atmosphere.
Guests celebrated top chefs and delicious culinary creations. All 11 entries in the August 12 competition were innovative, artistic and delicious. The majority of the chefs belong to an exclusive club of award winners from various cooking competitions. Selecting the winners from this elite group of chefs was a monumental task for the judges.
The event, now in its 17th year, was hosted by the Murrieta Hot Springs Resort, with proceeds going to the Oak Grove Center, an organization that helps youth who have suffered from serious problems.
Oak Grove helps rebuild the lives of at-risk and disabled youth through a variety of programs. These programs include the Culinary Creations program, which teaches students the career skills they need to succeed in the baking, coffee and hospitality industries.
The chefs’ winners were awarded in two award categories – the Pinnacle Award and the People’s Choice. The Pinnacle Award was chosen by five qualified judges who selected the winning dishes based on a combination of taste, flavors, presentation and overall impression. The People’s Choice Award winners were voted on by event guests. Each attendee received three tickets which were placed in the chefs’ individual ballot boxes.
Chef Mario Amaral of Savage Chef Bar & Grill in Menifee took first place in both categories and also won the Pinnacle Award in 2022 and 2023.
After winning first place at the Pinnacle Award, Chef Mario commented, “It’s an honor to do this for the kids every year and I’m so proud to be back.”
Chef Mario was overjoyed when it was announced that he had also won first place in the People’s Choice. He commented: “I really wasn’t expecting that – thank you.”
The delicious winning creation, so adored by the judges and guests, was an inventive porcini-crusted lamb. The lamb was dusted with porcini mushrooms and then grilled over red-hot coals. Clouds of smoke filled the air with an intoxicating aroma. Once served, the lamb was encased in summer corn and a soft, slightly sweet heirloom tomato confit.
The lamb was tender and had a hint of smoky flavor. Fresh summer truffles added a piquant note and the flavor was enhanced by the textures of olive oil and natural jus. Garnishes of edible flowers added a splash of color. All the ingredients worked perfectly together – no flavor was too strong or too weak. It was an artfully crafted presentation.
Second place in the Pinnacle Award went to Chef Ramon Garcia of Angelo’s Brick Oven Pizzeria in Wildomar. This was his first So-Cal Chef Open. He was previously a member of the California Culinary Olympic Team.
The dish Chef Ramon introduced was Surf & Turf. The “surf” part consisted of sautéed scallops. The scallops didn’t stay in the pan for long, but the expert flipping of the shellfish and the squirting of juices from the pan as they cooked were fascinating to watch.
Smoked sirloin steak served as the “terrain.” These two stars of the show were served on a bed of parsnip purée, topped off with a Syrah wine demi-glace. Crispy pancetta, sautéed spinach and handmade tri-colored gnocchi brought the dish to life. The imaginative creation was then garnished with parsley and allspice.
Third place in the Pinnacle Award went to Chef Taylor Israelsen of Avensole Winery in Temecula. Chef Taylor also took third place at Pinnacle in 2023 and first place as sous chef in 2020.
Her contribution was lamb croustade – with lamb loin and belly, as well as lamb bacon, spring onions and a sweet coconut panna cotta. Duxelles made from jicama and bamboo shoots added an exotic touch. Caramelised cabbage, carrot puree, onion puree and ginger were tasty additions. The savoury and sweet flavours blended beautifully. The crowning glory of the dish was a delicate leaf tuile (wafer) with a hint of lemon.
Second place in the People’s Choice was won by Chef Matthew Steffen of Murrieta Hot Springs Resort. He has won several culinary awards in the past, including first place in the Pinnacle Award in 2018 and 2019. In 2021, Chef Matthew was awarded second place in the Pinnacle Award.
Chef Matthew was grateful for the award and commented: “I only do this for the kids.”
Chef Matthew’s entry was a creation of wood-grilled Berkshire pork. The pork was purchased from Thompson Heritage Ranch in Ramona, where the meat quality is high because the pigs are fed certified organic hay and non-GMO feed. The Berkshire pork was tender and had a slight sweetness.
Chef Matthew served it with a rich dry-aged goat’s cheese. The freshly ground polenta and buttered baby corn complemented the dish even further. A bit of sorrel gave the pork a lemony flavor. The fennel and bacon jam served alongside it was a perfect complement. The bacon used in the handmade jam came from the belly of the same Berkshire pig – bringing Chef Matthew’s theme of sustainability to life.
Third place in the People’s Choice category went to Chef Ben Diaz of Cork Fire Kitchen in Temecula. He has appeared on several television shows, including Food Network’s Chef Wanted.
Chef Ben’s contribution was carnitas tacos. He mentioned that he was “looking for the perfect taco,” but he gave up the search and decided to make it himself. Chef Ben said he “thought outside the box to create something unique.” The tacos featured braised pork that was cooked for eight hours. The pork was served in flour tortillas that were handmade using a Sonoran recipe.
Chef Ben’s creation of an original white bean mole definitely took a lot of thought. He also added smoked cotija cheese and crispy cheese to the taco, as well as homemade salsa verde and chili rojo sauces. The result of his efforts was a taco that was truly a wonder.
Another participant was Chef Chris Gimeno of Corbeaux in Old Town Temecula. He prepared a coffee and raspberry crusted filet mignon. It was a creative combination and an innovative marriage of flavors. The filet mignon was tender. A hint of the coffee/raspberry flavor was absorbed by the leeks and the edible nasturtium leaves added a fresh touch! True elegance.
Grand Master Chef JoJo (Joseph Saady), known for his cooking show “This Is Fire,” presented asparagus risotto. He used the asparagus and broccoli risotto as a base and added a burst of flavor with octopus. The surprisingly tender octopus, which had been flown in from Spain, was sliced and then marinated in red cabbage juice. The cabbage juice gave the octopus a purple tint and a subtle sweet-peppery flavor.
Chef JoJo garnished the risotto with square “balsamic gummy bears” – his own creation. The gummy bears added a hint of smoky and sour flavor to the dish. Fermented truffles and caviar were a delightful and delicious addition. Chef JoJo topped off his elaborate creation with octopus-shaped crackers made from octopus ink. It was truly a culinary work of art.
“I love food, love the passion behind it and love the way I can prepare it,” notes Chef JoJo.
Every chef who took part in this exciting competition deserves huge praise. Every dish was prepared with great attention to detail. Hours of careful thought, research, cooking, tasting and more thought went into each entry.
When the So-Cal Chef Open began, no one but the chefs themselves could have guessed the amount of emotional and intellectual energy that went into each culinary presentation, and the sheer volume of food prepared for 500 guests was staggering.
The chefs not only prepared the dishes, but prepared them with attention to detail and a successful blend of flavors. It was an incredible achievement! Every chef is a winner!
