Fresno State is bringing home the garlic (see photos below).

University Dining Services Executive Chef Erik Debaude and his sous chef, alumnus Bryan Kramer, were crowned the first Gilroy Garlic Festival Garlic Bowl champions today when their two recipes beat out chefs from San Jose State University (second place) and University of California, Berkeley (third).

They battled this afternoon 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 Rue and Gwen 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.

The Fresno State recipes are also posted online at
Related links:

Original story: Chefs seek to win first Gilroy Garlic Bowl title
University Dining Services
Fresno State Recipes


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