Points for the most creative (and possibly the most delicious and complex) dish goes to Oceans for their tuna tataki. It was served on a watermelon base with fresh cucumber, sriracha, spicy mayo, and caviar. A bit hard to eat, but the combination of spicy, sweet, salty and savory was a bite to behold.
On Friday night, I got to experience the Wildwood Wine and Food Festival in a completely new way — as a diner.
In the past, if I was at this event, it was as a culinary student, serving up items we had made in class. This year, I got to casually walk from station to station, chatting with the chefs and visiting with friends I saw there. It was kinda fabulous, other than trying to figure out what in the world to wear since I couldn’t wear a chef coat!
Having this extra time to savor each dish (or at least study the gluten-having ones I couldn’t eat) also allowed me to learn more about each chef’s philosophy and ways to use different ingredients. I’m sharing some of these items with you in the slideshow below so we can be inspired together.