Twelve Georgia Chefs to Compete in Showcase of the State’s Official Vegetable

Vidalia, Georgia, USA (March 6, 2013) — Twelve Georgia chefs will soon reveal layers of their own talent as well as the versatility of the famous Vidalia® onion.

The 2nd Annual Golden Onion will be held on Sunday, April 14, 2013, in Vidalia, Ga., as the official kick-off to the 36th Annual Vidalia Onion Festival. This professional cooking competition showcases the Vidalia® onion, Georgia’s official state vegetable, and also serves as a platform for chefs across Georgia to display their skills and creativity.

From the mountains to the islands, fine dining to casual eateries, new business ventures to long-standing community mainstays, the 2013 roster of chef competitors represents a cross-section of Georgia restaurants and cuisine:

Chef Mimmo Alboumeh is owner and executive chef of ME Restaurant Group, which operates Red Pepper Taqueria, Coldbrews Sports Bar & Grill, and Coldbrews Oyster Bar in Atlanta, Ga. Alboumeh’s childhood was spent in Italy and Spain where he gained a passion for the culinary arts and was immersed in rich food-centric cultures. After moving to the states, he assisted with his family’s restaurant in Athens, Ga., before moving to Atlanta to further his career. In August 2002, he became executive chef and managing partner of Barcelona Restaurant and Tapas Bar in Duluth, Ga. He opened Cheeky Taqueria in Suwanee, Ga., in June 2006. “I believe in using the freshest ingredients whenever possible, buying locally and giving back to our community,” he says. “That being said, cultivating dishes that include Vidalia onions on my menus has always been very important. The light and delicate flavor of the Vidalia onion makes it so versatile.”

Chef Daniel Chance, executive chef of Campagnolo in Atlanta, Ga., is an Atlanta native who has spent more than 15 years gaining experience in modern and traditional cuisine. He began his career cooking Italian food at Pricci and Veni Vidi Vici. His resume also includes stints at Trois, Two Urban Licks and Abattoir in Atlanta, Ga., before taking the helm at Campagnolo in April 2012. Chance enjoys using fresh produce from local farms and even spent a summer as a commercial salmon fisherman learning a lot about fish. He has participated in several events including Food & Wine in Aspen, Colo., and Charleston Wine + Food Festival in S.C. “The flavor of Vidalia onions is really fantastic,” he says. “It’s one of the few that can stand on its own or elevate any dish.”

Chef Linda Harrell, executive chef and partner of Cibo E Beve in Sandy Springs, Ga., brings over 20 years of experience to the Italian restaurant. Harrell received her culinary foundation and formal European training working in Williamsburg, Va. She hit her stride at Les Clos de Marchands in Williamsburg where she worked as executive chef for five years. For the next eight years, Harrell worked as executive chef at the Italian restaurant Trattoria Toscana in Baltimore, Md., where she made virtually every product by hand. It was here that her passion for Tuscan-influenced Italian cuisine blossomed. She brought her skills and passion to Atlanta to help open Antica Posta. She then began working with the owners of 101 Concepts Restaurant Group, first at Mangia 101, followed by a stint at Meehan’s Public House restaurants, and now Cibo E Beve. “When we can get Vidalia onions, we use them,” she says. “They’re local and delicious.”

Chef Brian Jones, chef de cuisine for Atlanta Grill at The Ritz-Carlton, Atlanta is a native of Chamblee, Ga. He began his culinary career at Carbo’s Café in Buckhead, and then moved on to The Ritz-Carlton Buckhead. Other notable restaurants on his resume include Watershed, Canoe and the 1848 House in Marietta. Jones grew up cooking alongside his grandmother and aunts, appreciating authentic Southern dishes made from daily harvests of the family gardens. He brings that heritage to his menus that brim with varieties of local and regional produce. “What I enjoy most about using Vidalia onions is the confidence that I am using a product that is world renowned and at the same time supporting our local agricultural economy,” he says. “I love the fact that I can further that name by respectfully preparing these local gems in as many ways as possible.”

Chef Brian Justice, chef and owner of Tasteful Temptations Café in Brunswick, Ga., is a Georgia native. He started working at the Sea Island Company in 1992, completed the Apprentice Cook Program and was named lead cook/banquet chef at The Cloister, Sea Island. Six years later, he moved to the Breakers Hotel in Palm Beach, Fla., where he held multiple positions. In 2004 he leapt at the opportunity to drive fresh and frozen foods across the U.S. for Frozen Foods Express, based in Dallas, Texas. In 2007, he returned to his home state and hometown with his wife and opened Tasteful Temptations, which offers catering services, serves as the in-flight vendor for Netjets and most other private jets flying out of Brunswick and St. Simons Island, and also operates the café in the Brunswick Airport. He enjoys Vidalia® onions because, “They’re sweeter and don’t overpower dishes,” he says.

Chef John Mark Lane, executive chef of Elements Bistro & Grill in Lyons, Ga., was born in Charleston, W. Va. He launched his culinary career at age 15, working as a dishwasher at Café Society in Charlotte, N.C. Within a year he’d progressed to sous chef and was creating lunches. By age 16, Lane decided that he one day wanted to cook great food at his own restaurant. A graduate of the Culinary Arts program at Central Piedmont Community College in Charlotte, N.C., he worked at several restaurants including Trio Restaurant, Charley’s and Sonoma Bistro in Charlotte, N.C., and then took some time off from cooking before opening Elements Bistro & Grill in October 2007. “I like cooking with the Vidalia onions because of the sweet flavor and versatility” he says. “The onions are very fresh and caramelize well. They can be used in a wide range of dishes.”

Chef Roberto Leoci, chef and owner of Leoci’s Trattoria in Savannah, Ga., developed a passion for food at an early age while spending summers in Sicily with his family. His culinary career began as he worked and studied in Florence, Italy, and continued after crossing the Atlantic to work at The Ritz-Carlton on Key Biscayne, Fla. He then worked as a private chef for several years. After moving to Savannah to help open Bull Street Chophouse, in late 2009 he opened Leoci’s Trattoria. The menu is influenced by his boyhood in Bari, on the heel of the Italian boot. With a family of shopkeepers, cheese mongers and cooks, Chef Leoci has a firm background in the region’s foodways. “I am an Italian Chef who was raised on Cipollini onions,” he says. “I try my hardest to use only local ingredients. Importing food from Italy defeats the purpose of Italian food as I was raised and trained to understand it—the true basis of Italian food is local ingredients, no matter where you’re cooking. So finding these Georgia gems was a no-brainer. Cooking with Vidalia onions gives my dishes a mild sweetness with a perfect acidity that complements.”

Chef Keira Moritz, chef and owner of Steel Magnolias in Valdosta, Ga., is a Georgia native. She attended Valdosta State University and was planning on a career in criminal justice before fully realizing her passion for cooking. Filling in at an event where the chef failed to show up, Moritz fed 150 guests and knew she had stumbled upon a career. She earned her culinary degree from Johnson & Wales University in Charleston, S.C., and then a foodservice management degree from the university’s campus in Denver, Colo. After graduation, she remained in Denver to work at Panzano Restaurant where her admiration of Italian cuisine grew. Her career with Kimpton Hotels and Restaurant led to stints in Denver, Aspen, Portland, San Francisco and Atlanta, where she opened and led the team at Pacci Ristorante. Moritz returned to her hometown, purchasing and renovating an historic building in downtown Valdosta, which now houses her independent restaurant where the menu showcases local farms and artisan producers. “I love cooking with Vidalia onions because they are location specific,” she says. “When you say ‘Vidalia onion’ people from all over the country and all walks of life know what it is, almost like a secret handshake.”

Chef Austin Rocconi, executive chef for Le Vigne Restaurant at Montaluce in Dahlonega, Ga., graduated from the California School of Culinary Arts in Pasadena, Calif. Prior to his current position, he worked in kitchens at Kyma, BLT Steak and Canoe in the Atlanta area. Rocconi favors locally-sourced cuisine and hyper-seasonal ingredients; at Le Vigne he incorporates ingredients from the restaurant’s garden as well as from regional purveyors. “I consider it a blessing to live in the state of Georgia where I have access to such a nationally sought-after product such as the Vidalia onion,” he says. “I strive to support local and regional farmers and feature their products exclusively on my menu. The Vidalia onion gives me the chance to support local agriculture as well as show my community just one of the great accomplishments their state has produced. Vidalia onion season is something I always look forward to and a product I will use as long as I am cooking.” Chef Rocconi placed third at the inaugural Golden Onion competition in 2012 and is excited to be competing again.

Chef Michael Shutters is executive chef and food service director at The Pilot House Grille Restaurant at George T. Bagby State Park and Lodge in Fort Gaines, Ga. He was born in Indianapolis, Ind., and grew up near Jacksonville, Fla. After working for several years as a corporate trainer, he changed careers in 2002 and has worked his way up from a sandwich maker and dishwasher to his current position at the helm of the restaurant that serves breakfast, lunch and dinner. About Vidalia® onions he says, “I love the unique sweetness and low sulfur content.”

Chef Dave Snyder, chef and owner of Halyards and Tramici in St. Simons Island, Ga., first gained cooking experience during his high school years in Michigan. He continued cooking while attending college at the University of Georgia in Athens and later graduated from the New England Culinary Institute in Vermont. He then gained experience working at several New York City restaurants, including Les Celebrites, Union Square Café, The Mark Hotel and Zoe. Returning to Georgia, he worked at Azalea in Atlanta for a brief time before joining J Mac’s Island Restaurant on St. Simons Island. Now as chef and owner of two restaurants, his goal is to develop a team that will enable Halyards and Tramici to expand into a family of restaurants. He enjoys cooking with Vidalia onions, he says, “because of the variety of applications of this Georgia Grown product with a great history. It’s a one-of-a-kind onion with flavors of a specific growing region.” Snyder is a Georgia Grown Executive Chef in 2013.

Chef Marc Taft, chef and owner of Chicken & The Egg in Marietta, Ga., and executive chef and general manager of the new The Mill Kitchen & Bar in Roswell, Ga., earned a bachelor’s degree from the University of Alabama and then began working for the restaurant companies Carlson Hospitality and Brinker International. He has since served as general manager for The Inn at Evins Mill in middle Tennessee, B.A.N.K Restaurant in Minneapolis, Minn., Domaso Trattoria Moderna in Washington, D.C., and Pacci Ristorante in Atlanta, Ga. Taft has also worked as the concept development director for Al Copeland Investments, where he helped develop Copeland’s Cheesecake Bistro, and has held executive chef and corporate chef positions. His experience also includes stints as the director of food and beverage for the Sheraton Music City Hotel in Nashville, Tenn., and director of restaurant operations for the Southeast region of Kimpton Hotels & Restaurants where he was responsible for overseeing several restaurants including Area 31 in Miami, Fla., and Central 214 in Dallas, Texas. About Vidalia onions, Taft says, “I love the versatility of the Vidalia® onion, the perfect balance of the onion flavor and sweetness make it the perfect additive to any dish or stand alone as the star of the show.”

Chefs Jones, Lane, Rocconi, Snyder and Taft also competed in Golden Onion 2012.

About the Golden Onion

The Golden Onion professional cooking competition challenges 12 Georgia chefs to create and prepare recipes featuring Vidalia® onions. Competing chefs will have one hour to prepare and present their recipes. The First Place champion will be presented the Golden Onion trophy to hold for one year along with a cash prize of $500. The second place winner will receive $250 and the third place winner $100. All winners will also receive commemorative plaques. The Golden Onion competition will be held at the Vidalia Community Center, 107 Old Airport Road in Vidalia, Ga. The event is open to the public starting at 12:30 p.m. Advance tickets cost $10 per person or $15 at the door and include an event recipe booklet. For details visit www.vidaliaonionfestival.com.

About the Vidalia Onion Festival

Celebrating its 36th year in 2013, the Vidalia Onion Festival will be held April 18-21 in Vidalia, Ga. The event has been featured on The Food Network and recognized as one of the “5 Don’t-Miss Festivals Across the U.S.” by MSNBC. The festival offers something for everyone, including the Miss Vidalia Onion Pageant, a children’s parade, outdoor music concerts, an arts and crafts festival, opening ceremonies and fireworks, car show, the Kiwanis Onion Run, the Vidalia Onion Festival Rodeo, and the Famous onion eating contest. Come to Vidalia to experience the “whole onion.” For more information, visit www.vidaliaonionfestival.com.

About Vidalia® Onions

Vidalia® Onions are the pioneer of sweet onions and Georgia’s official state vegetable. Grown only in the mild climate and unique soil surrounding Vidalia, Ga., they’re loved by chefs and home cooks throughout the world. Vidalia® onions are hand-planted and hand-harvested each year, with sweet, juicy bulbs available seasonally from late April to late August. Their mild, sweet taste makes Vidalia® onions more versatile than stronger onions. And these Georgia sweeties are a low-calorie, fat, cholesterol, and sodium-free way to get a healthy dose of Vitamin C. For more information, visit www.VidaliaOnion.org.

About the Vidalia® Onion Committee

Because Vidalia® Onions are sweetly unique, farmers were forced to unite and seek legal protection of their crop and its name. Federal Marketing Order No. 955 was established in 1989 to stipulate how and where the crop can be grown and sold. The Vidalia® Onion Committee administers FMO No. 955 and authorizes production research, marketing research and development and marketing promotion programs. This federal protection reinforces Georgia state laws and the Vidalia® trademark. So, you can try to grow a sweet onion elsewhere, but you cannot call it a “Vidalia!” For more information, visit www.VidaliaOnion.org.

About the Georgia Restaurant Association (GRA)
The GRA’s mission is to serve as the voice for Georgia’s Restaurants in Advocacy, Education and Awareness. The GRA is sanctioned by the National Restaurant Association (NRA) to operate Georgia’s only not-for-profit representing the state’s foodservice industry. From large chains to start-ups, the GRA helps make Georgia a better place for restaurants to do business and helps make restaurants better for Georgia. For more information, visit www.garestaurants.org.

About Georgia Grown Executive Chefs

The Georgia Department of Agriculture and the Georgia Restaurant Association appoint four Georgia Grown Executive Chefs each year, as part of a program that debuted in 2012. The goal of the program is to help raise awareness about the availability of the quality, local products that can be found in Georgia and promote relationships between chefs and farmers across the state.

NOTE: HIGH-RES PHOTOS OF COMPETITORS ARE AVAILABLE UPON REQUEST.

CONTACTS:

Ingrid M. Varn

Executive Director, Vidalia Area CVB

vacvb@bellsouth.net

912.538.8687

Kelly Hornbuckle

Director of Marketing, Georgia Restaurant Association

kelly@garestaurants.org

404.467.9000

Hope S. Philbrick

Freelance Writer & Editor / Golden Onion Judge

hopesp95@yahoo.com

404.323.4699

GOLDEN ONION 2013 – EMCEE & JUDGES ANNOUNCED

Georgia Chefs, TV Personalities, Authors & Ag Experts Team Up

for 2nd Annual Professional Cooking Competition Showcasing Vidalia® Onions

Vidalia, Georgia, USA (March 4, 2013) — Chefs from across Georgia will face-off on Sunday, April 14, 2013, for the Second Annual Golden Onion professional cooking competition that kicks-off the 36th Annual Vidalia Onion Festival. This cook-off showcases the Vidalia® onion, Georgia’s most exclusive and renowned agricultural treasure, and also offers a platform for chefs across Georgia to display their skills and creativity.

After winning over the audience at last year’s inaugural Golden Onion, Sonny Dixon will return as event emcee. The popular anchor of Savannah’s WTOC’s innovative broadcast, THE News NOW at 4 PM, plus THE News at Five and THE News at Six won an Emmy for Best Anchor in the Southeast U.S. in 2011. A longtime member of Toastmasters International, Dixon has won numerous awards for public speaking and communication, including Georgia’s Best Anchor/Reporter by the Associated Press in 2005. The Leadership Savannah graduate was elected to five terms in the Georgia House of Representatives, where he held key offices and served on prominent committees before retiring from elected office in 1997. He has also appeared on the CBS Evening News, the CBS Early Show, on CNN, in Newsweek magazine and many major market newspapers. [For more information, visit http://www.wtoc.com/story/147899/sonny-dixon-anchor.]

A panel of five judges will taste and score the competition. Dishes will be judged on the basis of taste (50%), chef’s verbal presentation (5%), visual presentation (10%), creativity (15%), overall use of Vidalia® onions (15%), and following the recipe submitted during the application process (5%). Judges of Golden Onion 2013 are:

Executive Chef Holly Chute of the Georgia Governor’s Mansion. A graduate of the renowned Culinary Institute of America, Chute first arrived at the Governor’s Mansion in 1981 as Chef and Foods Manager. Since then, she has helmed the kitchen for six different Governors: Governor George Busbee, Governor Joe Frank Harris, Governor Zell Miller, Governor Roy Barnes, Governor Sonny Perdue, and now Governor Nathan Deal. At the Governor’s Mansion, Chef Chute oversees all meals served, from private family meals to official state dinners. Chute is an active member of Les Dames d’Escoffier and served as a Georgia Grown Executive Chef in 2012.

Chef Hilary White, owner of The Hil: A Restaurant at Serenbe in Chattahoochee Hills, Ga., and First Place Champion of Golden Onion 2012. White grew up in rural Shelby, Ohio, and is a graduate of the Culinary Institute of America in Hyde Park, New York. She spent much of her early career working with Atlanta’s Buckhead Life Restaurant Group and earned particular recognition when, in 2000, she was named the company’s first female executive chef at the award-winning 103 West in Buckhead. When later selecting a location for her own restaurant, she was drawn to the Serenbe community’s collective commitment to sustainability. She opened The Hil in 2007, with her husband, Jim, and her mother, Sandy Pitsch. White is an active member of Les Dames d’Escoffier, Southern Foodways Alliance and served as a Georgia Grown Executive Chef in 2012. [For more information, visit www.the-hil.com.]

Executive Chef Ahmad Nourzad of Affairs to Remember Caterersin Atlanta. Nourzad’s love of the kitchen and cooking began at an early age in Tehran, Iran, where he was born. He came to Atlanta by way of Vienna, Austria, and Austin, Texas, where he worked in various positions in the food industry. Nourzad has 25 years of experience in all aspects of a working kitchen. He enjoys experimenting with products and favors local and/or organic produce. He is responsible for executing some of Georgia’s most exclusive events, including the opening of the Hartsfield-Jackson Atlanta International Airport’s new International Terminal, the Fernbank Timeless Signature Benefit Gala, and the Buckhead Business Association’s Annual Luncheon and many others. Nourzad is a Georgia Grown Executive Chef in 2013. [For more information, visit http://affairs.com/.]

Bob Stafford is director of the Vidalia® Onion Business Council, a role he’s held since the mid-1990s. Among Stafford’s responsibilities is lobbying on behalf of farmers, working with researchers to improve the annual crop, and working to protect the Vidalia trademark. Stafford was inducted into the Vidalia® Onion Hall of Fame in February 2010. Prior to his current position, he worked with the Florida Department of Agriculture for 34 years.

Hope S. Philbrick, is an Atlanta-based freelance writer and editor who conceived of and helped launch the Golden Onion competition. She has published thousands of articles in dozens of publications including Atlanta Journal-Constitution, San Francisco Chronicle and New York Post. She’s served as contributing editor to Epicure, managing editor of Restaurant Forum and assistant editor of Wine Report magazines. She has reviewed restaurants for many publications, including Where Atlanta, Where Nashville and The Atlantan, and authored weekly dining columns for Sunday Paper and Southern Voice. She’s judged several culinary competitions, including the Louisiana Seafood Cook-Off, S.Pellegrino “Almost Famous” Chef Competition,Taste of Atlanta, Beaufort S.C. Shrimp Festival, and International Wine Summit. She recently founded GetawaysforGrownups.com. [For more information, visit www.hopesphilbrick.com.]

About the Golden Onion

The Golden Onion professional cooking competition challenges 12 Georgia chefs to create and prepare recipes featuring Vidalia® onions. Competing chefs will have one hour to prepare and present their recipes. The First Place champion will be presented the Golden Onion trophy to hold for one year along with a cash prize of $500. The second place winner will receive $250 and the third place winner $100. All winners will also receive commemorative plaques. The Golden Onion competition will be held at the Vidalia Community Center, 107 Old Airport Road in Vidalia, Ga. The event is open to the public starting at 12:30 p.m. Advance tickets cost $10 per person or $15 at the door and include an event recipe booklet. For details visit www.vidaliaonionfestival.com.

About the Vidalia Onion Festival

Celebrating its 36th year in 2013, the Vidalia Onion Festival will be held April 18-21 in Vidalia, Ga. The event has been featured on The Food Network and recognized as one of the “5 Don’t-Miss Festivals Across the U.S.” by MSNBC. The four-day festival offers something for everyone, including the Miss Vidalia Onion Pageant, a children’s parade, outdoor music concerts, an arts and crafts festival, opening ceremonies and fireworks, car show, the Kiwanis Onion Run, the Vidalia Onion Festival Rodeo, and the Famous onion eating contest. Come to Vidalia to experience the “whole onion.” For more information, visit www.vidaliaonionfestival.com.

About Vidalia® Onions

Vidalia® Onions are the pioneer of sweet onions and Georgia’s official state vegetable. Grown only in the mild climate and unique soil surrounding Vidalia, Ga., they’re loved by chefs and home cooks throughout the world. Vidalia® onions are hand-planted and hand-harvested each year, with sweet, juicy bulbs available seasonally from late April to late August. Their mild, sweet taste makes Vidalia® onions more versatile than stronger onions. And these Georgia sweeties are a low-calorie, fat, cholesterol, and sodium-free way to get a healthy dose of Vitamin C. For more information, visit www.VidaliaOnion.org.

About the Vidalia® Onion Committee

Because Vidalia® Onions are sweetly unique, farmers were forced to unite and seek legal protection of their crop and its name. Federal Marketing Order No. 955 was established in 1989 to stipulate how and where the crop can be grown and sold. The Vidalia® Onion Committee administers FMO No. 955 and authorizes production research, marketing research and development and marketing promotion programs. This federal protection reinforces Georgia state laws and the Vidalia® trademark. So, you can try to grow a sweet onion elsewhere, but you cannot call it a “Vidalia!” For more information, visit www.VidaliaOnion.org.

About the Georgia Restaurant Association (GRA)
The GRA’s mission is to serve as the voice for Georgia’s Restaurants in Advocacy, Education and Awareness. The GRA is sanctioned by the National Restaurant Association (NRA) to operate Georgia’s only not-for-profit representing the state’s foodservice industry. From large chains to start-ups, the GRA helps make Georgia a better place for restaurants to do business and helps make restaurants better for Georgia. For more information, visit www.garestaurants.org.

About Georgia Grown Executive Chefs

The Georgia Department of Agriculture and the Georgia Restaurant Association appoint four Georgia Grown Executive Chefs each year, as part of a program that debuted in 2012. The goal of the program is to help raise awareness about the availability of the quality, local products that can be found in Georgia and promote relationships between chefs and farmers across the state.

NOTE: HIGH-RES PHOTOS OF EMCEE AND JUDGES AVAILABLE UPON REQUEST.

CONTACTS:

Ingrid M. Varn

Executive Director, Vidalia Area CVB

vacvb@bellsouth.net

912.538.8687

Kelly Hornbuckle

Director of Marketing, Georgia Restaurant Association

kelly@garestaurants.org

404.467.9000                                

Hope S. Philbrick

Freelance Writer & Editor / Golden Onion Judge

hopesp95@yahoo.com

404.323.4699

GOLDEN ONION 2013

2nd Annual Professional Cooking Competition Showcases Vidalia® Onions at the

36^th Annual Vidalia Onion Festival

Vidalia, Georgia, USA (January 8, 2013) — Chefs across Georgia will again be challenged to reveal layers of their own talent as well as the versatility of the famous Vidalia® onion.

The Second Annual Golden Onion professional cooking competition will be held on Sunday, April 14, 2013 in Vidalia, Ga., as the official kick-off to the 36th Annual Vidalia Onion Festival. This cook-off showcases the Vidalia® onion, Georgia’s most exclusive and renowned agricultural treasure, and also offers a platform for chefs across the state to display their skills and creativity.

“We were blown away by the talent at the Golden Onion competition, especially for a first year event, said Karen Bremer, executive director of the Georgia Restaurant Association. “It just goes to show how committed Georgia’s restaurants are to highlighting our fine Georgia Grown products—like the Vidalia® onion. There’s a real sense of pride in presenting these thoughtfully prepared, high-quality dishes. With locally grown produce as a top menu item trend for 2013, we can’t wait to see what the chefs bring to the table this year!”

Golden Onion competitors will have one hour to prepare and present a recipe that features Vidalia® onions. Twelve chefs are able to compete, and have the option to work with one assistant. To be eligible, competitors must be lead chefs (with job titles such as executive chef, chef de cuisine, chef/owner) for a free-standing restaurant in Georgia. Chefs working at restaurants associated with a luxury country club, resort or hotel are also eligible.

Dishes will be judged on the basis of taste, presentation, creativity and overall use of Vidalia® onions. Making last-minute changes to the recipe submitted during the application process will reduce a chef’s final score. The panel of five judges will include Chef Hilary White, owner and executive chef of The Hil On the Hill: A Restaurant at Serenbe, who was awarded First Place Champion of Golden Onion 2012; Chef Holly Chute, executive chef of the Georgia Governor’s Mansion; Bob Stafford, director of the Vidalia® Onion Business Council; Hope S. Philbrick, an Atlanta-based freelance writer/editor who conceived of the Golden Onion; and another professional chef yet to be announced.

Some notable changes being introduced into the competition this year include judging that is open (not blind) to give chefs the opportunity to present their dishes, and allocating 15 percent of the total possible score to evaluate how Vidalia® onions are used in the dish.

The First Place Champion will be awarded the Golden Onion trophy, an exclusive honor to hold for one year. The trophy, which was designed by artist Melissa Harris of Rome, Ga., must be passed the following year to the next winner. The First Place Champion will also receive a cash prize of $500. The second place winner will receive $250 and the third place winner $100. All winners will also receive commemorative plaques.

“The Golden Onion is an exciting opportunity for chefs across Georgia to roll up their sleeves and show us what they can do with our official state vegetable,” says Ingrid M. Varn, executive director of the Vidalia Area Convention & Visitors Bureau. “And it’s a fun opportunity for festival goers to witness a cooking competition while standing face-to-face with chefs—cooking competitions are very popular on TV but it’s a very different experience to smell what’s cooking and know that nothing has been edited out.” Recipe booklets featuring all of the competitors’ recipes will be included with the ticket price for the Golden Onion 2013 event; the booklets will also be available for $10 at various events throughout the 36th Annual Vidalia Onion Festival (while supplies last).

“To have this much talent come into our community and compete using our Vidalia onions as the main ingredient in their dishes is very good for our community and for our industry,” said Bob Stafford, director of the Vidalia® Onion Business Council and Vidalia® Onion Hall of Fame inductee. “It’s also a lot of fun. I was honored to be a judge last year; the dishes that were presented exceeded my expectations. I am truly looking forward to this year’s competition.”

The Golden Onion competition is presented by the Vidalia Onion Festival Committee in cooperation with the Vidalia® Onion Committee and the Georgia Restaurant Association.

The Golden Onion competition will be held at the Vidalia Community Center, 107 Old Airport Road in Vidalia, Ga. The event is open to the public starting at 12:30 p.m. Advance tickets cost $10 per person or $15 at the door. For details and downloadable application materials, visit www.vidaliaonionfestival.com and www.garestaurants.org/GoldenOnion.

About the Vidalia Onion Festival

Celebrating its 36th year in 2013, the Vidalia Onion Festival will be held April 18-21 in Vidalia, Ga. The event has been featured on The Food Network and recognized as one of the “5 Don’t-Miss Festivals Across the U.S.” by MSNBC. The four-day festival offers something for everyone, including the Miss Vidalia Onion Pageant, a children’s parade, outdoor music concerts, an arts and crafts festival, street dance, car show, the Kiwanis Onion Run, the Vidalia Onion Festival Rodeo, and the Famous onion eating contest. Come to Vidalia to experience the “whole onion.” For more information, visit www.vidaliaonionfestival.com.

About Vidalia® Onions

Vidalia® Onions are the pioneer of sweet onions and Georgia’s official state vegetable. Grown only in the mild climate and unique soil surrounding Vidalia, Ga., they’re loved by chefs and home cooks throughout the world. Vidalia® Onions are hand-planted and hand-harvested each year, with sweet, juicy bulbs available seasonally from late April to late August. Their mild, sweet taste makes Vidalia® Onions more versatile than stronger onions. And these Georgia sweeties are a low-calorie, fat, cholesterol, and sodium-free way to get a healthy dose of Vitamin C. For more information, visit www.VidaliaOnion.org.

About the Vidalia® Onion Committee

Because Vidalia® Onions are sweetly unique, farmers were forced to unite and seek legal protection of their crop and its name. Federal Marketing Order No. 955 was established in 1989 to stipulate how and where the crop can be grown and sold. The Vidalia® Onion Committee administers FMO No. 955 and authorizes production research, marketing research and development and marketing promotion programs. This federal protection reinforces Georgia state laws and the Vidalia® trademark. So, you can try to grow a sweet onion elsewhere, but you cannot call it a “Vidalia!” For more information, visit www.VidaliaOnion.org.

About the Georgia Restaurant Association (GRA) The GRA’s mission is to serve as the voice for Georgia’s Restaurants in Advocacy, Education and Awareness. The GRA is sanctioned by the National Restaurant Association (NRA) to operate Georgia’s only not-for-profit representing the state’s foodservice industry. From large chains to start-ups, the GRA helps make Georgia a better place for restaurants to do business and helps make restaurants better for Georgia. For more information, visit www.garestaurants.org.

CONTACTS:

Ingrid M. Varn

Executive Director, Vidalia Area CVB

vacvb@bellsouth.net

912.538.8687

Hope S. Philbrick

Freelance Writer & Editor / Golden Onion Judge

hopesp95@yahoo.com

404.323.4699

Kelly Hornbuckle

Director of Marketing, Georgia Restaurant Association

kelly@garestaurants.org

404.467.9000

When was the first Golden Onion professional cooking competition?

The inaugural Golden Onion took place on Sunday, April 22, 2012. The second Annual Golden Onion professional cooking competition will be held on Sunday, April 14, 2013.

Who won?

In 2012, top honors were awarded to Chef Hilary White, owner and executive chef of The Hil On the Hill: A Restaurant at Serenbe in Chattahoochee Hills, Ga., for her recipe “Caramelized Vidalia® Onion Fritter, Serenbe Farm Vegetable Slaw and Mustard Vinaigrette.” She will officially “pass the onion” and serve as one of the five judges for the 2013 competition.

Second place winner Chef Justin Keith, executive chef at Food 101 in Sandy Springs, Ga., prepared his recipe “Vidalia® Onion and Smoked Bacon Au Gratin.”

Third place winner Chef Austin Rocconi, executive chef for Le Vigne Restaurant at Montaluce in Dahlonega, Ga., was recognized for his recipe “Pan Roasted Rabbit Loin with Burnt Onion Stock, Vidalia® Onion Soubise Foam and Celeriac Succotash.”

Who is eligible to compete?

Golden Onion competitors must be lead chefs (with job titles such as executive chef, chef de cuisine, chef/owner, etc.) working for a free-standing restaurant in the state of Georgia. Restaurants associated with a luxury country club, resort or hotel are also eligible

Why aren’t caterers eligible to compete?

One of the goals of Golden Onion is to promote Georgia Tourism, thus all competitors must represent a restaurant that is open to the public.

What equipment is made available to the competitors?

Each chef will be provided with a workstation, consisting of 6-foot front and back worktables. Trash containers, water and electricity are also provided. Chefs are responsible to supply all ingredients for the dish they prepare plus supply all of their own equipment. This approach contributes to the planning and preparation elements of the challenge and helps keep operating costs down. It also ensures that competitors may use equipment with which they’re familiar.

Since Golden Onion is the official kick-off to the Vidalia Onion Festival, is the event held at the fairgrounds?

No. Golden Onion is held at the Vidalia Community Center, 107 Old Airport Road in Vidalia, Ga. The modern facility, located in the heart of Vidalia® onion country, offers ready access to electricity and running water, protection from inclement weather, restroom facilities, and comfortable space for competitors, judges, media and spectators.

The Vidalia Onion Festival is comprised of a series of events. Golden Onion is the only event that puts Georgia’s official vegetable in the hands of 12 of the state’s most talented chefs.

Golden Onion is not held on the fairgrounds for a variety of reasons. For starters, there is no electricity or running water available at the fairgrounds; renting generators and tents would significantly increase costs, risk weather interferences and compromise reliability. What’s more, hosting Golden Onion as a singular event ensures that all the chefs who take the time to travel to Vidalia to compete are given center stage and the attention of a focused audience.

What else takes place during Golden Onion while chefs compete?

A new raffle adds exciting tasting opportunities for audience members. Two plates of the dish each chef prepares will be raffled off to audience members. Raffle tickets cost $1 each and, with 12 competitors, there are 24 chances to win.

In addition, food vendors who are not competing are invited to sell product in the parking lot outside the Vidalia Community Center during Golden Onion. This provides an opportunity for chefs not otherwise eligible or able to compete (since there are only 12 spots!) to participate, adds to the festive atmosphere, plus makes food available for spectators.

What is the judging criteria?

Dishes are judged on the basis of taste (50%), oral presentation (5%), visual presentation (10%), creativity (15%), overall use of Vidalia® onions (15%), and following the recipe submitted during the application process (5%).

Why isn’t the judging blind?

Open judging—where the judges can see the competition while it’s taking place—allows judges to monitor the competition and be sure all rules are followed. (In this particular venue, it also doubles the physical space available.) An open format also lets chefs present their dishes to the judges, which several chefs requested. Interaction between the chefs and judges adds to the entertainment value of the event.

Who can attend Golden Onion?

The event is open to the public. Doors open starting at 12:30 p.m. Advance tickets cost $10 per person or $15 at the door. A booklet of recipes that will be prepared during the event is included in the ticket price.

Free admission is offered to students currently enrolled in a culinary school in Georgia. (Valid student ID required.)

Are the recipes prepared during Golden Onion posted online?

Not all recipes will be posted online. A recipe book of all 12 competitors’ recipes is included with the ticket price and also available for $10 at other events during the Vidalia Onion Festival.

How can I get more information?

Visit www.vidaliaonionfestival.com and www.garestaurants.org/GoldenOnion.

THE GOLDEN ONION

Twelve Georgia Chefs Wow at Inaugural Vidalia® Onion Professional Cooking Competition;

Chef Hilary White Awarded Champion Trophy

Vidalia, Georgia, USA (April 23, 2012) — Despite unforeseen challenges including a worktable near-collapse and power outages, the 12 chefs from across the state of Georgia who competed during the inaugural Golden Onion professional cooking competition on Sunday, April 22, 2012, in Vidalia, Ga., impressed judges with their creative, high-quality and sophisticated dishes showcasing the famous Vidalia® onion, Georgia’s official state vegetable.

The inaugural Golden Onion, which served as the official kick-off to the 35th Annual Vidalia Onion Festival, offered a new platform for competitors to display their skills and creativity, as each chef had just one hour to prepare and present a recipe featuring Vidalia® onions.

From the mountains to the coast, fine dining to casual eateries, new business ventures to long-standing community mainstays, the roster of 12 chef competitors represented a cross-section of Georgia restaurants and cuisine. But only one could take home the Golden Onion.

Top honors were awarded to Chef Hilary White, owner and executive chef of The Hil On the Hill: A Restaurant at Serenbe in Chattahoochee Hills, Ga., for her recipe “Caramelized Vidalia® Onion Fritter, Serenbe Farm Vegetable Slaw and Mustard Vinaigrette.”

“It was a fun competition, a great opportunity to see and compete with fellow chefs,” said Chef White, who admitted this was her first time participating in a professional cooking competition. “I’m honored with the win, especially considering the chefs and element of the competition.” She says that her recipe was inspired by Serenbe Farm and her “love for Vidalia onions.”

Second place winner Chef Justin Keith, executive chef at Food 101 in Sandy Springs, Ga., prepared his recipe “Vidalia® Onion and Smoked Bacon Au Gratin.” Chef Keith, who grew up not far from Vidalia, in Jesup, Ga., says he “learned to cook with the wonderful flavors of Vidalia onions from a very young age. Coming in second place from a field of such great chefs in this competition is an honor for me and it really makes things come full circle.”

Third place winner Chef Austin Rocconi, executive chef for Le Vigne Restaurant at Montaluce in Dahlonega, Ga., was recognized for his recipe “Pan Roasted Rabbit Loin with Burnt Onion Stock, Vidalia® Onion Soubise Foam and Celeriac Succotash.”

“To have this much talent come into our area and compete using our Vidalia onions as the main ingredient in their dishes is very good for our community and for our industry,” said Bob Stafford, director of the Vidalia® Onion Business Council and Vidalia® Onion Hall of Fame inductee.

“I was very impressed with the caliber of chefs participating in this inaugural event,” said event judge Holly Chute, executive chef of the Georgia Governor’s Mansion. “The judging was very difficult as there were many outstanding and unique dishes. It was great to see the different approaches to the use of all parts of the onion. I look forward to next year.”

“The competitors made it tough on the judges,” said Hope S. Philbrick, Atlanta-based freelance writer and editor who conceived of and helped launch the Golden Onion competition. “The score margins were razor thin. All the chefs who did not win can feel justified considering themselves as having come in fourth place. I hope to see all these dishes on the menus at their restaurants.”

Dishes were judged on the basis of taste, presentation and creativity. Failure to feature the flavor of Vidalia® onions or making last-minute changes to the recipe that was submitted during the application process would have reduced a chef’s final score. Judging was blind.

As First Place Champion, Chef Hilary White was awarded the Golden Onion trophy, an exclusive honor to hold for one year. The trophy, designed by Georgia artist Melissa Harris, must be surrendered the following year to the next winner. Chef White also received a cash prize of $500. As second place winner Chef Justin Keith received $250; third place winner Chef Austin Rocconi received $100. All winners will also receive commemorative plaques.

The Golden Onion competition was presented by the Vidalia Onion Festival Committee in cooperation with the Vidalia® Onion Committee, Georgia Department of Economic Development, and the Georgia Restaurant Association.

About the Vidalia Onion Festival

Celebrating its 35th year in 2012, the Vidalia Onion Festival will be held April 26-29 in Vidalia, Ga. The event has been featured on The Food Network and recognized as one of the “5 Don’t-Miss Festivals Across the U.S.” by MSNBC. The four-day festival offers something for everyone, including the Miss Vidalia Onion Pageant, a children’s parade, outdoor music concerts, an arts and crafts festival, street dance, car show, the Kiwanis Onion Run, the Vidalia Onion Festival Rodeo, and the Famous onion eating contest. Come to Vidalia to experience the “whole onion.” For more information, visit www.vidaliaonionfestival.com.

CONTACTS:

Ingrid M. Varn

Executive Director, Vidalia Area CVB

vacvb@bellsouth.net

912.538.8687

Kelly Hornbuckle

Director of Marketing,

Georgia Restaurant Association

kelly@garestaurants.org

404.467.9000

Stefanie Paupeck
Marketing & Communications Specialist,

Georgia Department of Economic Development

SPaupeck@georgia.org

404.962.4075

Hope S. Philbrick

Freelance Writer & Editor / Golden Onion Judge

hopesp95@yahoo.com

404.323.4699

##

THE GOLDEN ONION

Twelve Georgia Chefs Will Compete at the 35^th Annual Vidalia Onion Festival

Vidalia, Georgia, USA (April 4, 2012) — Twelve Georgia chefs will soon reveal new layers of their own talent as well as the versatility of the famous Vidalia® onion.

The inaugural Golden Onion professional cooking competition will be held on Sunday, April 22, 2012, in Vidalia, Ga., as the official kick-off to the 35th Annual Vidalia Onion Festival. This new professional cooking competition showcases the Vidalia® onion, Georgia’s official state vegetable, and also offers a new platform for chefs across Georgia to display their skills and creativity.

From the mountains to the coast, fine dining to casual eateries, new business ventures to long-standing community mainstays, the 2012 roster of chef competitors represents a cross-section of Georgia restaurants and cuisine:

Chef Jamie Allred, executive chef at Lake Rabun Hotel & Restaurant in Lakemont, Ga., launched his culinary career at age 20 by working as a dishwasher at Chetola Resort in Blowing Rock, N.C. He quickly worked his way up to line cook. Having discovered his life’s passion, he later enrolled in culinary school at Asheville-Buncombe Community College (AB-Tech) in Asheville, N.C. His resume includes stints at The Ritz-Carlton, Amelia Island, Fla.; Eseeola Lodge in Linville, N.C.; Ophelia’s World Café in Asheville, N.C.; and Zebra Restaurant in Charlotte, N.C. Originally from Winston-Salem, N.C., Allred has been in his current position since 2010 and, as a fan of garden-to-table Southern fare, instituted Featured Farmer Thursday nights. “When Vidalia onions are in season I substitute them in everything I make with onions,” he says. “They give my steaks sweetness, my sauces depth, and my fresh salsas and relishes a mild sweet crunch without overpowering them.”

Chef Costanzo Astarita, executive chef at the new Fig Jam Kitchen & Bar in Atlanta, Ga., is originally from Italy’s Island of Capri. When his food-centric family immigrated to Bermuda, he honed his skills at The Bermuda Culinary School and later in the United Kingdom. In 1989 he settled in Georgia and became the food and beverage director at Château Élan in Braselton, Ga. After revamping the resort’s culinary program, Astarita decided to realize his dream of becoming a business owner. Along with business partner and fellow countryman Mario Maccarone, Astarita launched C+M Gastronomy Group, which includes the restaurants Ciao Bella, Baraonda, Publik Draft House and his newest concept, Fig Jam Kitchen & Bar. Astarita follows his father’s mantra: “Serve the best and freshest, in-season ingredients available. Keep the recipe simple, and let the ingredients stand out in each dish.” He adores “the flavor and versatility” of Vidalia® onions.

Chef Brian Jones, chef de cuisine for Atlanta Grill at The Ritz-Carlton, Atlanta is a native of Chamblee, Ga. He began his culinary career at Carbo’s Café in Buckhead, and then moved on to The Ritz-Carlton Buckhead. Other notable restaurants on his resume include Watershed, Canoe and the 1848 House in Marietta. Jones grew up cooking alongside his grandmother and aunts, appreciating authentic Southern dishes made from daily harvests of the family gardens. He brings that heritage to his menus that brim with varieties of local and regional produce. He is particularly fond of “the first of the year spring Vidalia onions,” he says. “They are extremely versatile and lend themselves to any application. Another element that I like is the uniqueness of the product itself and the story behind the onions and what they mean for our region.”

Chef Justin Keith, executive chef at Food 101 in Sandy Springs, Ga., is a Georgia native. Raised by a single mother who encouraged his help in the kitchen, at age four Keith shocked his babysitter when he had Pillsbury cinnamon rolls cooked, iced, and ready on the table when she arrived. After high school, he cooked in several restaurants on St. Simons Island before attending Valdosta State College, earning a degree in Management while cooking and managing a local restaurant part time. He later graduated from the Scottsdale Culinary Institute, an affiliate of Le Cordon Bleu, in Scottsdale, Ariz. His resume includes stints at Tarbell’s and Eddie Matney’s in the Southwest as well as The Horseradish Grill and Meehan’s Ale House in Georgia. “The flavor of Vidalia onions is fantastic and a wonderful accompaniment with so many other ingredients,” he says. “I grew up eating Vidalia onions and have always enjoyed cooking with them.”

Chef John Mark Lane, executive chef of Elements Bistro & Grill in Lyons, Ga., was born in Charleston, W. Va. He launched his culinary career at age 15, working as a dishwasher at Café Society in Charlotte, N.C. Within a year he’d progressed to sous chef and was creating lunches. By age 16, Lane decided that he one day wanted to cook great food at his own restaurant. A graduate of the Culinary Arts program at Central Piedmont Community College in Charlotte, N.C., he worked at several restaurants including Trio Restaurant, Charley’s and Sonoma Bistro in Charlotte, N.C., and then took some time off from cooking before opening Elements Bistro & Grill in October 2007. “I like cooking with the Vidalia onions because of the sweet flavor,” he says. “The onions are very fresh and caramelize well. They are so versatile to use in dishes ranging from meats to cheesecakes.”

Chef Jared Lee Pyles, executive chef at HD1 in Atlanta, Ga., earned his kitchen stripes while living in Auburn, Ala., by working at local restaurants in a variety of roles from running the front of a restaurant to making pizza. Having settled on pursuing a culinary career, the native of Oxford, Ala., enrolled at Le Cordon Bleu College of Culinary Arts in Atlanta. While completing his studies he worked at Atlanta’s Kyma, moving his way up from commis to saucier. Later working at Woodfire Grill, he learned the art of whole animal butchery and charcuterie, which he ranks among his proudest achievements. Next he worked at Home and later FLIP burger boutique with Chef Richard Blais, both in Atlanta. Pyles was then tapped to help Blais conceptualize the menu for HD1, where he now helms the kitchen. “I love working with Vidalia onions,” says Pyles. “Growing up my father gardened and they remind me of the fresh, natural taste of his straight from the garden vegetables.”

Chef Todd Richards, chef de cuisine for The Café at The Ritz-Carlton, Buckhead, Atlanta, Ga., has also worked at The Ritz-Carlton, Atlanta (Downtown) and The Ritz-Carlton, Palm Beach, Fla. His resume includes stints at The Oakroom in Louisville, Kentucky’s only AAA Five-Diamond restaurant; One Flew South, the first fine dining restaurant at Hartsfield-Jackson Atlanta International Airport; and Rolling Bones BBQ, where he was chef/owner and which was named one of the “Top 10 New Barbecue Restaurants in America” by Bon Appétit. Chef Richards has appeared on Iron Chef America and on NBC’s Today Show. He was named one of “Four New Chefs to Watch in 2012” by Esquire Magazine. “The best part about cooking with Vidalia onions is that you can taste how natural the product is,” he says. “Vidalia onions have a great mineral-like quality that lets you know they were grown in the proper soil, with the proper amount of care. That genuine care for the onions makes it very simple to please any guest at any time. I’m very happy when I use Vidalia onions because they don’t take onions for granted.”

Chef Austin Rocconi, executive chef for Le Vigne Restaurant at Montaluce in Dahlonega, Ga., graduated from the California School of Culinary Arts in Pasadena, Calif. Prior to his current position, he worked in kitchens at Kyma, BLT Steak and Canoe restaurants in the Atlanta area. Rocconi favors locally-sourced cuisine and hyper-seasonal ingredients; at Le Vigne he incorporates ingredients from the restaurant’s garden as well as from regional purveyors. “The most appealing aspect of the Vidalia onions is obviously the sweetness that offsets the expected harshness of other yellow sweet onions,” he says. “The subtlety of the onion flavor really creates a more versatile product whether cooked or eaten raw. When caramelized, the Vidalia onion creates such a sweetness that sugar is not needed to balance some sauces such as tomato sauce. Vidalia onions, tomatoes and ramps are by far my favorite seasons of the year and something I always plan around.”

Chef Dave Snyder, owner and executive chef of Halyards in St. Simons Island, Ga., first gained cooking experience during his high school years in Michigan. He continued cooking while attending college at the University of Georgia in Athens, Ga., and later graduated from the New England Culinary Institute in Vermont. He then gained experience working at several New York City restaurants, including Les Celebrites in the Essex House Hotel, Union Square Café, The Mark Hotel and Zoe. Returning to Georgia, he worked at Azalea in Atlanta for a brief time before joining J Mac’s Island Restaurant on St. Simons Island. Now as chef and owner of two restaurants, his goal is to develop a team that will enable Halyards and Tramici to expand into a family of restaurants. He enjoys cooking with Vidalia® onions, he says, “because of the very individual flavor they have as well as being a Georgia product.”

Chef Marc Taft, owner and executive chef of Chicken & The Egg in Marietta, Ga., earned a bachelor’s degree from the University of Alabama and then began his career working for the restaurant companies Carlson Hospitality and Brinker International. He has since served as general manager for The Inn at Evins Mill in middle Tennessee, B.A.N.K Restaurant in Minneapolis, Minn., Domaso Trattoria Moderna in Washington, D.C. and Pacci Ristorante in Atlanta, Ga. Taft has also worked as the concept development director for Al Copeland Investments, where he helped develop the Copeland’s Cheesecake Bistro concept, and has held executive chef and corporate chef positions. His experience also includes a stint as the director of food and beverage for the Sheraton Music City Hotel in Nashville, Tenn. Most recently, Taft served as Kimpton Hotels & Restaurants’ director of restaurant operations for the Southeast region where he was responsible for overseeing several restaurants including renowned Area 31 in Miami, Fla., and Central 214 in Dallas, Texas. About Vidalia® onions, Taft says, “the flavor profile makes them easy to blend into dishes because they compliment other ingredients so well; they’re also fantastic alone.”

Chef Hilary White, owner and executive chef of The Hil On the Hill: A Restaurant at Serenbe in Chattahoochee Hills, Ga., grew up in rural Shelby, Ohio, and is a graduate of the Culinary Institute of America in Hyde Park, New York. She spent much of her early career working with Atlanta’s Buckhead Life Restaurant Group and earned particular recognition when, in 2000, she was named the company’s first female executive chef at the award-winning 103 West in Buckhead. When later selecting a location for her own restaurant, she was drawn to the Serenbe community’s collective commitment to sustainability. She opened The Hil in 2007, with her husband, Jim, and her mother, Sandy Pitsch. White has garnered attention in Bon Appetit, Food & Wine, Garden & Gun, The New York Times, Atlanta Magazine, Creative Loafing and many others. She is an active member of Les Dames d’Escoffier, Southern Foodways Alliance and Georgia Grown. Whenever possible, she likes to work on her farmer’s tan and get her hands dirty working at Serenbe Organic Farms. White adores Vidalia® onions’ “sweet flavor, crispy texture and the fact that they come from Georgia.”

Chef Richard Wiggins, executive chef of Spice Market at W Hotel Atlanta-Midtown in Atlanta, Ga., spent his adolescence working in his father’s family-run restaurant. Opting to pursue a culinary career himself, he started as a cook at the Hyatt Regency Grand Cypress in Orlando, Fla. He was quickly promoted within the Hyatt Hotels Corporation to banquet chef at the Grand Hyatt Atlanta. His growth continued and he was promoted to chef tournant at the Hyatt Regency New Orleans, La., and later transferred to the Grand Hyatt Atlanta. In 2006, he joined Starwood Hotels and Resorts as garde manger chef at the Westin Diplomat Resort & Spa in Hollywood, Fla. He was promoted to executive sous chef and spent nearly four years at the resort before returning to Atlanta to lead the Spice Market kitchen at the W Atlanta-Midtown. He says that he enjoys “the sweetness and ability to manipulate the flavor” of Vidalia® onions.

About the Golden Onion

The Golden Onion professional cooking competition challenges 12 Georgia chefs to create and prepare recipes featuring Vidalia® onions. Competing chefs will have one hour to prepare and present their recipes. Lead chefs are eligible to compete, and have the option to work with one assistant. Dishes will be judged on the basis of taste, presentation and creativity. Failure to feature the flavor of Vidalia® onions or making last-minute changes to the recipe that was submitted during the application process may reduce a chef’s final score. Judging will be blind. The First Place champion will be presented the Golden Onion trophy to hold for one year along with a cash prize of $500. The trophy must be surrendered the following year to the next winner. The second place winner will receive $250 and the third place winner $100. All winners will also receive commemorative plaques. The Golden Onion competition will be held at the Vidalia Community Center, 107 Old Airport Road in Vidalia, Ga. The event is open to the public starting at 12:30 p.m. Advance tickets cost $5 per person or $10 at the door. For details visit www.vidaliaonionfestival.com.

CONTACTS:

Ingrid M. Varn

Executive Director, Vidalia Area Convention & Visitors Bureau

vacvb@bellsouth.net

912.538.8687

Kelly Hornbuckle

Director of Marketing, Georgia Restaurant Association

kelly@garestaurants.org

404.467.9000

Stefanie Paupeck
Marketing & Communications Specialist, Georgia Department of Economic Development

SPaupeck@georgia.org

404.962.4075

Hope S. Philbrick

Freelance Writer & Editor / Golden Onion Judge (1 of 5)

hopesp95@yahoo.com

404.323.4699

##

Bounty from the World’s Smallest Licensed Vidalia® Onion Farm

Set to Supply Inaugural Professional Cooking Competition

 Vidalia, Georgia, USA (March 14, 2012) — Chefs across Georgia are scrambling, and not just eggs as the deadline for the inaugural Golden Onion professional cooking competition approaches on Friday, March 16, 2012. While eager chefs rush to finalize their applications, the Vidalia® Onions that will be used during the competition are growing right on schedule.

“The crop of Vidalia Onions that will be harvested for the competition is in the ground at the Vidalia Onion Museum,” says Ingrid Varn, executive director of the Vidalia Area Convention & Visitors Bureau. “The sweeties grow in the world’s smallest licensed Vidalia Onion field under the watchful eyes of R.T. and Diane Stanley of Stanley Farms.” R.T., who was the 2007 Onion Grower of the Year, tackled the small plot as he would any other, taking meticulous soil samples, measuring the Ph and prepping the sandy ground (typical of Vidalia fields) with fertilizer and lime.

The small patch of Vidalia Onions was first planted in 2011 as a living exhibit near the entrance to the Vidalia Onion Museum. In the small plot thousands of Vidalia seedlings grow—sufficient quantity to supply the 12 chefs who will compete in the Golden Onion on Sunday, April 22, 2012, in Vidalia, Ga. This new professional cooking competition showcases the Vidalia® Onion, Georgia’s most exclusive and internationally renowned agricultural treasure, and also offers a new platform for chefs across Georgia to display their skills and creativity.

Golden Onion competitors will have one hour to prepare and present a recipe that features Vidalia® Onions. Twelve chefs are able to compete, and have the option to work with one assistant. To be eligible, competitors must be lead chefs (with job titles such as executive chef, chef de cuisine, chef/owner) for a free-standing restaurant in Georgia. Chefs working at restaurants associated with a luxury country club, resort or hotel are also eligible.

Dishes will be judged on the basis of taste, presentation and creativity. Failure to feature the flavor of Vidalia® Onions or making last-minute changes to the recipe that was submitted during the application process may reduce a chef’s final score. Judging will be blind.

The First Place champion will be awarded the Golden Onion trophy, an exclusive honor to hold for one year. The trophy must be surrendered the following year to the next winner. The First Place champion will also receive a cash prize of $500. The second place winner will receive $250 and the third place winner $100. All winners will also receive commemorative plaques.

The Golden Onion competition will be held at the Vidalia Community Center, 107 Old Airport Road in Vidalia, Ga. The event is open to the public starting at 12:30 p.m. Advance tickets cost $5 per person or $10 at the door. For details visit www.vidaliaonionfestival.com.

About the Vidalia Onion Festival

Celebrating its 35th year in 2012, the Vidalia Onion Festival will be held April 26-29 in Vidalia, Ga. The event has been featured on The Food Network and recognized as one of the “5 Don’t-Miss Festivals Across the U.S.” by MSNBC. The four-day festival offers something for everyone, including the Miss Vidalia Onion Pageant, a children’s parade, outdoor music concerts, an arts and crafts festival, street dance, car show, the Kiwanis Onion Run, the Vidalia Onion Festival Rodeo, and the Famous onion eating contest. Come to Vidalia to experience the “whole onion.” For more information, visit www.vidaliaonionfestival.com.

About Vidalia® Onions

Vidalia® Onions are the pioneer of sweet onions and Georgia’s official state vegetable. Grown only in the mild climate and unique soil surrounding Vidalia, Ga., they’re loved by chefs and home cooks throughout the world. Vidalia® Onions are hand-planted and hand-harvested each year, with sweet, juicy bulbs available seasonally from late April to late August. Their mild, sweet taste makes Vidalia® Onions more versatile than stronger onions. And these Georgia sweeties are a low-calorie, fat, cholesterol, and sodium-free way to get a healthy dose of Vitamin C. For more information, visit www.VidaliaOnion.org.

About the Vidalia® Onion Committee

Because Vidalia® Onions are sweetly unique, farmers were forced to unite and seek legal protection of their crop and its name. Federal Marketing Order No. 955 was established in 1989 to stipulate how and where the crop can be grown and sold. The Vidalia® Onion Committee administers FMO No. 955 and authorizes production research, marketing research and development and marketing promotion programs. This federal protection reinforces Georgia state laws and the Vidalia® trademark. So, you can try to grow a sweet onion elsewhere, but you cannot call it a “Vidalia!” For more information, visit www.VidaliaOnion.org.

About the Georgia Restaurant Association (GRA)
The GRA’s mission is to serve as the voice for Georgia’s Restaurants in Advocacy, Education and Awareness. The GRA is sanctioned by the National Restaurant Association (NRA) to operate Georgia’s only not-for-profit representing the state’s foodservice industry. From large chains to start-ups, the GRA helps make Georgia a better place for restaurants to do business and helps make restaurants better for Georgia. For more information, visit www.garestaurants.org.

About Georgia Tourism

Whether visiting for business or on vacation, the Georgia travel experience brings a contemporary and modern feel with the authenticity, heritage and hospitality of the South. From Georgia’s energetic and lively cities to the relaxing coastline and breathtaking mountain scenery, Georgia boasts rich and unique experiences that are unparalleled. For more information, visit www.ExploreGeorgia.org

Georgia Chefs, TV Personalities, Authors & Ag Experts Team Up

for New Professional Cooking Competition Showcasing Vidalia® Onions

Vidalia, Georgia, USA (March 5, 2012) — Chefs from across Georgia will face-off on Sunday, April 22, 2012, for the inaugural Golden Onion professional cooking competition that kicks-off the 35th Annual Vidalia Onion Festival. This new cook-off showcases the Vidalia® Onion, Georgia’s most exclusive and internationally renowned agricultural treasure, and also offers a new platform for chefs across Georgia to display their skills and creativity.

While chef applications will continue to be accepted through Friday, March 16, 2012, other key positions related to the competition have been filled.

Sonny Dixon will emcee the event. The popular anchor of Savannah’s WTOC’s new and innovative broadcast, THE News NOW at 4 PM, plus THE News at Five and THE News at Six won an Emmy for Best Anchor in the Southeast U.S. in 2011. A longtime member of Toastmasters International, Dixon has won numerous awards for public speaking and communication, including Georgia’s Best Anchor/Reporter by the Associated Press in 2005. The Leadership Savannah graduate was elected to five terms in the Georgia House of Representatives, where he held key offices and served on prominent committees before retiring from elected office in 1997. He has also appeared on the CBS Evening News, the CBS Early Show, on CNN, in Newsweek magazine and many major market newspapers. [For more information, visit http://www.wtoc.com/story/147899/sonny-dixon-anchor.]

A panel of five judges will participate in a blind tasting and score each competitor’s dish featuring Vidalia® Onions on the basis of taste, presentation and creativity. Judges of the 2012 Golden Onion cook-off are:

Executive Chef Holly Chute of the Georgia Governor’s Mansion. A graduate of the renowned Culinary Institute of America, Chute first arrived at the Governor’s Mansion in 1981 as Chef and Foods Manager. Since then, she has helmed the kitchen for six different Governors: Governor George Busbee, Governor Joe Frank Harris, Governor Zell Miller, Governor Roy Barnes, Governor Sonny Perdue, and now Governor Nathan Deal. At the Governor’s Mansion, Chef Chute oversees all meals served, from private family meals to official state dinners.

Executive Chef Hector Santiago, owner of three restaurants in Atlanta, Ga., including the award-winning Pura Vida Tapas. A native of Puerto Rico and graduate of the renowned Culinary Institute of America, Santiago worked in several kitchens, many ranked four- and five-diamonds, before opening his own restaurant. In 2007, he was named “Rising Star Chef” for Atlanta by StarChefs.com, and was a long-list nominee for “Best Chef of the Southeast” by the James Beard Foundation for 2008, 2009 and 2011. In 2009, Chef Santiago appeared on Bravo TV’s “Top Chef” Season 6 Las Vegas. [For more information, visit www.puravidatapas.com.]

Chef de Cuisine Brian Whitcomb, CCC, FMP, is District Chef for the Southeastern Division of Eurest under the Compass Group Americas. The former owner of Del Pizzo’s, has worked in several kitchens including Cultured Bean Café in Marietta, Ga., ESPN Zone and Bones in Atlanta, Ga., Country Club of Birmingham, Ala., Morton’s of Chicago in Denver, Colo., and more. An active member in the American Culinary Federation certified in both nutrition and sanitation and a graduate of the School of Culinary Arts in Atlanta, Ga., Whitcomb began working in commercial kitchens at age 14. He has appeared on the Fox Network’s “Good Day Atlanta” and authors a monthly column, “Road Kill,” for Full Throttle Magazine. [For more information, visit www.roadkillsideshow.com.]

Bob Stafford is director of the Vidalia® Onion Business Council, a role he’s held since the mid-1990s. Among Stafford’s responsibilities is lobbying on behalf of farmers, working with researchers to improve the annual crop, and working to protect the Vidalia trademark. Stafford was inducted into the Vidalia® Onion Hall of Fame in February 2010. Prior to his current position, he worked with the Florida Department of Agriculture for 34 years.

Hope S. Philbrick, is an Atlanta-based freelance writer and editor who conceived of and helped launch the Golden Onion competition. She has published thousands of articles in dozens of publications including Chile Pepper magazine, Atlanta Journal-Constitution and San Francisco Chronicle. She is contributing editor to Atlanta’s new Epicure magazine, served as managing editor of Restaurant Forum magazine and assistant editor of Wine Report magazine. She has reviewed restaurants for many publications, including Where Atlanta, Where Charleston and The Atlantan, and authored weekly dining columns for Sunday Paper and Southern Voice.  She’s judged several culinary competitions, including the Louisiana Seafood Cook-Off, S.Pellegrino “Almost Famous” Chef Competition, Taste of Atlanta, Beaufort S.C. Shrimp Festival, and the International Wine Summit. [For more information, visit www.hopesphilbrick.com.]

About the Golden Onion

The Golden Onion professional cooking competition challenges 12 Georgia chefs to create and prepare recipes featuring Vidalia® Onions. Competing chefs will have one hour to prepare and present their recipes. The First Place champion will be presented the Golden Onion trophy to hold for one year along with a cash prize of $500. The second place winner will receive $250 and the third place winner $100. All winners will also receive commemorative plaques. The Golden Onion competition will be held at the Vidalia Community Center, 107 Old Airport Road in Vidalia, Ga. The event is open to the public starting at 12:30 p.m. Advance tickets cost $5 per person or $10 at the door. For details visit www.vidaliaonionfestival.com.

About the Vidalia Onion Festival

Celebrating its 35th year in 2012, the Vidalia Onion Festival will be held April 26-29 in Vidalia, Ga. The event has been featured on The Food Network and recognized as one of the “5 Don’t-Miss Festivals Across the U.S.” by MSNBC. The four-day festival offers something for everyone, including the Miss Vidalia Onion Pageant, a children’s parade, outdoor music concerts, an arts and crafts festival, street dance, car show, the Kiwanis Onion Run, the Vidalia Onion Festival Rodeo, and the Famous onion eating contest. Come to Vidalia to experience the “whole onion.” For more information, visit www.vidaliaonionfestival.com.

About Vidalia® Onions

Vidalia® Onions are the pioneer of sweet onions and Georgia’s official state vegetable. Grown only in the mild climate and unique soil surrounding Vidalia, Ga., they’re loved by chefs and home cooks throughout the world. Vidalia® Onions are hand-planted and hand-harvested each year, with sweet, juicy bulbs available seasonally from late April to late August. Their mild, sweet taste makes Vidalia® Onions more versatile than stronger onions. And these Georgia sweeties are a low-calorie, fat, cholesterol, and sodium-free way to get a healthy dose of Vitamin C. For more information, visit www.VidaliaOnion.org.

About the Vidalia® Onion Committee

Because Vidalia® Onions are sweetly unique, farmers were forced to unite and seek legal protection of their crop and its name. Federal Marketing Order No. 955 was established in 1989 to stipulate how and where the crop can be grown and sold. The Vidalia® Onion Committee administers FMO No. 955 and authorizes production research, marketing research and development and marketing promotion programs. This federal protection reinforces Georgia state laws and the Vidalia® trademark. So, you can try to grow a sweet onion elsewhere, but you cannot call it a “Vidalia!” For more information, visit www.VidaliaOnion.org.

About the Georgia Restaurant Association (GRA)
The GRA’s mission is to serve as the voice for Georgia’s Restaurants in Advocacy, Education and Awareness. The GRA is sanctioned by the National Restaurant Association (NRA) to operate Georgia’s only not-for-profit representing the state’s foodservice industry. From large chains to start-ups, the GRA helps make Georgia a better place for restaurants to do business and helps make restaurants better for Georgia. For more information, visit www.garestaurants.org.

About Georgia Tourism

Whether visiting for business or on vacation, the Georgia travel experience brings a contemporary and modern feel with the authenticity, heritage and hospitality of the South. From Georgia’s energetic and lively cities to the relaxing coastline and breathtaking mountain scenery, Georgia boasts rich and unique experiences that are unparalleled. For more information, visit www.ExploreGeorgia.org

CONTACTS:

Ingrid M. Varn

Executive Director, Vidalia Area CVB

vacvb@bellsouth.net

912.538.8687

Kelly Hornbuckle

Director of Marketing,

Georgia Restaurant Association

kelly@garestaurants.org

404.467.9000

Stefanie Paupeck
Marketing & Communications Specialist,

Georgia Department of Economic Development

SPaupeck@georgia.org

404.962.4075

Hope S. Philbrick

Freelance Writer & Editor / Golden Onion Judge

hopesp95@yahoo.com

404.323.4699

TROPHY DESIGN WINNER

Georgia Artist Melissa Harris to Create Trophy for New Professional Cooking Competition Showcasing Vidalia® Onions at the 35^th Annual Vidalia Onion Festival

Vidalia, Georgia, USA (Thursday, March 1, 2012) — Georgia artists were invited to submit designs for the new Golden Onion trophy, which will be presented to the First Place champion of the new Golden Onion professional cooking competition on Sunday, April 22, 2012.

Among the proposals submitted, the design by Melissa Harris of Rome, Ga. was selected by members of the Vidalia Onion Festival Committee. Her multi-media design features a plate, fork, knife balancing a large scale Vidalia® Onion.

Inspired to enter the contest for “the challenge of it,” Harris says that although she has experience producing sculptures this will be her first trophy. “I’m a big fan of competitive chef reality shows,” she says. “I saw designing the trophy as my chance to participate in this new Golden Onion professional cooking competition that will be part of the Vidalia Onion festival—and everyone in Georgia has heard of the Vidalia Onion festival!”

Raised in Marietta, Ga., Harris discovered her passion for art as a middle school student and continued to pursue art throughout high school. Though she most favors portrait drawings, she also enjoys painting, sculpture, pottery and photography.

In January 2012, the married mom opened Pinot Van Gogh on Broad Street in Rome, Ga. There she provides instruction to artists of any experience level, guiding students step-by-step through a painting they will complete in one evening. [For more information visit www.pinotvangogh.com.]

As winner of the trophy design contest, Harris will receive a $200 stipend. She will also receive complimentary admission for two to the Golden Onion professional cooking competition to be held at the Vidalia Community Center, 107 Old Airport Road in Vidalia, Ga., 12:30-5 p.m. on Sunday, April 22, 2012. Overnight accommodations, dinner on Saturday evening and breakfast Sunday morning will also be provided.

About the Golden Onion

The inaugural Golden Onion professional cooking competition will be the official kick-off to the 35th Annual Vidalia Onion Festival. This new competition challenges 12 Georgia chefs to create and prepare recipes featuring Vidalia® Onions, Georgia’s most exclusive and internationally renowned agricultural product. Competing chefs will have one hour to prepare and present their recipes. Dishes will be judged on the basis of taste, presentation and creativity. The First Place champion will be presented the Golden Onion trophy to hold for one year.

About the Vidalia Onion Festival

Celebrating its 35th year in 2012, the Vidalia Onion Festival will be held April 26-29 in Vidalia, Ga. The event has been featured on The Food Network and recognized as one of the “5 Don’t-Miss Festivals Across the U.S.” by MSNBC. The four-day festival offers something for everyone, including the Miss Vidalia Onion Pageant, a children’s parade, outdoor music concerts, an arts and crafts festival, street dance, car show, the Kiwanis Onion Run, the Vidalia Onion Festival Rodeo, and the Famous onion eating contest. Come to Vidalia to experience the “whole onion.” For more information visit www.vidaliaonionfestival.com.

CONTACT:

Ingrid M. Varn

Executive Director, Vidalia Area CVB

vacvb@bellsouth.net

912.538.8687