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Presenting the first annual 2005 Independent Food Festival Awards. The amount of energy and expertise dedicated to creating wonderful food experiences across this planet is incredible. However, more often than not, very few people really know about these experiences, people, and products. Today's traditional food media is mostly geared to expose those experiences who have hired the best public relations firm. This is not to say that traditional media don't talk about great food. They do. But there is a new and independent voice when it comes to what makes for a wonderful food experience - the food writers and bloggers of the internet. These people dedicate their free time to tirelessly telling the world about their personal food experiences. And today, they honor a small sampling of the best of what the food world has to offer.

 

 

 

2005 Categories

Best Dish Still Moving On The Plate
When Fully Cooked
Tastiest Cheese with the Hippest Logo
Best Flavored Water Not
Flavored with Fruit
Beer to Enjoy While
Impressing Your Beer Snob Friends
Best Noodle Soup in Saigon Best Ficelle This Side Of Paris
Best Use of a Tortilla Most Soul Satisfying Bowl of Pasta to Eat After Buying A Backpack in the...
Better-than-in-France Croissants aux Amandes You Can Get in Tokyo Baking Sugar with the Most Personality
Best Reinvention of a Culinary Cliché The Reason I Can't Be A Vegetarian
Jammy Vodka - Most Brilliant Capture of the True Essence of Fruit in a Spirit The Maple Syrup Confection
Worth its Weight in Gold
Richest Chicken Soup Ever Best Use of Tabasco by an Establishment That Serves Dollar Beer
Best BLT Under $4 ◊ Best Bittersweet Bite for your
Bittersweet Life
Best School Lunch ◊ Best Sunflower Honey in Paris
Best Fish Taco North of the Border ◊ Most Sublime Use of a Potato
Food Worth the Risk Of Injury ◊ Best Surreptitious Use of Turkey Meat
Best Thing to Happen to Rice Since Sake ◊ Best Use of Unripe, American-Grown Grapes by a German-Born Winemaker
Most Perfect Raspberry Found in a Jar ◊ Best Under-the-Radar Dessert Wine, Starting to Gain Popularity
World’s Best Mustard to
Eat and Cook With
Best Eatery Serving All-Filipino
Food in Metro Manila

 

2005 Winners

 
 

Best Dish Still Moving On The Plate
When Fully Cooked

Renkon Butter, Kiyoharu Kuroda, Maekawa Restaurant
Seattle, Washington, United States

awarded by: Amuse Bouche

 
 

Best Flavored Water Not Flavored with Fruit
Peppermint Water, Metromint
San Francisco, California, United States

awarded by: Accidental Hedonist

 
 

Best Noodle Soup in Saigon
Bun Mam, from Bau Sa, #36
Saigon, Vietnam

awarded by: Noodle Pie

 
 

Best Use of a Tortilla
Karen Taylor, Cocina Primavera
San Francisco Ferry Plaza Farmer's Market, California, United States

awarded by: World on a Plate

 
 

Better-than-in-France Croissants aux Amandes
You Can Get in Tokyo

Croissants aux Amandes, Boulangerie Aux Bacchanales
Akasaka, Tokyo, Japan

awarded by: she who eats

 
 

Best Reinvention of a Culinary Cliché
Surf and Turf, Chef David Kinch, Manresa Restaurant
Los Gatos, California, United States

awarded by: Vinography

 
 

Jammy Vodka - Most Brilliant Capture of the
True Essence of Fruit in a Spirit

Limited Edition Hangar One Raspberry Vodka
St. George Spirits, Alameda, California, United States

awarded by: Becks & Posh

 
 
Photo of Greek Corner, Cambridge, MA Richest Chicken Soup Ever
Kotosoupa Avgolemono, Greek Corner Restaurant
Cambridge, Massachusetts, United States

awarded by: Purple Sunshine

 
 

Best BLT Under $4
BLT, Jack and Margaret Chang, KK Café
San Francisco, California, United States

awarded by: Simply Recipes

 
 
Best School Lunch
Chef Tracy Bates, The Oxbow School
Napa, California, United States

awarded by: 101 cookbooks

 
 
Best Fish Taco North of the Border
Fish Taco, Nick Fasanella, Nick's Crispy Tacos
San Francisco, California, United States

awarded by: Cooking with Amy

 
 

Food Worth the Risk Of Injury
Soup Dumpling, New Green Bo
New York City, New York, United States

awarded by: A Full Belly

 
 

Best Thing to Happen to Rice Since Sake
Hitachino Nest Red Rice Ale, Kiuchi Brewery
Ibaraki, Japan

awarded by: The Food Section

 
 

Most Perfect Raspberry Found in a Jar
Raspberry Tart, Pacific Raspberry Jam,
Mountain Fruit Company
Chico, California, United States

awarded by: tastingmenu

 
 

World’s Best Mustard to Eat and Cook With
Anton Kozlik’s Canadian Mustard, Jeremy Kessler
Toronto, Canada

awarded by: The Domestic Goddess

 
 

Tastiest Cheese with the Hippest Logo
Lamb Chopper, Mary Keehn, Cypress Grove Chevre
Arcata, California, United States

awarded by: The Cheese Diaries

 
 

Beer to Enjoy While Impressing
Your Beer Snob Friends

Moinette, Olivier Dedeycker, Brasserie Dupont
Tourpes, Belgium

awarded by: An Obsession with Food

 
 

Best Ficelle This Side Of Paris
Dahlia Bakery
Seattle, Washington, United States

awarded by: Seattle Bon Vivant

 
 

Most Soul Satisfying Bowl of Pasta to Eat After Buying A Backpack in the East Village and Walking to the West Village in 8 Degree Weather When You Think Your Face is Going To Fall Off and Life is No Long Worth Living
Penne A la Vodka with Pancetta, Pepe Rosso
New York City, New York, United States

awarded by: The Amateur Gourmet

 
 

Baking Sugar with the Most Personality
Brut de Canne Roux Clair, Destination Sucre,
Centre de Caféologie
Bordeaux, France

awarded by: Chocolate & Zucchini

 
 

The Reason I Can't Be A Vegetarian
Bambai Satay Stall
Malayan Railway Tanjong Pagar Station, Singapore

awarded by: AromaCookery

 
 

The Maple Syrup Confection
Worth its Weight in Gold

Wild Squash Truffle, DC Duby Chocolatier
Vancouver, Canada

awarded by: à la cuisine!

 
 

Best Use of Tabasco by an Establishment
That Serves Dollar Beer

Oysters on the Half Shell with Tabasco Sorbet,
Blue Plate Restaurant, Jeff Trenam
San Francisco, California, United States

awarded by: Gastronome

 
 
Photo 

Best Bittersweet Bite for your Bittersweet Life
Candied Seville Peel, June Taylor
San Francisco Ferry Plaza Farmer's Market, California, United States

awarded by: Chez Pim

 
 

Best Sunflower Honey in Paris
Guy Allart, les Ruchers du Bel Air of St. Maur des Fossées
Paris, France

awarded by: Too Many Chefs

 
 

Most Sublime Use of a Potato
Pommes de Terre Soufflés, Galatoire's
New Orleans, Louisiana, United States

awarded by: Appetites

 
 

Best Surreptitious Use of Turkey Meat
Shawarma, Rami's
Brookline, Massachusetts, United States

awarded by: The Kosher Blog

 
 

Best Use of Unripe, American-Grown
Grapes by a German-Born Winemaker

Verjus, Winemaker Roman Roth, Wolffer Estate Vineyards
Sagaponack, New York, United States

awarded by: Lenndevours

 
 

Best Under-the-Radar Dessert Wine,
Starting to Gain Popularity

Rosa Regale, Brachetto d'Acqui, Banfi Vintners
Piedmont, Italy

awarded by: Vittles Vamp
 

 
 

Best Eatery Serving All-Filipino
Food in Metro Manila

Dampa Sa Libis
Manila, Philippines

awarded by: Pinoy Cook

 
 

2005 Jury

This year's jury was composed of many of the top food bloggers on the internet today. Jury members were chosen by tasteeverything.org for their quality and consistency. Each jury member created and designated their own award. Next year's jury and awards will be chosen in a similar manner.

Attention Winners

Congratulations to all the winners. If you are a winner, here are some guidelines on how to publicize your award.

     
     
     

 

 

 

 

 

   

OUR SPONSORS

 

Tastingmenu is focused on superlative restaurant experiences from two perspectives: behind the plate and behind the stove. Tastingmenu is written by Hillel (professional eater) and Dana (up-and-coming professional chef) in Seattle, Washington.


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  Garlic has long been credited with providing and prolonging physical strength and was fed to Egyptian slaves building the giant pyramids. Throughout the centuries, its medicinal claims have included cures for toothaches, consumption, open wounds and evil demons. A member of the lily family, garlic is a cousin to leeks, chives, onions and shallots. The edible bulb or "head" grows beneath the ground. This bulb is made up of sections called cloves, each encased in its own parchmentlike membrane. Today's major garlic suppliers include the United States (mainly California, Texas and Louisiana), France, Spain, Italy and Mexico. There are three major types of garlic available in the United States: the white-skinned, strongly flavored American garlic; the Mexican and Italian garlic, both of which have mauve-colored skins and a somewhat milder flavor; and the Paul Bunyanesque, white-skinned elephant garlic (which is not a true garlic, but a relative of the leek), the most mildly flavored of the three. Depending on the variety, cloves of American, Mexican and Italian garlic can range from 1/2 to 1 1/2 inches in length. Elephant garlic (grown mainly in California) has bulbs the size of a small grapefruit, with huge cloves averaging 1 ounce each. It can be purchased through mail order and in some gourmet markets. Green garlic, available occasionally in specialty produce markets, is young garlic before it begins to form cloves. It resembles a baby leek, with a long green top and white bulb, sometimes tinged with pink. The flavor of a baby plant is much softer than that of mature garlic. Fresh garlic is available year-round. Purchase firm, plump bulbs with dry skins. Avoid heads with soft or shriveled cloves, and those stored in the refrigerated section of the produce department. Store fresh garlic in an open container (away from other foods) in a cool, dark place. Properly stored, unbroken bulbs can be kept up to 8 weeks, though they will begin to dry out toward the end of that time. Once broken from the bulb, individual cloves will keep from 3 to 10 days. Garlic is usually peeled before use in recipes. Among the exceptions are roasted garlic bulbs and the famous dish, "chicken with 40 cloves of garlic," in which unpeeled garlic cloves are baked with chicken in a broth until they become sweet and butter-soft. Crushing, chopping, pressing or pureeing garlic releases more of its essential oils and provides a sharper, more assertive flavor than slicing or leaving it whole. Garlic is readily available in forms other than fresh. Dehydrated garlic flakes (sometimes referred to as instant garlic) are slices or bits of garlic that must be reconstituted before using (unless added to a liquid-based dish, such as soup or stew). When dehydrated garlic flakes are ground, the result is garlic powder. Garlic salt is garlic powder blended with salt and a moisture-absorbing agent. Garlic extract and garlic juice are derived from pressed garlic cloves. Though all of these products are convenient, they're a poor flavor substitute for the less expensive, readily available and easy-to-store fresh garlic. One unfortunate side effect of garlic is that, because its essential oils permeate the lung tissue, it remains with the body long after it's been consumed, affecting breath and even skin odor. Chewing chlorophyll tablets or fresh parsley is helpful but, unfortunately, modern-day science has yet to find the perfect antidote for residual garlic odor.  

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