Congratulations to the winners of the 2013 Winemaker's Cookoff
More than 1,000 attend Paso Robles Rotary Club's annual fundraiser
- The team at Whalebone Winery
By Scott Brennan
Over 1,000 wine tasters attended last Saturday at the Paso Robles Rotary Club's 15th Annual Winemakers Cookoff. Eberle Winery took home the 'Peoples Choice' award. Calcareous won the coveted juried award. The event was held at the Paso Robles Event Center on Saturday Aug. 10, 2013 from 6 to 9 p.m. Over the past 14 years, the Winemakers' Cookoff has raised more than $400,000 for local youth scholarships. Last year, the Rotary's Foundation awarded over $30,000 in high-school senior scholarships. When the final proceeds are tallied, the club will announce this year's earnings for scholarships.
As in years past, over 20 winemakers of the Paso Robles region generously donated a lot of time, wine, food, staff and culinary expertise to make this event a success. Part of the fun and excitement has Cookoff wineries vying for coveted the ‘People's Choice' and ‘Judges' Choice' awards. The competition was more intense than ever to influence voting by attendees and celebrity judges. The entertainment, Julie Beaver and the Bad Dogs, played into the evening for the dancing attendees.
"The club would like to thank the attendees, volunteers and judges," said Sharon Ross, a co-chair of the Winemakers' Cookoff organizing committee. The judges were Brigit Binns, Michael Cervin, Lisa Pretty, Kathy Marcks Hardesty, and Robert Whitley. Read profiles on Winemakers' Cookoff judges here.
The club was very happy with the event's success. "I heard from attendees and winery staff that they really liked the Event Center venue," said Bob Fonarow, a co-chair of the organizing committee . "Barrel House Brewery was a huge, welcomed addition to the mix. Julie and the Bad Dogs were terrific and the dance floor was packed," he said.
Committee member Vicki Silva said "Three of the new wineries, Broken Earth, First Crush and Burbank Ranch, really threw themselves into the event and were great additions. We are very appreciative of all of the wineries that have supported our event year after year. They never cease to amaze with their inventive culinary creations!"
The title sponsor of the event IQMS pledged $6,000 for local scholarships. Other sponsors include Farm Credit West, Glenair, Mitchella Winery, Heritage Oaks Bank, J&L Wines, Re/Max Parkside Realtors, Baker Wine & Grape Analysis, Rabobank, Paso Robles Insurance Agency.
Winners of the 2013 Judges Award
- Honorable Mention Burbank Ranch
Winners of the 2013 People’s Choice Award
- Honorable Mention Arroyo Robles
Winning winery entries
Chef: Jason Joyce
Creation: La Salchicha Loca
The crowds went crazy over the taste of their version of the Gourmet Mexican Hot Dog. Their customized, chorizo inspired, sausage was perfectly grilled and served with zesty toppings. Dogs were served with the Calcareous Tres Violet and Lily Blanc.
Chef: Matt Merrill
Creation: Chung's Choo Choo BBQ Beef
It was delectable Korean teriyaki marinated BBQ beef short rib (Kalbi) garnished with sesame seed and fresh green onion, served over white rice.
Chefs: Gary and Marcy Eberle
Creation: Love Me Tender
Recently named "Winery of the Year", Eberle Winery presented two options to spotlight filet mignon with their award winning wines. First, they cooked the filet mignon tenderloin over oak coals. Then, they sliced the meat thinly and layered it over a garlic infused, grilled crostini. Finally, they topped it off either a chimichurri sauce or a mustard and onion sauce. Each has its own distinct flavor.
Chefs: Nicola Teodorski
Creation: Grilled Eggplant Roulades
The served up perfectly grilled Eggplant, generously stuffed with brown sugar glazed bacon, pistachio goat cheese, and finished with Burbank Ranch Syrah-Balsamic reduction.
Chef: Walter Filippini and Michael Barreto
Creation: Surf & Turf Bites
Le Vigne took guests on a journey back to the mid 60's with a visit to Le Vigne fine dining. The evening's special was a traditional "Surf and Turf' with all the trimmings: succulent shrimp on top of a juicy piece of sirloin steak all on top of baked potato garnished with special sauce.
Chef: Kevin Sass
Creation: Dangerously Comforting Southern Style Crostini
From the rich and mysterious American Southland brought three recipes: Carolina barbecue sauce soaked smoky pork rump, dangerously comfortable Texas toast, and a dish it would be rude to refer to as mere macaroni and cheese. These three world wonders were deviously and delectably fused in the hive mind of their own indefatigable Tony Quealy, the illustrious Kevin Sass, and the inestimable Kendall Carson to present this summer season's culinary masterpiece.
Chefs: Bob, Jason & Brianna Shore
Creation: Steak, Beans and Bacon!
Guest were invited to rustle up a rib-eye slider with a local aged cheddar cheese, grilled onions and mushrooms all on a grilled sea-salt crusted Artisan bread. They served a hearty side of campfire beans made from a secret family recipe. They tempted 'People's Choice' votes with maple chocolate bacon skewers and samples of favorite local beers or their famous port.
Got questions about the event? Find out all the details.
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