“The Vidalia onion screams pride and terroir,” waxes Chef Hilary White of The Hil (Chattahoochee Hills, Georgia), a past winner and now judge of the Golden Onion competition, held in late April in Georgia (in the town of Vidalia, naturally). The competition is a celebration of the official state vegetable and one of the South’s most famous crops, and it attracts big name chefs who compete to take home the trophy.
Chef Linton Hopkins, a judge and James Beard Award-winning chef from Atlanta, proclaimed the level of competition to be “tough” this year, with a cool cross-section of chefs including Pano I. Karatassos of the prominent Buckhead Life Restaurant Group. Top honors went to the Vidalia onion Ossabaw pork burgers on sweet potato buns with Vidalia and sun-dried tomato ketchup, spring onion and parsley salad, and Vidalia onion “blossom” fries—a dish that, according to Judge/Chef White, “quickly garnered judges’ points.”
The winning dish was created by David Larkworthy, executive chef and founder of 5 Seasons Restaurant and Brewery in Atlanta, along with his sous chef, daughter Riley. Said Larkworthy about the honored onion: “Georgia is a more special place because of them.”
Vidalia® Onion Ossabaw Pork Burger
from Chef David Larkworthy, 5 Seasons Restaurant and Brewery, Atlanta, GA
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