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| Dish offered by Chef Bernard Guillas of the Marine Room |
California figs were truly honored at the first ever San Diego Fig Fest, which took place on Sunday, September 8 at the outdoor National Plaza of the San Diego Public Market in Barrio Logan. Over 400 attendees endured San Diego's heatwave to enjoy offerings from some of the finest chefs of Baja and San Diego. Nearly 40 restaurants and food purveyors joined together to showcase the versatility of the fig, and they did so elegantly with inventive dishes that ranged from crepes, to dumplings, to gazpacho and on, and on, and on.
Organized by California Figs, the Les Dames d'Escoffier's San Diego chapter and the San Diego Public Market, the San Diego Fig Fest was actually the 10th reincarnation of the event, which has been held in Fresno the previous nine years. San Diego Public Market made the perfect venue for its entry into America's Finest City. White tents aligned in rows, shielding the chefs from the afternoon sun; live music entertained the crowd, who paraded through the aisles, nibbling bites and sampling wine, beer from Manzanita Brewing and even cocktails featuring fig-spiked vodka.
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| The Red Door/Wellington's offering |
Upon departing the Fig Fest, participants were treated with a nifty handout featuring recipes for all the dishes offered at the event, and certainly, everyone had a new appreciation for the range of the California fig.
Keep figfestsd.com on your radar so you're in the know for next year's event, or just keep visiting SanDiegoVille and we'll make sure you're informed! The full Fig Fest menu is below with additional photos for your sensory pleasure.
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| Water's icemousse sandwich |
Chef Jeff Jackson, A.R. Valentien:
Fig, Onion and Almond Tart
Chefs Nicolas Bour & James Kozak, Avant
Avant Fig Mostarda
Chef Amy DiBiase, Baleen
California Fig & Pear Salad
Chef George Morris, Beaumont's Eatery
Alderwood Smoked Figs with Emerald Beauty Plums, Arugula,Whipped Goat Cream, Vanilla Bean, Sea Salt
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| Tender Greens! |
Black Mission Figs with Bleu Cheese, Bacon, and Honey
Chef Amber Smith, Biscuit Gourmet
Spiced Biscotti with Figs, Honey, and Toasted Almonds
Chef Gayle Covner, Blueprint Cafe
Pork Dumplings with Fig and Fennel
Chef Katie Grebow, Cafe Chloe
Crispy Thyme Crepe with Honey Lavendar Roasted Fig and Stilton Cheese
Chef Joanne Squires-Sherif, Cardamom Cafe & Bakery
Sticky Figgy Brie Baked in Cardamom Brioche Tart
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| Cupcakes Squared |
Alhambra Figs dipped in chocolate
Catherine Perez, Con Pane
Drunken Fig, Blue Cheese and Walnut Bread with Orange HoneyButter
Robin Ross, Cupcakes Squared
Amaretto Fig Almond Cupcakes and Lemon Poppyseed Two Fig Cupcakes
Michelle Ciccarelli Lerach, Cups
Fig Leap Cupcakes
Chef Olivier Bioteau, Farm House Café
Artisan Pork & Fig Sausage
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| Chef Flor Franco's dish |
Fig Anise Soup
Chef Mark Kropczynski, Grant Grill
Citrus Braised Pork with Figs, Couscous, and Citrus Fig Gastrique
Chef Carmine Lopez, Great Maple
Smoked Beef Brisket with Cocoa Nib Braised Brown Figs andFried Gorgonzola
Chef Flor Franco, Indulge Catering & the Chefs of Baja
Estacion de Oficios Pork Belly and Tiger Stripe Fig Compote
Miguel Angel Guerrero: Mesquite Grilled Figs
Chef Drew Deckman: Crispy Figs with Duck Confit and Arugula
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| Chef Benito Molina's |
Chef Martin San Ramon: Receta
Chef Javier Plascencia: Short Ribs in Fig Leaves withMission Fig Black Mole
Chef Ryan Steyn: Fillet Mignon with Fig Puree and Praline
Chef David Baron, Jackie's Jam
Fig jams
Chef Guido Nistri, Monello, Bencotto
Fig Risotto in Raspa Dura wheel
Chef Rachel King, NINE-TEN
Cream Cheese Panna Cotta with Honey-Glazed Figs
Chef Michael Alves, Roseville Cozhina
Crostini of Figs
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| Sugar & Scribe's Fig and Orange Scone minus the dressing |
Fig and Orange Scones
Chef Matt Richman, Table 926
Grilled Fig Panini, Taleggio, Mortadella, Farmers MarketArugula, Fig Mostarda
Chef Jean-Michel Diot, Tapenade
Fresh & Dry California Mission Figs, Gorgonzola PannaCotta, and Caramelized Walnuts
Catherine Demuth-Pepe, Temecula Olive Oil
Caramelized Red Onion and Fig Appetizer
Chef Bradley Austin, Tender Greens
Caramelized Figs, P Balistreri Guanciale, Baby Kale, Pistachios and Drake's Goat Cheese
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| Monello had people lining up for this! |
Vanilla Melon Gazpacho with Blue Crab and Fig StrawberryRelish
Chefs Bernard Guillas and Ron Oliver, The Marine Room
TXO Crispy California Figs, Pecan Fig Risotto, Mission FigChutney, Preserved Fig Cranberry Relish, Almond Black Mission Fig Cake
Chef Karrie Hills, The Red Door/Wellington
Warm Fig and Cauliflower Salad with Honey Tangerines andCleveland Sage
Gina Frieze, Venissimo Cheese with Bread & Cie
Broiled Blue Bite
Chef Dawn Parks, Wild Thyme
Fig and Apple Cobbler with Cardamom and Smoked Whipped Cream
Chef Joe Burns, Waters Catering
Frozen Fig Mousse Sandwiches
