{"id":10020,"date":"2012-06-30T10:27:41","date_gmt":"2012-06-30T17:27:41","guid":{"rendered":"https:\/\/shescookin.com\/?p=10020"},"modified":"2012-06-30T10:35:25","modified_gmt":"2012-06-30T17:35:25","slug":"farm-to-your-table","status":"publish","type":"post","link":"https:\/\/shescookin.com\/farm-to-your-table\/","title":{"rendered":"Farm to Your Table"},"content":{"rendered":"

\"Seabirds<\/a><\/span><\/h2>\n

I’m never too busy to lend my palate as a culinary judge, especially when it involves six of the most popular food trucks in Orange County and supporting local farmers at one of my favorite local farmers markets. So when,\u00a0SoCo Farmers Market<\/a>\u00a0came a callin’, I jumped at the chance to act as a judge for the Farm 2 Food Truck Challenge 3.<\/p>\n

\"priscilla<\/a><\/p>\n

\"Farm<\/a><\/p>\n

Farm to Food Truck may not seem synonymous at first, but this is how it works:<\/p>\n

The event begins with the judges choosing one ingredient each, which are\u00a0mandatory ingredients to be used in the Challenge. The rules are simple: Chefs have 60 minutes to dash through the market to choose their ingredients, plan their dish, and make a small tasting portion for six judges. The chefs\u00a0must include the six farmers markets ingredients pre-chosen by the judges, a protein of choice, and their choice of one “cheat” ingredient, such as tortillas, not sold at the farmers market. They are welcome to use any additional Farmer’s Market ingredients and their pantry ingredients such as olive oil and spices.<\/p>\n

\"Farm<\/a><\/p>\n

The ingredients chosen by the judges for this challenge were fresh orange juice from Bautista Creek, Bee Ladies local honey, cherimoya, squash blossoms, artichoke, and Baba Foods pita chips. All available at the farmers market that day. \u00a0A last minute substitution had to be made when it was determined that the cherimoyas were not at their sweetest ripeness and they were replaced by brussels sprouts. What!? As you’ll see, the results were amazing!<\/p>\n

\"Chomp<\/a><\/p>\n

Chomp Chomp Nation’s<\/a> chefs drew a crowd, as they worked feverishly.<\/p>\n

At the end\u00a0of the allotted time, the judges are served one dish at a time for a blind tasting and score the competing Food Truck Chefs based on the rules above and the following criteria.<\/p>\n

1. Creative<\/strong> use of farm fresh ingredients, worth 50 point.\u00a0Not using a mandatory ingredient is a 15 point deduction<\/p>\n

2.\u00a0\u00a0Taste<\/strong>, worth 25 points<\/p>\n

3,\u00a0Presentation<\/strong>, worth 25 points<\/p>\n

\"Barcelona<\/a><\/p>\n

\u00a0Barcelona On the Go created a stunning dish with grilled octopus.<\/p>\n

\"Taco<\/a><\/p>\n

Taco Maria left us speechless with their sublime summer salad.<\/p>\n

\"Farm<\/a><\/p>\n

The competition was intense with appealing dishes that wowed our palate created by each of the trucks. In the end, the winners were:<\/p>\n