After years of festival-goers asking,
”
What’s that flavor I’m tasting?
”
while devouring their Gourmet Alley eats, the Garlic Festival
Association decided to give a free cooking demonstration this year
and based on the packed bleachers, the new attraction is already a
crowd favorite.
Gilroy – After years of festival-goers asking, “What’s that flavor I’m tasting?” while devouring their Gourmet Alley eats, the Garlic Festival Association decided to give a free cooking demonstration this year and based on the packed bleachers, the new attraction is already a crowd favorite.
“My dad loves garlic recipes and we always get him the cookbook when we come,” said Susan Collins, of Richmond.
She and her mother came to the festival for the food and were eager to watch the cooks in the new Gourmet Alley Demonstration Tent fire up some of their favorites.
“It’s just nice to sit in here in the shade, relax and be entertained by watching them,” Collins said.
The festival already has one cooking demonstration, with the Cook-Off Stage premiering several garlic-loving chefs’ own creations every year. But Dave Peoples, a festival volunteer, said the new Gourmet Alley Demonstration Tent gives garlic lovers a glimpse into how the traditional menu items that keep them coming back each year are made.
“I think bringing the alley out to the public and allowing people to see what goes on there is a great marketing tool,” Peoples said. “All of these chefs are long time alley volunteers.”
One familiar duo, past presidents Gene Sakahara and Sam Bozzo, also known as “Saka-Bozzo,” entertained the crowd Friday afternoon with their festival knowledge and love for cooking Garlic Ginger Chicken Stir-fry.
“My objective in being here and demonstrating is to show people that cooking is not a science,” Sakahara said. “You do it because you love to do it.”
While standing at the dual burning stove and swirling olive oil in the skillet, Saka-Bozzo told jokes, found out where all the audience members were from and shared why they loved cooking so much.
“We love cooking for people,” Bozzo said. “When we cook it reminds us of charity and that’s why we’re all here right? Because we love garlic and to give back to the community.”
No matter if people come to watch or just to eat, Val Filice, one of the founders of the festival, said the smell will always bring lines back to Gourmet Alley.
“Personally, I like the calamari and the scampi,” he said. “You have to have some fresh French bread to soak it up with and a nice glass of wine.”
Saka-Bozzo and several other alley chefs will continue their demonstrations throughout the weekend. And to see the pyro chefs firing up the skillets online, log onto: http://www.amicis.com.
By Christine Tognetti Special to the Dispatch
