The annual abalone cookoff of the Mendocino coast was held at Van Damme State Park in October 1994. The event included about 30 different cooks competing for prizes including a 7-night Caribbean vacation (grand prize), a complete wetsuit with gloves and boots (second place), and a mask, fins and snorkel (third place). Approximately 200 persons signed up to be the official taste judges for the event. Each judge sampled each of the gastronomic delicacies before voting. The Grand Prize went to the cook of a lightly-herbed abalone-based pasta dish featuring abalone sliced and sautéed as noodles. Second place went to a delicious abalone-stuffed ravioli dish. Third place went to a beer-batter abalone dish.
The treasure hunt event challenged free divers to locate 30 tagged abalone shells placed in Van Damme Bay. Each of the tag numbers was then used in a drawing for prizes, including diving equipment and meals at local restaurants.
The event has expanded and more activities are planned for 1995. Ken Tallman, proprietor of a local dive shop, has been involved in the event since the beginning. "We want people to know that there are still many recreational diving opportunities in the fall." explained Ken. "We think there is potential for an abalone festival up here."
Proceeds from the $10 cooks entry fee, $15 judging badge, and the $10 treasure map are used to aid abalone research, enforcement programs and public education programs at Van Damme State Park. We are optimistic the event will grow in size and duration and become a banner for the conservation of abalone stocks for recreational purposes in California. For information on the event date for 1995, or if you would like to assist with the event call 707-964-3793. - WV
FIRST PLACE WINNER 1994 ABALONE COOKOFF:
Garlic Abalone Noodles
Abalone noodles:
This technique turns abalone into noodles which can be used as you would any other pasta. It eliminates the tenderizing process typically associated with making this tough mollusk edible. Access to a deli meat slicer is necessary to achieve very thin slices. Partially freezing the meat will give the best results. Cut the abalone, foot first, into one-tenth inch slices. With a very sharp knife cut the slices into thin strips about one-tenth of an inch wide. Blanch the raw strips in a large pot of rapidly boiling water by dipping about 1 cup of strips at a time in a strainer for 10-15 seconds while stirring. Remove and immediately place the strips into an ice water bath and drain thoroughly. The abalone strips may be stored in the refrigerator for up to two days.
Garlic puree:
Place one cup of peeled garlic cloves in a measure and fill to one cup with extra virgin olive oil. Blend to a puree.
Heat olive oil in a frying pan, 1/4 cup of oil per cup on noodles. Sauté about one tablespoon of garlic puree per cup of noodles for 10-20 seconds. Add the abalone and stir to coat with the garlic oil. Remember the noodles are already cooked and only need to be warmed. Further cooking can toughen them. Now add the fresh cracked pepper and chopped parsley to taste. Garnish with parmesan cheese and serve with sourdough French bread to soak up the garlic oil. - WV