Fine Kettles of Fish

Fine Kettles of Fish

Staff report

Above and at bottom, people enjoy the 13th Bouillabaisse Festival in the event's return to the Santa Ynez Valley after a six-year hiatus. Bouillabaisse, a seafood soup, is the French equivalent of cioppino. All proceeds from the event, held at the Brander Vineyard, benefit Hospice of Santa Barbara.
PHIL KLEIN / NEWS-PRESS PHOTOS

August 27, 2012 5:57 AM

After a six-year hiatus, the Santa Barbara Bouillabaisse Festival, benefitting Hospice of Santa Barbara, returned Sunday, at The Brander Vineyard in Los Olivos. Hundreds of people turned out for this celebration of French fish soup. A diverse array of chefs, including from 71 Palm Restaurant in Ventura, Cecco in Solvang and Rosa's Restaurant in Pismo Beach created their variations of bouillabaisse to wow the crowd for the 13th event. The top entries and various categories follow.

Classic Bouillabaisse

First Place - Arlington Tavern: Chef Ron True

Second Place - Blush: Chef Mossin Sugich

Third Place - Sly's: Chef Federico Orduna & James Sly

Cioppino

First Place - Arch Rock Fish: Chef Scott Leibfried

Second Place - Ca'Dario: Chef Dario Furlati

Third Place - Birnam Wood: Chef Cris Rosemond

Open

First Place - Willows: Chef Sergio Renteria

Second Place - Pane e Vino: Chef Gisilliermo Rosales

Third Place - La Cumbre Country Club: Sous Chef Alexandra Getz

Best of Show

Arch Rock Fish: Chef Scott Leibfried

Best Table Presentation

Rosa's Ristorante: Chef Doug MacMillan

People's Choice

Ballard Inn: Chef Budi Kazali

Judging this year's entries were Arthur von Wiesenberger, News-Press co-publisher; Gabe Saglie, News-Press wine correspondent; Krista Harris, publisher of Edible Santa Barbara; Philippe Sautot, restaurateur and owner of Events by Philipe; Leonard Schwartz, executive chef and manager of Lucky's; Meredith Moore, events manager at Santa Barbara Museum of Natural History; Guy Gabrielle; and Laurence Hauben, food and wine editor for Food & Home magazine.