Michele and I are headed south, to the world-famous Gilroy Garlic Festival. The festival is celebrating its 30th year of fragrant foodie fun. An incredible two tons of fresh garlic will be used in everything from garlic bread to free garlic ice cream…yes, free garlic ice cream.Sporting press passes (yes, legitimate ones), we'll be strolling the festival's Gourmet Alley, to cover the event for About.com. Of course, I'll also try to capture some the event's flavor, literally and figuratively, to share on this blog.
I'll leave you with a short clip of the beloved Pyro-Chefs, one the festival's most popular draws. They entertain the masses with their famous flame-ups, as they cook huge pans of garlic-drenched calamari, scampi, steak, mushrooms, chicken, pasta, and, well, you get the idea. That they probably all lose their eyebrows seems like a small price to pay for getting to cook all that amazing food. Go garlic!
Photo (c) Naotakem
