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For people locked in kitchen combat, the five contestants at the Berry Blast-off recipe contest May 6 at the Courtyard by Marriott hotel in Oxnard seemed to be quite congenial.
In spite of cramped quarters and only one small stove top, the Ventura County cooks graciously shared space while creating culinary masterpieces that were then judged by a panel to determine the two finalists to compete Saturday at the 25th annual California Strawberry Festival.
The finalists’ recipes had been selected by a panel of local chefs and representatives from the festival board out of more than 25 submitted.
The rules called for original recipes that featured strawberries as a key ingredient and didn’t require baking.
Contestants had to bring all ingredients besides strawberries and the recipe needed to serve six. They had 60 minutes to prepare and present their dishes.
“I looked through our past recipes. I wanted something that hasn’t been done before,” event coordinator Lisa Carey said, explaining the winnowing process.
The finalists were Wendy Taber of Ventura, who prepared a Strawberry Gazpacho Salad with Tangy Lime Vinaigrette; Kateri Lawson of Ventura, who prepared Mediterranean Strawberry Quesadillas; Krista Slack of Simi Valley, who prepared Turkey Cutlets with Strawberry Black Pepper Sauce; Debbie McDermott of Thousand Oaks, who made Strawberry Tiramisu; and Bernie Barnes of Camarillo, who made Strawberry UFOs in Snow.
Each cook was given a small space in the kitchen of the hotel to prepare the dishes.
As they waited to start, the contestants milled around, worrying about whether they had forgotten a key ingredient. McDermott realized she hadn’t packed a platter for her tiramisu, but the kitchen staff was able to get her a round metal one, which she covered in doilies.
Strawberry Festival manager Bonnie Weigle provided the countdown and all conversations ceased as the room was filled with the sounds of chopping blades and the smell of fresh-cut strawberries.

venturacountystar.com