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Linn’s Takes the Best Soup Award at Soupabration!

The 7th Annual Soupabration, a fundraiser for Pacific Wildlife Care, was held Nov. 5, bringing together 14 of the best soup makers in the area — with 23 of their best creations — for a fun foodie event benefitting PWC’s work with injured and orphaned wildlife.

Five celebrity judges unanimously agreed that the best soup came from the kitchen of Linn’s of Cambria and created by Chef Matt Beckett.

The soup attendees were “wild about,” was created by Chef Becky Windels of Vegetable Butcher, naming the San Luis Obispo restaurant the People’s Favorite Award winner for a butternut squash and poblano pepper soup.

Chef Dakota Weiss, who led the team of celebrity judges, said of Linn’s soup, “That soup was the only soup at the judges table where we all agreed it was spot on. It had the perfect balance of acid, salt and sweetness. The texture was just right.” The winning soup was a concoction of corn-tomatillo-pasilla peppers. Linn’s also brought a yummy butternut squash and vanilla apple foam soup to the event.

The other judges were Chef Draden (cq) of Chef Draden Catering in Los Angeles, who replaced Chef Mirko Paderno when he was unable to make it at the last minute; Claudia Hernandez-Franco of KTEA/BOB-FM; Jaime Lewis, Editor of Edible SLO Magazine; and Consuelo Macedo, food columnist for The Cambrian.

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The awards by categories went to: Vegetable Butcher for Best Seasonal Soup (the poblano-butternut squash) and Honorable Mention to Shine Café (chestnut, bread crumb); Manta Rey for Best Vegan/Vegetarian Soup (Mexican street corn soup) and HR going to SLO Natural Foods (a lentil/spinach/coconut soup); and Thomas Hill Organics for Best Bisque or Chowder (a smoked trout bisque), and HR to Manta Rey (cheddar apple brie).

The other restaurants were: Black Cat Bistro, Blue Sky Bistro, 60 Degrees Steakhouse & Pub, Centrally Grown, Flavor Factory, Soto’s True Earth Market, Thai Bounty, and The Cavalier.

And the People’s Favorite Wine went to Sculpterra Wines. Six total wineries poured at the event.

Some 14 chefs competed, bringing a total of 23 soups, with some 200 attendees.

Also at the event, Pacific Wildlife Care, which is celebrating its 30th anniversary, announced a fund-raising campaign to build several new flight cages for the small, song birds they take in every year. See www.pacificwildlifecare.org

for information on how to donate or to volunteer.

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