Melon Skewers Take the Cake in Eco 'App Off'

Heirloom peppers, organic mussels and house-made honey were among the armament.

Eleven locally-renowned chefs teamed up with area farmers and fishermen Saturday to cook live for guests—who paid $250 a ticket—at at the's sustainable appetizer competition during its "Green Feast."

Justin Monson of San Clemente's Vine and St. Roy Chefs Pub won with Weiser Family Farms' "summer's best melon skewers" with grilled Meyer lemon and basil chimichuri.

The appetizer competition was a new addition to the annual fundraiser, where this year, in addition to the appetizers, foodies ate four courses prepared by Jenny Ross of 118 Degrees, Shachi Mehra of Tamarind of London, Rob Wilson ofand Yves and Elyssa Fournier of Andrei's Conscous Cuisine.

Among the plates: chili-rubbed thresher shark, cider glazed braised pork, vegetable lasagna with marinated mushroom chutney and tree-ripe plum tarts with almond cream and crème fraiche.