About 1,500 people showed up to Sample the Sierra on Ski Run Boulevard Sunday and although the venue was packed with people, the event was a tasty success. Fifteen regional restaurants and wineries paired up to present their finest in the third annual farm-to-fork event. From pesto pasta to pulled pork, the food samples were matched with complimenting wines from El Dorado County wineries making for high-altitude goodness. All food was made with produce that was donated from farms within a 100-mile radius. The crowd was a fairly even mix of locals and out-of-towners, all crowding in lines that snaked throughout the venue. Unfortunately, there wasn't much space to escape the lines or crowd once inside. The food and wine were certainly worth it, but Tahoechamber.org Chief Executive Officer B Gorman said they would probably be making changes next year. “We tried a new setup because the artisans asked us to and it just didn't work out as well,” Gorman said.This year the artisans asked to have their booths outside of the actual event so people could browse without paying an entrance fee. Good in theory, but it ended up not working out well for either. The artisan booths provided a necessary spacing between the food booths last year and the sample booths attracted a larger crown to the artisan booths while people snacked. In the future, the venue will likely revert to its original setup, Gorman said. Lines aside, Gorman was pleased with the number of out-of town samplers that showed up. Showcasing local cuisine for visitors is after all the intent, and mission accomplished. The afternoon wrapped down with a battle between local chefs from Riva Grill on the Lake and Blue Moon Bar and Grill. The two chefs were given a box of local produce and asked to prepare three dishes of lamb, crawfish and trout. Chef Robert Phillips from Riva took first place.