Chefs of all ages and skill levels gathered Monday for the fifth annual Local Wild Food Challenge, where local ingredients that are foraged or caught get a starring role on the plate.

Winning dishes featured a wide range of ingredients, from minnows to false albacore, clams to Chilmark maple syrup, venison to Russian olives.

New Zealanders Bill and Sarah Manson founded the event and brought it to the Vineyard in 2010. Mr. Manson said the event is about "a community getting together after being encouraged to get out there and forage and eat food, and not just food but natural food, nothing processed."