ULTIMATE DINING 2011 MENU
In the Garden
Peppered Filet Medallion with Roquefort Cheese Sauce
Everardo Moreno, The Grill on the Alley
Vanilla butter poached diver scallops, wrapped in home-cured salmon bacon and served with a vanilla tapioca buerre blanc and tobico caviar
Louis Ludwig, University Village Thousand Oaks
Sicilian eggplant rollatine with smoked caciotta, ricotta, and a sun-dried tomato pesto, baked with soffritto crumbs
Maurizio Ronzoni, Tuscany, Rustico, Riviera
Asian BBQ sauce-glazed baby back ribs, pickle cucumber and sweet onion salad, with Asian slaw
Scott Diehl, North Ranch Country Club
Pan seared ahi tuna over coconut black bean cake, cilantro salad, mini carnitas sopes with queso fresco, cabbage & pico de gallo relish
Edwin Cruz, Provence at Westlake Village Inn
In the Ballroom
Organic baby romaine wedge, with a baked Parmesan crisp, garlic crustini and a light Caesar vinaigrette
May Culbertson, May's Kitchen
Prime cut pepper-crested Filet Mignon, over fluffy Peruvian purple mashed potatoes, with wild mushrooms, fava beans, Brussels sprouts and pancetta hash, and a blueberry-aged balsamic vinegar demi-glace
David Gutierrez, Hyatt Westlake Plaza
Dessert
Mini Baked Alaska in a raspberry sauce
Phyllis Vaccarelli, Let's Get Cookin'