Recipe Archive

2010 Recipes

Sponsored by King Estate Winery and B.R. Cohn Winery
2010 Photos

First Place Red Wine Winner
Eric Peters, Executive Sous Chef, Central 214
Cherry Pistachio Crusted Lamb Loin with Vegetable Feta Orzo and a Red Wine Pan Sauce

First Place White Wine Winner
Mark Young, Sous Chef, Bijoux
Spicy Chocolate and Cherries Semi-Sweet ChocolateTart, Espilette Ganache, Fresno Pepper and Cherry Compote, Cherry Coke Gastrique

Second Place Red Wine Winner
J Chastain , Executive Chef, The Second Floor Bistro
Seared Scallops with Baby Bok Choy, Peanuts and Apple Mustard Cream

Second Place White Wine Winner
Andrew Derden, Line Cook, Grace
King Crab & Pear Tempura with Spicy Avocado Mousse and Cucumber Relish

2009 Recipes

Sponsored by Olé Imports and Tapeña Wines
2009 Photos

First Place Red Wine Winner
Tim Woehr, Sous Chef, Abacus
Seared Pork Tenderloin with Roasted Purple Fingerling Potatoes and Asparagus served with a Red Grape Rioja Reduction

First Place White Wine Winner
Lauro Gonzalez, Executive Chef, Lambert’s Steaks, Seafood & Whiskey
Crab Crusted Sea Bass with Zucchini Blossom-Yucca Croquette
Fennel-Jicama Slaw and Cactus Fruit Beurre Blanc

Second Place Red Wine Winner
Michael Marusak, Sous Chef, Lola the Restaurant
Seared Lamb Loin Potato Stuffed Piquillo Peppers and Almond Romesco

Second Place White Wine Winner
Brandon Jacques, Rounds Cook, Grace
King Crab Salad with Pea Puree, Spiced Crème Fraiche and Citrus Buerre Blanc on Endive

2008 Recipes

Sponsored by Remy Cointreau USA - Merryvale Vineyards
2008 Photos

First Place Red Wine Winner
Jeremy Neilsen, Executive Chef, Zodiac Room, Neiman Marcus Northpark
Juniper berry rubbed buffalo tenderloin applewood-smoked bacon and blue corn waffle with ancho guava reduction

First Place White Wine Winner
Lan Nickens, Executive Chef, Chamberlains Steak & Chop House
Pan-seared diver scallop with a wild mushroom, veggie ragout and sweet corn soufflé

Second Place Red Wine Winner
Christopher Alford, Sous Chef, 62 Main
Seared rack of lamb with sweat corn quinoa, Vinagre de Jerez splashed Swiss chard, and blueberry gastrique

Second Place White Wine Winner
Omar Flores, Sous Chef, Abacus Restaurant
Curry seared diver sea scallops with toasted Israeli couscous, grilled vegetables and meyer lemon sauce

2007 Recipes

Sponsored by Banfi Vintners

First Place Red Wine Winner
Robbie Lewis, Salum
Bacon herb-wrapped pork tenderloin, spicy Italian sausage panzanella and stewed heirloom tomatoes

First Place White Wine Winner
Juliard Ishizuka, Fuse
Diver scallops on banana fruit chutney with saffron vanilla sauce

Second Place Red Wine Winner
Rachel Jeske, Culpepper
Spice-crusted venison on black truffle risotto cake with centine sauces

Second Place White Wine Winner
Kéo Velasquez, Ferré Ristorante e Bar
Peppercorn mélange-crusted halibut over baby root vegetable, pearl onion ragout in an herbed citrus broth with Italian parsley oil

2006 Recipes

Sponsored by Brancott Vineyards

First Place Red Wine Winner
Stefano Secchi, Ferrari’s Ristorante
Grilled Australian lamb chops with green pea and dried cherry fregula

First Place White Wine Winner
Anthony Bombaci, Nana
Mango-lime gazpacho & crab cannelonis

Second Place Red Wine Winner
Chad Bowden, 2900
Pan seared diver scallops, chantrelle mushrooms, smoked bacon, spinach and red onion sauté, with an aged balsamic vinegar streaker

Second Place White Wine Winner
Megan Foley, Salum
Grilled orange brined chicken with an heirloom tomato, goat cheese and fennel salad with a citrus apple vinaigrette