BJs Restaurants Management Cup + Boyds Coffee Culinary Cup
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California Restaurant Association Educational Foundation
California ProStart Competition Boot Camp 2014-2015 Management
Boards & Culinary Plates Review
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Introductions Gary Prell, Centerplate Diana Delonis, The
Culinary Institute of America Michael Santos, Lead Management Judge
Greg McNally, Restaurant Profit Technologies
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+ Grate
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+ Perucho
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Starter
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Seared Scallops and Braised Bacon
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New Wave Ahi Tuna Carpaccio A Grade Yellow-Fin Tuna presented
with Durondeau Pear Sphere Halves, Grape Tomatoes, Citrus Foam,
Lemon Dressing, Basil Infused EVOO, Aged Balsamic Drizzle
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Butter Poached Maine Lobster Tail paired with Citrus Panna
Cotta Laced with a Blood Orange Beurre Blanc, Jicama Slaw and
Crispy Lotus Root
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+ UFFDA Get Stuffed
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+ Alex + Taylors Kitchen
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Entree
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Spiced Filet Mignon
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Braised pork Osso Bucco, bacon jam, cornmeal dusted, fried goat
cheese grits and lardon field greens
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Paned Cocoa Chipotle Rubbed Teres Major sweet potato risotto,
chiffonade Brussels sprouts, four herb chimichurri, glac de viande
and crispy leeks
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+ Infinitea
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+ Muse
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Dessert
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Spiced Pumpkin Mousse With toasted pecans, shortbread crumb,
white chocolate, a caramel drizzle and spun sugar
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Coconut-Macadamia Nut Cake Pineapple-Vanilla Compote, White
Chocolate Crme Anglaise, Passion/Dragon Fruit Sauce, Raspberry
Coulis and Brulee Banana
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Creamy hazelnut cremeux, chocolate pudding, crispy cookie
tuile, Mango compote, raspberry foam, fresh berries and red ribbon
sorrel
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+ Masterworks Cafe
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+ Frost
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Starter continued
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Front porch fried tomatoes cherry wood smoked shrimp,
house-made pickles and paprika mayonnaise
Morello cherry Bavarian paired with a spherical coconut
Bavarian over cashew and coconut crumb beside a rich cherry coulis
and garnished with a vanilla tuile, raspberry and micro basil
