BJ’s Restaurants Management Cup + Boyd’s Coffee Culinary Cup

California Restaurant Association Educational Foundation California ProStart Competition Boot Camp Management Boards & Culinary Plates Review

Introductions Diana Delonis, The Culinary Institute of America Gary Prell, Centerplate Scott Rudolph, Cal Poly Pomona Michael Santos, Lead Management Judge

+ Global Gourmet

+ PAIRadox

Starter

Mountain Trout + King Crab with pickled vegetables, Old Bay aioli, fennel pollen cracker + carrot sauce

Spice encrusted Georges Bank scallops, avocado mosaic, citrus mango relish, tomato gremolata, mango reduction and crisp micro green salad

Scallops Thai Pepper, Mango, Peanut, Black Garlic, Lemongrass and Coconut Broth

+ Stacked

+ Doucette’s Cajon Boathouse

Entree

Pignoli encrusted pork tenderloin, rich veal reduction, vegetable bouquetiere, vanilla infused sunchoke puree, truffled spinach salad, buttered croquette

Pan seared chicken roulade stuffed with spinach and proscuito Romano and sage steamed polenta-style “cake”, honey glazed carrot, caramelized shallots and wild mushroom and pea sauce

Steak Au Poivre Beef Tenderloin Sauteed & served w/ Sea Salt Sweet Potato Chips & Steamed Brussel Sprouts w/ Pomegranate Vinaigrette topped with Bacon, Feta and Paysanne of Red Pepper

+ Primal

+ Downtown Blues Establishment

Dessert

Coconut chocolate Bavarian, spherical white chocolate orange Bavarian, cashew crumb, raspberry coulis, sugar dipped Cashew and vanilla tuile

Milk chocolate Bavarian over chocolate ganache and dark chocolate “crisp” Honey glazed pecans, orange ricotta fritter and berry coulis

Chocolate Cake Blood Orange Zabaione, Vanilla Whip, Orange Dust, Strawberry Sauce, Salt

+ Jack Flap’s

+ Dalton’s Diner

Starter continued

Shrimp Ceviche ‘Canneloni’

+ Soul Full

Entrée continued

Pan Seared Cod, Asparagus, Israli Cous Cous

+ Zest

Dessert Continued

Chocolate Mousse Cake with Strawberries and Banana

Questions?