Top chef program final

JUDGES PANEL Chef Brian Kalata, Cedar Rapids Instructor/Chef Kirkwood Community College Hospitality Arts

Chef Shawn Kiene, Coralville US Foods

Chef Jeremy Ralph, Cedar Rapids Instructor/Chef Kirkwood Community College Hospitality Arts

Chef Rachel Sauter, Mount Vernon Palasades Cafe

Chef Paula Miller, Kalona

Tuscan Moon Chef Greg Black, Iowa City Former Executive Chef University of Iowa

MIXOLOGY JUDGES PANEL Melissa Arp, Iowa City New Pioneer Coop

Traci Weber, Cedar Rapids 1st Avenue Wine

Jesse Sauerbrei, Mount Vernon

Special Thank You to 2015 Supporters Nick Craig, Brix Cheese Shop & Wine Bar 209 N Linn St. Iowa City Frankie Schneckloth, Bread Garden Market 225 S Linn St. Iowa City Colleen Guice & Melanie Baker, The Sheraton & hotelVetro 210 S Dubuque St. Iowa City Kathy Rash, The Art Mission 114 S Linn St. Iowa City Riley Mullane & Travis Newell, Unique Events of Iowa 3305 Hwy 1 SW #4. Iowa City Erinn Hilt & Maggie McClelland ICDD Events Interns Our two secret judges: You know who you are Thank you to all of our 2015 community volunteers!

Lincoln Winebar

Thank You to Our Sponsors

EVENT ITINERARY 5:00 Doors open & judges begin visiting booths 7:15 People’s Choice cards will be collected 7:45 Presentation of awards in main ballroom 8:00 Event ends

ENTERTAINMENT Saul Jazz Music

2015 MENU

Join us for our other Upcoming Events: April 19-26th Eat Drink Local Week May 1 & 2nd Fashion Weekend

WWW.DOWNTOWNIOWACITY.COM @ICDowntown @downtowniowacity 14 ½ S Clinton St. Iowa City, IA 52240

Hills Bank

and Trust Company Member FDIC

CULINARY CHEFS & DISHES Formosa, David Etre Saigon Pho Soup featuring rice noodles, beef broth, scallions, bone marrow, sliced beef tenderloin and fresh, fresh sprouts.

Givannis, David Etre Beef Tips One of Givannis most popular and timeless menu items. Made with Tenderloin Tips, Roasted Pepper, Mushroom, Caramelized Onion, Spinach, Bleu Cheese, Radiatore & Balsamic Cream Sauce.

Motley Cow Cafe, David Wieseneck Motley Cow Bratwurst and Sides MCC bratwurst with pork from Pavelka’s Point (Solon) on MCC brioche with pineapple mustard, charred onion and braised greens.

Takanami, David Etre Kobe Roll Shrimp tempura, cream cheese, asparagus, seared beef and scallions topped with a creamy soy glaze and sesame seeds.

Heirloom Salad Co., Tom, Adam & Brent Chicken Salad Sandwich with apricot lentil soup Chicken salad, feta, spinach & carrots on a butter croissant complimented with made-fromscratch Apricot Lentil Soup.

Baroncini, Gianluca Baroncini Ravioli Con Funhgi Porcini E Formaggio Di Capra Nella Salsa Di Pomodoro Fresh house made ravioli stuffed with porcini mushroom and goat cheese in a light tomato sauce with crystallized sprouts.

Share Wine Lounge, Matt Prince-Sanchez Seared Smoked Duck Seared smoked duck breast paired with dried fruit farro and wild berry compote.

Shorts Burger & Shine/RIDE, Mason Fillmore Short Rib Poutine Wagyu beef short ribs (West Branch), Housemade cheddar cheese curd, short rib gravy & rendered beef fried potatoes.

El Banditos, Christopher Truitt Short Rib Tacos Short rib Barbacoa tacos with frijoles charros.

Brix Cheese & Wine Shop, Nick Craig Spring Skewer and Suave Blanc Goat cheese and smoked salmon stuffed Peppadew pepper, grilled asparagus, garlic flatbread, paired with Suave Blanc 'soup'

CULINARY DESSERT CHEFS & DISHES Bluebird Diner, Anne Stork

"Cakey, Cakey, Eggs and Bakey" Bourbon buttered pecan pound cake "toast" with orange curd filled meringue "egg" topped with maple candied bacon.

Pullman Bar & Diner, Chef de Cuisine Sepehr Sadrzadeh Nutella Pie Nutella Pie, Banana ice cream, along with a caramelized banana.

Molly's Cupcakes & Yotopia Frozen Yogurt, Abbie Misfedlt & Veronica Tessler Molly's Yotopia Froyo Sandwich Lemon sugar cookies & lavender blueberry yogurt creating a perfect sweet sandwich.

BARISTAS Java House, Nicole Millard, Christopher Palmietto, & Lucas Passow Berry Coffee Frizz Single Origin Kenyan Coffee, brewed using pour over method on ice, with muddled blueberries & combined with carbonated water. Topped with berry infused whipped cream.

High Ground Coffee, Wesley Ward Black Coffee Using Project Congo Coffee, a single origin brewed served as a pour over, with a thick, heavy body feel, intense tart red fruit acidity, brilliant flavors of cranberry and cherry, notes of black currant, cola and sweet citrus.

MIXOLOGISTS & COCKTAILS Donnelly's Pub, Stacey Donahue Blue Ambrosia A welcoming celebration of spring with fragrant lavender and violet floral notes.

Bombay Sapphire Gin, Creme de Violette, Elderflower, Ginger Liqueur, Lavender Bitters, topped with Fresh Lavender.

Graze, Evan Harman The Spa-tini Is made by muddling fresh mint (from Mariposa Farms in Grinnell, Iowa) with house-made rich simple syrup, fresh cucumber and lime juice with Hendrick's Gin. The drink is shaken and finished with a splash of Q soda.

The Mill, Erin McMeen The Fitzgerald Bombay Sapphire Gin, San Pellegrino, Limonata, Dash bitters, and dash simple syrup.

Pints, Lawrence Mack The Whitney Cedar Ridge Iowa Bourbon Whiskey, Yellow Chartreuse, ginger syrup, rosemary, and orange peel.

Devotay, Devon Friese The Violet Femme "I knew when she walked in the joint she had the kind of perfume to make a man go weak in the knees. The only question? Was she the kind of shooter that dreams are made of?"

Quinton’s, Jeremy Kaufmann El Quinto Real Fresh Jalapeno, Lime, and Simple Syrup muddled and shaken with Tequila, mangograpefruit, and bitters and topped with a cilantro slap.

Forbidden Plant, Becca Breazeale Resident Evil Hornitos Repasado,lime, ginger and jalapeño simple syrups, and cilantro.

Basta, Tammy Rose Jackson The Basta Tea Party Chamomile Syrup, Cedar Ridge Apple Brandy, Benedictine Liquor, Dolin Blanc Vermouth, Peyshaud’s Bitters, & Egg White.