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Chef’s Night Out 2012

Cafe Soriah Serving up Lamb Tagine and Bananas Foster Wild Duck Cafe & Catering Serving up Seared Salmon on Brioche with Tomato Jam, Micro Greens and Curried Mayonnaise, Beer Cheese Soup & S'mores Bombs

Bates Steakhouse & Saloon Serving up Marinated Tri Tip and Homestyle Mac 'n Cheese Blue Dog Mead Serving up both Blue and Green Collar Mead Hop Valley Brewing Serving up Danish Cut, Smoked Back Rib with Roasted Pasilla & Hefeweizen Glaze Ax Billy Grill Serving up Ahi Tuna Tartare The Rabbit Bistro & Bar Serving up Smoked Sturgeon with Pickled Apple on a Five Spice Cracker The Rabbit Bistro & Bar Serving up Vietnamese Style Omelet with Pork Belly and Fish Roe The Bridge Bar & Grill Serving up Szechuan-Style Riblets and Coconut Chicken Salad in Lettuce Cups.

chefs night out 001 041212 Divine Cupcake Serving up Lemon, Lavender, Bananas Foster, Salted Caramel & Chocolate The Excelsior Inn & Restaurant Serving up Leg of Lamb Seasoned with Olivetta, Carved & Placed on Polenta topped with Salsa Verde & Polenta Cake topped with Excelsior Farm Caponata and Peperonata Serving up Millionaire's Scrapple with Duck Confit Koho Bistro Serving up Foie Gras Torchon with Granny Smith Vanilla Chutney & Candied Kumquat with Farmers Cheese on Shortbread Hard Times Distillery Serving up Sugar Momma Vodka & Green Geisha Wasabi Vodka Osteria Sfizio Serving up Pork Rillette with Onion Jam Osteria Sfizio Serving up Pork Rillette with Onion Jam Hot Lips Soda Serving up Real Fruit Soda (Pear, Boysenberry & Blackberry)

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