San Diego's Premier Chefs To Prepare Stellar Menu

In an unprecedented sharing of talents, San Diego's top chefs and restaurateurs have joined together to create a distinctive menu for the International Association of Culinary Professionals' (IACP) Awards Gala, the closing event of its annual international conference, Saturday, April 20th. The menu was carefully planned to showcase the bounty of San Diego County's organic produce, seafood and meats. The IACP Awards Gala is sponsored by Bertolli Olive Oil, California Table Grapes, Le Cordon Bleu, Meridian Vineyards and the Wisconsin Milk Marketing Board.

Bernard Guillas, renowned chef of The Marine Room, has paired with Edmund Moore, chef/owner of Thee Bungalow, to create an inspired first course: California foie gras-scented rabbit rillette, served with Otay Farm greens, white asparagus and a pistachio brioche. The second course, pan-seared day boat scallops with black quinoa tabbouleh, is the result of the collaboration by Amiko Gubbins, chef/owner of Parallel 33 and Riko Bartolome, who heads the culinary side of the house at the Maderas Country Club.

The entrie, broiled rack of lamb with tarragon cress, was created by the duo of Trey Foshee, George's at the Cove, and Martin Woesle from Mille Fleurs. Each of the three courses has an equally creative and delightful vegetarian counterpart to accommodate those with restricted diets. Following a cheese course of Wisconsin artisanal cheeses, San Diego Marriott Hotel & Marina Executive Pastry Chef Rudolf Weider crowns the feast with a sinfully decadent chocolate dessert.

Between courses, there will be the much-anticipated announcements of the recipients of the IACP Awards of Excellence and the IACP Cookbook Awards, culminating in the award for "Cookbook of the Year."

The Awards Gala is open to the public on a limited basis. For further information or to purchase tickets, contact: IACP, 304 West Liberty Street, Suite 201, Louisville, Kentucky 40203-3068; telephone: (502) 581-9786; facsimile: (502) 589-3602; email: iacp@hqtrs.com.

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2002 IACP AWARDS GALA

MENU

First Course
California Foie Gras Scented Rabbit Rillette
Otay Farm Greens, White Asparagus, Pistachio Brioche
Grape Shallot Marmalade, Lemon Myrtle Oil

Bernard Guillas
Executive Chef, The Marine Room
Edmund Moore
Executive Chef/Owner, Thee Bungalow

Second Course
Pan-Seared Day Boat Scallops with Black Quinoa Tabbouleh
English Peas, Grilled Eggplant and Roasted Red Bell Pepper Coulis

Amiko Gubbins
Executive Chef/Owner, Parallel 33
Riko Bartolome
Executive Chef, Maderas Country Club

Entrie
Broiled Rack of Lamb with Tarragon Cress
Farm Fresh Vegetables, Spring Garlic-Potato Gratin, Natural Lamb Jus

Trey Foshee
Executive Chef, George's at the Cove
Martin Woesle
Executive Chef, Mille Fleurs

Wisconsin Artisanal Cheese Course
LoveTree Farmstead Gabrielson Lake, Uplands Pleasant Ridge Reserve
BelGioioso Gorgonzola, Carr Valley Seven-Year Cheddar
Antigo Stravecchio


Dessert
Chocolate Cognac Mousse Timbale
With Fresh Berries and a Bourbon Crhme Anglaise

Rudolph Weider
Executive Pastry Chef, San Diego Marriott Hotel & Marina