2014 Top Chef:Downtown Menu

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 Andy Schumacher, Cedar Rapids Cobble Hill Restaurant

Chef Dan Warren, Des Moines Americana Restaurant

Chef Chad Cushman, Davenport The Crepe Guy

Deb Schaffer, Iowa City

Special Thank You to 2014 Supporters Brian Vogel, The Clinton Street Social Club 18 1/2 S Clinton St. Iowa City

PRESENTED BY HILLS BANK & TRUST

Jessica Armentrout, Melissa Dykstra & 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 Audrey Dwyer, ICDD Events Intern 14 ½ S Clinton St. Iowa City

Hills Bank and Trust Company

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 8:45 “After Party” at Share Wine Lounge

Thank you to all of our 2014 community volunteers!

Join us for our other Upcoming Events: April 21-27 Eat Drink Local Week May 9 & 10th Fashion Weekend July 17-19th Sidewalk Sales August 27th Taste of Iowa City September 27th Northside Oktoberfest

Thank You to Our Sponsors

Hills Bank

BREWERS & DISTILLERIES Backpocket Brewing, Coralville Millstream Brewing Company, Amana Homestead Bourbon Whiskey, Homestead Okoboji Wines, Iowa City

ENTERTAINMENT

2014 MENU

Top Chef:Downtown “EAT LKE THE LOCALS” merchandise available online

WWW.DOWNTOWNIOWACITY.COM @ICDowntown

Steve Grismore & Co. 14 ½ S Clinton St. Iowa City, IA 52240

and Trust Company Member FDIC

CULINARY CHEFS & DISHES Formosa, David Etre The Las Vegas Roll Far East meets Midwest with this signature dish.

Filled with Crab Meat, Cream Cheese & Japanese Sweet Potato Tempura Fried, Topped With Spicy Tuna & Homemade Spicy Crab Mix, Spicy Sauce & Eel Sauce, Topped With Tempura Flakes Linn Street Café, Brian Kirkman Slow Roasted Local Duck Roulade Slow Roasted Local Duck Roulade with local butternut squash, apples, micro greens and cherry-duck demi-glace Bread Garden Market, Christian Prochaska Seared Local Lamb Burger This signature Seared Local Lamb Burger features Black Olive Vinaigrette, Mint Chimichurri, Goat Cheese stuffed Peppadew Pepper, and Herbed Brioche John’s Deli, Develin Matthews Grits & Pancetta Saffron flavored grits cooked in Kalona dairy, with local pea chutes with pepper house pancetta with a hint of citrus and cilantro Nodo, Thomas McCoy Pork Sandwich & Chorizo, Chicken Soup A combination of braised pork shoulder, shaved ham, bacon, Swiss cheese, pickles and dijonnaise served on a mini bun, paired with rustic white bean, chorizo and chicken soup Takanami, Emmit Carmichael Teppenayki Surf N Turf Experience of the ancient Japanese style of cooking called “Teppanyaki.” Surf N Turf dish is a combination of land and sea, combining seared beef tenderloin and fresh wild shrimp Givannis, Mason Fillmore Beef Tips One of our most poplar and timeless menu items. Made with Tenderloin Tips, Roasted Pepper, Mushroom, Caramelized Onion, Spinach, Bleu Cheese, Radiatore & Balsamic Cream Sauce

Share Wine Lounge, William Hawkins 12 Hour Braised Short Rib 12 hours stout braised short rib with charred cauliflower puree and apricot bourbon glaze Brix Cheese & Wine Shop, Nick Craig La Quercia Proscuitto & Peach Salad La Quercia Prosciutto, Balsamic Peach Compote with local Maytag Blue Cheese, Caramelized Walnuts, and Mixed Greens

CULINARY DESSERT CHEFS & DISHES The Java House, Nicole Millard Goosetown Java Cooler Refreshing and energizing liquid dessert. Our Iowa City classic, Java Cooler, amped up with local milk ingredients. Shaken to perfection and topped with everyone’s favorite garnishment The Gluten-Free Annex, Dee Jurgens Gluten-Free Boom Boom Brownie A double whammy of fudge chocolate brownie topped off with a dreamy creamy cheese batter, frosted with chocolate and cream cheese Molly’s Cupcakes, Abbie Misfeldt Key Lime Pie Cupcake Lime zested vanilla cake with a graham cracker bottom, filled with fresh lime curd and topped with meringue and graham cracker crumbs New Pioneer Coop, Brittni Laub Carrot Cake A classic wholesome made from scratch cake with Naturally Grinnell Heritage Farm Iowa eggs, organic flour and sugar, topped with Neufchatel cream cheese frosting

MIXOLOGISTS & COCKTAILS Joseph’s Steakhouse, Will Talbott Two-Twelve A twist on the traditional Manhattan, this smooth martini will please any palate. Stirred and garnished with a flame zested orange peel The Mill, Erin McMeen The Whitman “Splendor of ended day, floating and filling me!”

A tribute to literary master Walt Whitman this is a refreshing Tangueray, cucumber, mint cocktail Graze, Casey Kidwell Grape Flower Martini A martini featuring the essence of cucumber, citrus, and crisp white grapes with floral notes of elderflower and sweet basil-Shaken, not stirred Clinton Street Social Club, Adam Olesen The Old Sin A modern incarnation of a classic Whiskey Sour.

Herbal notes from the Green Chartreuse and fresh rosemary play well with the richness of the bourbon and demerara syrup.

Pints, Lawrence Mack Vieux Carre An original take on a New Orleans’ classic 1930’s cocktail made with rye whiskey from the heart of Iowa and a dash of Pints impromptu Devotay, Devon Friese The Ginger Peel Made from locally-produced bourbon and pure house-made ginger juice, the Ginger Peel will cure what ails you.

Yotopia Frozen Yogurt, Veronica Tessler Tiramisu Frozen Yogurt Vanilla Country View Dairy yogurt with High Ground Café espresso grounds, white chocolate syrup all topped with chocolate covered espresso beans

Quinton’s, Brian Rorris Huckleberry Mule & Georgia Mule The Moscow Mules at Quinton's keeps you warm in the winter with the spicy kick of the homemade ginger beer with the sweetness of lime.

Fairgrounds Café, Andrea Ford Apple Streusel Coffee Cake A rich yellow cake topped with succulent bit sized apples and cinnamon brown sugar crumble it is drizzled with an orange juice glaze

Motley Cow Café, Melissa Sinclair The Clover Club This drink is a modern twist on a prohibition cocktail, with a forward flavor of juniper & pine, it is light & frothy, balanced with cranberry simple syrup & a hint of lilac bitters