JUDGES PANEL Chef Melanie Abu-Nameh, 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
Special Thank You to 2016 Supporters Paul Ritche, Steve Smyka and Melissa Dykstra 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 Cedar Rapids
Chef Chad Cushman, Davenport
Kari Shafer & Roshani Chokshi, ICDD Events Interns
Shanti Sellz, Iowa City
Haley Holton, ICDD Assistant Director of Operations
The Crepe Guy
Local Food Specialist Johnson County Chef Shawn Timmerman, Davenport Jumers Casino & Hotel
MIXOLOGY JUDGES PANEL Teresa Albert, Amana
Millstream Brewery
Steve Smyka, Iowa City Sheraton Iowa City
Jamie Siefken, Swisher
Thank you to all of our 2016 community volunteers!
Community Supported Agriculture Booths Ecolective CSA, Mechanicsville Bountiful Harvest CSA, Knoxville Local Harvest CSA, Solon Green Share LLC, Mount Pleasant
Cedar Ridge Winery
Thank You to Our Sponsors
EVENT ITINERARY
Hills Bank
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 Scott Barnum Duo
2016 MENU
and Trust Company Member FDIC
WWW.DOWNTOWNIOWACITY.COM @ICDowntown @downtowniowacity 14 ½ S Clinton St. Iowa City, IA 52240
CULINARY CHEFS & DISHES Baroncini Ristorante, Gianluca Baroncini Local Buffalo Sirloin Local Buffalo sirloin seared and served over black truffle and parmesan cheese polenta atop carmelized onions and drizzled with a porcini mushrooms and espresso coffee sauce Dumpling Darling, Lesley Triplett Lamb Dumplings Steamed lamb dumplings are served atop pickled cucumbers and drizzled with a sesame peanut sauce Share Wine Lounge, Matt Prince-Sanchez
Uncased Bratwurst Made with Pavelka Farmed Pork and sauerkraut partnered with mulberry mustard
Food Republic, Wendong Wang
Chinese Beef Lettuce Wrap
El Banditos/Augusta, Ben Halperin
Bourdin blanc Bourdin blanc rolled in puff pastry with spicy remoulade sauce and scarlet quinoa salad
University Club, Andrea Raimondi
Stout Braised Beef Stout Braised Iowa beef short rib with fresh thyme, parmesan and potato shortbread, micro aruglua, carrot puree and house pickled radishes using Wilson's Orchard Raspberry Apple Cider Vinegar
Local Burrito, Kyle Sieck
The Iowa Shrimp Taco Denny Rehberg's Iowa-raised shrimp,
James Nisely's organic sweet potato, garnished with Iowa Choice Harvest organic sweet corn slaw, avocado-garliclime aioli, El Norte local flour shell Graze, Peter Harman Chicken Lips Voluptuous chicken breasts cut into four ounce strips, breaded in flour, and buttermilk, fried until golden brown, dunked in Hot Lip Sauce and served with Budweiser Blue Cheese Dressing. Lips are Brain Food...Lips Rule!
Oasis Falafel, Naftaly Stramer & Ofer Sivan Hummus Masabacha Oasis Falafel famous hummus topped with sauteed ground beef, onions & spices or mushrooms, onions and spices for vegetarians Pullman Bar & Diner, Sepehr Sadrzadeh Tiny But Mighty Popcorn Grits Heartland Fresh Family Farms pork shoulder glazed with house made worcetershire, Muddy Miss Farms watermelon radish, Mariposa Parsley, frizzled leeks
CULINARY DESSERT CHEFS & DISHES Bluebird Diner, Anne Stork
Pie Pie Birdie Mocha mousse pie made with in house roasted espresso, topped with whipped cream, a spun sugar nest and bittersweet ganache bird
Molly's Cupcakes, Abbie Misfeldt Peach Cobbler Cupcake Vanilla Cake, Cinnamon Streusel, peach puree and whipped cream
Motley Cow Cafe, David Wieseneck Cocoa Flan Cocoa Flan with winter fruits and potato chips Sweets & Treats, Monique Holtkamp Sweet Treat Trio MIni turtles, Creme Brulee fudge, and strawberries with chocolate sauce Yotopia Frozen Yogurt, Veronica Tessler Lemon Blueberry Sunrise Country View Dairy's Greek Lemon Custard, fresh blueberries, almond slivers, organic chia seeds and organic blue Agave nectar
BARISTAS High Ground Coffee, Wesley Ward
Organic Ethiopian Natural Process- Aramo coffee Organic Ethiopian coffee, ground fresh on site and brewed as a pour-over using Hario V60 and/or Chemex funnels Organic Cold Press Blend Pre-brewed cold-press organic coffee
MIXOLOGISTS & COCKTAILS Donnelly's Pub, Stacey Donahue Chai Me Vanilla Vodka, grand mariner, cinnamon, clove syrup, chai tea, cream & Guinness stout Forbidden Planet, Becca Breazeale The Cobra Kai Cedar Ridge Unaged Whiskey, Cobra Verde green coffee, lime, ginger simple syrup, and mint Pints, Tyler Grenko Caramel Apple Old Fashioned Crown Royal Regal Apple, Cinnamon infused simple syrup, muddled orange, whiskey barrel aged bitters Basta, Tammy Rose Jackson Rose's Revenge Tito's Vodka, St. germaine, Aperol, egg white, lemon, and a rose simply syrup Northside Bistro, Eric Wagener French Apple Lairds Applejack, Lillet Blanc, and a house made apple shrub Joseph's Steakhouse, Keith Couser & Ernest Zalecvkas The Lady Killer A blackberry and bourbon based drink that is simultaneously refreshingly tart and subtly sweet The Mill, Sam Abba The Mill's No. 1 Cup A sparky twist on an old English classic with a spectacular citrus splash Micky's Irish Pub, Jeremiah Burke & Chris Martin Pear of Rosey Gingers Basil Hayden bourbon, Cedar Ridge Pear Brandy, Domaine de Canton ginger liquor, blood orange rosemary, cinnamon star anise infused simple syrup and fresh lemon juice. A deliciously sweet but savory cocktail that promises to deliver a boozy finish