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 SPECIAL REPORT
Winning Ways
Ivy Awards result from efforts that go above and beyond the extraordinary. Past winners share ideas that help them keep the luster alive.
Ivy League
As six new honorees are named R&I’s 2005 Ivy Award winners, learn about the food and philosophy that allow each to reach this pinnacle. Four independent restaurants and two noncommercial operations all exhibit the same passion for excellence.
Babbo
Blackbird
Cafe L’Europe
Hotel Jerome
University of Missouri-Columbia
Via Christi Regional Medical Center
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IVY RECIPES
Ivy Awards celebrate excellence as they honor diversity. Menus at this year’s six winners are alike in their commitment to quality and varied in styles, flavors and techniques.
Asparagus-and-Ricotta Ravioli
Warm Tripe alla Parmigiana
Saffron Panna Cotta
Braised Pork Belly With Fresh Shell Bean Ragoût and Red Cabbage and Parsley Salad
Sautéed Breast of Quail With Toasted Breadcrumb Salsa
Ivory King Salmon With Red and Golden Beets, Beet Greens and Orange
Sautéed Florida Pompano and Nantucket Diver Scallops With Asparagus, Spring Salad and English Minted-Pea Emulsion
Timbale of Maine Lobster With Vanilla Vinaigrette
Grilled Rocky Mountain Trout With Orzo and Lemon-Sage Brown Butter
Little Nan’s Potato Latkes
Crud Cocktail
Double Helix Sandwich
Chicken Chipotle Pasta
Balsamic Chicken-and-Vegetable Wrap
Couscous With Chicken and Vegetables
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