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Contents At A Glance

R&IEditorial Archives2005Special Ivy Issue — Contents

2005 Ivy Awards


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.



Cafe L’Europe

Hotel Jerome

University of Missouri-Columbia

Via Christi Regional Medical Center




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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