R&I Announces Six
Ivy Award Winners for 2006 Restaurants & Institutions has announced winners of the 2006 Ivy Awards, given annually to foodservice operations that demonstrate the highest standards of excellence in food, service and overall hospitality. The six winners will formally be recognized at the Ivy Awards Celebration and Dinner on Sunday, held May 21 at The Field Museum in Chicago. The event, which draws more than 300 attendees, coincides with the National Restaurant Association Restaurant, Hotel-Motel Show.
The R&I Ivy Award Winners for 2006
Boston College, Chestnut Hill, Mass.
Commander’s Palace, Las Vegas
mk the restaurant, Chicago
The Peabody, Orlando
Stanford University,
Stanford, Calif.
Trattoria dell’Arte, New York City
Web-exclusive 2006 Ivy Recipes
Cinnamon Rice Pudding
Grilled Baby Octopus With Grilled Frisee And Saffron Aioli
Slow-Cooked Rabbit Leg
Brie Cheese and Organic Asparagus Pudding
Roulade of Wild Salmon Belly With Organic Sweet-Soy Shitake
Tea-Smoked Petaluma Chicken, Singapore Noodles and Wok Braised Organic Gai Lan
Vegetarian Wellington
Roasted Vegetable Strudel
Pecan-Smoked Pork Tenderloin
Café Au Lait Crme Brlée
Jumbo Lump Louisiana Crab Cocktail
New Orleans-Style Barbecue Shrimp
Dux Veal Short Ribs
The Ivy Awards program began in 1971; to date, more than 300 operations have won this prestigious award. Each year, nominations are solicited from previous winners and the entire readership of R&I is given the opportunity to cast votes. This year, 87 operations were nominated for The Ivy.
To learn about sponsoring the 2006 Ivy Awards, contact Craig M. Coale at or call 7.
