HONORING THE BEST culinary creations in the meeting industry, the Convention Industry Council announced the winners of its 1st annual APEX Food and Beverage Challenge.

Winners were chosen by a panel of experts based on creativity, presentation, and the best application of at least one APEX (Accepted Practices Exchange) principle: ease/efficiency, time savings, cost savings, high standards, and consistency.

Gold medal winners are:

APPETIZER: APEX Ponzu Marinated Tuna Won Ton, submitted by Scott Lahey, North Maple Inn, Basking Ridge, N.J.

SALAD: Crab and Scallop Galette with APEX Greens, Truffle Vinaigrette & Remoulade, submitted by Eric Neri of the Don CeSar Beach Resort, St. Pete Beach, Fla.

ENTRÉE: APEX Ginger-Crusted Roasted Lamb Sirloin, submitted by Daniel Bruce of Hilton Hotels.

DESSERT: APEX Vanilla Pepper Brulee with Port Poached Fig and Balsamic Reduction, submitted by Lahey of the North Maple Inn.

COCKTAIL: APEX Pacific Paradise, submitted by David Ramirez & Michael Waki of Loews Hotels.

OTHER: Papaya-APEX Sunrise, a breakfast dish submitted by Martin Batis of the Loews Coronado Bay Resort, Coronado, Calif.