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.
