Honoring the best culinary creations in the meetings industry, the Convention Industry Council announced the winners of the first 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 of the North Maple Inn, Basking Ridge, N.J.

Salad: Crab and Scallop Galette with Apex Greens, Truffle Vinaigrette and 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, also submitted by Lahey of the North Maple Inn.

Cocktail: APEX Pacific Paradise, submitted by David Ramirez and Michael Waki of Loews Hotels.

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