Aberdeen Heights and Executive Chef Erik Wright
Entrée: Seared Sea Scallops with Carrot Puree; Dessert: Mini Carrot Cakes
Friendship Village – Chefs Jim and Joe
Entrée: Garlic rubbed Beef Tenderloin on a crisp crostini with tomato and olive tapenade, balsamic glaze and shaved parmesan cheese; Dessert: Gooey Butter Cake spiked with fresh blueberrries, lemon and lavender essence then garnished with candied almonds and crystallized lemon twist.
Laclede Groves and Chefs Thomas Zuber & Guysell Dixon
Entrée: Veal Roulade with Sundried Tomato and Goat Cheese Butter; Dessert: Caramel Apple Cheesecake Parfait
Mason Pointe and Chef Christian Gullet
Entrée: Sweet Chili Braised Beef Short Ribs with Jalapeno Corn Cake, Vidalia Onion and Pancetta Compote; Dessert: Strawberry Mousse, Sable Cookie, Macerated Strawberries and Cinnamon Spices Sweet Cream
Meramec Bluffs and Chef Chris Morgan
Entrée: Braised Short Ribs with Sweet Pea Whipped Potato, Fried Shallots, and Pinot Noir Wine Reduction; Dessert: White Chocolate and Dark Cherry Parfait with Candied Almonds