It's time again for the Signature Chefs Auction Quad Cities 2012
It's all about the kids! Here are some pics from last year.
Time: 5:30 PM
136 East 3rd Street
Shrimp Scampi of Love!
What’s in it?
4-5 slices of fresh tomatoes;
2 oz low fat feta cheese
2 sprigs of basil; fresh or 1 t dried
1 t. virgin olive oil
Dash cracked pepper Lime wedge
4 large fresh shrimp, cooked or raw
1 tsp olive oil
1 clove garlic, minced
Let’s put it together:
1. Wash and slice tomatoes crosswise into 1/2-inch-thick slices, 4 slices per tomato. Arrange the slices on the plate.
2. Cut fresh basil leaves into strips and top each tomato with basil. Drizzle 1 t olive oil over the tops and add cracked pepper
1. Heat the 1 t olive oil until hot, add the shrimp cook for approximately 3-4 minutes. Turn the shrimp. Place the shrimp on top of the tomato, basil,
2. Top with the low fat Feta Cheese and a squish of lime.
Taste for Life:
With that said... my experience was unbelievable!!!
Napa Valley has more than its fair share of great culinary destinations but if you're looking for something different from your typical 4 star restaurant, I'd recommend checking out Greystone, which is located on the campus of the Culinary Institute of America and as such, the restaurant features student chefs in an open kitchen honing up on their technique and presentation of their impressive dishes.
We landed in SFO late. We had hoped to hit a couple of wineries Gary Vanerchuck recommended. But as it turned out we arrived in Napa around 3:00 instead of 11:am. We were beat. So we headed to the hotel. We stayed at the Fairfield Inn at American Canyon. PERFECT. It was reasonable and just down the road from Napa. So.. we took a nap and headed to Gravestone @ the CIA.
GARDEN VEGETABLE RISOTTOpeas, mushrooms, squash, green beans, house‐made ricotta cheese