Winner of the Winnebago County Green Business “Green Dish” for People’s Choice Second Place and Critic’s Choice Third Place was Giovanni’s Restaurant and Convention Center 610 N. Bell School Road—Chefs Al Castrogiovanni and David Au. Their entries were:
1 head of green cabbage, half red onion, 1 carrot shredded, half head red cabbage, 1 cup celery, half cucumber, 1 green pepper, 1 red pepper, half cup scallions, half cup cilantro. Dressing: 4 cups mayo, 2 cups BBQ sauce, 3 tablespoons Dijon mustard and 1 cup rice wine vinegar. Produce came from Hazzard Free Farms Pretzel rolls came from Mary’s Market.
Pesto buns from Mary’s Market, pork from Brookwood Farms and was purchased at Countryside Meats & Deli. A dry rub seasoning was put on pork and marinated for three days, then it was put in the pressure smoker for 3-1/2 hours, and finally it cooked for 10 hours in a low oven at 210 degrees. The light barbecue sauce was home-made.
Next week: The ingredients from the Third Place Winner of the Green Dish People’s Choice Award, a tie: KikiB’s Restaurant, Chef Jeff Petit and Wired Cafe’s coffees and teas by Owner Crystal Douglas.
From the Oct. 27-Nov. 2, 2010 issue