The Hermosa Ballroom was alive with activity on March 27 as guests eagerly awaited the start of the “Robson Ranch Throwdown.” The evening began with live music provided by the Time Bandits. Three of our bartenders went to work using their mixology expertise to concoct a one-of-a-kind drink. Whitney Mason, Restaurant Bartender, created a Vodka drink called “Tainted Cherry,” Brad Leaver, Bar Manager, created a Rum drink called “Southern Smuggler” and Gina Ventura, Restaurant Bartender, created a Tequila drink called “Twisted Key Lime Pie.” Guests were invited to taste each creation and vote for their favorite entry. Gina Ventura, Restaurant Bartender, was the winner with her Tequila, “Twisted Key Lime Pie.”
Next up were the chef entries. Once again guests were asked to taste and vote on their favorite dish. Oh, the agony of selecting just one winner! Each dish was a different main course entrée, and each was superb in its own right. Jim McGuire, Lead Cook, took top honors with his Chicken Cordon Blue. His competition was Jason Davis, Evening Cook, with his Stuffed Pork Tenderloin and Mary Haynes, Lead a.m. Cook, for her Yellow Fin Tuna.
Chef Dustin Hildebrandt topped off the evening by preparing his own mouth-watering version of Cherry Jubilee. Everyone thoroughly enjoyed the evening and looks forward to next year’s event.