The competition dinner was held at Beverly House, the former William Randolph Hearst estate above Sunset Boulevard in Beverly Hills.
First Course: Esqueixada de montaña (Sunburst Trout Farms trout, sliced thin and served raw withlemon tarragon vinaigrette, black olive, and fresh tomato)Wine Pairing: 2011 Fefiñanes D.O. Rias Baixas, 100 percent Albariño
Second Course: Ajo Blanco (traditional chilled Spanish almond and garlic soup served with green grape granizado, fresh crab, and Pedro Ximenez “grapes)Wine Pairing: 2002 Viña Gravonia D.O. Rioja, 100 percent Viura
Third Course: Ensalada de Romolacha (baby beet salad with marcona almonds, pickled orange, roncal cheese, and a blood orange vinaigrette).Wine Pairing: 2007 Alion D.O. Ribera Del Duero, 100 percent Tempranillo
Fourth Course: Pluma en Adobo (grilled pork from 100 percent pure Iberico de Bellota pigs of Spain served with confit piquillo peppers, garlic chips, and an olive oil potato puree)Wine Pairing: 2009 Clos Mogador D.O. Priorat, Garnacha/ Cariñena, Cabernet Sauvignon, Syrah
Fifth Course: Sabores del Mediterraneo (“flavors of the Mediterranean,” apricot sorbet, sweet yogurt mousse, candied pine nuts, and olive oil infused with pine needles)Wine Pairing: Dom Perignon Vintage 2000
The petit fours included a chocolate “cherry” that was actually a dark chocolate shell filled with liquid cherry puree.
Chef Katie Button with her husband, Felix Meana, left, who selected the wine pairings for the competition dinner, and chef Jose Andres.
Katie Button garnishes the first course with caviar.
The third-course salad is precisely plated. At the midway point, the beets are arranged on top of swirls of vinaigrette.
The grilled Iberico de Bellota pork is sliced for the fourth course. The pork, imported from Spain, is fed a diet of acorns, which imparts a nutty flavor to the meat.
The after-dinner sweets, ready to be served.
After cocktails on a terrace, guests dined in the Art Deco-style room off the pool.
Katie Button putting the finishing touch on her dessert.
First Course: Esqueixada de montaña (Sunburst Trout Farms trout, sliced thin and served raw with lemon tarragon vinaigrette, black olive, and fresh tomato)Wine Pairing: 2011 Fefiñanes D.O. Rias Baixas, 100 percent Albariño