Brian Feinzimer Photography Blog

Riviera's To Live & Dine Chef’s Challenge 2014

Riviera's Magazine put's on its second annual To Live & Dine Chef's Challenge with over 10 of Orange County's best chefs competing for the title of best dish.

Shot on assignment for OC Weekly

Jason "Chicken Wing" Montelibano from Chapter One in Santa Ana presented Scallop Ceviche with peruvian popcorn corn nuts and a beet filled gel.

Lobster rolls served up by the team at Balboa Bay Resort

Crispy prosciutto, hamachi sashimi with a yellow peach and mint-cilantro vinaigrette from the team at Harlow's Restaurant

Leek ash-coffee coated yellow tail crudo with a pickled watermelon, miso aioli and cucumber foam by Haven Gastropub

Some of the crew from Mesa, in Costa Mesa, getting in the spirit with shots and bubbles--a winning combination

Pork belly sliders with apricot pickle shallot from Fireside Tavern

Dave Fernandez from Ten Asian Bristo serves up a sushi roll wrapped in rice paper

Chef Cathy Pavlos of Provenance (Proven · Ance) Restaurant served spiced pork belly, cream corn, fig & cilantro jam on a bed of creamed corn