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