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Roasted Rabbit Loins: Presented in Phyllo Dough w/
Herbed Polenta,
Cucumber and Avocado Summer Soup "Shot"
 Presented by:
Chef Bob Ballantyne,
The Cowboy and the
Rose,
Grand Junction, Colorado
Chef Mo McKenna, Boulder, Colorado
Chef Robert L. Ballantyne, Jr. is the Chef De Cuisine and
handles menu development for The Cowboy and The Rose Catering of Grand Junction,
Colorado. His cooking career spans 26 years of varied experiences from pot
washing to head chef. Specializing in unusual events for couples and groups, he
often packs whole kitchens into remote locations with his horses for people
seeking a one of a kind wine pairing experience in Colorado's untouched
locations.
Chef Moselle McKenna is a third
generation Colorado native. Moselle has worked in restaurants for over 25 years
mostly bartending. She recently graduated from the Culinary School of the
Rockies "Culinary Skills" course and lives with her husband Peter in Boulder,
Colorado. Her inspiration in the kitchen comes from her love of fresh
ingredients like the ones she grows in her inspired gardens. |
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