Prize Winning Recipe's From Oliverio's Food & Wine Festival!
By: Elise Edwards   |    Writer/Producer | E! News, Freelance Writer
May 23, 2014   |   0 Comments

Photos Courtesy of lfbmediagroup

Oliverio's second annual Sorprendente at Avalon Beverly Hills was a total success with two incredible dishes being brought to light. Oliverio’s Chef Mirko Paderno and Viceroy’s Snow Mass Chef, Will Noland, went head to head for an incredible cook off dazzling the crowd with their culinary skills. Chef Mirko came out on top with his Bucatini "di Domenico's" featuring fresh crab meat, cherry candy tomatoes, crumble polenta and beer. Second place was Noland's Alaskan Halibut "Crudo" Roll with a Cabernet truffle honey reduction. Not too shabby.  

Challenge yourself and impress your friends...we have the recipes!  



  • Bucatini
  • Shallots
  • Olive Oil
  • Crab Meat
  • Cherry Tomatoes
  • Jack Daniel
  • Tomato Sauce
  • Salt & Pepper
  • Corn Meal (Polenta)
  • Beer


Cook the bucatini in hot salted water for about 10 to 12 minutes.  While the water is boiling, sauté olive oil, shallots, and the crab meat in a medium pan. After about 5 minutes, add the cherry tomatoes and flambé with Jack Daniels. Add a spoon of tomato sauce, salt and pepper to the mixture. While waiting for the bucatini to finish cooking, mix the beer with the polenta and put in the oven to dry (2-5 minutes). After draining the bucatini, toss with the crab and candied tomato sauce and top with the cornmeal mixture.



  • 4 slices of halibut 
  • Bread crumbs
  • 1 anchovy fillet
  • 1 cup Cabernet
  • 1 teaspoon truffle honey
  • 1 tablespoon chopped parsley
  • Sea salt
  • Pepper
  • Olive Oil 
  • Shaved Truffle


Chop the anchovy filet and set aside. Mix the bread crumbs with the chopped anchovy filet, parsley, salt pepper and olive oil. Place the mixture on the slices of halibut to make 4 little rolls. In a sauce pan, reduce the Cabernet and add truffle honey. To serve, place a spoonful of the wine reduction on a large plate and arrange the halibut rolls. Top with a touch of salt, pepper, and olive oil and finish with fresh shave truffle.

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