The BBQ Duck and Blue Corn Cakes and Red Cabbage Slaw, front, Chipolte-Rub Tri-Tip with Scallions, left, and Goat Cheese Truffles Three Ways at Posada
The BBQ Duck and Blue Corn Cakes and Red Cabbage Slaw, front, Chipolte-Rub Tri-Tip with Scallions, left, and Goat Cheese Truffles Three Ways at Posada Contemporary Southwestern Cuisine Restaurant in Livermore, Calif. on Feb. 4, 2014. (Jim Stevens/Bay Area News Group)