In honor of the European-style road race, they savored Calamata and Nicoise olives, imported salamis, aged provolone and Gouda cheeses and rustic Italian bread.

3 tablespoons butter 2 pounds leeks, dark green leaves removed, halved, rinsed and thinly sliced 1 onion, peeled and finely chopped 1 1/2 tablespoons Chef Paul Prudhomme's Meat Magic[R] seasoning 1 pound shiitake mushrooms, stemmed and thinly sliced 1/2 cup sun-dried tomatoes, thinly sliced 6 ounces Champagne 2 cups chicken stock 2 cups heavy cream 2 ounces shredded Gouda cheese Salt and freshly ground black pepper to taste

By ordering from the taqueria section of the menu, diners can feed their kids simple beans-and-rice fare while building their own creations of smoked gouda, greens, farm bacon, roasted garlic, and dozens of other top-quality ingredients.