Albacore* Tuna Reuben By Victor Scargle - Go Fish, St. Helena, CA
Amaretto-Filled Strawberries Dipped in Chocolate Fondue By Paul J. Lee - Chef Instructor, Monterey Peninsula College; Monterey Bay Chapter, American Culinary Federation
Black Pepper Shrimp* with Watermelon and Lime Salad By Floyd Cardoz - Tabla Restaurant, New York
Braised Prime Beef Short Ribs with Blue Cheese Flan and Pinot Noir Reduction By Mark Ayers - Pacific's Edge at the Highlands Inn, Carmel, CA
Braised Short Ribs with Lima Bean Salad and Lomi-Lomi Tomato By Arturo Moscoso - Roy's at the Inn at Spanish Bay, Pebble Beach, CA
Chocolate Rosemary Truffles By Robert Madrid - Cascade at Costanoa, Pescadero, CA
Clam* Chowder with White Corn, Leeks and Créme Fraóche By Jerry Regester - Intercontinental, The Clement Monterey, CA
Corn Arepas By Robert Sapirman - Parcel 104, Santa Clara, CA
Dill-Cured Local Halibut* with Sweet Mustard Sauce and Black Bread By Dory Ford - Bon Appétit Management Company at the Monterey Bay Aquarium, Monterey, CA
Dungeness Crab* with Mango and Celery Root Salad By John Ash - Fetzer Vineyards, Hopland, CA
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