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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