Esalen Kale Salad
By Matt Glazer - Esalen, Big Sur, CA

Fish and Chips - Beer-Battered Pacific Cod* with Straw Potatoes
By Tony Baker - Montrio Bistro, Monterey, CA

Fish and Shellfish Mosaic with Fennel, Radish and Meyer Lemon
By Chez Panisse Restaurant and Café - Berkeley, CA

Hogwash - (classic oyster mignonette sauce)
By Hog Island Oyster Company - San Francisco, CA

Kona Coffee Crusted Mahi Mahi* with Tropical Fruit Salsa
By Sam Choy - Sam Choy's Breakfast, Lunch and Crab, Honolulu

Le Noir
By Mark Ainsworth - Pastry Smart, San Mateo, CA

Lula Lund's Butter Caramels
By Scott Lund - Lula Lund's Chocolates, Monterey, CA

Oregon Pink Shrimp* Cocktail with Organic Tequila and Lime Kefir Sauce
By Peter Pahk - Silverado Resort and Spa, Napa, CA

Organic Strawberries and Mixed Greens with Strawberry Vinaigrette
By Earthbound Farm, San Juan Bautista, CA

Pan Roasted Striped Bass* with Preserved Lemon Sauce and Almond Picada
By Thom Fox - ACME Chophouse, San Francisco, CA

Parsley Panko and Pine Nut Crusted Sablefish/Black Cod* with Baby Artichokes, Cherry Tomatoes, Micro Herbs and Roasted Garlic Vinaigrette
By James Waller - Monterey Plaza Hotel & Spa, Monterey, CA

Petite Rib Eye Steak with Cumin-Spiced Potatoes, Sauces of Red Bell Pepper and Orange Cauliflower, and Topped with Crispy Onions
By Mary Pagan - Culinary Center of Monterey, CA

Pulled Free-Range Chicken and Cucumber Salsa Soppas
By Willi Franz - Marriott Monterey, CA

Red Abalone* Mock Club with Bacon, Lettuce and Tomatoes
By Wendy Brodie - Lincoln Court, Carmel CA.

Roasted Heirloom Beets
By Matt Scherer - The Restaurant at Ventana, Big Sur, CA