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
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