Roasted Sardines* with Bread Crumbs, Green Garlic and Mint
By Nate Appleman - A16, San Francisco, CA

Sautéed Fresh Water Prawns* with English Peas and Fresh Morel Fricassee, and Madras Curry Sauce
By Xavier Deshayes - Ronald Reagan Building and International Trade Center, Washington, DC

Sautéed Gulf White Shrimp* with Jasmine Rice, Raisins and Spicy Shrimp Broth
By Thomas Keller - The French Laundry, Yountville, CA

Sautéed Scallops* with Two Caviars*
By Tsar Nicoulai Caviar - San Francisco, CA

Siberian Sturgeon Caviar* with White Asparagus, Celery Root and Fennel Root PurÈes, and Meyer Lemon Emulsion
By Cal Stamenov - Marinus at Bernardus Lodge, Carmel Valley, CA

Slow-Braised Brisket with Leek and Potato Mash
By Andrew Mayne - Stanford University, Palo Alto. CA

Slow-Roasted Prime Rib Sliders
By Jason Giles - Jacks at the Portola Hotel & Spa, Monterey, CA

Smoked Chicken Salad
By Rodney Worth - The Peasant & The Pear, Danville, CA

Tataki's - Faux-Nagi
By Tataki Sushi & Sake Bar - San Francisco, CA

The Trés Sea Roll (Seared Albacore* Roll)
By Tracy Griffith - Rika Restaurant, Los Angeles

Tilapia* Cancun with Green Cashew Sauce
By Fishwife, Pacific Grove, CA

Trout* and Vegetable Bubble Tea
By Paul Rogalski - Rouge, Calgary, Alberta, Canada

Tuscan Egg Salad with Fried Oysters*
By Frank Stitt - Highlands Bar & Grill, Bottega, Bottega Café,
Birmingham, AL

Yucatan-Style Pit Pork with Hatch Green Chile Cornbread and Pickled Red Onions
By Cy Yontz - Rio Grill, Carmel, CA

White Chocolate Pots de Crème with Strawberries
By Jim Dodge - Bon Appétit Management Company, Palo Alto, CA