Amaretto-Filled Strawberries Dipped in Chocolate Fondue
By Paul J. Lee - Chef Instructor, Monterey Peninsula College; Monterey Bay Chapter, American Culinary Federation

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

Dungeness Crab* with Mango and Celery Root Salad
By John Ash - Fetzer Vineyards, Hopland, CA

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

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

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

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

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