|
|
| FEATURED
RECIPES
|
| B |
Baby
Mixed Greens with Roasted Breast of Duck Pears,
Honey Coated Walnuts and a Raspberry Champagne Dressing
By Chef Reiner Schmidt, Luxe Summit Hotel, Bel Air,
CA
Baked
Shrimp Onion Soup
By Corporate Chef Steve Jayson, Universal Studios,
Florida
Baked
Chayote Squash with Cake and Raisin Filling
(Chayote Relleno)
Baked
Chilean Sea Bass with Fennel in Anise Broth
By
Chef Enzo Fargione, Teatro Goldoni Restaurant,
Washington, DC
Balsamic
Fig Marinated Pork Tenderloin with Lulu's Balsamic
Fig Vinegar
By Chef Bradley Ogden, Lark Creek Inn, Larkspur,
CA. &
Executive Chef Robert Sturm, Custom Foods, Chicago,
IL.
Balsamic
Syrup
By Master Chef Robert Sturm, Custom Foods, Chicago,
IL.
Bamboo
Shoot & Mushroom Soup
Banana
and Mango Cream Puffs with Chocolate Fudge
By Executive Chef Jim Dodge, Bon Appetit Management
Company,
Palo Alto, CA
Banana
Spider Split
By Master Chef Robert Sturm, Custom Foods, Chicago,
IL.
Barbecued
Duck Quesadillas with Lime Sour Cream
By Chef Dean Fearing, The Mansion at Turtle Creek,
Dallas, TX
Bat
Bite
Recipe — Bacardi®
BBQ
Shrimp & Lobster Fest Salad
By Corporate Chef Steve Jayson, Universal Studios,
Florida
BBQ
Quail Basted in Molasses with Asian Slaw
By Chef Bradley Ogden, Lark Creek Inn, Larkspur,
CA. &
Executive Chef Robert Sturm, Custom Foods, Chicago,
IL.
Barbecued
Venison on Fajitas
By Chef Dean Fearing, The Mansion at Turtle Creek,
Dallas, TX
Barramundi
Ceviche Shooters
By Executive Chef Douglass Sisk, The Sardine Factory,
Monterey, CA |
| Beef |
Anticuchos
(Skewered Spiced Beef Heart with Chili Sauce)
Beef
Carpaccio with Sprout Salad, Peanuts and Lime
By Chef Jody Denton, Azie, San Francisco, CA
Beef
Filet of Carpaccio with Mustard Aioli, Asparagus
Salad,
Truffle Oil and Reggiano Parmesan
By Executive Chef James Ormsby, Plump Jack Café,
San Francisco, CA
Black
Pepper Beef Salad with Port Mustard Vinaigrette
By Student Chef Drew Gillaspie, California Culinary
Academy,
San Francisco, CA
Bone-in
Cowboy Steak with Pinto-Wild Mushroom Ragout
and Red Chile Onion Rings
By Student Chef Renetta Walker,
California Culinary Academy.S an Francisco, CA
Chiles
en Nogada
(Filled Roasted Green Chilies with Whipped Cream
and Nut Sauce)
Dry
Aged Rib Eye Steak Baked in Rosemary Salt
By Executive Chef Hiro Sone, Terra Restaurant, Napa
Valley, CA
Dry
Aged Prime Rib Eye Roast with Truffle Oil and Rosemary
Feijoada
Completa
(Smoked and Fresh Meat with Accompaniements)
Filet
of Beef Porcini Mushrooms
By Chef Gary Danko, Danko’s, San Francisco,
CA
Filled
Roasted Green Chilies with Whipped Cream and Nut
Sauce
(Chiles en Nogada)
Grilled
Beef Filet with Potato Gratin, Spinach,
Green Peppercorn-Brandy Sauce with Blue Cheese Butter
By Executive Chef James Ormsby, Plump Jack Cafe,
San Francisco, CA
Grilled
Flatiron Steak with Crispy Onions, Creamed Potatoes,
Cabernet Franc Butter and Green Peppercorn Oil
By Chef Matthew Bousquet, Mirepoix Restaurant,
Sonoma County. CA
Grilled
Porcini Rubbed New York Steak with Carmelized Shallots,
Hen of the Woods Mushrooms and Picholine Salsa Verde
Hangar
Steak and Polenta Cakes
By Chef Luke Song, Isa Restaurant,
San Francisco, CA
Kobe
Beef Steak “Diane”
By Chef Dean Fearing, The Mansion at Turtle Creek,
Dallas, TX
Kobe
Beef Tenderloin Marinated in Molasses and Black
Pepper,
served with Compote of Smoked Bacon, Wild Mushrooms,
Glazed Sweet Potatoes and Pecans
By Chef Dean Fearing, The Mansion at Turtle Creek,
Dallas, TX
Marinated
Ribeye on Sugar Cane Skewers
By Chef Mary Pagan, Culinary Center of Monterey,
Monterey, CA
Monday
Meatballs
By Chef Nate Appleman - A16,
San Francisco, CA
New
York Strip Au Poivre
By Executive Chef Jen Koide, Cinq Restaurant, Corta
Madra. CA
Red
Wine Braised Oxtail with Carmelized Root Vegetables,
and Garlic Mashed Potatoes
By Executive Chef James Ormsby, Plump Jack Café,
San Francisco, CA
Rolled
Plank Steak with Onions and Cumin Seeds
(Sobrebarriga)
Skewered
Spiced Beef Heart with Chili Sauce
(Anticuchos)
Smoked
and Fresh Meat with Accompaniements
(Feijoada Completa)
Smoked
Brisket
By Chef Matt Martinez, Matt’s No Place, TX
Sobrebarriga
(Rolled Plank Steak with Onions and Cumin Seeds)
Tataki
of Dry Aged New York Strip Steak with Ponzu Sauce
By Executive Chef Hiro Sone, Terra Restaurant, Napa,
CA
Texas
Herb Rub Roast
By Chef Tom Perini, Perini Ranch Restaurant, Buffalo
Gap, TX
Thai
Beef Hero
By Chef Daniel Long, de Young Museum, San Francisco.
CA
Veal
Fillet with Organic Wild Rice, Baby Vegetables and
Morel Mushroom Jus
By Executive Chef Gary Roth, Los Altos Country Club,
Los Altos, CA
Veal
Scaloppini
By Executive Chef Edoardo Caneri, Crown
Plaza -
Union Square, San Francisco |
| Beef
Carpaccio with Sprout Salad, Peanuts and Lime
By Chef Jody Denton, Azie, San Francisco, CA
Beef
Filet of Carpaccio with Mustard Aioli, Asparagus
Salad,
Truffle Oil and Reggiano Parmesan
By Executive Chef James Ormsby, Plump Jack Café,
San Francisco, CA
Beggars
Purses Crepes
By Chef Wayne Nish, March Restaurant, New York City
Benevolent
Peach
By Cynthia Clarke, Smoothie Sensations
Beurre
Blanc Sauce
The Abalone Farm
"Bittersweet
Bitter Valhrona Chocolate Fondant with
Navel Orange Syrup and Candied Orange Peel
By Chef Thomas Keller, The French Laundry, Yountville,
CA
Black
Bean Purée
By Chef Dean Fearing, The Mansion at Turtle Creek,
Dallas, TX
Black
Currant Jam
Black
Cod with Shiso-Cucumber Salad and Carrot Vinaigrette
By Chef Jerry Traunfeld, The Herbfarm, Woodinville,
WA
Black
Pepper Beef Salad with Port Mustard Vinaigrette
By Student Chef Drew Gillaspie, California Culinary
Academy,
San Francisco, CA
Black
Pepper Shrimp* with Watermelon and Lime Salad
By Floyd Cardoz - Tabla Restaurant,
New York
Black
Sea Bass Crusted with Spices, Sweet and Sour Broth
By Executive Chef Jean George Vongerichten,
Jo Jo and Vong, Manhattan, NY
Blackberry
Banana Obsession
By Cynthia Clarke, Smoothie Sensations
Blackberry
Duck Spears
(Belgian endive with duck breast and blackberry
cabernet chutney)
By Executive Chef Erin Shaw, Legion of Honor Museum,
San Francisco, CA
Blanquette
of Sweetbread and Lobster
By Chef Roland Passot, La Folie Restaurant, San
Francisco, CA
Blitzen's
Mexican Egg Nogg
Created by Raul Yrastorza of Las Perlas in Downtown,
LA
Blood
Orange Syrup
By Executive Chefs Piero Biondi, Whats Cooking
– CRN,
Sunland, California 91040-1905 & Chef Lisa Biondi
(Father & Daughter Team)
Blueberry
Surprise
Recipe furnished by Vita-Mix
Blue
Cheese Pepper Puffs
Cedar Rock Gourmet Peppers Recipe
Bone-in
Cowboy Steak with Pinto-Wild Mushroom Ragout
and Red Chile Onion Rings
By Student Chef Renetta Walker, California Culinary
Academy.
San Francisco, CA
Boquerones
or Marinated Fresh Anchovies
By Chef Edward Pizzuti, Zangria & Brando”s,
Petaluma, CA.
Braised
Duck with Coriander Rice
(BArroz con Pato)
Braised
Eggplant with Chili Sauce
By Tante Marie's Cooking School, San Francisco,
CA
Braised
Halibut with Pistachios, Preserved Meyer Lemon,
and Capers
By
Chef Nate Appleman - A16, San Francisco, CA
Braised
Lamb Shank and Barley Soup with
Porcini and Eryngii Mushrooms, Horseradish Polenta
Raft
By Executive Chef John Kane, University Club of
San Francisco
Braised
Lamb Shank Kaldereta
By Executive Chef Gordon Landy, Peninsula Manila,
Phillippines
Braised
Pork Belly with a Spinach Onion Stew, and a Caper
Raisin Sauce
By Chef Matthew Bousquet, Mirepoix Restaurant,
Sonoma County. CA
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
Braised
Stuffed Pig’s Head with Sauce Gibiche
By Chef Thomas Keller, The French Laundry, Vountville,
CA
Breaded
Diver Scallops, Celery & Apple Remoulade,
Grilled Foie Gras, Caper Emulsion
By Chef Laurent Tourondel, Cello Restaurant, New
York
Broccolini
Salad with Burrata Cheese
By Thomas Keller - The French
Laundry, Yountville, CA
Buckwheat
Blinis with California Estate Osetra Caviar
By Tsar Nicoulai, San Francisco, CA |
Buffalo
Filet on Lundberg Family Farms Grilled Risotto Cake
with Bleu Oyster Mushrooms
By Executive
Chef John Kane, University Club of San Francisco,
San Francisco, CA
Buffalo
Flat Iron Steak
By Executive Chef & Owner Gerald Hirigoyen,
Fringale and Piperade, San Francisco, CA.
Buttermilk
Biscuits
By Thomas Keller
- The French Laundry, Yountville, CA
Butternut-Squash
Soup with Pheasant Breast, Almonds,
Fried Green and Cranberry Swirl
By Executive Chef John Kane, University Club of
San Francisco
|
|
|
