Chicken
and Green Lentil Soup
Chicken
and Vegetable Salad with Fresh Herb Dressing
By Chef / Author Nina Simonds, “A Taste of
Ginger”, Salem, MA
Chicken,
Asparagus, and Lemon Soup
Chicken
Coq Au Vin
By Executive Chef Josh Silvers, Syrah Restaurant,
Santa Rosa, CA
Chicken
Fried Lobster & Chipotle Glazed Quail with
Wild Mushroom Risotto and Truffle Butter Sauce
By Chef David Holben, Culpeppers, Dallas, TX
Chicken
in Spicy Nut Sauc
(Aji de Gallina)
Chicken
Paella
By Executive Chef Josh Silvers, Syrah Restaurant,
Santa Rosa, CA
Chicken
Steamed with Fruit Juice
(Pollo Pibil)
Chicken
Stew Flavoured with Lemon Grass Cooking Broth with
Coconut Milk
By Executive Chef Jacques Ledu,
The Prince Maurice Hotel, Mauritius Island, Madagascar
Chicken
with Organic Prunes Soaked in Armagnac
By Executive Chef Josh Silvers, Syrah Restaurant,
Santa Rosa, CA
Chiles
en Nogada
(Filled Roasted Green Chilies with Whipped Cream
and Nut Sauce)
Chilled
Cherry Soup
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Chipotle
Oil
By Executive Chefs Piero Biondi, Whats Cooking –
CRN,
Sunland, California 91040-1905 & Chef Lisa Biondi
(Father & Daughter Team)
Chipotle
Persimmon Pumpkin Soup
By Chef John P. Workings, Waters Catering, San Diego,
CA
Chocolate
Almond Torte with Caramel Orange Sauce
By Chef / Author Wendy Brodie, “Art of Food”,
Carmel, CA
Chocolate
Bee’s Wax
By Master Chef Robert Sturm, Custom Foods, Chicago,
IL.
Chocolate
Butter Ganache Heaven
By Chef Condra Easley, Patisserie Angelica, Santa
Rosa
Chocolate
Mango Symphony
By Master Chef Robert Sturm, Custom Foods, Chicago,
IL.
Chocolate
Rosemary Truffles
By Robert Madrid - Cascade at Costanoa,
Pescadero, CA
Chocolate
Sauce
By Master Chef Robert Sturm, Custom Foods, Chicago,
IL.
Chorizo
Avocado Nacho
By Chef Dean Fearing, The Mansion at Turtle Creek,
Dallas, TX
Chuturo-Mango
with Squid Ink Sweet Rice, White Asparagus Flan
and Poke Dressing
By Executive Chef Yoichi Saito, Roy’s Restaurant,
Pebble Beach, CA
Cider
Brined Pork Loin with Shaved Brussel Sprouts, Smoked
Bacon, Pomegranate Relish and a Natural Jus
By Chef Nancy Oakes, Boulevard Restaurant, San Francisco,
CA
Cilantro
and White Balsamic Vinaigrette
By Master Chef Robert Sturm, Custom Foods, Chicago,
IL. and
Executive Chef Kathy Ruiz, Landry's Seafood Houses,
Houston TX
Citrus
Winter Warmer
Created By Christopher Bostick, The Varnish, Los
Angeles
Clam*
Chowder with White Corn, Leeks and Créme
Fraóche
By Jerry Regester
- Intercontinental, The Clement Monterey, CA
Classic
Cream Sauce
By Executive Chef Keith Keogh, Total Food Network,
Florida
Clear
Springs Rainbow Trout
By Executive Chef Tim Wood, Bernardus Lodge, Carmel
Valley, CA
Coco
Rallado
(Freshly Grated Coconut)
Coconut
Lemongrass Tapioca Soup Pineapple Beignets
By Chef Laurent Tourondel, Cello Restaurant, New
York
Coconut
Milk
(Leche de Coco)
Coconut
Sorbet
By Chef Gary Danko's, Danko’s, San Francisco,
CA
Coconut
Tuiles
By Chef Gary Danko, Danko’s, San Francisco,
CA
Cold
Water Shrimp Wrap
By Newfoundland Seafood
Compote
of Smoked Bacon, Wild Mushrooms,
Glazed Sweet Potatoes, and Pecans
By Chef Dean Fearing, The Mansion at Turtle Creek,
Dallas, TX
Confit
of Duck Legs
Corn
Arepas
By Robert Sapirman - Parcel 104,
Santa Clara, CA
Corn
Sauce
By Chef Dean Fearing, The Mansion at Turtle Creek,
Dallas, TX
Couve
a Mineira
(Shredded Kale Greens)
Cracked
Dungeness Crab
By Chef Edward Pizzuti, Cafe Giostra, Zangria, Brando's,
Petaluma, CA
Cracker
Bread
By Chef Matthew Bousquet, Mirepoix Restaurant,
Sonoma County. CA
Cranberry,
Apple, and Mint Soup
CranCider
Toddy
Recipe — 1800 Tequila
Cream
of Avocado Dessert
(Crema de Abacate)
Cream
of Stilton and Broccoli Soup
Creamed
Chicken and Potato Soup with Avocado and Capers
(Ajiaco Bogotano)
Creamy
Cheesecake with Pomegranate Topping
Recipe courtesy of Pomegranate Council
Creamy
Maine Lobster Broth, Russet Potato
and Lobster Coral Gnocchi
By Chef Thomas Keller, The French Laundry, Yountville,
CA
Crema
de Abacate
(Cream of Avocado Dessert)
Crema
de Flor de Calabacitas
By Executive Chef John Kane, University Club of
San Francisco, CA
Crème
Anglaise
By Executive Chefs Piero Biondi, Whats Cooking –
CRN,
Sunland, California 91040-1905 & Chef Lisa Biondi
(Father & Daughter Team)
Crème
Anglaise Sauce
By Master Chef Robert Sturm, Custom Foods, Chicago,
IL.
Crème
Anglaise with Lavender Pepper
Cedar Rock Gourmet Peppers Recipe
Crimson
Lentil Encrusted Diver Scallop with Fingerling Truffle
Potato Salad, Caviar and a Cucumber Vinaigrette
By Chef Matthew Bousquet, Mirepoix Restaurant,
Sonoma County. CA
Crispy
Ahi
By Chef James Mc Donald, Pacific O
Crispy
Shrimp and Sweet Sausage Noodle Bundles
By Chef Jody Denton, Azie, San Francisco, CA
Crispy
Smoked Bacon Gremolata
By Chef Heidi Krahling, Insalata Restaurant, San
Anselmo, CA
Crispy
Wafer “Millie-Feuilles" Creme Diplomate
By Chef Laurent Tourondel, Cello Restaurant, New
York
Crunchy
Pacific Cod Bundles
By Chef Marisa Johnston, Costanoa, Pescadero, CA
Crusted
Ahi
By Chef Stephen Smith, Albion River Inn, Albion,
CA
Crusty
Cask with Fruit of the Loom Chocolate,
Grand Marnier Sabayon
By Executive Chef Nizam Peero, Labourdonnais Hotel,
Mauritius Island, Madagascar
Crusty
Hazelnut Corn Cakes with Grilled Mushrooms
and Dried Cherry Relish
By Chef Susan Goss, Zinfandel Restaurant, Chicago,
IL
Cumin
Crusted Lamb Loin with Coriander Basmati Rice
By Executive Chef Gary Roth, Los Altos Country Club,
Los Altos, CA
Cuscuz
de Galinha
(Molded Steamed Chicken, Corneal and Vegetables)
Custard
Mix
By Master Chef Robert Sturm, Custom Foods, Chicago,
IL. |
