|
|
| FEATURED
RECIPES
|
| F |
Fall
Vegetable. Bagna Cauda
By Chef Alice Water, Chez Panisse, Berkeley, CA
Fall
Vegetable Ragout with Mushrooms
By Chef Alice Water, Chez Panisse, Berkeley, CA
Fava
Beans and Morels with Sea Urchin Butter
By Chef Jody Denton, Azie, San Francisco, CA
Feijoada
Completa
(Smoked and Fresh Meat with Accompaniements)
Fennel
and Roasted Red Pepper Soup
Fennel
& Pepper Crusted Ahi Tuna with Nappa Cabbage
Salad
and Soy Ginger Dipping Sauce
By Chef Stephen Smith, Albion River Inn, Albion,
CA.
Fennel
Saffron AquaGem Clams with Proscuitto Bandolino
Pasta
By Chef Bradley Ogden, Lark Creek Inn, Larkspur,
CA. &
Executive Chef Robert Sturm, Custom Foods, Chicago,
IL.
Fig
and Ginger Smoothie
Fig,
Banana, Pineapple and Original Almond Breeze
Fig,
Coconut, Pineapple Smoothie
Fig,
Honey, Almond Breeze Smoothie
Fig,
Orange, Banana Smoothie
Filet
of Beef Porcini Mushrooms
By Chef Gary Danko, Danko's, San Francisco, CA
Filet
of Escolar wlth Green Lentil Mango Salad
By Chef Reiner Schmidt, Luxe Summit Hotel, Bel Air,
CA
Filled
Roasted Green Chilies with Whipped Cream and Nut
Sauce & Pomegranates - (Chiles en
nogada) - Classic Latin American Recipe
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
Fish
and Shrimp in Ginger Flavored Peanut Sauce
Fish
Soup Chez Panisse
By Chef Alice Water, Chez Panisse, Berkeley, CA
Fish
Soup Cooked over the Wood Fire
By Chef Alice Water, Chez Panisse, Berkeley, CA
Five
Mushroom Hazelnut Soup
By Chef Deborah Scheider, The Grant Grill,
U.S. Grant Hotel,
San Diego, CA
Flat
Bread - Corn
(Tortillas)
Florida
Sea Bass in a Fondue of Shallots with Côte
du Rhone Village
By Chef Bernard Loiseau, LA CÔTE D'OR, France
"Foie
Gras" Infused Custard with White Wine Poached
Anjou Pears
By Chef Thomas Keller, The French Laundry, Yountville,
CA
|
| French
Cuisine |
Florida
Sea Bass in a Fondue of Shallots with Côte
du Rhone Village
By Chef Bernard Loiseau, LA CÔTE D'OR, France
French
Style Thanksgiving
By Jean Francois Meteigner, La Cachette Restaurant
in, Los Angeles
Poached
Egg on Morels Cooked with « Savagnin »
Wine, « Villelaure » Asparagus, Cool
Crayfish Vinaigrette
By Chef Alain Chapel, Alain Chapel Hotel Restaurant,
France
Ragout
of Artichokes with a Julienne of Coriander
By Chef Bernard Loiseau, LA CÔTE D'OR, France
Roasted
Rack of Lamb with Chopped Pistachios, Snow Peas
and Fresh Garlic, A Juice wih Flavoured Oil
By
Chef Alain Chapel, Alain Chapel Hotel Restaurant,
France
Strawberries
Marinated with Lemon Vinegar, Tarragon Jelly, Ginger
Crisps
By
Chef Alain Chapel, Alain Chapel Hotel Restaurant,
France
|
Fresh
Pasta Roll Filled with Sausage and Spinach
By Student Chef Daniel Patino, California Culinary
Academy,
San Francisco, CA
Fresh
Sardines (or Anchovies)
By Chef Edward Pizzuti, Cafe Giostra, Zangria, Brando's,
Petaluma, CA
Freshly
Grated Coconut
(Coco Rallado)
Fried
Chicken Filled Tortillas with Green Tomato Sauce
(Enchiladas Verdes)
Fried
Sausage Filled Tortillas with Red Chili Sauce
(Enchiladas Rojas)
Fried
Tortillas with Beans and Pig's Feet
(Tostadas Estilo Guadalajara)
Frijoles
Refritos
(Refried Beans)
Frozen
Cherry Margarita
Recipe — Three Olives Vodka
Fruit
Leather
By Condra Easley, Patisserie Angelica, Santa Rosa,
CA
|
| Fusion
Cuisine |
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.
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.
Caviar
and Smoked Salmon Cakes
By Chef Bradley Ogden, Lark Creek Inn, Larkspur,
CA. &
Executive Chef Robert Sturm, Custom Foods, Chicago,
IL.
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
Fennel
Saffron AquaGem Clams with Proscuitto Bandolino
Pasta
By Chef Bradley Ogden, Lark Creek Inn, Larkspur,
CA. &
Executive Chef Robert Sturm, Custom Foods, Chicago,
IL.
Hot
Brown Shrimp Sandwich
By Master Chef Robert Sturm, Custom Foods, Chicago,
IL. and
Executive Chef Dale Festler, Landry's Seafood Houses,
Houston TX
Lobster
Base
By Master Chef Robert Sturm, Custom Foods, Chicago,
IL. and
Executive Chef Dale Festler, Landry's Seafood Houses,
Houston TX
Savory
Asparagus and Foi Gras Custard
By Chef Bradley Ogden, Lark Creek Inn, Larkspur,
CA. &
Executive Chef Robert Sturm, Custom Foods, Chicago,
IL.
Shrimp
and Lobster Soup
By Master Chef Robert Sturm, Custom Foods, Chicago,
IL. And
Executive Chef John Molloy, Red Lobster and
Corporate Chef Stamford Dalton, Kettle Cook
Steamed
Fox Island Mussels with Chorizo Sausage & Green
Sauce
By Chef Bradley Ogden, Lark Creek Inn, Larkspur,
CA. &
Executive Chef Robert Sturm, Custom Foods, Chicago,
IL.
|
|
|
