Galette
Amandine with Caramel Pear Ice Cream
By
Chef Alice Water, Chez Panisse, Berkeley, CA
Garden
Salad with Shallot a Vinaigrette
By Chef Alice Water, Chez Panisse, Berkeley, CA
Garnish
for Steak “Diane” Sauce
By Chef Dean Fearing, The Mansion at Turtle Creek,
Dallas, TX
Ghostly
Coolada
Created by Alex Straus, Suite 700, Hotel Shangri-La,
Los Angeles
Ginger
Consommé with Lobster Soup
Golden
Chanterelle and Shiitake Mushrooms with
Tofu Stir Fry on Lundberg Family Farms Organic Jasmine
Rice,
Sweet Red Chili Sauce, Cilantro Oil and Sweet Soy
By Executive Chef John Kane, University Club of
San Francisco, CA
Golden
Beet, Radicchio and Watercress Salad
Recipe Courtesy of Salad Style,
San Diego, CA
Goose
with Pomegranate Glaze
Recipe courtesy of Pomegranate Council
Gorgonzola
Bites
Gorgonzola
Stuffed Figs
Recipe
— Michael Collins Irish Wiskey
Grandma's
Cherry Pie
Recipe — Three Olives Vodka
Green
Asparagus with Cured Ham and Herb Sauce
By Executive Chef Phillip Dedlow, Chez Panisse,
Berkeley, CA
Green
Pea Cappuccino Macchiato
By
Chef Enzo Fargione, Teatro Goldoni Restaurant, Washington,
DC
Green
Rice
(Arroz Verde)
Green
Vegetable and Lentil Soup
Griddled
Asparagus
By Chef Dean Fearing, The Mansion at Turtle Creek,
Dallas, TX
Grilled
Baby Back Ribs with Green Onion, Chilies and Lime
By Chef Jody Denton, Azie, San Francisco, CA
Grilled
Beef Filet with Potato Gratin, Spinach,
Green Peppercorn-Brandy Sauce with Blue Cheese Butter
By Executive Chef James Ormsby, Plump Jack Café,
San Francisco, CA
Grilled
Black Lacquered Duck in Ponzui Marinade,
Crispy Namban Noodle Cake
By Chef Bernd Liebergesell, Westin St. Francis Hotel,
San Francisco, CA
Grilled
(citrus) Halibut, with Okonomi-Raspberry Sauce
By Chef James Liu, Alta Mira Hotel, Sausalito, CA
Grilled
Fish with Moroccan Charmoul Vinaigrette
By Executive Chef Heidi Krahling, Insalata Restaurant,
San Anselmo, CA
Grilled
Flank Steak
Grilled
Duckling Breast with Pecan-Crusted Goat Cheese Tart
By Chef Chuck Arnold, Ocean Boulevard Kitty Hawk,
North Carolina
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
Italian Sausages with Red Pepper Tomato Sauce
By Nancy Irving - California Culinary Academy Student
Grilled
Lamb Chops with Rosemary Pepper
Cedar Rock Gourmet Peppers Recipe
Grilled
Porcini Rubbed New York Steak with Carmelized Shallots,
Hen of the Woods Mushrooms and Picholine Salsa Verde
By Executive Chef Heidi Krahling, Insalata Restaurant,
San Anselmo, CA
Grilled
Pork Chops with Blue Cheese and Sage Pepper
Cedar Rock Gourmet Peppers Recipe
Grilled
Pork Chop with Grilled Baby Squash
and Smoked Cheddar Grits
By Chef Jeremy Morrow, Bistro 43, Des Moines, Iowa
Grilled
Pork Chop with Parsnip Mash and Forestiere Sauce
By Kurt Chausse, Aunt Maude’s Restaurant,
Ames, Iowa
Grilled
Pork Loin With Bulgur Pilaf and Honeyed Figs
By Executive Chef Heidi Krahling, Insalata Restaurant,
San Anselmo, CA
Grilled
Prawns
By Chef Stephen Smith, Albion River Inn, Albion,
CA
Grilled
Salmon Wrapped in Grape Leaves
By Executive Chef Heidi Krahling, Insalata Restaurant,
San Anselmo, CA
Grilled
Shrimp Focaccia
By Chef Judie Vacchina, Del Monaco Specialty Foods,
San Jose, CA 95112
Grilled
Teriyaki Alaska Salmon on Sesame Rice Noodles
By Alaska Seafood Marketing Institute
Guacamole
(Avocado Sauce with Tomato and Coriander)
Guacamole
By Chef Dean Fearing, The Mansion at Turtle Creek,
Dallas, TX
Guava
Sunset
By Cynthia Clarke, Smoothie Sensations
Guinea
Fowl Tinola with Green Papya & Shiitake &
Woodear Mushrooms
By Executive Chef Gordon Landy, Peninsula Manila,
Phillippines
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