Warm Parfait of Chevre, Sauteed Spinach and Toasted Hazelnuts
By Chef Michael Quigley, Café Lolo, Santa Rosa, CA

Warm Salad of Squab with Honey-Soused Vegetables

Warm Shrimp Salad with Cous-Cous and Fennel
By Chef Francesco Apreda, Hassler Hotel, Rome, Italy

Wild Mushroom Cappuccino
By Executive Chef Gary Roth, Los Altos Country Club,
Los Altos, CA

Winter Sour
Created by H. Joseph Ehrmann in San Francisco

White Chocolate Pots de Crème with Strawberries
By Jim Dodge - Bon Appétit Management Company, Palo Alto, CA

Whole Boiled Potatoes with Cheese and Chili Sauce
(Papas a la Huancaina)