Ancho-Rubbed
Pork Tenderloin Medallions on Granny Smith Apple
Chip and Calvados Crème Double
By Executive Chef Chris Groves,
Three Flags Café at Monterey Marriott, Monterey,
CA
Amaretto-Filled
Strawberries Dipped in Chocolate Fondue
— (new)
By Paul J. Lee -
Chef Instructor, Monterey Peninsula College; Monterey
Bay Chapter, American Culinary Federation
Apricot
Almond Chicken Salad
By Regional Chef John Mitchell, Whole Foods Market,
Monterey, CA
Albacore*
Tuna Reuben
— (new)
By Victor Scargle - Go Fish,
St. Helena, CA
Banana
and Mango Cream Puffs with Chocolate Fudge
By Executive Chef Jim Dodge, Bon Appetit Management
Company, Palo Alto, CA
Barramundi
Ceviche Shooters
By Executive Chef Douglass Sisk, The Sardine Factory,
Monterey, CA
Black
Cod with Shiso-Cucumber Salad and Carrot Vinaigrette
By Chef Jerry Traunfeld, The Herbfarm, Woodinville,
WA
Blackberry
Duck Spears
(Belgian endive with duck breast and blackberry
cabernet chutney)
By Executive Chef Erin Shaw, Legion of Honor Museum,
San Francisco, CA
Black
Pepper Shrimp* with Watermelon and Lime Salad
— (new)
By Floyd Cardoz - Tabla Restaurant,
New York
Buckwheat
Blinis with California Estate Osetra Caviar
By Tsar Nicoulai, San Francisco, CA
Braised
Prime Beef Short Ribs with Blue Cheese Flan and
Pinot Noir Reduction
— (new)
By Mark Ayers - Pacific's Edge at
the Highlands Inn, Carmel, CA
Cajun
Tilapia with Sun-Dried Cranberry Salsa and
Tomatillo -Avocado Sauce
By Chef Jefferson Seay, The Fishwife, Pacific Grove,
CA
Catfish
Po Boys with Apple-Fennel Slaw
By Chef John Shields, Coastal Ventures, Baltimore,
MA
Chicken
and Vegetable Salad with Fresh Herb Dressing
By Chef / Author Nina Simonds, “A Taste of
Ginger”, Salem, MA
Chocolate
Almond Torte with Caramel Orange Sauce
By Chef / Author Wendy Brodie, “Art of Food”,
Carmel, CA
Chocolate
Rosemary Truffles
— (new)
By Robert Madrid - Cascade at Costanoa,
Pescadero, CA
Chuturo-Mango
with Squid Ink Sweet Rice, White Asparagus Flan
and Poke Dressing
By Executive Chef Yoichi Saito, Roy’s Restaurant,
Pebble Beach, CA
Clam*
Chowder with White Corn, Leeks and Créme
Fraóche
— (new)
By Jerry Regester
- Intercontinental, The Clement Monterey, CA
Clear
Springs Rainbow Trout
By Executive Chef Tim Wood, Bernardus Lodge, Carmel
Valley, CA
Corn
Arepas
— (new)
By Robert Sapirman - Parcel 104,
Santa Clara, CA
Crunchy
Pacific Cod Bundles
By Chef Marisa Johnston, Costanoa, Pescadero, CA
Dill-Cured
Local Halibut* with Sweet Mustard Sauce and Black
Bread
— (new)
By Dory Ford - Bon Appétit
Management Company at the Monterey Bay Aquarium,
Monterey, CA
Dungeness
Crab in a White Gazpacho with Sweet Red Grapes and
Toasted Marcona Almonds Tossed in Spanish Smoly
Paprika
By Chef Jeff Jake, The Lodge at Pebble Beach, Pebble
Beach, CA
Dungeness
Crab* with Mango and Celery Root Salad
— (new)
By John Ash - Fetzer
Vineyards, Hopland, CA
Duxbury
Reef Smoked Wild King Salmon and Egg Salad Sandwich
By Chef Whitney Gaunt and Kenny Belov, Fish, Sausalito,
CA
Esalen
Kale Salad
— (new)
By Matt Glazer -
Esalen, Big Sur, CA
Fish
and Chips - Beer-Battered Pacific Cod* with Straw
Potatoes
gggg — (new)
By Tony Baker - Montrio
Bistro, Monterey, CA
Fish
and Shellfish Mosaic with Fennel, Radish and Meyer
Lemon
— (new)
By Chez Panisse Restaurant
and Café - Berkeley, CA
Green
Asparagus with Cured Ham and Herb Sauce
By Executive Chef Phillip Dedlow, Chez Panisse,
Berkeley, CA
Heritage
Pork and Crepe Terrine with Ko Choo Jung Sauce
By Executive Chef Peter Pahk, Silverado Resort,
Napa, CA
Hogwash
- (classic
oyster mignonette sauce)
— (new)
By Hog Island Oyster
Company - San Francisco, CA
Hogwash
Oysters
By Michael Watchorn, Hog Island Oyster Company,
San Francisco, CA
Kona
Coffee Crusted Mahi Mahi* with Tropical Fruit Salsa
— (new)
By Sam Choy - Sam
Choy's Breakfast, Lunch and Crab, Honolulu
Le
Noir
— (new)
By Mark Ainsworth
- Pastry Smart, San Mateo, CA
Lula
Lund's Butter Caramels
— (new)
By Scott Lund - Lula
Lund's Chocolates, Monterey, CA
Manila
Clams and Calamari in Black Bean Sauce with Scallions,
Leeks, Shiitake Mushrooms, Red Peppers and Asian
Greens
By Chef Terry Teplitzky, Michael's
Catering and Wild Thyme Deli, Marina, CA
Marinated
Daikon Involtini Stuffed with Asparagus, Shitake
Mushrooms and Mendocino Sea Palm with Thai Basil-Kefir
Lime Chimichurri
By Google Chef Chad Paeglow
Marinated
Ribeye on Sugar Cane Skewers
By Chef Mary Pagan, Culinary Center of Monterey,
Monterey, CA
Mini
Croissant Sandwich
(Alaskan Coho Salmon Gravlax, Gruyere
Cheese and Micro Cilantro)
By Chef Steven Tevere, Stillwater Bar and Grill,
Pebble Beach, CA
Momatato
Tomatoes with Smoked Alaskan Salmon
By Chef Kurt Grasing, Grasing’s and Kurt’s
Carmel Chop House, Carmel, CA
Oregon
Pink Shrimp* Cocktail with Organic Tequila and Lime
Kefir Sauce
— (new)
By Peter Pahk - Silverado
Resort and Spa, Napa, CA
Organic
Strawberries and Mixed Greens with Strawberry Vinaigrette
— (new)
By Earthbound Farm,
San Juan Bautista, CA
Pan
Fried Abalone with Portabella, Fava Beans, and Sweet
White Corn Saute, Tomato Scallion Beurre Blanc and
Chervil Oil
By Chef Dory Ford, Bon Appetit Management Company
at the Portola Café, Monterey, CA
Pan
Roasted Striped Bass* with Preserved Lemon Sauce
and Almond Picada
— (new)
By Thom Fox - ACME
Chophouse, San Francisco, CA
Parsley
Panko and Pine Nut Crusted Sablefish/Black Cod*
with Baby Artichokes, Cherry Tomatoes, Micro Herbs
and Roasted Garlic Vinaigrette
— (new)
By James Waller -
Monterey Plaza Hotel & Spa, Monterey, CA
Petite
Rib Eye Steak with Cumin-Spiced Potatoes, Sauces
of Red Bell Pepper and Orange Cauliflower, and Topped
with Crispy Onions
— (new)
By Mary Pagan - Culinary
Center of Monterey, CA
Pulled
Free-Range Chicken and Cucumber Salsa Soppas
— (new)
By Willi Franz -
Marriott Monterey, CA
Red
Abalone* Mock Club with Bacon, Lettuce and Tomatoes
— (new)
By Wendy Brodie -
Lincoln Court, Carmel CA.
Red
Chile Seafood Soup (Caldo
de Mariscos)
By Chef / Author Rick Bayless, Frontera Grill and
Topolobampo, Chicago, IL
Roasted
Heirloom Beets
— (new)
By Matt Scherer -
The Restaurant at Ventana, Big Sur, CA
Roasted
Sardines* with Bread Crumbs, Green Garlic and Mint
By Nate Appleman
- A16, San Francisco, CA
Salmon
in Luxurious Green Sesame Pipian
(Salmon
en Pipian Verde de Ajonjol)
By Chef / Author Rick Bayless, Frontera Grill and
Topolobampo, Chicago, IL
Sautéed
Fresh Water Prawns* with English Peas and Fresh
Morel Fricassee, and Madras Curry Sauceg
— (new)
By Xavier Deshayes
- Ronald Reagan Building and International Trade
Center, Washington, DC
Sautéed
Gulf White Shrimp* with Jasmine Rice, Raisins and
Spicy Shrimp Broth
— (new)
By Thomas Keller
- The French Laundry, Yountville, CA
Sautéed
Scallops* with Two Caviars*
— (new)
By Tsar Nicoulai
Caviar - San Francisco, CA
Sauteed
Sweet Georgia Shrimp with Artichoke Pancake
By Chef Tony Baker, Montrio Bistro, Monterey. CA
Shellfish
Watermelon Ceviche
By Chef Cy Yontz, Rio Grill, Carmel, CA
Siberian
Sturgeon Caviar* with White Asparagus, Celery Root
and Fennel Root PurÈes, and Meyer Lemon Emulsion
— (new)
By Cal Stamenov -
Marinus at Bernardus Lodge, Carmel Valley, CA
Slow-Braised
Brisket with Leek and Potato Mashg
(new)
By Andrew Mayne -
Stanford University, Palo Alto. CA
Slow-Roasted
Prime Rib Sliders
— (new)
By Jason Giles -
Jacks at the Portola Hotel & Spa, Monterey,
CA
Smoked
Chicken Salad
— (new)
By Rodney Worth -
The Peasant & The Pear, Danville, CA
"Smoked
C Salt" Crusted Baked Pacific Halibut with
Preserved Sungold Tomatoes, Baby Watercress, Apple
and Hazelnut Salad
By Chef Robert Clark, C Restaurant, Vancouver, BC
Spiced
White Prawns with Avocado Soup and Tomato Consommé
By Executive Chef James Waller, Monterey Plaza Hotel
& Spa, Monterey, CA
Spicy
Grilled Squid Salad
By Chef John Ash, Fetzer Vineyards,
Hopland, CA
Spiny
Lobster with Lentils and Warm Miso Sauce
By Chef Mohamed Tabib, Fish Hopper, Monterey, CA
Spring
Saffron Couscous Romaine Bites
By Chef Mario Ortega, Quail Lodge - Covey Restaurant,
Carmel Valley, CA
Stone
Fruit Salad
By Chef Mario Ortega, Quail Lodge - Covey Restaurant,
Carmel Valley, CA
Striped
Bass and Littleneck Clams with Braised Lily Bulbs
and Chamomile Champagne Emulsion
By Chef Colby Garrelts, Bluestem, Kansas City, MO
Sweet
Maui Onion and Goat Cheese Tart
By Chef Jason Giles, Portola Plaza Hotel, Monterey,
CA
Tataki's
- Faux-Nagi
— (new)
By Tataki Sushi &
Sake Bar - San Francisco, CA
Thai
Beef Hero
By Chef Daniel Long, de Young Museum, San Francisco.
CA
The
Trés Sea Roll
(Seared
Albacore* Roll)
— (new)
By Tracy Griffith
- Rika Restaurant, Los Angeles
Tilapia*
Cancun with Green Cashew Sauce
— (new)
By Fishwife, Pacific
Grove, CA
Trilogia
de Camaron Estilo Manzanilla Shrimp
(Shrimp
meatballs in a cantina style broth with an aguachile
tostada)
By Chef Benito Molina, Manzanilla. Ensenada, Mexico
Trout*
and Vegetable Bubble Tea
— (new)
By Paul Rogalski
- Rouge, Calgary, Alberta, Canada
Tuscan
Egg Salad with Fried Oysters*
— (new)
By Frank Stitt -
Highlands Bar & Grill, Bottega, Bottega Café,
Birmingham, AL
Tuiles
aux Amandes (Almond
Tile Cookies)
By Chef Gerard Bechler, Patisserie Bechler, Pacific
Grove, CA
Yellowfin
Tuna with Pickled Wasabi Leaves, Avocado, Yuru Vinaigrette,
Radish Salad and Lotus Chips
By Chef Nancy Oakes, Boulevard, San Francisco, CA
Yucatan-Style
Pit Pork with Hatch Green Chile Cornbread and Pickled
Red Onions
— (new)
By Cy Yontz - Rio
Grill, Carmel, CA
White
Chocolate Pots de Crème with Strawberries
— (new)
By Jim Dodge - Bon
Appétit Management Company, Palo Alto, CA
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