Anticuchos
(Skewered
Spiced Beef Heart with Chili Sauce)
Beef
Carpaccio with Sprout Salad, Peanuts and Lime
By Chef Jody Denton, Azie, San Francisco,
CA
Beef
Filet of Carpaccio with Mustard Aioli, Asparagus
Salad,
Truffle Oil and Reggiano Parmesan
By Executive Chef James Ormsby, Plump
Jack Café, San Francisco, CA
Black
Pepper Beef Salad with Port Mustard Vinaigrette
By Student Chef Drew Gillaspie, California
Culinary Academy, San Francisco, CA
Bone-in
Cowboy Steak with Pinto-Wild Mushroom Ragout
and Red Chile Onion Rings
By Student Chef Renetta Walker,
California Culinary Academy.S an Francisco, CA
Braised
Prime Beef Short Ribs with Blue Cheese Flan and
Pinot Noir Reduction
By Mark Ayers - Pacific's Edge at
the Highlands Inn, Carmel, CA
Braised
Short Ribs with Lima Bean Salad and Lomi-Lomi Tomato
By Arturo Moscoso - Roy's at the
Inn at Spanish Bay, Pebble Beach, CA
Chiles
en Nogada
(Filled
Roasted Green Chilies with Whipped Cream and Nut
Sauce)
Dry
Aged Rib Eye Steak Baked in Rosemary Salt
By Executive Chef Hiro Sone, Terra
Restaurant, Napa Valley, CA
Dry
Aged Prime Rib Eye Roast with Truffle Oil and Rosemary
Feijoada
Completa
(Smoked
and Fresh Meat with Accompaniements)
Filet
of Beef Porcini Mushrooms
By Chef Gary Danko, Danko’s,
San Francisco, CA
Filled
Roasted Green Chilies with Whipped Cream and Nut
Sauce
(Chiles en Nogada)
Grilled
Beef Filet with Potato Gratin, Spinach,
Green Peppercorn-Brandy Sauce with Blue Cheese Butter
By Executive Chef James Ormsby, Plump
Jack Cafe, San Francisco, CA
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
Porcini Rubbed New York Steak with Carmelized Shallots,
Hen of the Woods Mushrooms and Picholine Salsa Verde
Hangar
Steak and Polenta Cakes
By Chef Luke Song,
Isa Restaurant, San Francisco, CA
Kobe
Beef Steak “Diane”
By Chef Dean Fearing, The Mansion
at Turtle Creek, Dallas, TX
Kobe
Beef Tenderloin Marinated in Molasses and Black
Pepper,
served with Compote of Smoked Bacon, Wild Mushrooms,
Glazed Sweet Potatoes and Pecans
By Chef Dean Fearing, The Mansion
at Turtle Creek, Dallas, TX
Marinated
Ribeye on Sugar Cane Skewers
By Chef Mary Pagan, Culinary Center of Monterey,
Monterey, CA
Monday
Meatballs
By Chef Nate Appleman - A16,
San Francisco, CA
New
York Strip Au Poivre
By Executive Chef Jen Koide, Cinq
Restaurant, Corta Madra. CA
Petite
Rib Eye Steak with Cumin-Spiced Potatoes, Sauces
of Red Bell Pepper and Orange Cauliflower, and Topped
with Crispy Onions
By Mary Pagan - Culinary
Center of Monterey, CA
Red
Wine Braised Oxtail with Carmelized Root Vegetables,
and Garlic Mashed Potatoes
By Executive Chef James Ormsby, Plump
Jack Café, San Francisco, CA
Rolled
Plank Steak with Onions and Cumin Seeds
(Sobrebarriga)
Skewered
Spiced Beef Heart with Chili Sauce
(Anticuchos)
Slow-Braised
Brisket with Leek and Potato Mash
By Andrew Mayne -
Stanford University, Palo Alto. CA
Slow-Roasted
Prime Rib Sliders
By Jason Giles -
Jacks at the Portola Hotel & Spa, Monterey,
CA
Smoked
and Fresh Meat with Accompaniements
(Feijoada Completa)
Smoked
Brisket
By Chef Matt Martinez, Matt’s
No Place, TX
Sobrebarriga
(Rolled
Plank Steak with Onions and Cumin Seeds)
Tataki
of Dry Aged New York Strip Steak with Ponzu Sauce
By Executive Chef Hiro Sone, Terra
Restaurant, Napa, CA
Texas
Herb Rub Roast
By Chef Tom Perini, Perini Ranch
Restaurant, Buffalo Gap, TX
Thai
Beef Hero
By Chef Daniel Long, de Young Museum, San Francisco.
CA
Veal
Fillet with Organic Wild Rice, Baby Vegetables and
Morel Mushroom Jus
By Executive Chef Gary Roth, Los
Altos Country Club, Los Altos, CA
Veal
Scaloppini
By
Executive Chef Edoardo Caneri, Crown Plaza -
Union Square, San Francisco
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