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.