chef tested hard to find and unusual products

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
Apricot Almond Chicken Salad
By Regional Chef John Mitchell, Whole Foods Market, Monterey, 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
Buckwheat Blinis with California Estate Osetra Caviar
By Tsar Nicoulai, San Francisco, 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
Chuturo-Mango with Squid Ink Sweet Rice, White Asparagus Flan
and Poke Dressing

By Executive Chef Yoichi Saito, Roy’s Restaurant, Pebble Beach, CA
Clear Springs Rainbow Trout
By Executive Chef Tim Wood, Bernardus Lodge, Carmel Valley, CA
Crunchy Pacific Cod Bundles
By Chef Marisa Johnston, Costanoa, Pescadero, CA
Duxbury Reef Smoked Wild King Salmon and Egg Salad Sandwich
By Chef Whitney Gaunt and Kenny Belov, Fish, Sausalito, 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 Oysters
By Michael Watchorn, Hog Island Oyster Company, San Francisco, CA
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
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
Red Chile Seafood Soup (Caldo de Mariscos)
By Chef / Author Rick Bayless, Frontera Grill and Topolobampo, Chicago, IL
Salmon in Luxurious Green Sesame Pipian
Salmon en Pipian Verde de Ajonjol)
By Chef / Author Rick Bayless, Frontera Grill and Topolobampo, Chicago, IL
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
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
Thai Beef Hero
By Chef Daniel Long, de Young Museum, San Francisco. 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
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





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