Ahi
Cones
By Executive Chef James Ormsby, Plump Jack Café, San
Francisco, CA
"Bittersweet
Bitter Valhrona Chocolate Fondant with
Navel Orange Syrup and Candied Orange Peel
By Chef Thomas Keller, The French Laundry, Yountville, CA
Blanquette
of Sweetbread and Lobster
By Chef Roland Passot, La Folie Restaurant, San Francisco, CA
Classic
Cream Sauce
By Executive Chef Keith Keogh, Total Food Network, Florida
Creamy
Maine Lobster Broth,
Russet Potato and Lobster Coral Gnocchi
By Chef Thomas Keller, The French Laundry, Yountville, CA
Delicate
Braised Shrimp in Pasta Purses with Classic Cream Sauce
By Executive Chef Keith Keogh, Total Food Network, Florida
Duo
of Lobster & Albacore, Citrus Lobster Salad
with shaved fresh Hearts of Palm and Micro Green, with an
Albacore Tartare on a Celery Root and Apple Salad
By Chef Roland Passot, La Folie Restaurant, San Francisco, CA
Endive
and Shrimp Petals with Goat Cheese and Pesto
By Chef Judie Vacchina, Del Monaco Specialty Foods, San Jose,
CA 95112
"Foie
Gras" Infused Custard with White Wine Poached Anjou Pears
By Chef Thomas Keller, The French Laundry, Yountville, CA
Grilled
Shrimp Focaccia
By Chef Judie Vacchina, Del Monaco Specialty Foods, San Jose,
CA 95112
Milk
Poached Wild Turbot wiith "Foie Gras"
and Sweet Onion "Cracklings" and Foie Gras Emulsion
By Chef Thomas Keller, The French Laundry, Yountville, CA
Mussels
By Executive Chef James Ormsby, Plump Jack Café, San
Francisco, CA
Pumpkin
Soup
By Executive Chef James Ormsby, Plump Jack Café, San
Francisco, CA
Punch
and Judie Salad
By Chef Judie Vacchina, Del Monaco Specialty Foods, San Jose,
CA 95112
Roasted
Chicken Breasts Stuffed with a Shrimp Mousse
By Chef Roland Passot, La Folie Restaurant, San Francisco, CA
Sautéed
Shrimp on a bed of Turnip Reduction with an Onion Au Jus Sauce
By Master Chef Keith Keogh, Total Food Network, Florida
Savory
Shrimp Salad
By Chef Judie Vacchina, Del Monaco Specialty Foods, San Jose,
CA 95112
Shrimp
and Asparagus Salad
By Chef Judie Vacchina, Del Monaco Specialty Foods, San Jose,
CA 95112
Shrimp
and Corn Salad
By Chef Judie Vacchina, Del Monaco Specialty Foods, San Jose,
CA 95112
Shrimp
Bisque
By Chef Roland Passot, La Folie Restaurant, San Francisco, CA
Spicy
Mexican Shrimp in Stuffed Ortega Chile
By Executive Chef Keith Keogh, Total Food Network, Florida
“Surf
and Turf" Pan Roasted “Filet Mignon" of Veal
with a
Maine Lobster “Pancake", Clam SheII Mushrooms and
Sauce “Homardine"
By Chef Thomas Keller, The French Laundry, Yountville, CA
Sweet
Butter Braised Maine Lobster with
Baby Arrowleaf Spinach and a Saffion-Vanilla Sauce
By Chef Thomas Keller, The French Laundry, Yountville, CA
Three
California Cheese and Macroni Medley
By Executive Chef Josh SIlvers, Syrah Restaurant, Santa Rosa,
CA
