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Ahi
Cones
By Executive Chef James Ormsby
Plump Jack Café, San Francisco, CA |
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Ahi
Tempura
By Executive Chef Gary Chu, Osake, Santa Rosa, CA |
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Angel
Sushi
By Executive Chef Gary Chu, Osake, Santa Rosa, CA |
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Barbecued
Duck Quesadilias with Lime Sour Cream
By Chef Dean Fearing, The Mansion at Turtle Creek, Dallas,
TX |
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Beggars
Purses Crepes
By Chef Wayne Nish, March Restaurant, New York City |
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Blackberry
Duck Spears
(Belgian endive with duck breast and blackberry cabernet chutney)
By Executive Chef Erin Shaw,
Legion of Honor Museum, San Francisco, CA |
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Cauliflower
Custard with Butter Browned
Cauliflower, Fried Cauliflower Mushrooms
and Lamb Demi Glace
By Executive Chef Gary Roth,
Los Altos Country Club, Los Altos, CA |
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Cracked
Dungeness Crab
By Chef Edward Pizzuti, Cafe Giostra, Brando's, Petaluma,
CA |
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Crispy
Shrimp and Sweet Sausage Noodle Bundles
By Chef Jody Denton, Azie, San Francisco, CA |
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Dragon
Roll
By Executive Chef Gary Chu, Osake, Santa Rosa, CA |
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Egg
Caviar with Vodka Cream
By Executive Chef Jean George Vongerichten
Jo Jo and Vong, Manhattan, NY |
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Egg
Pate and Caviar
By Executive Chef Josh Silvers,
Syrah Restaurant, Santa Rosa, CA |
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Endive
and Shrimp Petals
with Goat Cheese and Pesto
By Owner / Chef Judie Vacchina, Amazatto Foods |
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Gorgonzola
Stuffed Figs
Recipe
— Michael Collins Irish Wiskey |
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Horizon
Sushi
By Executive Chef Gary Chu, Osake, Santa Rosa, CA |
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Jumbo
Fresh Water Spot Prawns (whole)
By Chef Edward Pizzuti, Cafe Giostra, Brando's, Petaluma,
CA |
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Las
Casas Famous White Wings™
By Chef Matt Martinez, Matt’s No Place, TX |
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Maine
Lobster, with Grilled Matsutaki
Mushrooms, and Buckwheat Jus
By Executive Chef Gary Roth,
Los Altos Country Club, Los Altos, CA |
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Marinated
Fresh Anchovies
By Chef Edward Pizzuti, Cafe Giostra, Brando's, Petaluma,
CA |
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Organic
Prunes in a Squab Consommé Gelée
By Executive Chef Josh Silvers,
Syrah Restaurant, Santa Rosa, CA |
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Pomegranate
Crab Parfait with Pomegranate Salsa
By Chef David Burke, David Burke and Donatella,
New York City, NY |
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Porcini
Tart with Goat Cheese and Arugula Salad
By Executive Chef Gary Roth,
Los Altos Country Club, Los Altos, CA |
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Sake
for Three with Otafuku Sauces
By Chef Robert Mancuso, Sardine Factory Restaurant,
Monterey, CA |
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Seared
Scallops with Salmon Roe
By Executive Chef Gary Chu, Osake, Santa Rosa, CA |
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Shrimp
Puff
By Executive Chef Gary Chu, Osake, Santa Rosa, CA |
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Smelt
Fries with Ponzu Aioli
By Chef Jay Wetzel, Aqua, San Francisco, CA |
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Smoked
Bacon Wrapped Jumbo Shrimp & Twice Baked Potato with Lobster
- White Cheddar Sauce
By Chef David Holben, Culpeppers, Dallas, TX |
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Spicy
Tuna Fish Cake
By Executive Chef Gary Chu, Osake, Santa Rosa, CA |
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Tataki
of Venison
By Executive Chef Hiro Sone,
Terra Restaurant, Napa Valley, CA |
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The
Caterpillar
By Executive Chef Gary Chu, Osake, Santa Rosa, CA |
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Truffled
Egg Mix topped with Crème Fraiche
and Caviar
By Executive Chef Josh Silvers,
Syrah Restaurant, Santa Rosa, CA |
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Truffled
Egg Pate with Aspic
By Executive Chef Josh Silvers,
Syrah Restaurant, Santa Rosa, CA |
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Venison
Asparagus Roll
By Executive Chef Hiro Sone,
Terra Restaurant, Napa Valley, CA |
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Venison
Carpaccio with Sautéed Foie Gras,
Chanterelles, Caramelized Figs and
Port Demi Glace
By Executive Chef Gary Roth,
Los Altos Country Club, Los Altos, CA |
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Venison
Pot Stickers
By Executive Chef Hiro Sone,
Terra Restaurant, Napa Valley, CA |
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