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