Abalone Chowder
Abalone Lover' s Cookbook

Abalone Cioppino
The Abalone Farm

Abalone Dore
By Chef Edward Pizzuti, Zangria & Brando's, Petaluma, CA.

Abalone Medallions
The Abalone Farm

Abalone Mushroom Canneloni with Braised Short Ribs,
Apples and Binger with a Sherry Syrup

By Executive Chef Gary Roth, Los Altos Country Club,
Los Altos, CA

Aceite de Achiote
(Annatto Oil)

Agnolotti Del Plin
from friends in Alba, Italy

Ahi Cones
By Executive Chef James Ormsby, Plump Jack Café,
San Francisco, CA

Ahi Tempura
By Executive Chef Gary Chu, Osake, Santa Rosa, CA

Aji de Gallina
(Chicken in Spicy Nut Sauce)

Aji Molido con Aceite
(Red Chili Paste)

Ajiaco Bogotano
(Creamed Chicken and Potato Soup with Avocado and Capers)

Alaska King Crab Rice Paper Spring Rolls
By Alaska Seafood Marketing Institute, State of Alaska

Albacore* Tuna Reuben
By Victor Scargle - Go Fish, St. Helena, CA

All Nighter
By Master Chef Robert Sturm, Custom Foods, Chicago, IL.

Almond financiere with Candy Cap Mushroom Confit,
Coffee Poached Pears, Mascarpone Truffle Gelato,
and Black Tea Creme Anglaise

By Executive Chef Gary Roth, Los Altos Country Club,
Los Altos, CA

Amaretto-Filled Strawberries Dipped in Chocolate Fondue
By Paul J. Lee - Chef Instructor, Monterey Peninsula College; Monterey Bay Chapter, American Culinary Federation

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

Angel Sushi
By Executive Chef Gary Chu, Osake, Santa Rosa, CA

Annatto Oil
(Aceite de Achiote)

(Skewered Spiced Beef Heart with Chili Sauce)

Anytime Chicken Wings with Ginger Pepper
Cedar Rock Gourmet Peppers Recipe

Apricot Almond Chicken Salad
By Regional Chef John Mitchell, Whole Foods Market, Monterey, CA

Apricot and Apple Soup

Arroz con Pato
(Braised Duck with Coriander Rice)

Arroz Brasileiro
(Rice with Tomatoes and Onion)

Arroz Verde
(Green Rice)

Asian Duck Bundles with Cracklings
By Student Chef Jacob Graves, California Culinary Academy,
San Francisco, CA

Asparagus Soup with Asparagus Flan and Parmesan Crisp
By Executive Chef John Kane, University Club of San Francisco

Asparagus with Morels
By Executive Chef Jean George Vongerichten,
Jo Jo and Vong, Manhattan, NY

By Feastivities Events, Philadelphia

Avocado Cream Soup
(Sopa de Aguacate)

Avocado Sauce with Tomato and Coriander



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