All
Nighter
By Master Chef Robert Sturm, Custom Foods, Chicago,
IL.
Baked
Chayote Squash with Cake and Raisin Filling
(Chayote Relleno)
Banana
and Mango Cream Puffs with Chocolate Fudge
By Executive Chef Jim Dodge, Bon Appetit Management
Company,
Palo Alto, CA
Banana
Spider Split
By Master Chef Robert Sturm, Custom Foods, Chicago,
IL.
"Bittersweet
Bitter Valhrona Chocolate Fondant with
Navel Orange Syrup and Candied Orange Peel
By Chef Thomas Keller, The French Laundry, Yountville,
CA
Cactus
Pear and Syrah Sorbet
By Master Chef Robert Sturm, Custom Foods, Chicago,
IL.
Calabaza
Enmielada
(Honeyed Squash)
Caramel
Pear Ice Cream
By Chef Alice Water, Chez Panisse, Berkeley, CA
Caramel
Sugar Decorations
By Master Chef Robert Sturm, Custom Foods, Chicago,
IL.
Caramelized
Milk Pudding
(Natillas Piuranas)
Candied
Blood Orange Slices
By Executive Chefs Piero Biondi, Whats Cooking –
CRN,
Sunland, California 91040-1905 & Chef Lisa Biondi
(Father & Daughter Team)
Chayote
Relleno
(Baked Chayote Squash with Cake and Raisin Filling)
Chocolate
Almond Torte with Caramel Orange Sauce
By Chef / Author Wendy Brodie, “Art of Food”,
Carmel, CA
Chocolate
Bee’s Wax
By Master Chef Robert Sturm, Custom Foods, Chicago,
IL.
Chocolate
Butter Ganache Heaven
By Chef Condra Easley, Patisserie Angelica, Santa
Rosa
Chocolate
Mango Symphony
By Master Chef Robert Sturm, Custom Foods, Chicago,
IL.
Coconut
Sorbet
By Chef Gary Danko's, Danko’s, San Francisco,
CA
Coconut
Tuiles
By Chef Gary Danko, Danko’s, San Francisco,
CA
Cream
of Avocado Dessert
(Crema de Abacate)
Crema
de Abacate
(Cream of Avocado Dessert)
Crème
Anglaise
By Executive Chefs Piero Biondi, Whats Cooking –
CRN,
Sunland, California 91040-1905 & Chef Lisa Biondi
(Father & Daughter Team)
Crispy
Wafer “Millie-Feuilles" Creme Diplomate
By Chef Laurent Tourondel, Cello Restaurant, New
York
Crusty
Cask with Fruit of the Loom Chocolate, Grand Marnier
Sabayon
By Executive Chef Nizam Peero, Labourdonnais Hotel,
Mauritius Island, Madagascar
Crusty
Hazelnut Corn Cakes with
Grilled Mushrooms and Dried Cherry Relish
By Chef Susan Goss, Zinfandel Restaurant, Chicago,
IL
Custard
Mix
By Master Chef Robert Sturm, Custom Foods, Chicago,
IL.
Dried
Fruit Chips
By Condra Easley, Patisserie Angelica, Santa Rosa,
CA
Fruit
Leather
By Condra Easley, Patisserie Angelica, Santa Rosa,
CA
Galette
Amandine with Caramel Pear Ice Cream
By Chef Alice Water, Chez Panisse, Berkeley, CA
Häagen-Dazs
Vanilla Mudslide Pie with Berry Sauce
By Executive Chefs Piero Biondi, Whats Cooking –
CRN,
Sunland, California 91040-1905 & Chef Lisa Biondi
(Father & Daughter Team)
Häagen-Dazs
Vanilla Mudslide Pie with
Crème Anglaise and Blood Orange Sauce
By Executive Chefs Piero Biondi, Whats Cooking –
CRN,
Sunland, California 91040-1905 & Chef Lisa Biondi
(Father & Daughter Team)
Hazelnut-Espesso
Rocky Road Ice Cream
with Chocolate Hazelnut Flatbread
By Chef Wayne Harley Brachman, Mesa Grill and Bolo
New York, NY
Honeyed
Squash
(Calabaza Enmielada)
Huevos
Reales
(Royal Eggs)
Jiko
Dazs
By Master Chef Robert Sturm, Custom Foods, Chicago,
IL.
Lemon
Drop Mousse with Pomegranate Sugar Garnish
Chef Joey Gionti, Express
Catering, Fort Lauderdale, Florida
Lime
Sobert with Candied Grapfruit and Sugared Mango
Chips
By Execuitve Chef Thomas Henzi, Century Plaza Hotel
and Tower
Mango
Tango Water
By Execuitve Chef Thomas Henzi, Century Plaza Hotel
and Tower
Natillas
Piuranas
(Caramelized Milk Pudding)
Oven
Roasted Bannas
By Condra Easley, Patisserie Angelica, Santa Rosa,
CA
Oven
Roasted Banana Baked Alaska
By Chef Condra Easley, Patisserie Angelica, Santa
Rosa , CA
Oven
Roasted Banana Cake
By Condra Easley, Patisserie Angelica, Santa Rosa,
CA
Pavlova
Warm, Soft Chocolate Cake
By Executive Chef Jean George Vongerichten, Jo Jo
and Vong,
Manhattan, NY
Petit
Beurre with Fresh Raspberries and Coconut Cream
By Executive Chef Jean George Vongerichten, Jo Jo
and Vong,
Manhattan, NY
Pineapple
Coconut Parait
By Chef Gary Danko, Danko’s, San Francisco,
CA
Pineapple
Custard
(Quesillo de Pina)
Pirao
de Arroz com Leite de Coco
(Rice and Coconut Milk Pudding)
Paradise
Gelato
PAMA Pomegranate Liqueur Recipe
Pulled
Sugar Decorations
By Master Chef Robert Sturm, Custom Foods, Chicago,
IL.
Quesillo
de Pina
(Pineapple Custard)
Rice
and Coconut Milk Pudding
(Pirao de Arroz com Leite de Coco)
Ripe
Plantain Cake
(Torta de Platano Maduro)
Royal
Eggs
(Huevos Reales)
Sesame
Tuilles
By Executive Chef Heidi Krahling, Insalata Restaurant,
San Anselmo, CA
Straw
Potato Cake
By Head Chef Gary Jenanyen, Mondavi Great Chefs
Program, Oakville, CA
Strawberries
Marinated with Lemon Vinegar, Tarragon Jelly, Ginger
Crisps
By Chef Alain Chapel, Alain Chapel Hotel Restaurant,
France
Sugar
Decorations
By Master Chef Robert Sturm, Custom Foods, Chicago,
IL.
Temptation
Melon and Prosciutto with Honey Peppered Figs
By Executive Chef Heidi Krahling, Insalata Restaurant,
San Anselmo, CA
Torta
de Platano Maduro
(Ripe Plantain Cake)
Tuiles
aux Amandes (Almond Tile Cookies)
By Chef Gerard Bechler, Patisserie Bechler, Pacific
Grove, CA
Vanilla
Scented Yoqurt Cream with Sesame Tuilles
By Executive Chef Heidi Krahling, Insalata Restaurant,
San Anselmo, CA
Warm
Parfait of Chevre, Sauteed Spinach and Toasted Hazelnuts
By Chef Michael Quigley, Café Lolo, Santa
Rosa, CA
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