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

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

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

Albacore* Tuna Reuben — (new)
By Victor Scargle - Go Fish, St. Helena, CA

Banana and Mango Cream Puffs with Chocolate Fudge
By Executive Chef Jim Dodge, Bon Appetit Management Company, Palo Alto, CA

Barramundi Ceviche Shooters
By Executive Chef Douglass Sisk, The Sardine Factory, Monterey, CA

Black Cod with Shiso-Cucumber Salad and Carrot Vinaigrette
By Chef Jerry Traunfeld, The Herbfarm, Woodinville, WA

Blackberry Duck Spears
(Belgian endive with duck breast and blackberry cabernet chutney)
By Executive Chef Erin Shaw, Legion of Honor Museum, San Francisco, CA

Black Pepper Shrimp* with Watermelon and Lime Salad — (new)
By Floyd Cardoz - Tabla Restaurant, New York

Buckwheat Blinis with California Estate Osetra Caviar
By Tsar Nicoulai, San Francisco, CA

Braised Prime Beef Short Ribs with Blue Cheese Flan and Pinot Noir Reduction — (new)
By Mark Ayers - Pacific's Edge at the Highlands Inn, Carmel, CA

Cajun Tilapia with Sun-Dried Cranberry Salsa and
Tomatillo -Avocado Sauce

By Chef Jefferson Seay, The Fishwife, Pacific Grove, CA

Catfish Po Boys with Apple-Fennel Slaw
By Chef John Shields, Coastal Ventures, Baltimore, MA

Chicken and Vegetable Salad with Fresh Herb Dressing
By Chef / Author Nina Simonds, “A Taste of Ginger”, Salem, MA

Chocolate Almond Torte with Caramel Orange Sauce
By Chef / Author Wendy Brodie, “Art of Food”, Carmel, CA

Chocolate Rosemary Truffles — (new)
By Robert Madrid - Cascade at Costanoa, Pescadero, CA

Chuturo-Mango with Squid Ink Sweet Rice, White Asparagus Flan
and Poke Dressing

By Executive Chef Yoichi Saito, Roy’s Restaurant, Pebble Beach, CA

Clam* Chowder with White Corn, Leeks and Créme Fraóche — (new)
By Jerry Regester - Intercontinental, The Clement Monterey, CA

Clear Springs Rainbow Trout
By Executive Chef Tim Wood, Bernardus Lodge, Carmel Valley, CA

Corn Arepas — (new)
By Robert Sapirman - Parcel 104, Santa Clara, CA

Crunchy Pacific Cod Bundles
By Chef Marisa Johnston, Costanoa, Pescadero, CA

Dill-Cured Local Halibut* with Sweet Mustard Sauce and Black Bread — (new)
By Dory Ford - Bon Appétit Management Company at the Monterey Bay Aquarium, Monterey, CA

Dungeness Crab in a White Gazpacho with Sweet Red Grapes and Toasted Marcona Almonds Tossed in Spanish Smoly Paprika
By Chef Jeff Jake, The Lodge at Pebble Beach, Pebble Beach, CA

Dungeness Crab* with Mango and Celery Root Salad — (new)
By John Ash - Fetzer Vineyards, Hopland, CA

Duxbury Reef Smoked Wild King Salmon and Egg Salad Sandwich
By Chef Whitney Gaunt and Kenny Belov, Fish, Sausalito, CA

Esalen Kale Salad — (new)
By Matt Glazer - Esalen, Big Sur, CA

Fish and Chips - Beer-Battered Pacific Cod* with Straw Potatoes gggg — (new)
By Tony Baker - Montrio Bistro, Monterey, CA

Fish and Shellfish Mosaic with Fennel, Radish and Meyer Lemon — (new)
By Chez Panisse Restaurant and Café - Berkeley, CA

Green Asparagus with Cured Ham and Herb Sauce
By Executive Chef Phillip Dedlow, Chez Panisse, Berkeley, CA

Heritage Pork and Crepe Terrine with Ko Choo Jung Sauce
By Executive Chef Peter Pahk, Silverado Resort, Napa, CA

Hogwash - (classic oyster mignonette sauce) — (new)
By Hog Island Oyster Company - San Francisco, CA

Hogwash Oysters
By Michael Watchorn, Hog Island Oyster Company, San Francisco, CA

Kona Coffee Crusted Mahi Mahi* with Tropical Fruit Salsa — (new)
By Sam Choy - Sam Choy's Breakfast, Lunch and Crab, Honolulu

Le Noir — (new)
By Mark Ainsworth - Pastry Smart, San Mateo, CA

Lula Lund's Butter Caramels — (new)
By Scott Lund - Lula Lund's Chocolates, Monterey, CA

Manila Clams and Calamari in Black Bean Sauce with Scallions, Leeks, Shiitake Mushrooms, Red Peppers and Asian Greens
By Chef Terry Teplitzky, Michael's Catering and Wild Thyme Deli, Marina, CA

Marinated Daikon Involtini Stuffed with Asparagus, Shitake Mushrooms and Mendocino Sea Palm with Thai Basil-Kefir Lime Chimichurri
By Google Chef Chad Paeglow

Marinated Ribeye on Sugar Cane Skewers
By Chef Mary Pagan, Culinary Center of Monterey, Monterey, CA

Mini Croissant Sandwich
(Alaskan Coho Salmon Gravlax, Gruyere Cheese and Micro Cilantro)
By Chef Steven Tevere, Stillwater Bar and Grill, Pebble Beach, CA

Momatato Tomatoes with Smoked Alaskan Salmon
By Chef Kurt Grasing, Grasing’s and Kurt’s Carmel Chop House, Carmel, CA

Oregon Pink Shrimp* Cocktail with Organic Tequila and Lime Kefir Sauce — (new)
By Peter Pahk - Silverado Resort and Spa, Napa, CA

Organic Strawberries and Mixed Greens with Strawberry Vinaigrette — (new)
By Earthbound Farm, San Juan Bautista, CA

Pan Fried Abalone with Portabella, Fava Beans, and Sweet White Corn Saute, Tomato Scallion Beurre Blanc and Chervil Oil
By Chef Dory Ford, Bon Appetit Management Company
at the Portola Café, Monterey, CA

Pan Roasted Striped Bass* with Preserved Lemon Sauce and Almond Picada — (new)
By Thom Fox - ACME Chophouse, San Francisco, CA

Parsley Panko and Pine Nut Crusted Sablefish/Black Cod* with Baby Artichokes, Cherry Tomatoes, Micro Herbs and Roasted Garlic Vinaigrette — (new)
By James Waller - Monterey Plaza Hotel & Spa, Monterey, CA

Petite Rib Eye Steak with Cumin-Spiced Potatoes, Sauces of Red Bell Pepper and Orange Cauliflower, and Topped with Crispy Onions — (new)
By Mary Pagan - Culinary Center of Monterey, CA

Pulled Free-Range Chicken and Cucumber Salsa Soppas — (new)
By Willi Franz - Marriott Monterey, CA

Red Abalone* Mock Club with Bacon, Lettuce and Tomatoes — (new)
By Wendy Brodie - Lincoln Court, Carmel CA.

Red Chile Seafood Soup (Caldo de Mariscos)
By Chef / Author Rick Bayless, Frontera Grill and Topolobampo, Chicago, IL

Roasted Heirloom Beets — (new)
By Matt Scherer - The Restaurant at Ventana, Big Sur, CA

Roasted Sardines* with Bread Crumbs, Green Garlic and Mint
By Nate Appleman - A16, San Francisco, CA

Salmon in Luxurious Green Sesame Pipian
(Salmon en Pipian Verde de Ajonjol)
By Chef / Author Rick Bayless, Frontera Grill and Topolobampo, Chicago, IL

Sautéed Fresh Water Prawns* with English Peas and Fresh Morel Fricassee, and Madras Curry Sauceg — (new)
By Xavier Deshayes - Ronald Reagan Building and International Trade Center, Washington, DC

Sautéed Gulf White Shrimp* with Jasmine Rice, Raisins and Spicy Shrimp Broth — (new)
By Thomas Keller - The French Laundry, Yountville, CA

Sautéed Scallops* with Two Caviars* — (new)
By Tsar Nicoulai Caviar - San Francisco, CA

Sauteed Sweet Georgia Shrimp with Artichoke Pancake
By Chef Tony Baker, Montrio Bistro, Monterey. CA

Shellfish Watermelon Ceviche
By Chef Cy Yontz, Rio Grill, Carmel, CA

Siberian Sturgeon Caviar* with White Asparagus, Celery Root and Fennel Root PurÈes, and Meyer Lemon Emulsion — (new)
By Cal Stamenov - Marinus at Bernardus Lodge, Carmel Valley, CA

Slow-Braised Brisket with Leek and Potato Mashg (new)
By Andrew Mayne - Stanford University, Palo Alto. CA

Slow-Roasted Prime Rib Sliders — (new)
By Jason Giles - Jacks at the Portola Hotel & Spa, Monterey, CA

Smoked Chicken Salad — (new)
By Rodney Worth - The Peasant & The Pear, Danville, CA

"Smoked C Salt" Crusted Baked Pacific Halibut with Preserved Sungold Tomatoes, Baby Watercress, Apple and Hazelnut Salad
By Chef Robert Clark, C Restaurant, Vancouver, BC

Spiced White Prawns with Avocado Soup and Tomato Consommé
By Executive Chef James Waller, Monterey Plaza Hotel & Spa, Monterey, CA

Spicy Grilled Squid Salad
By Chef John Ash, Fetzer Vineyards, Hopland, CA

Spiny Lobster with Lentils and Warm Miso Sauce
By Chef Mohamed Tabib, Fish Hopper, Monterey, CA

Spring Saffron Couscous Romaine Bites
By Chef Mario Ortega, Quail Lodge - Covey Restaurant, Carmel Valley, CA

Stone Fruit Salad
By Chef Mario Ortega, Quail Lodge - Covey Restaurant, Carmel Valley, CA

Striped Bass and Littleneck Clams with Braised Lily Bulbs and Chamomile Champagne Emulsion
By Chef Colby Garrelts, Bluestem, Kansas City, MO

Sweet Maui Onion and Goat Cheese Tart
By Chef Jason Giles, Portola Plaza Hotel, Monterey, CA

Tataki's - Faux-Nagi — (new)
By Tataki Sushi & Sake Bar - San Francisco, CA

Thai Beef Hero
By Chef Daniel Long, de Young Museum, San Francisco. CA

The Trés Sea Roll (Seared Albacore* Roll) — (new)
By Tracy Griffith - Rika Restaurant, Los Angeles

Tilapia* Cancun with Green Cashew Sauce — (new)
By Fishwife, Pacific Grove, CA

Trilogia de Camaron Estilo Manzanilla Shrimp
(Shrimp meatballs in a cantina style broth with an aguachile tostada)
By Chef Benito Molina, Manzanilla. Ensenada, Mexico

Trout* and Vegetable Bubble Tea — (new)
By Paul Rogalski - Rouge, Calgary, Alberta, Canada

Tuscan Egg Salad with Fried Oysters* — (new)
By Frank Stitt - Highlands Bar & Grill, Bottega, Bottega Café,
Birmingham, AL

Tuiles aux Amandes (Almond Tile Cookies)
By Chef Gerard Bechler, Patisserie Bechler, Pacific Grove, CA

Yellowfin Tuna with Pickled Wasabi Leaves, Avocado, Yuru Vinaigrette, Radish Salad and Lotus Chips
By Chef Nancy Oakes, Boulevard, San Francisco, CA

Yucatan-Style Pit Pork with Hatch Green Chile Cornbread and Pickled Red Onions — (new)
By Cy Yontz - Rio Grill, Carmel, CA

White Chocolate Pots de Crème with Strawberries — (new)
By Jim Dodge - Bon Appétit Management Company, Palo Alto, CA




 Food & Beverage International | |  NutraFoodies |  California the Magazine
Home |  Food |  Wine |  Chefs |  Restaurants |  Advertisers |  Recipes
Travel |  Slide-Shows |  Whos News |  Directories | 
Events  |  Newsletters |  About Us |  Media Kit

©2000 - 2010 Food and Beverage International
All Rights Reserved. | Contact Us |