by Chef Thomas Dugal, Above and Beyond Cateres and Eventeurs
Baby Arugula Roasted Candy Cane Beet and Goat Cheese”
Marie Antoinette Bittersweet Chocolate Mousse Cups with White Chocolate Curls and Blackberry Coulis
Napoleon of Arctic Char and Chilean Cea Bass with Roasted Red peppers and Steamed Spinach

Banana Cream Cheesecake
Pumpkin Cheesecake

Chocolate Fudge Squares with Mocha Glaze

From Chef Max Brenner, Max Brenner Chocolate
Heaven on Earth Cocoa Tarte Tatin

Chef Doris Schechter, My Most Favorite Food
Strawberry Rhubarb Pie

by Jeff Nathan, Abigaels
Wild Rice Salad with Sweet Cherries Sage
Salmon Corn Chowder

Chef Todd Aarons, Tierra Sur Restaurant
Wood Grilled King Salmon with Harisa Spiced Grilled Tomato Coulis and Friend Fennel

by Chef Jose Meirelles, Le Marais
Sautéed Filet of Wild Salmon with French Green Lentils
Tuna Tartare with Mango and Avocado Puree and Cilantro

by Chef Carlos Montoya, Bari Restaurant
Soy Ginger Tuna with Wild Mushrooms

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