Inspiration for Executive Chefs
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RECIPES
Porcini, Carrot & Radish Medley with Borage Sauce & Yoghurt
Executive Chef Nicolaus Balla
Bar Tartine

SAN FRANCISCO, CALIFORNIA
California Sea Bass with Shelling Beans, Spigarello & Fennel Sausage
Executive Chef Paul Piscopo
TRACE

SAN FRANCISCO, CALIFORNIA
Spätzle with Truffle Mornay
Executive Chef Mark Richardson
Seasons

SAN FRANCISCO, CALIFORNIA
Beet Cake with Fromage Blanc Frosting & Toasted Walnuts
Executive Pastry Chef
Bill Corbett
Absinthe Brasserie & Bar

SAN FRANCISCO, CALIFORNIA
Seared Squid with White Bean Purée, Arugula & Spicy Lemon Vinaigrette
Executive Chef Staffan Terje
Perbacco Ristorante

SAN FRANCISCO, CALIFORNIA
Picarones
Chef de Cuisine Dennis Arvizu
La Mar Cebicheria Peruana

SAN FRANCISCO, CALIFORNIA
Carpaccio Trio: Beef Tenderloin, Local Halibut & Wild King Salmon
Executive Chef Brian Collins
Lido Restaurant

PISMO BEACH, CALIFORNIA
Beef Tongue Sliders with Fried Green Tomato Pickles, Red Onion, Wild Arugula & Horseradish Aioli
Chef Ted Fleury
Alembic

SAN FRANCISCO, CALIFORNIA
Crostone of Monterey Bay Squid Braised in its Own Ink
Chef Curtis DiFede & Tyler Rodde
Oenotri

NAPA, CALIFORNIA
Rou Jia Mo Street Sandwich with Red Braised Pork
Chef Jose Andres'
Think Food Group
China Poblano at the Cosmopolitan
LAS VEGAS, NEVADA
Carpaccio of Plum with Baby Mustard Greens, Shaved Porchetta & Balsamic Cipolline Onions
Executive Chef Suzette Gresham &
Chef de Cuisine Mark Pensa
Acquerello Restaurant
SAN FRANCISCO, CALIFORNIA
Caramelle with Eggplant, Cocoa, Espresso & Sungold Tomatoes
Executive Chef Anthony Strong
Locanda
SAN FRANCISCO, CALIFORNIA
Champagne & Butter-Poached Maine Lobster with Santa Barbara Red Sea Urchin Sauce
Chef Robert Perez
Seagrass Restaurant
SANTA BARBARA, CALIFORNIA
Taco Silencio
Chef Jose Andres'
Think Food Group
China Poblano at the Cosmopolitan
LAS VEGAS, NEVADA
Squash Blossoms with
Ricotta & Basil Pistou
Chef de Cuisine Aaron Martinez
1500 Ocean
CORONADO, CALIFORNIA
Grilled Fresh Calamari with Warm White Bean Salad
Executive Chef/
Owner Craig Stoll
Delfina
SAN FRANCISCO, CALIFORNIA
Green Strawberry Ice with Compressed Fennel & Green Almond
Executive Chef Mourad Lahlou
Aziza
SAN FRANCISCO, CALIFORNIA
Lentils & Peas with Black Truffles
Chef David Féau
The Royce at The Langham
PASADENA, CALIFORNIA
Szechwan Scallops with Pomme Puree & Basil Oil
Executive Chef Jason di Guilio
Wild Goose
TAHOE VISTA, CALIFORNIA
Snow Peas with Olive Tapenade
Executive Chef/Owner
Laurence Jossel
Nopa
SAN FRANCISCO, CALIFORNIA
Grilled Sardine Wrap with Black Garlic Aioli
Executive Chef/Owner Hoss Zaré
Zaré at Fly Trap/Grill & Grain
SAN FRANCISCO, CALIFORNIA
Cured Ham with Accompaniments
Owner Scott Youkilis
Hogs & Rocks
SAN FRANCISCO, CALIFORNIA
Inverted Root Beer Float
Chef Naomi Beck
Straw
SAN FRANCISCO, CALIFORNIA
Sangria Slushie
Chef Naomi Beck
Straw
SAN FRANCISCO, CALIFORNIA
Black Pepper Fettuccine
Chef Kelly Hogge
Magpie Café
SACRAMENTO, CALIFORNIA
Pan-Seared Scallops with Truffle Potato Risotto, Lemon Garlic Spinach & Smoked Tomato Coulis
Executive Chef Jamie West
The Stonehouse at San Ysidro Ranch
SANTA BARBARA, CALIFORNIA
Peruvian Ceviche Cone with Pickled Onions
Copyright ©2011
Mary Sue Milliken & Susan Feniger
Border Grill
LOS ANGELES, CA & LAS VEGAS, NV
Cochinita Pibil (Yucatan Pork Tacos)
Copyright ©2011
Mary Sue Milliken &
Susan Feniger
Border Grill
LOS ANGELES, CA
& LAS VEGAS, NV
Persian Taco Trio
Executive Chef/Owner Hoss Zaré
Zaré at Fly Trap/Grill & Grain
SAN FRANCISCO, CALIFORNIA
Frozen Lime Yogurt, Graham Crumble & Toasted Meringue
Executive Chef Vinny Dotolo
Son of a Gun
LOS ANGELES, CALIFORNIA
Geoduck Clam, Seaweed, Cucumber & Raspberry Bonito
Sous Chef Brandon Rodgers
Benu
SAN FRANCISCO, CALIFORNIA
Dungeness Crab Salad with Cucumber Gelée, Avocado, Mango & Cilantro Oil
Chef Johnny Nguyen
First Crush Restaurant
SAN FRANCISCO, CALIFORNIA
Jasmine Chicken with Dates & Green Onion
Chef Corey Lee
Benu
SAN FRANCISCO, CALIFORNIA
Mission Beach Cafe's Huevos with Yellow-Indian-Woman Beans & Cojita Cheese
Executive Chef Ron Silverberg
Mission Beach Café
SAN FRANCISCO, CALIFORNIA
Olive Oil Pancakes
Executive Chef Jose Andres
Trés & The Bazaar at SLS Hotel
LOS ANGELES, CALIFORNIA
Crispy Bacon & Hash Brown Quesadillas
Chef Bobby Flay
Mesa Grill: Caesar's Palace
LAS VEGAS, NV
The "Munchburger" with Fancy Sauce
Executive Chef Seis Kamimura
Munchbar
LAS VEGAS, NV and BELLEVUE, WA
Lobster Masala with Lemon Creme Fraiche
Recipe adapted from Morimoto, The New Art of Japanese Cooking by Masaharu Morimoto
(DK Publishing, 2007)
Straus Yogurt Cheese with Heirloom Cucumbers & Almonds
Chef de Cuisine Alicia Jenish
Revival Bar + Kitchen
BERKELEY, CALIFORNIA
Blueberry Sablé, White Chocolate & Shan Lin Shi Oolong Tile
Executive Pastry Chef & Owner William Werner
Tell Tale Preserves
SAN FRANCISCO, CALIFORNIA
Tea-Smoked Duck Salad with Bulghur Wheat, Stewed Kumquats, Sunflower Meat & Kohlrabi
Executive Chef Perry Hoffman
étoile
YOUNTVILLE, CALIFORNIA
Buttermilk Brined Game Hen, Herb Gravy & Spicy Cabbage Salad
Executive Chef Joseph Humphrey
Murray Circle at Cavallo Point
SAUSALITO, CALIFORNIA
Seared Day Boat Scallops & Pork Belly with Black-eyed Peas & Swiss Chard
Chef Stephen Barber
Fish Story
NAPA, CALIFORNIA
Sustainable Sushi Deluxe
Executive Chef Raymond Ho
Tataki Sushi & Sake Bar
SAN FRANCISCO, CALIFORNIA
Vietnamese-style Curry Tofu Portobello Sandwich with Sriracha Aioli & Szechuan Salt & Pepper Fries with Curry Aioli
Executive Chef Joycelyn Lee
B Star
SAN FRANCISCO, CALIFORNIA
Lamb Breast with Swiss Chard, Pickled Shallots, Black Olive & Eucalytus Potato Puree
Executive Chef Jason Fox
Commonwealth
SAN FRANCISCO, CALIFORNIA
Tuna Tartare with Apple, Celery Root & Soy-Truffle Dressing
Chef de Cuisine Kolin Vozzoler
Shimo Modern Steak
HEALDSBURG, CALIFORNIA
Pan Seared Butterfish with Red Wine-Braised Short Ribs
Executive Chef Christian Graves
JSix Restaurant & Lounge
SAN DIEGO, CALIFORNIA
Lamb Neck with Farro Puree, Sheep Yogurt & Sorrel Oil
Executive Chef Dominique Crenn
Atelier Crenn
SAN FRANCISCO, CALIFORNIA
Tempura Tacos
Chef Ronny Miranda
Levende East
OAKLAND, CALIFORNIA
Pimms Cup with Romolo Burger and House-made Sofrito Sauce
Consulting Chef Chester Watson
15 Romolo
SAN FRANCISCO, CALIFORNIA
Cashew Zaatar Dusted Wild Prawn & Scallop with Vanilla Couscous, Pain d'Epices, Preserved Kumquat, Lemongrass and Ginger Foam
Executive Chef Bernard Guillas
The Marine Room
LA JOLLA, CALIFORNIA
Chicken Tagine with Preserved Meyer Lemon & Green Olives
Executive Chef Bridget Batson
Gitane
SAN FRANCISCO, CALIFORNIA
La Belle Farms Duck Breast with Anson Mills Cracked Green Farro, Swiss Chard, Baby Turnip, Ginger Gel, Pickled Swiss Chard Stems & Huckleberry Puree
Chef Jason Knibb
NINE-TEN Restaurant
LA JOLLA, CALIFORNIA
White Sea Bass with Butternut Squash Puree & Porcini Confit, Brussels Sprout Leaves & Celery Root Batons served with Shaved Truffles
Executive Chef Matt Bolton
Pacific's Edge
CARMEL, CALIFORNIA
Shrimp Mojito Cocktail with Avocado-Wasabi Sorbet
Executive Chef Jeff Rossman
Terra Restaurant
SAN DIEGO, CALIFORNIA
Slow Cooked Wild Striped Bass with Late Corn, Crispy Hominy & Chanterelles
Executive Chef Adam Sobel
RM Seafood
LAS VEGAS, NEVADA
Kanemeshi (Dungeness Crab Fried Rice)
Owner & Executive Chef Sylvan Michima Brackett
Peko-Peko Catering
OAKLAND, CALIFORNIA
Anise & Hoisin-Glazed Maple Leaf Farm Duck Leg and Crispy Magret Soba Noodle with Asian Slaw
Executive Chef Christian Monchatre
The Pacific-Union Club
SAN FRANCISCO, CALIFORNIA
Roast Venison with Potato & Squash Dauphinois Gratin
Executive Chef
Sophiane Benaouda
Grand Cafe Brasserie & Bar
SAN FRANCISCO, CALIFORNIA
Sizzling Bibimbap with Beef Bulgogi
Executive Chef E.J. Jeong
Cham Korean Bistro
PASADENA, CALIFORNIA
Squab with Pea Coulis
Co-Chefs Matt McNamara & Teague Moriarty
Sons & Daughters
SAN FRANCISCO, CALIFORNIA
Duo of Squab: Roasted Breast & Confit of Leg with Globe Eggplant Puree, Minted Garbanzos & Soy Caramel Jus
Executive Chef Scott Nishiyama
Chez TJ
MOUNTAIN VIEW, CALIFORNIA
Garlic Roasted Quail, Local Almond & Fig Salad, Preserved Lemon
Executive Chef Ravi Kapur
Prospect
SAN FRANCISCO, CALIFORNIA
Grilled Quail & Pork Belly Ravioli with Late Summer Bean Stew
Executive Chef Brian White
Lalime's Restaurant
BERKELEY, CALIFORNIA
Scottish Wood Pigeon "Poche Roti" Poached Figs, Couscous, Beets, Natural Jus
Executive Chef/Owner
Josiah Citrin
Mélisse
LOS ANGELES, CA
Lightly Smoked Tasmanian Ocean Trout "Mi Cuit"
Chef/Partner Mark Dommen
One Market Restaurant
SAN FRANCISCO, CALIFORNIA
Braised Jidori Chicken with Saffron Onions, Fregola Sarda & Dates
Executive Chef/Owner
Suzanne Goin
Lucques
LOS ANGELES, CALIFORNIA
Australian Barramundi, Yellow & Candy Beets, Fresh Heart of Palm
Chef Tony Ensault
Patina
LOS ANGELES, CALIFORNIA
Korean Galbi Short Ribs
Chef Jet Tila
Wazuzu
LAS VEGAS, NV
Chicken Roulade with Sourdough Panzanella
Executive Chef Eric Berg
The Restaurant at Wente Vineyards
LIVERMORE, CALIFORNIA
Little Vegetables, Braised with Bonito, Caramelized Flowering Rabes
Executive Chef Joshua Skenes
Saison
SAN FRANCISCO, CALIFORNIA
Burrata with Truffled English Peas & Toasted Bread
Executive Chef Adam Timney
Starbelly
SAN FRANCISCO, CALIFORNIA
Braised Short Ribs with Sauteed Collard Greens with Ham Hocks & Caramelized Onions
Executive Chef David Lawrence
1300 on Fillmore
SAN FRANCISCO, CALIFORNIA
Garlic Confit Served with House-made Levain Bread
Chef Kevin Rogers
Outerlands
SAN FRANCISCO, CALIFORNIA
Popovers with House-made Strawberry Butter
Neiman Marcus
Zodiac Restaurant
SAN DIEGO, CALIFORNIA
Dungeness Crab Hush Puppies with Louie Dressing
Executive Chef Adam Timney
Starbelly
SAN FRANCISCO, CALIFORNIA
Barbecue Shrimp with Petite Rosemary Biscuits
Chef Emeril Lagasse
Table 10
LAS VEGAS, NEVADA
Grilled House-made Flatbread
Chef Elisabeth Binder
Bar Bambino
SAN FRANCISCO, CALIFORNIA
Choux Crema Catalana
Executive Pastry Chef Nathaniel Reid
St. Regis Resort Hotel & Spa, Monarch Beach
DANA POINT, CALIFORNIA
Mozzarella in Carozza
Chef Anthony Strong
Pizzeria Delfina
SAN FRANCISCO, CALIFORNIA
Crostada di Baccala
Executive Chef Donato Scotti
Donato Enoteca
REDWOOD CITY, CALIFORNIA
Crispy Ale Braised Beef Cheek with Celery Root Yam Puree & Pickled Raisins
Chef Chris "CJ" Jacobson
The Yard
SANTA MONICA, CA
The M Chopped Salad with Umeboshi-pickled Radishes and Tempeh "Bacon"
Chef Lee Gross
M Cafe
BEVERLY HILLS, CULVER CITY & HOLLYWOOD, CA
Rosemary Crepes with Goat Cheese and Wilted Greens
Executive Chef Anne Somerville
Greens Restaurant
SAN FRANCISCO, CA
The Big Macro
Chef Lee Gross
M Cafe
BEVERLY HILLS, CULVER CITY & HOLLYWOOD, CA
New England Clam Chowder
Chef Jody Denton
Blue Plate Oysterette
SANTA MONICA, CA
House Made Chorizo & Clams with Fresh Shell Beans, Sofrito, Braised Winter Greens, Aioli & Grilled Toast
Chef David Lentz
The Hungry Cat
HOLLYWOOD, CA
TEXTURES OF KABOCHA
"Chef of the Fest" Winning Dish from 2009 San Diego Bay Wine & Food Festival
Chef Anthony Sinsay
Harney Sushi
SAN DIEGO, CA
Fried Ipswich Clam Roll
Chef Jon Hearnsberger
Woodhouse Fish Co.
SAN FRANCISCO, CA
Kingston Cafe's Jamaican Curried Goat with Mango Papaya Relish
Chef Randy Whyne
Kingston Cafe
PASADENA, CA
Pomegranate Glazed Moroccan Goat Skewers with Ras El Hanout Garbanzo Beans
Executive Chef Matt Colgan
A Cote
OAKLAND, CA
Braised Goat Taquitos with Epazote & Chili Ancho
Executive Chef Jesse T. Perez
Fuego at the Maya
LONG BEACH, CA
Goat & Olive Pot Pies
Australian Goatmeat
Milk Braised Goat with Cavatelli & Sage
Executive Chef Chris Cosentino
Incanto
SAN FRANCISCO, CA
Malaysian Goat Rendang
Australian Goatmeat
Tuna Tartare with Cucumber, Avocado and Chili Vinaigrette
Executive Chef Hermann Schaefer
Hilton San Diego Resort & Spa
SAN DIEGO, CA
Roasted Salmon with Citrus Compote
Chef Jason Giles
Jacks Restaurant at
Portola Hotel & Spa
MONTEREY, CA
Maple Butternut Squash Soup with Lemon Creme Fraiche
Executive Chef Scott Howard
Hotel Shattuck Plaza, FIVE
BERKELEY, CA
Orecchiette Pasta with Chanterelles, Spinach, Walnuts, Shallots & Creme Fraiche
Chefs Gayle Pirie & John Clark
Foreign Cinema
SAN FRANCISCO, CA
California Goat Cheese Salad with Baby Beets & Walnut Vinaigrette
Executive Chef Hermann Schaefer
Hilton San Diego Resort & Spa
SAN DIEGO, CA
Orzo Mac N' Cheese
Executive Chef Scott Howard
Hotel Shattuck Plaza, FIVE
BERKELEY, CA
Glazed Figs (served with Blue Cheese & Toasted Walnut Raisin Bread)
Executive Chef Gary Danko
Restaurant Gary Danko
SAN FRANCISCO, CA
Country Pate
Executive Chef Dmitry Elperin
The Village Pub
WOODSIDE, CA
Scallopine of Willis Farm Pork with Pancetta, Sage & Vin Santo
Executive Chef Paul Canales
Oliveto
OAKLAND, CA
Roasted Zabutton with Herb Crust
Edalyn Garcia, winner of Brandt Beet cooking competition Western Expo 2009
SAN DIEGO, CA
Honey Oatmeal Panna Cotta with Pumpkin Amaretto Gelato
Executive Chef Matthew Pietsch
Salt of the Earth
FENNVILLE, MI
The Linkery Mexi-Dog
General Manager and Lead Meat Curer Michael McGuan
The Linkery
SAN DIEGO, CA
House-made Burger Accompaniments
Executive Chef Jan Birnbaum
Epic Roadhouse
SAN FRANCISCO, CA
Crab Meat Steamed Buns
Chef Jorge Chicas
The Bazaar by Jose Andres
LOS ANGELES, CA
Mascarpone Cheesecake with Candied White Beech Mushrooms, Local Strawberries & Aged Balsamic
Executive Chef Chris Idso
Pacifica Del Mar
DEL MAR, CA
Escabeche of Maitake Mushrooms, Rioja-Poached Egg and Manchego Cheese
Chef Jason Marcus
Special for Hokto Mushrooms
SAN MARCOS, CA
Pizza with Smoked Salmon and Caviar
Executive Chef/Owner
Wolfgang Puck
Spago
LAS VEGAS, NV
Asian Pacific Snapper w/Lemongrass Infused Brown Rice, Roasted Thai Chilies & Ginger Sauce
Chef Trevor Cook
US Food Service
Beef Cheek Moussaka
Chef Salvatore Calisi
Dio Deka
LOS GATOS, CA
Arterra Beer Battered Fish & Chips
Executive Chef Jason Maitland
Arterra Restaurant, Bar & Outdoor Lounge
SAN DIEGO, CA
Rosemary's Butternut Squash Soup
Chefs/Owners Michael and Wendy Jordon
Rosemary's
LAS VEGAS, NV
Shelton Farms Free Range Chicken & Ale Sausage
Executive Chef Jason Maitland
Arterra Restaurant, Bar & Outdoor Lounge
SAN DIEGO, CA
Seared Hudson Valley Foie Gras on Orange Scented Brioche w/Mango Coulis & Port Wine Syrup
Chefs/Owners Michael and Wendy Jordon
Rosemary's
LAS VEGAS, NV
Nutter Butter Cookies
Pastry Chef Matt MacDonald
Bouchon Bakery
LAS VEGAS, NV AND YOUNTVILLE, CA
Lamb Shoulder Confit w/Chickpeas, Apricots and Almonds
Executive Chef/Owner Dennis Leary
Canteen
SAN FRANCISCO, CA
Grilled Bavette Steak/Duck Fat Potatoes/Bordelaise
Chef/Partner Mark Sullivan
Spruce
SAN FRANCISCO, CA
Cowboy Star's Braised Beef Short Ribs with Cauliflower Root Puree
Chef Victor Jimenez
Cowboy Star
SAN DIEGO, CA
Sweetbreads Lyonnaise
Chef/Partner Mark Sullivan
Spruce
SAN FRANCISCO, CA
Kufteh Tabrizi
Executive Chef Hoss Zare
Zare at Fly Trap
SAN FRANCISCO, CA
Palm Terrace Balboa Sundae
Executive Pastry Chef Michael Owens
Palm Terrace Restaurant & Lounge
NEWPORT BEACH, CA
Flourless Chocolate Mousse Cake with Peppermint Ice Cream
Executive Pastry Chef Michael Owens
Palm Terrace Restaurant & Lounge
NEWPORT BEACH, CA
Churros filled with Bavarian Creme and served with Vanilla Bean Ice Cream and Caramel Sauce
Executive Chef Sarah Rocio Gomez
Amaranta Cocina Mexicana
CANOGA PARK, CA
Meringue / Chocolate Lavender Cream / Almond Meringue / Chocolate Apricot Emulsion
DC Duby
Wild Sweets
BRITISH COLUMBIA, CANADA
Scallop / Baked Grapefruit Chocolate Cheesecake / Asparagus Ribbons / Bacon Porcini Crumble
DC Duby
Wild Sweets
BRITISH COLUMBIA, CANADA
Grilled Lamb Chops Toluca Style
Chef Manuel Montejano
Adobe Grill at La Quinta
Resort & Club
LA QUINTA, CA
Braised Irish Salmon Sweet Potato Gnocchi, Snow Peas, Daikon Sprouts, Lemongrass-Coconut Broth
Chef William Withrow
Azur at La Quinta
Resort & Club
LA QUINTA, CA
Modern Waldorf Salad
Chef de Cuisine
Chris Swenson
TWENTY 6 at La Quinta
Resort & Club
LA QUINTA, CA
Ravens Vegan Chocolate Ganache Tart
Chef Barry Horton
The Ravens Restaurant at Stanford Inn
MENOCINO, CA
Ravens Caramelized Vegetable and Spinach Souffle
Chef Barry Horton
The Ravens Restaurant at Stanford Inn
MENOCINO, CA
Living Light Cafe's Cherry Vanilla Cheesecake
Chef Cherie Soria
Living Light
FORT BRAGG, CA
Ravens Chanterelle Stroganoff
Chef Barry Horton
The Ravens Restaurant at Stanford Inn
MENOCINO, CA
MacCallum House Sauteed Petrale Sole with Dungeness Crab, Black Chanterelles and Golden Beet Beurre Blanc

Chef Adam Kantor
MacCallum House,
Grey Whale Bar & Cafe
MENDOCINO, CA

Rendezvous Rabbit and Pistachio Terrine
Chef Kim Badenhop
Rendezvous Inn and Restaurant
FORT BRAGG, CA
Living Light Cafe's Italian Pesto Almond Torte
Chef Cherie Soria
Living Light
FORT BRAGG, CA
Vegetable Antipasto
Chef Cherie Soria
Living Light
FORT BRAGG, CA
Rendezvous Meyer Lemon Souffles with Wild Huckleberry Sauce
Chef Kim Badenhop
Rendezvous Inn and Restaurant
FORT BRAGG, CA
MacCallum House Dungeness Crab Parfait
Chef Adam Kantor
MacCallum House, Grey Whale Bar & Cafe
MENDOCINO, CA
Sea Bass with Mushroom Risotto
Executive Chef Damon Gordon
Quarter Kitchen at The Ivy Hotel
SAN DIEGO, CA
Caviar Tacos
Executive Chef Damon Gordon
Quarter Kitchen at The Ivy Hotel
SAN DIEGO, CA
Citrus Cured Salmon with Grapefruit and Dill
Chef Charlie Trotter
Restaurant Charlie
LAS VEGAS, NV
Tasmanian Ocean Trout with Sunflower Root and Citrus
Chef Charlie Trotter
Restaurant Charlie
LAS VEGAS, NV
Steamed Cacao Nib Cake with Sour Candied Kumquats & Cacao Ice Cream
Chef Charlie Trotter
Restaurant Charlie
LAS VEGAS, NV
Iceberg Babies With Seviche
Corporate Chef Beat Giger
Pebble Beach Resorts
PEBBLE BEACH, CA
Origami Seabass
Executive Chef Chris Yeo
Straits Restaurant
SAN FRANCISCO, CA
Macerated Raspberries with Sly Fox "O'Reilly Stout" Foam, Sesame Powder and Shaved Dark Chocolate
Pastry Chef Dan Pino
Nineteen (XIX) cafe, bar & restaurant
THE PARK HYATT, PHILADELPHIA
Kung Pao Chicken Lollipops
Executive Chef Chris Yeo
Sino Restaurant & Lounge
SAN JOSE, CA
Dijon Surf and Turf in a New World Romesco Sauce
Recipe by David Reyes
Student at Kendall College, Chicago
1st Place Winner of the 2008 Chefs of Grey Poupon Student Culinary Competition
Peanut Butter Panna Cotta with Caramel Mousse
Jiyoun Oh
Grand Prize Winner of the Peanut Buttery Dessert Contest
School: The Culinary Institute of America, Hyde Park, NY
Copyright 2008 Peanut Butter & Co.
Balsamic & Agave Glazed Seitan
Reprinted with permission from Horizons: New Vegan Cuisine
by Rich Landau and Kate Jacoby
SAN JOSE, CA
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Inspiration for Executive Chefs