Lawrence Chu - Chef Chu’s | Los Altos

Fresh Basil Beef

Fat Choy Purses

Kabocha Bisque

Orange Blossom Ribs

Grilled Honey-Glazed Quail with Watercress Salad

Gung Gung’s Home-Style Oxtail Stew

Chef Chu’s Famous Chicken Salad

Sylvain Delpique - David Burke Townhouse | New York

Potato-Wrapped Tuna Stuffed with Crab & Cucumber, Served with Pineapple Carpaccio& Ponzu Dressing

BLT Burrata with Chipotle-Tomato Dressing

Smoked Bacon-Wrapped Rabbit Loin with Wilted Spinach & Grapefruit Jus

Michael Galata - Osteria del Circo, New York

Veal Scaloppine alla Romana

Tortino of Artichokes & Calamari

Salt-Crusted Branzino Cannoli

Gnudi with Arugula Pesto & Tomato ‘Spuma’

Gale Gand - TRU, Chicago

Vita’s Ricotta Doughnuts

Eggnog French Toast with Blueberries & Brown Sugar-Crusted Bacon

Cinnamon Coffee

Orange Coffee

Sticky Toffee Pudding with Butterscotch Sauce & Sour Cream Ice Cream

Cheesy Scrambled Eggs in Ham Cups

Chocolate-Dipped Cake Lollipops

Banana Cream Pie Spoons

Maria Hines - Tilth, Seattle

Eggplant Ratatouille with Lemon-Marinated Chicken Breasts

Yams with Meringue

Butternut Squash Risotto

Plums Two Ways with Pound Cake

Ozette Potato Salad

Andy Husbands - Tremont 647, Boston

Andy’s First Place BBQ Glazed Pork Tenderloin with Bacon-Corn Relish & Cheddar Grits

The Ultimate Chocolate Chip Cookie

 Lemon-Lime Bars

Chicken Chicharrones with Fresh Oregano

Limed Sour Cream

Salsa 101

Rick Moonen - RM Seafoods, Las Vegas

Rick’s New England Clam Chowder

Chilled English Pea Soup with Jumbo Lump Crab

Asparagus & Black Trumpet Mushroom Risotto with Truffle Foam

Almond Pound Cake with Strawberries & Mascarpone Cream

Fluke with Potato Gnocchi, Fava Beans & Mustard Sauce

Poached Calamari Ceviche

Brian Poor - Portland City Grill, Portland

Garlic-Roasted Whole Dungeness Crab & Arugula-Fennel Salad

Champagne Oyster Stew

 Brown Sugar-Brined, Stove Top-Smoked Wild Salmon

Red & Gold Beet Salad

Basil-Garlic Braised Manila Clams

Kent Rathbun - Abacus, Dallas

Cajun Roasted Chicken Breasts with Shrimp Jambalaya Hash

Baked-Potato Salad

Applewood-Smoked Jalapeño Shrimp

Bacon & Eggs with Niman Ranch Bacon & Duck Eggs

Dried Cherry-Chocolate Fudge Cookies

Kevin Rathbun - Rathbun’s, Atlanta

Cauliflower & Parmesan Soup with Cured-Olive Crostini

YaYa’s Eggplant Fries with Confectioners Sugar

Pan-Roasted Wahoo with Eggplant Caviar & Local Tomato-Basil Salad

Brown-Sugared Pork Belly, Creamed Cabbage & Mustard Greens

Sea Scallop Benedict with Country Ham Grits & Tabasco Hollandaise

Gooey Toffee Cakes with Toasted-Pecan Ice Cream

John Tesar - Dallas Restaurant Group, Dallas

Lime & Curry-Marinated Grass-Fed Rib-Eye Steaks with Cucumber & Honeydew Melon Chutney & Spiced Basmati Rice

Olive Oil-Poached White Anchovies & Squid-Ink Spaghetti, Sicilian Style

Fig & Pepper Cress Salad with Goat’s Milk Yogurt, Goat Cheese, & Meyer Lemon & Honey Vinaigrette

Rhubarb Parfait

Wade Wiestling - The Oceanaire Seafood Room, Minneapolis

Hot Chili Grilled Alaskan Sockeye with Fresh Summer Mango Salsa

Garlic & Lemon Grilled Shrimp with Warm Potato, Chinese-Style Tea-Steamed Halibut Steaks with Scallions, Ginger & Fermented Black Beans

Grilled Salmon Salad with Grilled Romaine Hearts, with Blue Cheese & Bacon Vinaigrette

Minnesota-Style Walleye & Wild-Rice Cakes

Warm Banana- White Chocolate Crisp with Macadamia Nut Crumble

Jason Wilson - Crush, Seattle

Pork Ragù

Stove-Top Braised Octopus

Cauliflower Tabouleh

Nine-Spice Scallops Cucumber-Melon Salad with Minted Ricotta

Slow-Braised Short Ribs with Parsley Pistou