Rabbit Salad by Dolli Irigoyen of Restaurant Dolli in Buenos Aires, Argentina. Ginger-crusted Onaga with Miso-Sesame Vinaigrette by Alan Wong of Alan Wong's Restaurant in Honolulu, Oahu HI. Baked Figs in Mascarpone Cream and Crunch Parfait by Rudolph Swonar of Kervansaray in Vienna, Austria.