APPETIZER Crab-filled Salmon Boules Tim Keating La Reserve Houston TX ENTREE Shad Roe with Wild Mushrooms Frank Caputo Kiawah Island Club Kiawah Island SC DESSERT Cherry-Almond Strudel Lisa Anderson Gerard's Downtown New Orleans LA
APPETIZER Crabmeat Napoleon Sandro Gamba NOMI Chicago IL APPETIZER Potato Gnocchi with Chanterelle-Basil and Roasted Tomato Sauces Shelley Lance with Tom Douglas Dahlia Lounge Seattle WA DESSERT Lemon Tart Francois Payard Payard Patisserie and Bistro New York NY
Goose Liver Terrine on Rosehip Sauce by Franz Girbl of Hotel Schloss of Moenchstein in Salzburg, Austria. Seared Rockfish with Passion Fruit Sauce by Markus Wesch of Stonington Beach Hotel in Bermuda. Gratin of Grapefruit and Figs by Francis Chaveau of La Belle Otero, Hotel Carlton in Cannes, France.
Homard Paillete (Lobster and Tomato Salad with Vinaigrette) by Claude Troisgros of Troisgros in Rio de Janeiro, Brazil. Swordfish with a Crab Meat-Sesame Crust, Warm Mirin-Cilantro Sauce, adn Garlic-Miso Dressing by Dominique Jamain of the Maile Restaurant, Kahala Hilton in Honolulu, Oahu HI. Lemon Mousse on Wild Cherry Jelly by Christian Petz of Palais Schwarzenberg in Vienna, Austria.
Cannelloni by Christian Morisset of La Terrasse Restaurant, Hotel Juana in Juan-les-Pins, France. Conger Eel on Quinoa by Guillermo Rodriguez of Plaza San Francisco in Santiago, Chile. Ginger Mousse with Pineapple-Coconut Salad by Markus Mraz of Mraz & Sohn in Vienna, Austria.
APPETIZER Shrimp Tempura Jean-Louis Palladin Napa, Rio Suite Hotel & Casino Las Vegas NV ENTREE Black Bean-crusted Yellowfin Tuna Pascal Oudin Grand Bay Hotel Miami FL DESSERT Cracked Corn Custard with Vanilla Cake and Fruit Salsa Franck Guyot Roaring Fork Scottsdale AZ
Serenity takes you on a journey of relaxation with beautiful nature and city scenes from around the world.
Serenity takes you on a journey of relaxation with beautiful nature and city scenes from around the world.