APPETIZER Sauteed Lobster with Ginger Vinaigrette Clifford Harrison Bacchanalia Atlanta GA ENTREE Ostrich with Ancho Chili Glaze Randall Waidner The Weber Grill Restaurant Chicago IL DESSERT Lemon Tart with Passion Meringue and Strawberry Sorbet Patrice Caillot Le Cirque, Bellagio Hotel Las Vegas NV
APPETIZER Crab Cocktail Bill Telepan JUdson Grill New York NY ENTREE Potato Chip Sandwich with Scallops, Caviar, and Bass Tartare Joachim Splichal Patina Los Angeles CA DESSERT Oven-roasted Kobocha Squash Masala Dosa with Pistachio Brittle-Cardamom Ice Cream Michael Taus Zealous Chicago IL
Caponata Charlotte with Goat Cheese and Eggplant Mousse by Paul Gayler of Lanesborough Hotel in London, England. Roulade of Wild Boar by Wilhelm Schnattl of Restaurant Schnattl in Vienna, Austria. Chocolate Tart with Hazelnuts by Olivier Berger of Le Louis XV in Monte Carlo, Monaco.
Steamed Seafood Laulau by Mike Longworth of Sam Choy's Diamond Head Restaurant in Honolulu, Oahu HI. Lamb Tenderloin by Guillermo Rodriguez of Hotel Plaza San Francisco in Santiago, Chile. Deep-fried Strawberries with White Wine Parfait by Manfred Buchinger of Hotel Inter-Continental in Vienna, Austria.
Sea Scallop and Lobster Sausage with Tomato Sauce by Jean-Claude Garzia of Cambridge Beaches Hotel in Bermuda. Frog Legs by Bernard Loiseau of La Cote d'Or in Saulieu, France. Creme Brulee with Strawberries by Kyle Kingrey of Villa Madeleine in St. Croix, U.S.V.I.
APPETIZER Roast Langoustine with Pisto and Balsamic Lemon Vinaigrette Julian Serrano Picasso, Bellagio Hotel Las Vegas NV ENTREE Confit Duck Salad Roxsand Scocos Roxsand Restaurant Phoenix AZ DESSERT German Country Plum Tart Shane Gorringe Zoe's Bakery Covington LA
Serenity takes you on a journey of relaxation with beautiful nature and city scenes from around the world.
A group of women from various countries meet and talk about race in the U.S. from a global perspective; Brazilian culture and caporeira and Black and White stories from common ground.