APPETIZER Wild Rice Risotto Rick Tramonto Trio Evanston IL ENTREE Lamb with Country Ham Joe Castro The Camberley-Brown Hotel Louisville KY DESSERT Strawberry Bavarian Jaconde Doyle DeForest Flour Power New Orleans LA
APPETIZER Foie Gras, Apple, and Goat Cheese Creme Brulee Richard "Bingo" Starr Cuvee New Orleans LA ENTREE Chicken Breast with Fennel, Peaches, and Roses Odessa Piper L'Etoile Madison WI DESSERT Pear Tart Tatin with Maple-Walnut and Sour Cherry Compote, Roasted Caramel Pears, and Maple Ice Cream Deborah Snyder JUdson Grill New York NY
Shark Hash by Markus Wesch of Stonington Beach Hotel in Bermuda. Herb-crusted Saddle of Lamb by Philip Howard of The Square in London, England. Baked Seasonal Fruits by Marc Janodet of La Terrasse, Hotel Juana in Juan-des-Pins, France.
Asparagus Pots by Lisl Wagner-Bacher of Landhaus Bacher in Mautern, Austria. Osso Buco by Ernesto Garrigos of Virgilio's in St. Thomas, U. S.V.I. Iced Caramel Mousse by Erwan Ledantec of Restaurant Patrick Guilbaud in Dublin, Ireland.
APPETIZER Salmon in Rice Paper Richard Grenamyer Governors Club Tallahassee FL ENTREE Sugar and Chile-cured Venison Chop Robert McGrath Roaring Fork Scottsdale AZ DESSERT Blood Orange Risotto J.J. Stith Aqua, Bellagio Hotel Las Vegas NV