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.
Duck-stuffed Ravioli by Ada Concaro of Tomo Uno in Buenos Aires, Argentina. Ahi Wellington Kailua on Hearts of Palm with Citrus-Herb Butter by Gerard Kaleohano of Mid-Pacific Country Club in Lanikai, Oahu HI. Malakoff Cream by Wolfgang Sichra of Plachutta's Heitzinger Brau in Vienna, Austria.
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
Shrimp with Aniseed by Mikkel Maarbjerg of Restaurant Kommandanten in Copenhagen, Denmark. Chicken and Mushroom en Papillote by Lauren Soliveres of Restaurant Guy Savoy in Paris, France. Pears in Saffron by Emmanuel Bassoleil of Roanne in Sao Paulo, Brazil.