APPETIZER Stone Crab Wrapped in Phyllo Todd Wiesz Turnberry Isle Resort Miami FL ENTREE Smoked Sturgeon and Mashed Potatoes Gabino Sotelino Ambria Chicago IL DESSERT Caramelized Pear Pocket with Cinnamon Ice Cream John Philipe Maury Picasso, Bellagio Hotel Las Vegas NV
APPETIZER Shirred Eggs with White Truffles and Fingerling Potatoes Wayne Nish March New Yor NY ENTREE Oven-roasted Chicken with Soft Mascarpone Polenta and Fig-Balsamic Essence John Coletta Caliterra Chicao IL DESSERT Three-Milk Cake Jean-Luc Albin Maurice French Pastry Metairie LA
Jumbo Sea Scallops by Olivier Ramos of Fresca's in Bermuda. Chicken Cooked in Pork Bladder by Patrick Henriroux of La Pyramide in Vienne, France. Fried Pear Dumpliings with Stewed Pears by Martin Reitberger of Hotel St. Peter in Seefeld, Austria.
Hot Curdled Chanterelle Soup by Manfred Buchinger of Hotel Inter-Continental in Vienna, Austria. Onaga Baked in Salt Crust with Herbs and Ogo Sauce by George Mavrothalassitis of La Mer, Halekulani Hotel in Honolulu, Oahu HI. Tiramisu with Dulce de Leche Atop by Dolli Irigoyen of Restaurant Dolli in Buenos Aires, Argentina.
Suckling Pig Foie Gras Terrine with Potato Stuffed with Pig's Feet, Truffles, and Mushrooms by Jean-Paul Lacombe of Leon de Lyon in Lyon, France. Roasted Lamb Loin by Conrad Gallagher of Restaurant Peacock Alley in Dublin, Ireland. Tarte Tatin by Jean-Claude Garzia of Cambridge Beaches Hotel in Bermuda.
APPETIZER Quenelles of Salmon in Nantua Sauce Tracy Toning The State Room University of Iowa Iowa City IA ENTREE Quail Farci with Black Truffle Risotto Julian Serrano Picasso, Bellagio Hotel Las Vegas NV DESSERT Warm Chocolate-Hazelnut Bread Pudding Donna Nordin Cafe Terra Cotta Tucson AZ
Lobster with Dutch Asparagus by Lucas Rive of Restaurant de Bokkedoorns in Haarlam, Holland. John Dory with Eggplant by Vincent Koperski of Renaissance Hotel in Sao Paulo, Brazil. Orange-Chocolate Cake by Gert Sorensen of Hos Gert Sorensen in Christianfeld, Denmark.