APPETIZER Crab Spring Roll with Coconut Dressing Marc Guizol The Ritz-Carlton Naples Naples FL ENTREE Oven-roasted Wild Striped Bass Kerry Simon Prime, Bellagio Hotel Las Vegas NV DESSERT Zabaglione with Fresh Fruit (Zabaglione Sarah Venezia) Francesco Antonucci Remi New York City NY
APPETIZER Red Mullet Fillet with Sweet Peperonata John Coletta Caliterra Chicago IL ENTREE Seared Tuna with Black Olives and Tomato Christian Gille Le Jardin New Orleans LA DESSERT Chocolate Ganache Cake Claudia Fleming Gramercy Tavern New York NY
Shrimp Salad Pionono with Calabaza Seed Vinaigrette by Jeremie Cruz of El Conquistador in Las Croabas, Puerto Rico. Variation on Shoulder Tip with Savoy Cabbage by Manfred Buchinger of Hotel Inter-Continental in Vienna, Austria. Cruzan Bananas by Michael Madsen of The Great House at Villa Madeleine in St. Croix USVI.
Marinated Cornish Game Hens with Ratatouille on Arugula Salad by Siegfried Pucher of Le Ciel, ANA Grand Hotel in Vienna, Austria. Pike-Perch by Jean Pierre Biloux of Pre aux Clercs in Dijon, France. Iced Lemon and White Chocolate Parfait with Pink Grapefruit and Champagne by Neil McFadden of Luttrellstown Castle in Castleknock, Ireland.
Maui Onion Soup with Goat Cheese by Gerard Kaleohano of Mid-Pacific Country Club in Lanikai, Oahu HI. Roast Leg of Venison with Rogout and Celery Root Pockets by Adi Bittermann of Vikerl's Lokal in Vienna, Austria. Chocolate Ganesha by Maximo Lopez of Restaurant Massey in Buenos Aires, Argentina.
Pumpkin Soup with Cappuccino of Roasted Cumin and Duck Foie Gras Dumpling by Patrick Henriroux of La Pyramide in Vienne, France. Roast Lamb Loin in a Gold Cage with Rosemary Sauce by Jean-Claude Garzia of Cambridge Beaches Hotel in Bermuda. Nougat Pyramid with Fruits and Orange Sauce by Kevin Thornton of Thornton's Resaurant in Dublin, Ireland.
APPETIZER Chilies with Wild Mushroom Stuffing and Shallot-Butter Sauce Vincent Guerithault Vincent's on Camelback Phoenix AZ ENTREE Ella's Whole Roasted Fish Robert Bruce Palace Cafe New Orleans LA DESSERT Roasted Bananas with Crushed Hazelnuts, Banana- Ice Cream, and Banana Caramel Sauce Jean-Louis Palladin Napa, Rio Suite Hotel & Casino Las Vegas NV
APPITIZER Risotto with Bacon, Silver Queen Corn, and Catfish Scott Howell Nana's Durham NC ENTREE Shad Stuffed with Shad Roe Elizabeth Terry Elizabeth on 37th, Savannah GA DESSERT Havana Bananas with Rum, Chilies, and Chocolate Sauce Norman Van Aken Norman's, Coral Gables FL
Lazy Lion spends all day trying to avoid hard work.
By Karen Lynn Williams and illustrated by Catherine Stock, tells the story of a young African boy who uses his wits to search for scraps of wire to make his own "Galimoto." Students will meet an artist who lets her imagination run free while creating objects made of wire. They learn the many practical uses for wire, from transporting people on the longest tramway in the world, to playing an integral part in a circus act that requires balance, concentration and talent.
APPETIZER Mushroom Salad Vince Tyler Carlucci's Rosemont IL ENTREE Roasted Red Snapper Vincent Vanhecke The Inn at Perry Cabin St. Michael's MD DESSERT Blanc Mange Lisa Liggett The Grill Room, The Windsor Court Hotel New Orleans LA
Salzburg Fish Soup by Gernot Hicka of Hotel Goldener Hirsch in Vienna, Austria. Mandioquinha and Saffron Gnocchi by Massimo Barletti of Restaurant Trebbiano in Sao Paulo, Brazil. Wild Strawberry Shortcake by Laurent Jeannin of Georges V/The Four Seasons Hotel in Paris, France.
Crackling Dumplings on Fried Sauerkraut by Christain Domschitz of Restaurant Walter Bauer in Vienna, Austria. Lightly-smoked Lamb Loin by Serge Botelli of La Coquille in Bermuda. Roasted Figs in Port Wine on Fruit Bread with Apricot Marmalade by Philippe Jousse of Restaurant Alain Chapel in Mionnay, France.