APPETIZER Lobster Dumplings Philip Lo Jasmine, Bellagio Hotel Las Vegas NV ENTREE Beef Roulade Will Greenwood Sunset Grill Nashville TN DESSERT Banana Tart Gary Mennie Canoe Atlanta GA
APPETIZER Foie Gras with Spicy Lobster Toast and Toasted Pineapple Vinaigrette Michael Taus Zealous Chicago IL ENTREE Braised Striped Sea Bass and Artichokes Tom Colicchio Gramercy Tavern New York NY DESSERT Tarte aux Poires Alexandre Chabert Jean-Luc Albin Maurice French Pastry Metairie LA
Parmesan Basket with Polenta by Janice Barber of The White House Inn in St. Kitts. Oxtail Goulash by Wolfgang Sichra of Plachutta's Heitzinger Brau in Vienna, Austria. Chocolate Biscuit Stuffed with Raspberry Mousse by Oliver Horion of Oliver's in MonteDVD, Uruguay.
Souffle Suissesse by Albert Roux of Le Gavroche in London, England. Saint-Pierre (John Dory) with Fennel and Confit by Philipppe Jousse of Restaurant Alain Chapel in Mionnay, France. Apple-Ricotta Dumplings by Alfred Kaiser of Zum Schwarzen Kameel in Vienna, Austria.
Prawns in Rice Dough with Pumpkin-Curry Sauce by Helmut Osterreicher of Steirereck in Vienna, Austria. Grilled Chicken Napoleon with Shiitake and Spinach Ragout by James Gillespie of 3660 on the Rise in Honolulu, Oahu HI. Apricot Pudding (Kecskemet) by Sandor Varga of Matthias Cellar Restaurant in Budapest, Hungary.
Seared Foie Gras with Port and Cranberry Reduction by Steve Young of Four Ways Inn in Bermuda. Chicken from Bresse with Truffles and Foie Gras Sauce by Jean Paul Lacombe of Leon de Lyon in Lyon, France. Fruit and Lemongrass Panna Cotta by Stuart Pate of Lanesborough Hotel in London, England.
APPETIZER Grilled Tian of Star Fruit and Tuna Tartare Kim Canteenwalla Beau Rivage Biloxi MS ENTREE Yellowtail Snapper with Artichokes Tom Parlo Sonesta Beach Resort Key Biscayne FL DESSERT Dark and White Chocolate Mint Mousse Bombe Richard Ruskell Mary Elaine's The Phoenician Scottsdale AZ
APPITIZER Grilled Quail Marinated in Hoisin, Sichuan Chilies, and Sesame, with Sweet Potato Polenta Wally Joe KC's Restaurant, Cleveland MS ENTREE Shrimp with Sugar Cane and Papaya Ketchup Jose Gutierrez Chez Philippe, The Peabody Hotel, Memphis TN DESSERT Chocolate Creme Brulee with Sweet Basil-Vanilla Sauce Peter deJong The Beaufort Inn, Beaufort SC
Chuck Leavell begins his visit to California meeting wildfire survivors from Paradise and learns of a tactic being used to fight wildfires, ecological forestry; in Redwood County he sees the tallest trees in the world; he discovers biomass means converting wood chips and dead trees into renewable energy; then a tribute to guitar-making legend, Leo Fender, at the Fender Instrument Factory.