APPETIZER Wild Mushroom Stew with Creamy Grits, Fried Grits and Fresh Herbs Jeffrey Tuttle Pawley's Plantation Pawley's Island SC ENTREE Minnesota Pheasant in Wild Mushroom Cream Sauce Pierre Gardien Cafe Royale, Hotel Sofitel Minneapolis MN DESSERT Mariposa "Butterfly" Shane Gorringe Zoe's Bakery Covington LA
APPETIZER Frog Leg Risotto Sandro Gamba NOMI Chicago IL ENTREE Provencal Poached Cod and Vegetables with Garlic Sauce Antoine Bouterin Bouterin New York NY DESSERT Strawberry-Grand Marnier Tiramisu Jean-Luc Albin Maurice French Pastry Metairie LA
Ahi Tartare and Taro Chips by Gerard Reversade of Gerard's at the Plantation Inn in Lahaina, Maui HI. Saddle of Lamb with Funghi Risotto on Rosemary and Crispy Vegetables by Romeo Morocutti of Do & co - Stephanplatz in Vienna, Austria. Fruit Croquaint by Jean Yves Poirey of Le Saint Honore, Le Meridian in Rio de Janerio, Brazil.
Jellied Duck with Potato Bread by Heinz Reitbauer, Jr. of Steirereck Wirtshaus Pogusch in Styria, Austria. Suckling Pig by Kevin Thornton of Thornton's in Dublin, Ireland. Apple Tart with Vanilla Sauce and Caramel by David Fillat of Restaurant Georges Blanc in Vonnas, France.
Salmon in Spices by Pablo Massey of Restaurant Massey in Buenos Aires, Argentina. Baked Rabbit "Crown" with Letcho by Kalman Kalla of Gundel Restaurant in Budapest, Hungary. Sweet Cheese Pancakes with Stewed Plums by Jaroslav Muller of Hotel Sacher in Vienna, Austria.
Caponata Charlotte with Goat Cheese and Eggplant Mousse by Paul Gayler of Lanesborough Hotel in London, England. Roulade of Wild Boar by Wilhelm Schnattl of Restaurant Schnattl in Vienna, Austria. Chocolate Tart with Hazelnuts by Olivier Berger of Le Louis XV in Monte Carlo, Monaco.
APPETIZER Antoine's Provencal Olive Tart Antoine Bouterin Bouterin Restaurant New York NY ENTREE Chili-seared Scallops and Baked Pancetta Robert Petersen The Grill at Hacienda del Sol Tucson AZ DESSERT Michabelle Celebration Gateau (Magnolia Torte) Christina Nicosia Michabelle Hammond LA
Zebby and friends dream about what they will be when they grow up.
This is a magical tale of optical illusions in which objects seem to shift color and size while images appear and disappear. Join LeVar as he shows your students how special effects are created for the camera, as he teases them with samples of optical-illusion camouflage found in nature.
APPETIZER Stuffed Salmon Rolls Agostino Gabriele Vincenzo's Louisville KY ENTREE Lamb Chops with Wild Rice Souffle Michael McSweeney The Peabody Orlando Orlando FL DESSERT Rum Baba with Chantilly Cream Christophe Ithurritz Renoir, The Mirage Hotel Las Vegas NV
Shrimp with Leek and Caviar by Michele Sorrentino of Antica Trattoria in Siena, Italy. Red Mullet by Georges Blanc Restaurant Georges Blanc in Vonnas, France. Tostada of Strawberries by Ramon Martinez Mariso of Abac Restaurant in Barcelona, Spain.
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.