APPETIZER Pecan-breaded Oysters David Jarvis Melange American Eatery Northfield IL ENTREE Leg of Lamb with Potato-Artichoke Gratin Reed Hearon Lulu's San Francisco CA DESSERT Sugar free Cheesecake on Chocolate Crust Minh Duong Le Cafe, Monteleone Hotel New Orleans LA
APPETIZER Saffron Fish Soup Monique Barbeau Fullers, The Sheraton Seattle Seattle WA ENTREE Sugarcane-smoked Duck Breast with Sweet Potato Risotto and Seared Foie Gras Richard 'Bingo' Starr Cuvee New Orleans LA DESSERT Apple-Cranberry Tart Michael Lomonaco New York NY
Spring Roll with Lamb Sweetbreads and Three Pepper Sauces by Heinz Hanner of Kronprinz Mayerling in Vienna, Austria. Sweet and Sour Opakapaka by Sam Choy of Sam Choy's Restaurants of Hawaii in Kailua-Kona, Hawaii HI. Custard with Anise and Caramel Autumn Fruits by Ada Concaro of Tomo Uno in Buenos Aires, Argentina.
Smoked Salmon by William O'Callaghan of Longueville House in Mallow, County Cork, Ireland. Suckling Veal Chop by Jean Michel Lorain of La Cote St. Jacques in Joigny, France. Mocha Mousse Torte with Wild Berries by Franz Girbl of Hotel Schlolss Monchstein in Salzburg, Austria.
Sea Bass on Vegetable Mixture by Christopher Lidy of Garcia & Rodrigues in Rio de Janeiro, Brazil. Rack of Lamb with Creamy Polenta and Wide Beans by Christian Petz of Palais Schwarzberg in Vienna, Austria. Orange Dome by Paula Hurtado of Aqui Esta Coco in Santiago, Chile.
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.
APPETIZER Bay Scallops with Rosemary Whipped Cream and Chickpeas Tom Colicchio Gramercy Tavern New York NY ENTREE Rice Paper-wrapped Salmon with Tomato-Cucumber Salad and Coriander Broth David Jarvis Melange Northfield IL DESSERT Chocolate Basket with Fresh Fruit Thaddeus DuBois Beau Rivage Biloxi MS
APPITIZER Bayona Crispy Smoked Quail Salad Susan Spicer Bayona, New Orleans LA ENTREE * Horseradish-crusted Sea Bass with Shiitake Mushrooms and Miso Sauce Clifford Harrison Bacchanalia, Atlanta GA DESSERT Bananas Foster Chimichanga Renee Anzalone Bound'ry Restaurant, Nashville TN
Lazy Lion learns the more questions you ask the more you learn.
Jim Arnosky's beautifully illustrated books provide the inspiration for LeVar to learn about wildlife watching. They team up for a day of exploration and playing detective. Viewers learn that teeth marks on twigs are a good sign that beavers are nearby. If they look closely on tree trunks, they might see tiny porcupine claw marks. Get a close look at raccoon paw prints and learn how to tell if they were drinking from the brook or just passing by.
APPERTIZER Hot Grouper Cheeks Michael Cribb Bound'ry Restaurant Nashville TN ENTREE Foie Gras and Onion Confit Gene Bjorklund Aubergine Memphis TN DESSERT Chocolate Renaissance Minh Duong The Monteleone Hotel New Orleans LA
Vegetables with Couscous by Alain Passard of Restaurant Arpege in Paris, France. Duck Breast with Mushrooms by Martin Bardelli of Indochine Restaurant in Buenos Aires, Argentina. Sweet Cheese Quenelles by Christian Golles of Palais Schwarzenberg in Vienna, Austria.
Smoked Salmon by Brendan O'Sullivan of Archway Restaurant in Galway, Ireland. Shellfish Stew by Coco Pacheco of Aqui Esta Coco in Santiago, Chile. Chocolate Crunchy Cake and Praline by Jean-Marie Auboine of Le Pyramide in Vienne, France.