APPETIZER Sunflower Tofu Phillip Lo Jasmine, Bellagio Hotel Las Vegas N ENTREE Tuna Oriental Mark Lippman The Raleigh Hotel Miami Beach FL DESSERT Chocolate Crispy Praline Pyramid Lisa Liggett The Grill Room, Windsor Court Hotel New Orleans LA
APPETIZER Crispy Mirliton and Spicy Shrimp Napoleon with Tomato Remoulade Richard "Bingo" Starr Cuvee New Orleans LA ENTREE Bourride with Aioli Thomas Ferlesch Cafe des Artistes New York NY DESSERT Lemon-Goat Cheese Cheesecake Brian Schoenbeck NOMI Chicago IL
Consomme Gourmet Art by Sandor Varga of Matthias Cellar Restaurant in Budapest, Hungary. Proscuitto-wrapped Rabbit by Pablo Massey of Restaurant Massey in Buenos Aires, Argentina. Rice Souffle with Pear by Rudolph Kellner of Altwienerhof in Vienna, Austria.
Fried Trout in Beer Batter with Lemon Sour Cream by Martin Reitberger of Hotel St. Peter in Seefeld, Austria. Chicken Roulade with Olives by Roger Verge of Le Moulin de Mougins in Mougins, France. Rhubarb Compote with Pepper Tuiles by Albert Roux of Le Gavroche in London, England.
Deep-fried Monkfish, Viennese-style on a Creamy Potato Mash Salad by Romeo Morocutti of Do & Do - Stephanplatz in Vienna, Austria. Sole and Crispy Eggplant by Dolli Irigoyen of Restaurant Dolli in Buenos Aires, Argentina. Coconut Creme Brulee by Ed Morris of Hawaiian Prince Hotel Waikiki in Honolulu, Oahu HI.
Saddle of Venison in Sour Cream Dough with Elderberry Sauce by Gunter Gaderbauer of Villa Schratt in Lakes Region, Austria. Squab and Cabbage Stuffed with Foie Gras by Bernard Loiseau of La Cote d'Or in Saulieu, France. Poached Pear in Red Fruit Puree by Jean-Claude Garzia of Cambridge Beaches Hotel in Bermuda.
APPETIZER Japanese Sampler: ShrimpScampi Tempura with Plum Sauce (Agemono) Jimmy Ishii Sekisui of Japan Memphis TN ENTREE Rib Eye Steak with Margarita-Chili Sauce, Horseradish Mashed Potatoes, and Turban Squash Saute Michael Lomonaco New York NY DESSERT Warm White Chocolate Cake Debbie Gold The American Restaurant Kansas City MO
APPITIZER Crepinette of Turbot and Foie Gras on Salsify Mousseline with White Asparagus and Morel Jus Bob Waggoner Wild Boar Restaurant Nashville TN ENTREE * Grouper Pibil Johnny Earles Criolla's Restaurant, Grayton Beach FL DESSERT * Lime-Ganache Mousse and Chocolate Tuile Christopher Malta 1848 House, Atlanta GA
The gang learns that change has more than one meaning and change can be a good thing.
Madame Pompenstance competes for the Best Headdress Award at the Fancy Dress Ball, unaware that a small ship has sailed onto her head and become her headdress. In this episode, LeVar becomes anchor of a weird and wacky news report, "Headline News"- all the news from the neck up! It promotes the video theme that silly situations are entertaining and fun. Viewers visit the biggest barbershop in the world to see some wonderfully strange hairdos being created. They also get a sneak preview of a music video.
APPETIZER Crab-filled Salmon Boules Tim Keating La Reserve Houston TX ENTREE Shad Roe with Wild Mushrooms Frank Caputo Kiawah Island Club Kiawah Island SC DESSERT Cherry-Almond Strudel Lisa Anderson Gerard's Downtown New Orleans LA
Chicken Breast by Massimo Ferrari of Al Bersagliere in Goito, Italy. Pork Tenderloin with Parma Ham by Jan Jorgensen of Restaurant Fakkelgaarden in Kollund, Denmark. Warm Exotic Fruit Salad by Laurent Jeannin of Georges V/The Four Seasons Hotel in Paris, France.
Goose Liver Terrine on Rosehip Sauce by Franz Girbl of Hotel Schloss of Moenchstein in Salzburg, Austria. Seared Rockfish with Passion Fruit Sauce by Markus Wesch of Stonington Beach Hotel in Bermuda. Gratin of Grapefruit and Figs by Francis Chaveau of La Belle Otero, Hotel Carlton in Cannes, France.