APPETIZER Scallops and Sea Urchins with Caviar and Wakame-Sunflower Sprout Salad Tom Parlo Sonesta Beach Resort Key Biscayne FL ENTREE Chicken-stuffed Pepper with Mole Verde Suzana Davila Cafe Poca Cosa Tucson AZ DESSERT Chocolate-Orange Mousse Christian Gille Westin Canal Place New Orleans LA
APPETIZER Croustillant of Dungeness Crab Thomas Kovacs Pike Street Cafe, Sheraton Seattle Seattle WA ENTREE Oak-fired Butterflied Leg of Lamb Salad with Griddled Corn Cakes and Chipotle BBQ Glaze Bradley Ogden One Market/Lark Street Inn, San Francisco CA DESSERT Calvados Souffle in an Apple with Cider Sabayon Darryl Mickler Disney-MGM Studio, Lake Buena Vista FL
Ox Snout Salad by Harald Fargel of Figlmuller in Vienna, Austria. Boeuf au Manioc (Beef Filet on Yuca Biscuit) by Claude Troisgros of Troisgros in Rio de Janeiro, Brazil. The Unforgettable Torte by Gale E. O'Malley of La Mer Hilton Hawaiian Village in Honolulu, Oahu HI.
Zucchini Cream with Crayfish and White Truffle by Heinz Hanner of Kronprinz Mayerling in Mayerling, Austria. Breast of Chicken with Herb and Cumin Filling and Thyme Sauce by William O'Callaghan of Longueville House in County Mallow, Irelend. Nectarine-Apple Tart with Pecans and Pistachios by Vincent Koperski of Mistral Restaurant, Renaissance Hotel in Sao Paulo, Brazil.
Lobster and Morel Mushrooms by Serge Botelli of La Coquille in Bermuda. Papillottes of Hake Bayaldi by Michel Troisgros of La Maison Troisgros in Roanne, France. Rhubarb au Gratin by William O'Callaghan of Longueville House Mallow in County Cork, Ireland.
Ragout of Langoustine by Albert Roux of Le Gavroche in London, England. Pike Dumpliings and Carp Sperm with Sauce Nantua by Jean-Paul Lacombe of Leon de Lyon in Lyon, France. Frozen Honey Nut Mousse with Crispy Spoon by Marcel Vanic of Vienna Hilton in Vienna, Austria.
APPETIZER Crab Cocktail Bill Telepan JUdson Grill New York NY ENTREE Potato Chip Sandwich with Scallops, Caviar, and Bass Tartare Joachim Splichal Patina Los Angeles CA DESSERT Oven-roasted Kobocha Squash Masala Dosa with Pistachio Brittle-Cardamom Ice Cream Michael Taus Zealous Chicago IL
This helpful book explains how waves, sand, and pebbles form at the seashore and describes animals, plants, and shell which can be seen when the tide goes out. LeVar uses this feature book when he goes beachcombing in southwestern Florida.
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
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.