APPETIZER Skillet Gratin of Crawfish Tails, Pearl Onions, Green Beans, and Foie Gras Robert McGrath Roaring Fork Scottsdale AZ ENTREE King Salmon Napoleon with Salmon Tartare Peter de Jong Beaufort Inn Beaufort SC DESSERT Milk Chocolate-Banana Cake J.J. Stith Aqua, Bellagio Hotel Las Vegas NV
APPETIZER Oyster Tarts with Leeks and Country Ham Elizabeth Terry Elizabeth on 37th, Savannah GA ENTREE Roasted Salmon with Pesto Crust Napoleon of Wilted Spinach and Oven-dried Tomatoes with Red Onion-Cilantro Relish Philippe Boulot The Heathman Hotel, Portland OR DESSERT Raspberry-White Chocolate Custard with Bittersweet Chocolate Sauce Ken Goff Dakota, St. Paul MN
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.
Velours de Tomate "Grappa" and Spaghetti with Shellfish by Christian Morisset of La Terrasse, Hotel Juana in Juan-des-Pins, France. Veal Chop with Puree of White Beans by Albert Roux of Le Gavroche in London, England. Poached Pear Terrine with Black Nuts and Orange Sauce by George Weinwurm of Restaurant Korso in Vienna, Austria.
Oysters in Cucumber Jelly with Red Wine Vinegar by Francois Rodolphe of Auberge des Templiers Les Bezards in Boismorand, France. Thai Barbecue Wahoo by Philip Fitzpatrick of Villa Madeleine in St. Croix, U.S.V.I. Gingerbread Souffle with Traminer Sabayon by Christian Domschitz of Restaurant Walter Bauer in Vienna, Austria.
Scallop Taster by Conrad Gallagher of Restaurant Peacock Alley in Dublin, Ireland. Pike-stuffed Cabbage by Walter Jost of Gartenhotel, Tummlerhof in Seefeld, Austria. Roasted Pears by Philippe Jousse by Restuarant Alain Chapel in Mionnay, France.
APPETIZER Foie Gras, Apple, and Goat Cheese Creme Brulee Richard "Bingo" Starr Cuvee New Orleans LA ENTREE Chicken Breast with Fennel, Peaches, and Roses Odessa Piper L'Etoile Madison WI DESSERT Pear Tart Tatin with Maple-Walnut and Sour Cherry Compote, Roasted Caramel Pears, and Maple Ice Cream Deborah Snyder JUdson Grill New York NY
A young boy tells of coming to this country to be adopted. He remembers how unfamiliar and frightening some things were in his new home, before he accepted the love found there. This tender story about a family formed through adoption leads LeVar to explore the variety of ways families are created. The Harris family has two children, both adopted. The Peck family is a single mother and nine adopted children. The Abney family is a set of parents, two brothers and an adopted sister. Viewers learn that families are really created by love.
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
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.