APPETIZER Japanese Sampler: Crab Soft Spring Roll with Miso Dressing, and Marinated Fresh Salmon Sashimi with Yuzu Lemon Sauce (Tsukuri) Jimmy Ishii Sekisui of Japan Memphis TN ENTREE Sauteed Atlantic Salmon in Red Wine Butter Sauce Pierre Gardien Hotel Sofitel Minneapolis MN DESSERT Chocolate-Mint Napoleon Shane Gorringe Zoe's Bakery Covington LA
APPETIZER Trio of Shrimp with Toasted Coconut Salad Daniel Mellman Greenhouse Grill, Sanibel Island FL ENTREE Fricassee of Seafood Monique Barbeau Fullers, Sheraton Seattle Hotel & Towers, Seattle WA DESSERT Gateau d'Orange Stephanie Quigley The Governor's Club, Tallahassee FL
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.
Rolled Suckling Pig with Marinated Vegetables and Quiriquina Sauce by Juan Magni of Hotel Los Tajibos in Santa Cruz, Bolivia. Raspberry-stuffed Chicken by Renata Braune of Le Chef Rouge in Sao Paulo, Brazil. Champagne Gratin by John Howard of Le Coq Hardi in Dublin, Ireland.
Pan-seared Salmon with Herb Crust on Porridge Pancake by Eric Deblonde of Four Seasons Hotel in London, England. Roast Pork by Olivier Ramos of Fresca's in Bermuda. Creme Brulee with Caramelized Mangoes and Mango Puree by Patrick Pomares of La Cote Saint Jacques in Joigny, France.
Smoked Trout Tartare on Horseradish Sauce by Gunter Gaderbauer of Villa Schratt Bad Ischl, Upper Austria, Austria. Roasted Quail by John Howard of LeCoq Hardi in Dublin, Ireland. Fresh Berries in Pastry Cream wth Pink Praline Cookies by Francis Chaveau of La Belle Otero in Cannes, France.
APPETIZER Frog Legs Spiced with Pickle Masala, Garlic, and Lemon Daniel Orr Guastavino's New York NY ENTREE Grilled Portobello Scott Williams The Sheraton Washington Washington DC DESSERT Chocolate-Passion Fruit Dome Brian Schoenbeck NOMI Chicago IL