APPETIZER Japanese Sampler: Wafu Roast Beef with Fuji Apple-Soy Vinaigrette Dressing (Yakimono) Jimmy Ishii Sekisui of Japan Memphis TN ENTREE Seared John Dory with Artichokes, Pearl Onions, and Baby Potatoes James Boyce Mary Elaine's, The Phoenician Scottsdale AZ DESSERT Grand Marnier Creme Caramel J.J. Stith Aqua, Bellagio Hotel Las Vegas NV
APPETIZER Warm Goat Cheese and Potato Cake with Herbed Mixed Greens Robert Holley Brasserie Le Coze Atlanta GA ENTREE Salmon Tournedos with Sea Urchin Sauce Thierry Rautureau Rover's, Seattle WA DESSERT Mango, Macadamia, and White Chocolate Creme Brulee Daniel Mellman Greenhouse Grill, Sanibel Island FL
Chicken Wings in Tempura by Karl Mraz of Mraz & Sohn in Vienna, Austria. Pigeon with Bunratty Mead by Penny Plunkett of Restaurant Patrick Guilbaud in Dublin, Ireland. Cookie Basket with Red Fruit by Phillip Le Pelletier of Villa des Lys, Hotel Majestic in Cannes, France.
Chicken Breast on Austrian Caesar Salad by Herbert Danzer of Do & Co Schonbrun in Vienna, Austria. Prawn and Scallop Cassoulette by Brendan O'Sullivan of Archway in Galway, Ireland. Banana Tower by Mara Rocha Mello of Cafe Patisserie in Sao Paulo, Brazil.
Asparagus Pots by Lisl Wagner-Bacher of Landhaus Bacher in Mautern, Austria. Osso Buco by Ernesto Garrigos of Virgilio's in St. Thomas, U. S.V.I. Iced Caramel Mousse by Erwan Ledantec of Restaurant Patrick Guilbaud in Dublin, Ireland.
Le Coq Hardi Smokies by John Howard of Le Coq Hardi in Dublin, Ireland. Saint-Pierre (John Dory) and Vegetables with Oyster Jus by Jean-Pierre Billoux of Restaurant Jean-Pierre Billoux Pre aux Clercs in Dijon, France. Spicy Bavarois by Mara Rocha Mello of Cafe Patisserie in Sao Paulo, Brazil.
APPETIZER Summer Berry Salad Odessa Piper L'Etoile Madison WI ENTREE Seared Maine Lobster Sandro Gamba NOMI Chicago IL DESSERT Chocolate Coconut Cake Francois Payard Payard Patisserie and Bistro New York NY
A long-lasting friendship develops between Larnel, an African American boy, and Mrs. Katz, a lonely Jewish widow, when Larnel presents Mrs. Katz with a scrawny kitten without a tail. The book supports the theme that friendship can bridge differences in age and culture, and LeVar celebrates the beauty and value of cross-cultural relationships as he visits his very own"bubee" and learns how to make some traditional Jewish food.
APPETIZER Braised Lobster with Potato Gnocchi, Asparagus and Black Truffles, and Oven-dried Tomatoes Alex Stratta Renoir Las Vegas NV ENTREE Fresh Egg Pappardelle with Chanterelles and Radicchio David Machado Pazzo Ristorante Portland OR DESSERT Swan Lake Shane Gorringe Zoe's Bakery Covington LA
Mushroom Soup by Bernard Loiseau of La Cote d'Or in Saulieu, France. Oxtail Stew with Semolina Dumplings and Vegetables by Alfred Kaiser of Zum Schwarzen Kameel in Vienna, Austria. Rice Pudding with Sorbet and Peaches by Thomas Kytka of Restuarant Peacock Alley in Dublin, Ireland.