RSVP Catering(Maria O'Rourke) Tomato Basil Soup
"Shooters", Bayou Blue Crabcakes on Cumin Crackers, Asian Chicken Meatballs
The
Curious Grape(Suzanne Mcgrath)
Classic Cheese Fondue, Three-Cheese Fondue with Champagne
The
Savoy(R. L. Renshaw)
Chef R.L.'s Famous Five Cheese Macaroni and Cheese, Mixed Field Greens,
Buttermilk Fried Chicken
The
Art of Cooking(Janet Gaffney) Macadamia
Chicken Pieces, Liptaur with a Lettuce Flower, Asparagus in the Pink
Ristorante
Tosca(Cesare Lanfranconi) "Spiced"
Tuna Carpaccio with a Potato-Olive Salad and Caper Sauce, Zucchini Blossoms
stuffed with Crabmeat and Roasted Peppers
Rock
Bottom Restaurant and Brewery(Tony
Stafford) Jumbo Shrimp and Artichokes
over Fettuccine Pasta, Blackened NY Strip Steak with Jack Daniels Gorgonzola
Sauce, and Sour Cream Mashed Potatoes
Rio
Bravo(Jorge Vargas) Shrimp
with butter and Garlic Sauce, Burrito with Shrimp, Rio Bravo Salad, Beef
Fajita, Seafood Combo with Tequila Sauce
Foodline.com
(Bob Thomas) Green Bean Salad with Balsamic-braised
Pearl Onions, Soft Shell Crab on Panzanilla Salad, Fresh Strawberries with
Balsamic Sauce
Ristorante
Tosca(Cesare Lanfranconi) Roasted
Scallops Round Ravioli with Leeks and pureed Tomato Sauce, Roasted Venison
Medallion with Winter Black Truffle Sauce, Strudel of Quince and Butternut
Squash with Pine Nuts
Restaurant
7(Mina Newman) Gezpacho
Soup with Avacado and Crab, Tuna Sandwich Club
Mon Ami Gabi(Gabino Sotelino) Seafood Crepe, Banana
Foster Crepe
The Caucus Room(Martin Lackovic) Wilted Spinach Salad
with Roasted Beets...Smoked Bacon...Goat Cheese Curd and Crispy Red Onion
Rings, Pan Seared Skate Wing on a Chive Cream served with Potato Gnocchi
tossed with Clams and Spring Vegetables, Fresh Berries with a Marsala Zabaglione
Lebanese Taverna(Abdoul-Razzaq Hashoush) Kibbeh,
Baba Ghannouge, Baklava the Easy Way
da
Vinci(Walter Robinson)
Penne with Sausage...Rapini...and Roasted Red Pepper, Pan Roasted
Rockfish with sauteed Vegetables, Fresh Berries and Amaretto Creme
Nick's
Riverside Grill(Carlos Mendes)
Sauteed Shrimp with Artichoke Hearts, Sea Scallops with Champagne Sauce
Mon Ami Gabi(Scott Krause) Trout Grenobloise, Roasted
Salmon Tournedos
Maggiano's
Little Italy Restaurant(Christopher
Garilli) Crispy Fried Zucchini, Roasted
Halibut with Tomato-Glazed Eggplant...Garlic and Capers, Chocolate Zucotta
Cake
Jaleo
(Chris Swanson) Belgian Endives, Shrimp with Garlic
Red
Sage(Michael Greenstein)
Elk Loin for two with Turnips...Zucchini...Chives and a Dried Fruit Mostardailet
au Poivre
Austin
Grill(Al Nappo)
Smoked Chicken Taquito, Chili Glazed Tuna Caesar, Marinated Chicken Breast
with Cilantro Pesto, Hi-Test Margarita
Morrison-Clark
Historic Inn and Restaurant(Richard
Thompson) Jamaican Spiced Jumbo Salt Prawn
Martini, Seared Pepper Crusted Rare Tuna and Eggplant Pineapple Relish
and Ginger Broth, Fresh Berry Gratin with Champagne Sabayon and Vanilla
Anglaise
Chef/Cookbook
Author(Russell Cronkhite)
Minted Spring Pea Soup, Alaskan Halibut with Warm Vegetable Salad, Mixed
Berry Charlotte
Personal
Chef(Ronald Lueck)
Smithfield Scallops plus Seasonal Field Greens with a Citrus Vinaigrette,
Minted Strawberry Smoothie
J.Paul's
of Georgetown(David Zuckerman) Southwest
Pork, Brazilian Seafood Stew, Ensalada de Nopales
Season
to Taste(Missy Bigelow Carr)
Chicken November, Mashed Potato, Apple Dumplings with Caramel Sauce
The
Art of Cooking(Janet Gaffney)
Chestnut Cookies-Gallettes aux Marrons, Mummy's Sweet White Scones, 1890
Victorian Cucumber Tea Sandwich, Ham and Roquefort Spread, Chocolate Lace
Cookies
La
Sandia(Charles Cihlar & Manny Flores) Chicken
Mole with White Rice Vegetables & Massa Cup with Charros, Blood
Orange
Habanero Margarita with Mole Negro Rim
Certified
Chef Instructor(Kathleen Linton) Pumpkin
Bisque, Apple Brandy Pork Chops, Spinach Salad with Warm Bacon-Mustard
Dressing, Vichy Carrots
Private
Chef, Instructor(Tom Hughes) Winchester
Pork (apple crusted pork) with Balsamic Marinated Radiccho, Fall Spiced
Panna Cotta with Candied Pumpkin Compote
Personal
Chef, Instructor(Alba Carbonaro Johnson) Potatoes
with Parsley Pesto & Mozzarella, String Beans with Golden
Breadcrumbs
& Mint, Baked Fennel in Pomodoro Sauce & Cheese, Spinach with
Crumbled
Amaretti
Paradise
Springs Winery(Kirk Wiles) Apple
Curry Soup paired with 2010 Sommet Blanc Wine, Baked Brie paired with
Petit
Verdot Wine, Braised Lamb Chops with Mediterranean Salsa paired with
Meritage
Wine
Patowmack
Farm(Chris Edwards) Roasted
Pumpkin
with Berbere Spiced Gravy
Cookbook
Author & Culinary Instructor(Matt Finarelli) Orecchiette
with Porcini, Bruschetta with Roasted Red Peppers & fresh
Mozzarella,
Stuffed Artichokes
2100
Prime(George Fissiadis) Heirloom
Tomato Soup with Grilled Cheese Brioche, Local Striped Bass with Celery
Root Puree...Royal Trumpet Mushrooms...Thyme & Lemon Olive Oil,
Orange
Vanilla Creme Brulee
Ris(Sarah Biglan) Salmon Tartar
with Miso
Vinaigrette & Chili Mayonnaise
Mediterranee
Restaurant(Jacques Imperato) Cold
Watercress Soup...Watercress Salad with Grilled Feta Cheese, Socca
with Grilled Vegetable Salad in a Balsamic Dressing and Roasted Goat
Cheese
La Sandia(Charles Cihlar & Ed Arbelaez) Guacamole Baja, Guacamole Pacifico, Guacamole Sur, Kiwi Margarita
Health Organizer and Author(Valerie Ramdin) Kale/Grape Blast, Kale/Peanut Butter Blend, Orange Squared, Strawberry Blast
Certified Chef Instructor(Kathleen Linton) Jerk Chicken with Paramin Green Seasoning, Fried Plantains, Coconut Mango Rice
Don Ciccio & Flgli(Francesco 'Ciccio' Amodeo)
Almafitano Cocktail Recipe, Sofia Cocktail Recipe, Andrea Cocktail
Recipe, Spaghetti with Limoncello, Beef Marinated in Concerto with
Fennel Shrimp, Arugula Fennel and Peach Salad with Mandarin Orange
Dressing
Sonoma Restaurant & Wine Bar(Josh Hutter)
Sonoma Citrus Cured Salmon Tartare with Local Waxed Beans &
Tapenade, Grilled Pork Loin with Fresh Corn "Polenta" & Cherry
Tomato Vinaigrette
Dolci Gelati(Gianluigi Dellaccio) Cupcake Filled Sugar Cones with Chocolate Ganache and Gelato
La Sandia(Pieter Oosthuizen & Ed Arbelaez) Chile Enogada Relleno, Coconut Mojito
La Tasca Restaurant(Josu Zubikarai) Txangurro with Vieiras, Lamb with Pineapple Brochet
Certified Chef Instructor(Kathleen Linton) Artichoke and Tomato
Bisque, Stuffed Garden Zucchini with Spinach and Walnut Pesto, Kale-Slaw with Creamy Curried Almond Dressing
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