| Crepes with Pan Seared Berries, Ricotta and Maple |
Gale Gand - Tru |
Breakfast |
| Ina's Gingerbread Pancakes |
Ina Pinkney - Ina's Restaurant |
Breakfast |
| Lemon-Blueberry Pancakes with Fresh Peaches |
Heather Terhune - Atwood Cafe |
Breakfast (Autumn) |
| Poached Eggs with Caviar |
Bruce Sherman - North Pond |
Breakfast |
| Peaches and Cream Crumb Cake |
Gale Gand - Gale's Coffee Bar |
Desserts |
| Rhubarb Ice Cream |
Stephanie Izard |
Desserts (Summer) |
| Strawberry and Rhubarb Crisp |
Abby Mandel |
Desserts (Summer) |
| Sweet Cherry and Roasted Summer Corn Clafoutis |
Carrie Nahabedian - NAHA |
Desserts |
| Vacherins with Strawberries and Cream |
Gale Gand - Tru |
Desserts |
| Copper River Salmon with Balsamic Cherries, Asparagus, Wild Mushrooms and Braised Red Spring Onions |
Mark Payne - The Ritz Carlton Dining Room |
Entree |
| Curried Pumpkin Risotto with Cider Glazed Chicken and Apples Salad |
Mohammad Islam - Aigre Doux |
Entree |
| Fall Market Vegetable Shepherds Pie |
Limelight Catering |
Entree (Autumn) |
| Freezing Food to Preserve Local Flavor |
Bret S. Beall |
Entree (Autumn) |
| Lebanese Baked Eggplant |
Maureen Abood |
Entree |
| Slow-Steamed Goat with Mild Chile Seasoning (Birria de Chivo o de Carnero) |
Rick Bayless - Frontera Grill/Topolobampo |
Entree (Summer) |
| Tacos de Calabacitas a la Mexicana (Mexican-Style Zucchini Tacos) |
Rick Bayless - Frontera Grill/Topolobampo |
Entree |
| Trout with heirloom tomatoes and crab |
Marc Mavrantonis, McCormick & Smick's Seafood |
Entree |
| World's Greatest Chili |
Rick Bayless- Frontera Grill/Topolobampo |
Entree |
| Asparagus and Cured Whitefish Salad with Radishes, Fresh Herbs, and Spring Onion Aioli |
Amalea Tshilds and Jason Hammel - Lulu Cafe |
Salads (Autumn) |
| Foccacia with Sweet Cherries and Goat Cheese |
Mary McMahon - Now We're Cookin' |
Salads |
| Jícama Salad with Watercress, Romaine and Lime-Cilantro Dressing |
Rick Bayless - Frontera Grill/Topolobampo |
Salads |
| Lebanese Tabouleh |
Maureen Abood |
Salads |
| Mustard Vinaigrette with Chervil |
Bruce Sherman - North Pond |
Salads |
| Radish Butter |
Bruce Sherman, North Pond |
Salads |
| Roasted Mushroom Salad with Spinach and Chorizo (or Bacon) |
Rick Bayless - Frontera Grill/Topolobampo |
Salads |
| Roasted Organic Beet Salad, Capriole Farm Goat Cheese, Orange Segments, Market Greens & Citrus Vinaigrette |
Chris Nugent - Les Nomades |
Salads |
| Summer Beet Salad |
John Bubala - Timo |
Salads |
| Autumn Vegetable Stuffing |
Sarah Stegner & George Bumbaris - Prairie Grass Cafe |
Soups & Sides |
| Bacon Creamed Pearl Onions, Apples and Squash |
Bruce Sherman - North Pond |
Soups & Sides (Autumn) |
| Cheese and Vegetable Terrine |
Greg Christian Catering |
Soups & Sides |
| Fresh Ricotta Cheese |
Carrie Nahabedian - NAHA |
Soups & Sides |
| May Street Market Yellow Tomato Lemongrass Soup with Mussels |
Alex Cheswick - May Street Market |
Soups & Sides |
| Pickled Rhubarb |
Stephanie Izard - Scylla |
Soups & Sides |
| Poached Cherry Soup With Lemon Verbena Ice Cream |
Suzanne Imaz - NoMi |
Soups & Sides |
| Portabello Mushrooms |
Sarah Stegner, Prairie Grass Cafe |
Soups & Sides (Autumn) |
| Red Cabbage with Apples and Bacon |
Dana Benigno |
Soups & Sides |
| Smoked trout, crab and artichoke dip |
Marc Mavrantonis, McCormick & Smick's Seafood |
Soups & Sides |
| Stuffed Heirloom Tomatoes with Fresh Goat Cheese & Aioli |
Christian Eckmann - Ambria |
Soups & Sides |
| Sweet Corn and Zucchini Blossom Bisque |
Kevin Hickey - Seasons Restaurant at Four Seasons Hotel |
Soups & Sides |
| Sweet Corn Soup with Cinnamon Popcorn |
Bruce Sherman - North Pond |
Soups & Sides |
| Tequila-Infused Queso Fundido with a Green City Twist |
Rick Bayless - Frontera Grill/Topolobampo |
Soups & Sides |
| Vie's Waldorf Salad |
Paul Virant - Vie |
Soups & Sides |
