“Oysters and Pearls” — “Sabayon” of Pear Tapioca and Island Creek Oysters and Sterling White Sturgeon Caviar
Per Se, New York City

Cloverdale Rabbit in Three Preparations – Rillette, Roasted, and Boudin Blanc
Four Seasons Hotel, San Francisco

Seared Day Boat Scallop – Garnished with a Truffled White Cauliflower, Finished with a Chardonnay Citrus Nage
Robb Report “Car of the Year” dinner at Shafer Vineyards with Chef Peter Hall

Peeky Toe Crab Cake with Granny Smith Apples, Frisee, and Horseradish Dressing
Aureole, Manhattan, NY

Serrano Ham Wrapped Asparagus with Fresh Herb & Orange Blossom Honey Mustard
M Waterfront Grille, Naples, FL

Autumn Harvest Salad with Shaved Artisan Cheddar, Schmitt Farm Apples, Candied Pecans, and Pomegranate Verjus
Robb Report “Car of the Year” dinner at Shafer Vineyards with Chef Peter Hall

Cashew Crusted Soft Shell Crab with Apple Fennel Slaw
Mirabelle, Austin, TX

Country Pate served with Dijon Mustard, Cornichons, and Serrano Caprese with Serrano Ham, Fresh Tomatoes and Mozzarella with Homemade Pesto
Salum Restaurant, Dallas

Braised Alaskan King Crab with Ver Jus and Vanilla
CraftSteak, Las Vegas

Lobster Tartare on Sour Crisp, Avruga Caviar Cream and Vanilla Tarragon Jelly
Four Seasons Hotel, Singapore

Seared Stonington Scallop with Arugula and Shaved Fennel
Shelter Cover Golf Club, Waverly, Rhode Island

Crisp Pork Belly – Salsify, Braised Red Cabbage, Horseradish and Mustard Cracker
Four Seasons Hotel, San Francisco

Tomato and Red wine Braised Beef Short Ribs over Manchego Mashed Potatoes and Grilled Baby Fennel
Salum Restaurant, Dallas

Whole Roasted Loin of Dutch Valley Veal – Plated with an Autumn Squash and Wild Coastal Mushroom Leek and Potato Gratin, Finished with a Cabernet Reduction Sauce
Robb Report “Car of the Year” dinner at Shafer Vineyards with Chef Peter Hall

Spice-Rubbed Pan-Seared Bison Loin with Pomegranate Demi-Glace
Shelter Cove Golf Club, Westerly, Rhode Island

Kobe Eye of Rib En Croute — American Kobe Rib Roast Wrapped in Puff Pastry with Mushroom Duxelle, Foie Gras, and Bordelaise Sauce
22 Bowens, Newport, RI

Niçoise Ahi Tuna with a Black Olive Panzanella Salad, Balsamic Drizzle and Garlic Aioli
Mirabelle, Austin, TX

Petite Beef Tenderloin with Truffle Grits, Spinach, Mousseron Mushrooms, and Natural Beef Jus
Aureole, Manhattan, NY

Roasted Lamb Loin with Butternut Squash Polenta, Lavender and Red Veal Reduction
The Coronado Club, Houston, TX

Braised Quail in Superior Stock on a bed of Green Tea Noodles and Wolfberries
American Club, Singapore

Potato Wrapped Wild Striped Bass with Wine Butter
Spago Palo Alto, Palo Alto, California

Game Bird and Morel Mushroom Terrine with Wild Mushroom Cappuccino
Chez Victor, Quebec City

Briased Artichoke marinated a la Barigoule with Air-dried Duck Breast
Four Seasons Hotel, Singapore

Oregon Lobster Mushroom Agnolotti with Micro Arugula, Maine Lobster sauce and
White Corn Emulsion
Trump National Golf Club, Los Angeles

Grilled Shrimp with Roasted Red Pepper Beurre Blanc Sauce
Mortons Steakhouse, Singapore

Shaved Serrano Over Greens with Goatsbeard Farm Cheese
Starker’s Reserve Restaurant, Kansas City

Green Garlic Risotto with Forest Mushrooms
Spago Palo Alto, Palo Alto, California

Salad of Heirloom Potatoes – Romaine Lettuce, Young Beets, Garden Dill and Kendall Farm’s Crème Fraîche
Per Se, New York City

Seared Day Boat Scallop – Garnished with a Truffled White Cauliflower, Finished with a Chardonnay Citrus Nage
Robb Report “Car of the Year” dinner at Shafer Vineyards with Chef Peter Hall

Pappardelle con Ragu d’Agnello – ribbon cut pasta with grilled lamb, mirepoix, tomatoes and rosemary
Barolo Grill, Denver

Herb Crusted Seared Colorado Lamb Loin Salad with Red Oak, Frisee, Lola Rosa, Tat Soi Greens, Hydroponic Mache, Cypress Grove Purple Haze Goat Cheese, Basil Oil, Bing Cherry Puree
Trump National Golf Club, Los Angeles

Slow-baked Cumin-rubbed Pork Cheeks with Corn Mashed Potato and Mushroom Persillade
Four Seasons Hotel, Singapore

Roasted Tai Snapper – Forrest Mushroom Ragout, Truffle Braised Celery
Four Seasons Hotel, San Francisco

Forest Mushroom “Tortellini” – Rainbow Swiss Chard Ribs and Leaves with “Sauce aux Champignons”
Per Se, New York City

Mesquite Wood Grilled Elk Striploin, Summer Black Truffle Potato Puree, Carmelized Shallots, and Hydroponic Watercress
Trump National Golf Club, Los Angeles

Duo of Kobe Beef: Braised Short Ribs and Fricassee of Mushroom, Aged Striploin and Spring Beans
Tribeca Grill, New York City

Roasted Rack of Lamb with Soft Sage Polenta and Black Olive Sauce
Spago Palo Alto, Palo Alto, California

Slow-baked Cumin-rubbed Pork Cheeks with Corn Mashed Potato and Mushroom Persillade
Four Seasons Hotel, Singapore

Pan Roasted Bison with pumpkin foie gras ravioli, horseradish glazed blackberries and lemon zest sautéed spinach
The Old Stone Farm House, St. Thomas

Braised Beef Short Ribs and Butter Grits and Roasted Beau Solais Farms Oyster Mushrooms
Starker’s Reserve Restaurant, Kansas City

Brasato de Carne – braised beef with balsamic shallots and fried polenta
Barolo Grill, Denver

Veal Breast and Basil Pesto Risotto
CraftSteak, Las Vegas

Duo of Kobe Beef: Braised Short Rib with Fricassee of Mushroom and Aged Striploin with Casserole of Spring Beans
Tribecca Grill, New York

Braised Whole Abalone with Cheese Sauce
Lotte Hotel, Seoul, Korea

Stuffed Chicken Breast with Endive Brisee and Apricot Chutney
Shilla Hotel, Seoul, Korea

Char-grilled Lamb Cutlets with Garlic Roasted Kipfler Potatoes and Braised Golden Shallots
J.W. Marriott Hotel, Hong Kong