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by Chef Thomas Dugal, Above and Beyond Cateres and Eventeurs
Baby Arugula Roasted Candy Cane Beet and Goat Cheese”
Marie Antoinette Bittersweet Chocolate Mousse Cups with White Chocolate Curls and Blackberry Coulis
Napoleon of Arctic Char and Chilean Cea Bass with Roasted Red peppers and Steamed Spinach
THE CHEESECAKE FACTORY
Banana Cream Cheesecake
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Chocolate Fudge Squares with Mocha Glaze
From Chef Max Brenner, Max Brenner Chocolate
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Chef Doris Schechter, My Most Favorite Food
Frittata
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by Jeff Nathan, Abigaels
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Chef Todd Aarons, Tierra Sur Restaurant
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Sautéed Filet of Wild Salmon with French Green Lentils
Tuna Tartare with Mango and Avocado Puree and Cilantro
by Chef Carlos Montoya, Bari Restaurant
Soy Ginger Tuna with Wild Mushrooms
