Chef Olivier Limousin’s
Foie Gras with Peaches & Hazelnuts

Chef Scotty Pickett’s
Marron Bolognese with Salmon Caviar

Chef Markus Glocker’s Lamb Shank with Cous Cous, Carrots & Confit of Lime

Chef Matt Macartney’s Chargrilled Calamari & Australian Marron

Chef Ron Paprocki’s Meyer Lemon Pudding Cake

Chef Peter Frost’s Crab, Avocado & Watermelon Salad

Chef Pierre Khodja’s Moroccan Tagine with Marron

Chef Andrew McCrea’s Trout and Ham

Chef Christian Etchebest’s White Chocolate Mousse with Apples & Cake