Cuisine Arts



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	Daniel Boulud Pea Pomponette	Jean Georges White Chocolate-Sambuca Cream

	David Bouley Rack of Lamb with Fresh Herbs and Garlic	Jaqcues Torres Recipe: Chocolate Truffles

	Arnold Wong Ahi Tuna Parfait with Two Caviars	Jody Adams Grilled Bluefish with Pomegranate Glaze and Cucumber-Yogurt Sauce

	David Burke Parfait of Salmon & Tuna Tartars with Creme Fraiche	Charlie Palmer Tuna Poached in 'California Olive Ranch' Olive Oil Braised Yukon Gold Potatoes

	David Carmichael Crème Brûlée	Roy Yamaguchi Roy’s Original Hawaiian Blackened Island Ahi with Sushi Rice and Spicy Mustard Wasabi Sauce

	New Zealand Lamb Barbecued Lamb Salad with Fresh Tomato Relish	Industry Spotlight Le Cirque and the Manccioni Family