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Pinot Gris Cookbook
- Salmon Baked on a Fig Leaf with Pinot Gris Beurre Blanc
by Alice Waters of Chez Panisse
- Grilled Leeks in Puff Pastry with Onion Confit
by Anne Rosenzweig of Arcadia
- Sweet Gorgonzola and Mascarpone Fritters
by Anne Rosenzweig of Arcadia
- Smoked Trout Salad with Endive and Pears
by Anne Rosenzweig of Arcadia
- Hudson Valley Foie Gras with Morel Mushrooms, Ramp Greens, Smoked Bacon and Curried Carrot Broth
by Charlie Trotter of Charlie Trotter's
- Roast Salmon with Sweet and Sour Onion Confit, served with Sautéed Spinach and Deep-Fried Polenta Croutons
by Christopher Israel of Zefiro
- Calamari with Ginger and Herb Butter
by Cindy Pawlcyn of Real Restaurants: Mustards Grill, Tra Vigne, Fog City Diner, BIX, Bistro Roti and Buckeye Roadhouse
- Fettuccine with Shrimp, Rosemary, Tomato, Lemon and Garlic
by Dick Cingolani of Cafe Arugula & Arugula Grill
- Terrine of Rabbit and Chicken with Sour Cherries
by Greg Higgins of Higgins
- Creamy Scallop, Corn and Garlic Soup
by Jaime D'Oliveira of The Capital Grille
- Lobster with Thai Herbs
by Jean-Georges Vongerichten of Vong
- Piñon-Crusted Pacific Salmon on Fresh Morels and Grilled Fennel, with Guajillo Orange-Grapefruit Sauce
by Mark Miller of Red Sage
- Rock Salt Shrimp with Ancho Beurre Blanc and Tomato Tequila Salsa
by Kevin McCarthy and Eve Montella of Armadillo Cafe
- Yellowtail Snapper with Oyster Mushrooms, Ginger and Roasted Peppers
by Kevin McCarthy and Eve Montella of Armadillo Cafe
- Fried Goat Cheese with Sun-Dried Tomato Vinaigrette and Yellow Tomato Salsa
by Kevin McCarthy and Eve Montella of Armadillo Cafe
- Mussels with Basil Hollandaise
by Michel Richard of Citrus
- Lobster Fricassee with Paprika
by Radek Cerny of Papillon Cafe
- Cashew-Dusted Soft Shell Crabs with Sweet and Hot Pepper Relish and Warm Mango Salsa
by Robbin Haas of Dragons
- Island Style Chicken Sausage with Roasted Yams, Farm Greens and Thai Curry Sauce
by Roy Yamaguchi of Roy's Restaurants
- Pizzetta with Walla Walla Sweet Onions, Saffron, New Potatoes, Anchovies, Olives, and Thyme
by Stephanie Pearl Kimmel of King Estate Winery
- Smoked Salmon Mousse
by Stephanie Pearl Kimmel of King Estate Winery
- Braised Rabbit with Pancetta, Mushrooms and Tarragon
by Stephanie Pearl Kimmel of King Estate Winery
- Salmon-Corn Cakes with Lemon Aioli and Tomato, Corn and Basil Salsa
by Stephanie Pearl Kimmel of King Estate Winery
- Scallops Wrapped in Smoked Salmon with Caviar and Beurre Blanc
by Stephanie Pearl Kimmel of King Estate Winery
- Pork Tenderloin Roasted with Curry Spices, Peach and Ginger Chutney
by Stephanie Pearl Kimmel of King Estate Winery
- Chicken McKenzie: Chicken Cutlets with Hazelnut Crust and Pinot Gris-Thyme Cream Sauce
by Stephanie Pearl Kimmel of King Estate Winery
- Salad of Poached Pears and Arugula with Port Vinaigrette and Cambazola Toasts
by Stephan Pyles of Star Canyon
- Pan Roasted Quail with Shiitake Mushrooms and Caramelized Garlic
by Stu Stein of Riviera
- Tung An Pheasant with Artichoke Hearts and Wild Mushrooms
by Susanna Foo of Susanna Foo Chinese Cuisine
- Marinated Scallops with Mango Vinaigrette
by Susan Spicer of Bayona
- Salmon with Choucroute
by Susan Spicer of Bayona
- Provençal Fish Soup with Rouille
by Tamara Murphy of Campagne
- Crab Croquettes with Black Bean-Corn Relish and Red Chile Vinaigrette
by Tony Sindaco of Mayfair Grille
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