Artichoke and Spinach Flan
Farm Fresh Corp. Exec. Chef Bob Hirasawa made Artichoke and Spinach Flan.



City Dock's Risotto with Truffles
City Dock's Master Exec. Chef Robert Cillizza made Risotto with Truffles.



Ciabatta Stuffing
City Dock's Exec. Master Chef Robert Cillizza made his Ciabatta Stuffing with Pancetta & Chestnuts.



Mallards' Chutney & Turkey Sandwich
Mallards' Johnny Mo made Apple, Cranberry, and Walnut Chutney and a late night Turkey Sandwich.



Crab Macaroni and Bleu Cheese
Exec. Chef Aaron Springs from The Chamberlain made Crab Macaroni and Bleu Cheese.



Cucumber Crab Salad
Sonoma Wine Bar and Bistro's Chef Richard Boone joined to make their Cucumber Crab Salad.



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