Imagine the things I could do if only
I spent less time thinking about
food!
| King salmon with carrot, parsley root, celery |
| Fish sausage calzone with yukon gold potatos and sweet corn |
| Calabacitas Zowie: Anaheim chile, sweet corn, red onion, zucchini |
| Almond cake with fresh apricots and raspberries |
| Pork loin with mirin/honey marinade with sherry/Morello cherry sauce |
| Tri tip with soy sauce/olive oil/basalmic marinade with Bearnaise sauce |
| Soft grilled japanese eggplant with garlic olive oil |
| Snow peas with ginger |
| Grilled red plums with white pepper and macadamia oil |
| Grilled white pears with cinnamon |
| Grilled pineapple wiht strawberries |
| Chateau Ste. Michele Cabernet Sauvignon |
| Artichoke, smoked salmon, avocado bruschette |
| Chicken della robbia with black plums and pluots (from the Nelson-Atkins Museum cookbook) |
| Rosemary currant bread |
| Strawberry and pluot shortcake with whipped cream, dusted with cinnamon |
| Ginger tea |
| Rambutan/coconut appetizer |
| Grilled corn |
| Ham/cheese phyllo |
| Paella with squid, mussels, artichoke hearts, shrimp, shrimp broth |
| Goat cheese and tomato pizza |
| Green mango salsa |
| Grilled asparagus |
| Rainier cherry pie |
| Viognier |
| Pork stew with white beans and green chili |
| BBQ tri tip with orange-sesame marinade over soft polentao with Thai green chili and coconut sauce |
| Green salad with grape tomatos and taro chip croutons |
| Grilled asparagus and steamed artichokes with lemon butter |
| Raininer cherries |
| Viognier |
| Beef and arugula salad |
| Heriloom tomatos |
| Blueberry pie |
| Ice cream with fig goo |
| Grilled lamb steaks with black pepper and dijon marinade |
| Garlic cheese poofs |
| Grilled corn |
| Grilled stone fruit with white pepper and macadamia oil |
| Pumpkin ravioli with sage browned butter |
| Vanilla cakes with peach sauce |
| Pea soup with sherry and chervil |
| Fettucini in duck and porcini sauce |
| Grilled coho salmon |
| Carmelized shallots, roasted asparagus, eggplant, yellow cucumber |
| Grilled red plums |
| Creamy grilled scallops with honey-sesame marinade Marinade: 1/4 C honey, 1.5 tsp rice vinegar, 1/2 Tbsp sesame oil, 1/2 Tbsp macadamia oil, tarragon, saffron, salt, pepper |
| Grilled white peaches with honey-macadamia glaze |
| Oven roasted fingerling and purple potatos |
| Baked halibut steaks with sauteed leeks |
| Dungeness crab madelines in sherry vinegar-garlic bugger dressing |
| Noodles with chanterelles and asparagus |
| Two tastes chicken |
| Oven-roasted eggplant |
| Pineapple upside-down cake |
| Red and green almond jello |
| Astrolabe 2002 Chardonnay (Marlborough) and Murray River Sea Salt |
| * Savory bacon and tomato scones |
| Persian eggplant goo with carmelized onions |
| Ahi tuna sashimi with sesame oil, golden beets, and salted greens |
| Chestnut ravioli |
| * Pan-seared scallops with pancetta |
| * Roasted rack of lamb with lamb shank sauce and baked leeks |
| * Lamb phyllo with beet greens and garlic browned butter |
| Blue swimmer crab cakes |
| Chocolate-covered honeycomb |
| Fresh oyster fritters |
| Hash browns |
| Ground pork and white bean soup |
| Patz & Hall 2001 Dutton Ranch Chardonnay, Huia 2001 Chardonnay, Rombauer Chardonnay, Veuve-Cliquot Rose Champagne |
| Team | Shanti Rao, Chi Wang, Martha Kirouac, Jason Cohen |
| Theme | Cucumber |
| Secret | Bought food processor, electric skillet. |
| Food |
* Cucumber and spicy beef hand rolls * Cucumber noodle peanut salad on crispy noodles and napa cabbage Cucumber ginger drink * Very spicy scallops on puff pastry with cucumber-yogurt sauce Cucumber-lemon soup with lemon sorbet in cucumber bowls |
| Team | Shanti Rao, Hideo Mabuchi, Rebecca Schulmann, Adeline Seah |
| Theme | Mushroom |
| Secrets | Bought every mushroom we could find at Whole Foods. Expensive fresh seafood |
| Food |
Lobster mushrooms with sea scallops on golden beet slice Wood ear, daikon, and leek broth Three salads: shiitake/fava bean, chanterelle/sweet corn, something else Shrimp with oyster mushrooms and micro greens |
* Bacon fat!