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!