Terry Teplitzky, Wild Thyme Deli.
Buckwheat Crepes with chives, pickled vegetables, crispy shallots.
Paradise Catering. Vegan Rainbow Roll.
Jerry Register, Intercontinental Monterey - Sauteed Striped Bass with Angel Hair Pasta, Braised Fennel and Artichokes and Black Truffle Vinaigrette.
Virginia Willis, Atlanta GA - Pan Seared Georgia Trout with Pecan Brown Butter.
Tony Baker, Montrio - citrus glazed pork with pickled red cabbage.
Cal Stamenov, Bernardaus Lodge - Steak Tartare with Green Olive, Rosemary and Potato Biscotti.
Chris Cosentino, Incanto - Marinated Sardines and Nduja Crostini.
Kin Lui, Tataki Sake and Sushi Bar - Duo of Abalone with King Oyster Mushrooms.
Brandon Hill, Bamboo Sushi Portland - Seared Arctic Char with Smoked Miso
Brian Voltaggio, VOLT - Smoked Sablefish with flavors of everything bagel, sorrel and preserved lemon.
Tim Wood, Carmel Valley Ranch
Anthony Lamas, Seviche, Louisville KY - Wild Pacific Halibut Seviche with Hearts of Palm Salsa.
Jesse Ziff Cool, Flea St. Cafe - Asparagus, Green Onion and Potato Croquettes with Spring Shoots Salad.
Michael Cimarusti, Providence - Slow Roased - Lightly Smoked Wild Alaska King Salmon.
O'Brien Tingling - Aramark Vancouver - Jerk Lamb Chops with Warm Cous Cous, Hazelnut Salad, Port Wine and Fig Sauce.
Lee Richardson, Ashley's Restaurant at Capital Hotel, Little Rock Arkansas - Sweet and Sour Catfish.
Cindy Pawlcyn - Quebecois Clam and Sablefish Chowder.
Will Franz, Marriott, Caribbean Jerk Shrimp, Pick-a-Pepper BBQ, Tropical Coleslaw, Hawaiian Soft Bun.
Mark Dommen, One Market - Dungeness Crab Cakes, Saffron Aioli.
Forrest Cook, Homeless Garden Project, Santa Cruz - Beets
Andrew Mayne, Stanford Dining - Espresso Chocolate Mousse Cups.
Liz Hopkins, Farallon - Grilled Market Squid Escabeche.
Jean-Pierre Moule, Chez Panisse - Chilled Spring Pea Soup with Creme Fraiche.
Casey Thompson, Brownstone - Rice Crispy Mackerel.
Charles Phan, Slanted Door - Steamed Pork and Shrimp Sui Mai.
Dory Ford - AQUA TERRA - Fresh Beer Battered Catch of the Day.
Tim Kilcoyne, Sidecar Restaurant, Ventura - "BLT" Crostini.
Jeff Andreson, Safeway Inc.
Michael Clark, Michael's on Main - Tomato and Cous Cous Salad.
Steh Caswell, emmer & rye, Seattle - Albacore Tuna with Coriander Pesto and Citrus and Herb Salad.
Cy Yontz, Rio Grill, Carmel - Miyagi Oysters with Miso Mignonette and Micro-Diced Watermelon.
Peter Pahk, Kingsmill Restort, Williamsburg, VA - Oregon Pink Shrimp Summer Rolls with a Thai-Korean Style Dipping Sauce.
Russel Young, Hyatt Monterey - Pacific Cod with Fennel and Apricot Salad.