Grilled Gin Shrimp with Ginger and Garlic
Chef Denise Friesen, Denise et Jean Louis Catering Prepare the
Category: Appetizers
Avgolemono Soup
Owner Irene Adamopoulos, Greek Market Tart and tangy, yet creamy
Laotian Hot and Sour Soup
Manager Jimmy Sayavong, Vientiane The ingredients may sound exotic and
Miso Soup
Chef Bee Venevongsa, Meiji Miso soup is made from a
Guadalupe Island Salad
Chef Rachid El Kafi, Rembrandt’s Bist The textures and flavours
Mussel and Whiskey Shooter
Chef Blue Harland, Beaujena’s The ultimate lakeside cocktail: this creative
Mac and Cheese
Chef Barbara O’Hara, Dessert Sinsations Cafe These golden spheres are
Avocado, Mango Salad, Red Curry Vinaigrette
Chef Alan Shepard, Step’N Out Buttery avocado and tart mango
Oyster Beignet, Green Onion Fondue
Chef Alan Shepard, Step’N Out Bubbly beer helps create a
Avocado Mousse Cornets
Sous chef Cameron Huley, St. Charles Country Club These bite-sized
Watermelon, Tempura Goat Cheese Micro Salad
Sous chef Cameron Huley, St. Charles Country Club This juicy
Village Bay Oysters with Half Pints Stir Stick Stout Egg Foam
Craig Guenther, Urban Prairie Cuisine Catering This creative hollandaise sauce
Smoked Salmon Cucumber Roll with Buttermilk Horseradish Dressing
Chef Rouan Robb, Brio/Storm Catering Buttermilk and horseradish add tang
Mini Chorizo and Pepper Frittata
Chef Rouan Robb, Brio/Storm Catering Inspired by zesty devilled eggs,
Cranberry Goat Cheese Parfait in Parmesan Crisps
Chef Dave Bergmann, Bergmann’s on Lombard Chef Dave recommends making
Mango Lobster Relish in Cucumber Cups
Chef Dave Bergmann, Bergmann’s on Lombard These tiny morsels are
Smoked Salmon Crêpes
Chef Stéphane Wild, Bistro Chez Sophie A palate-pleasing combination of
Black Salad
Chef Stéphane Wild, Bistro Chez Sophie Smooth chocolate, sharp Parmesan
Vietnamese Steamed Buns
Chef Thuyeh Trinh Thai, Thanh Huong These pillowy steamed buns
Fennel, Arugula and Radicchio Salad with Oil-cured Olives
Chef Anna Paganelli, De Luca’s Cooking School Christmas on a
Pan-Seared Scallops
Chef Norman Pastorin, The Grove Pub & Restaurant Earthy pork
Chèvre and Pequillo Pepper Croquettes
Chef Norman Pastorin, The Grove Pub & Restaurant Golden croquettes
Chorizo Shrimp
Chef/owner Steve Kandilakis, Steve’s Bistro Olive oil, white wine and
Truffle Cheese Fondue
Chef Jocelyn Harron, The Melting Pot Fondue goes gourmet with
Plantains with Provolone and Guava
Chef Dario Pineda-Gutierrez, Café Dario An unusual combination of sweet
Deluxe Bruschetta
Chef Pasquale Greco, Paradise Restaurant This hefty version is fully
Mussels Marinara
Chef Michele Di Fonte, Monticchio Spice and garlic awaken taste
Scampi with Walnut Focaccia
Chef Grant Mitchell, Nicolino’s Freshly-baked bread is a perfect dipper
Roasted Carrot Salad
Chef Tristan Foucault, Peasant Cookery Creamy, cool yogurt calms the
Deep-Fried Tom Kah Chicken Dumplings
Chef Pongtron Pongsumana, One Night in Bangkok The viscous filling