More Selected Recipes:

• The Hay Adams Hotel(Patrick Clark) Roasted Rock Bass with Oven-dried tomatoes shallots and black olives, lobster on lobster polenta
• The Ritz-Carlton(Joseph Mattioli) Seared Baby Snapper, Basil Oil
• Stratford College (Armand Ferraro) Turkey and Chestnut Ravioli with Honey Gastric
• Einstein Bros. Bagels (Manny Alfaro) Bros. Bistro Salad, Asian Chicken Salad, Chicken Caesar Salad, Wasabi Salmon Spinach Salad, Chicken Chipotle Spinach Salad
• Einstein Bros. Bagels (Bunny Polmer) Leftover Turkey Soup, Asian Turkey Salad with Low Fat Asian Sesame Dressing, Simple Pumpkin Muffins
• Sporting News Grille (Paul Benson) Fillet Mignon Stuffed with Lobster, Sesame Seared Tuna Ahi Salad
• St. Mark Orthodox Church - Bethesda Maryland (Tina Burpee)  Piroghi with Potato and Cheese Filling, Chicken Kiev, Borscht
• Einstein Bros. Bagels (Manny Alfaro) Veg-out Sandwich, Hero Sandwich
• Red Sage (Morou) Pan seared Bison Filet with Plantain Fufu and Eggplant Parmesan Timbale and smoked Tomato Jus, Vidalia Onion Fritters, Eggplant Parmesan, Grilled Salmon Fillet with Green Olive Pesto and a Fennel Salad
• Timothy Dean's Restaurant (Timothy Dean) Sauteed Main Divers Scallops with Hudson Valley Foie Gras and Essence of Port Wine, Dourade with Melted Spinach and Carmelized Pearl Onions with Lobster Sauce, Pumpkin Creme Brulee with Berries
• Konami Japanese Restaurant (Oki Masayuki) Tuna Steak, Tofu Salad
• Italian Chef and Instructor (Massimiliano "Max" Bortoletto) Spaghetti with Anchovies, Potatoes in Bellavista
• Clyde's (Michael Masar) Crab and Artichoke Dip, Thai Style Seafood Hot Pot, Apple-Strawberry Crisp
• Arucola (Davide Megna) Rabbit Loin Salad and Halibut in Guazzetto
• Ristorante Caracalla(Max-Philippe Knoepfel) Torre de Vegetali and Tiramisu alla Caracalla Ristorante
• The Bailiwick Inn(Sus Grondin) Roast Marinated Duck with Field Greens and Balsamic Honey Vinaigrette, Seared Arctic Charr with Citrus Sauce
• Embassy of Finland (Kim H. Paulus) Fillet of beef, Smoked tournedo of salmon, and Frozen whole cranberries
• Uptown Bakers(Nancy Osterman) Madeleine Cookie and Shortcake
• Tomothy Dean Restaurant and Bar (Timothy Dean) Sauteed Maryland Soft Shell Crab with Savoy Cabbage...Vidalia Onion and Oven-Dried Prosciutto, Wood Grilled Four Story Hill Veal Chop with Fingerling Gnocchi and Veal Jus
• Hemmachef (Joel Olson) Salmon Mousse and Chicken Liver Pate
• Certified cook(Felicia Ambrose) Key Lime Pie and Caribbean Pork Chops
• La Madeleine(Thiery Roboullet) Lamb Stew, Potato Soup
• Hemmachef (Joel Olson) Mezzuna with Grapefruit and Classic Vinaigrette;Pasta with Sausage, Peppers and onions; and Roasted Pineapple with Ginger Cream
• Dash of Panache(Elizabeth Sullivan) Lemon Bars, Cranberry Sconer
• Teaism (Arpah Lengyel) Ochazuke and Fish Bento Box
• La Madeleine(Thiery Roboullet) Buche de Noel "Yule Log"
• Evening Star Cafe(Gullian Clark) Corn Crusted Scallops with Applejack and Chicken and dried Cranberry Salad
• ATI School of Culinary Arts (Glenn Walden) Herb Roasted Rack of Lamb,Asparagus and Cherry Tomato Saute, etc.
• ATI School of Culinary Arts (Gary Michael Grossman) Tomato/Marinara Sauce
• Casablanca (Samir Labriny) Couscous with Herbed Chicken
• ATI School of Culinary Arts (Glen Walden)Shrimp Saute with Saffron Pasta
• The Jewish Vegetarian Year Cookbook (Roberta Kalechofsky)Variations of Basic Sloppy Joe Recipe, Creamy Topping
• Four Star Gourmet Culinary Services (Tony Spagnoli) Fillet of Beef with Gorgonzola Sauce, Risotto of Butternut Squash, Sauteed Wild Mushrooms
• Georgia Brown's(Neal Langerman) Georgia Brown's Fried Green Tomatoes with Green Tomato Relish
• Isabella (Caroline Bruder) Lamb Shank with Gorgonzola Polenta and Cappucino Semifredd
• The Bombay Club(Sudhir Seth) Tandoori Chicken and Seafood Curry
• La Madeleine (Brian Ng) Ham and Potato Gratin
• The Capital Grille(Clay Berry) Fresh Grilled Tuna Steak Salad, Grilled Double Cut Loin Pork Chop, and Creme Brulee
• Dolcetto (Martin Lackovic)Francobolla di Zucca con Salsiccia di Finocchio (postage stamp size pasta filled with roasted butternut squash etc), Braciole di Manzo Ripieno Carciofi e Prosciutto (stuffed beef rolls etc), Pere al Barola con Zabagloine di Cioccolatte (bosc pear poached in barola wine etc)
• Levante's (Mustafa Karaca) Levante's Cigars, Levante's Imam Bayildi, Beyti
• Hemmachef (Joel Olson) Spinach Salad with Toasted Walnuts and Balsamic Vinaigrette, Sausage Shrimp and fresh Tomato Pasta with Feta, Sauteed Bananas with Coconut
• La Madeleine (Thierry Reboullet) Buche de Noel, Seven Grain Stuffing
• Maggiano's Little Italy - in Chevy Chase (Karl Lenz) Bruschetta, Rigatoni di Gregorio
• Daily Grill (Wesley Campbell) Daily Grill Chicken Pot Pie, Daily Grill Grilled Vegetable Plate
• The Mark (Allison Swope) Portabello Baklava
• Four Star Gourmet Culinary Services (Tony Spagnoli) Salad of soft lettuce and fresh herbs with a citrus vinaigrette, Pan seared Haddock fillets with braised fennel...black olives...and tomatoes, Chocolate Gateau filled with Chocolate Truffle and with Raspberry Coulis.
• Hemmachef (Joel Olson) Flavored Oils, Honey Roasted Pecans, White Chocolate Crunch
• A La Belle Cuisine (Laurie Bell) Ideas for Deviled Eggs, Angel Food "Egg" Cake, Angel Food "Watermellon" Cake
• Bistro Bistro of Reston (Vaughn Williams) Butternut Squash Bisque, Pistachio Crusted Cod with Caramelized Baby Onions and Creamy Polenta.
• La Madeleine (Thierry Roboullet) Salmon Provencale, Saffron Rice
• Lebanese Taverna (Islam Bakeer) Grape Leaves, Hommos, Tabouleh Salad
• Galileo (Cesare Lanfranconi) Asparagus Risotto, Baked Portobello Mushroom with Radicchio Salad and Balsamic Vinegar
• Einstein Bros. Bagels (Manny Alfaro) Holiday Bagel Stuffing, Bread Pudding
• Timpano Italian Chophouse (Peter Heise) Brick Chicken-Pollo Alla Mattone, Fettucine with Shrimp Fra Diablo
• La Madeleine (Thierry Roboullet) Shrimp Pastis, Beef Wellington, Mushroom Duxelle, Lavender Honey Creme Brulee
• Honey Baked Ham Co. (Debbie Peerson) HoneyBaked Ham and Cheese Quiche, Sparkling Citrus Salad with Glazed Almonds
• Dolcetto (Martin Lackovic) Morel Mushrooms filled with Potato Gnocchi served in a Fontina Fonduta with White Truffle Essence, Soft Shell Crabs Sauteed with Chickpea Flour and Stuffed with Roasted Sweet Pepper and Prosciutto, served over Pan-wilted Spinach with Chives and Dried Cherry Tomatoes
• Sen5es (Bruno Feldeisen and Xavier Deshayes) Crispy Goat Cheese Salad with Zaata Dressing, Warm Plum Tart with Fresh Plum Sauce
• Polomino - Washington, D.C. (Amanda Boucher) Chicken with Apricot Cilantro Sauce
• Broad Street Grill (Guillian Clark) Duck Breast with Berry Sauce, Mushroom Cessoulet, Spinach Salad with Goat Cheese
• La Madeleine (Thierry Reboullet) French Toast Royale, Potato Pancakes with Boursin, Strawberries Romanoff
• eatZi's Market and Bakery (David Hackett) Hummus, Meditterranean Stuffed Porkloin
• Galileo (Laurie Alleman) Tiramisu




 
Good Eating!!!