We don't have an overview translated in English. Help us expand our database by adding one.

We don't have an overview translated in English. Help us expand our database by adding one.

We don't have an overview translated in English. Help us expand our database by adding one.

We don't have an overview translated in English. Help us expand our database by adding one.

We don't have an overview translated in English. Help us expand our database by adding one.

We don't have an overview translated in English. Help us expand our database by adding one.

Robert Del Grande prepares dishes using chilies, including fillets of beef in pasilla chili sauce; seared sea scallops and fresh corn pudding with wild mushrooms.

Jean-Louis Palladin prepares roasted duck breast with sautéed porcini mushrooms; and foie gras (duck liver) with poached apples.

We don't have an overview translated in English. Help us expand our database by adding one.

We don't have an overview translated in English. Help us expand our database by adding one.

Jeremiah Tower prepares grilled game hens with a vegetable salad; poached chicken with mushrooms and vegetables; and casserole-roasted chicken.

Jan Birnbaum prepares smoked salmon with scrambled-egg torte and caviar; and roasted leg of lamb.

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From Los Angeles: Nancy Silverton prepares breads, including Tuscan olive bread, focaccia and rustic peasant bread.

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Chef Alice Waters prepares green-olive tapénade (relish) and a variety of salads.