El Cazador's Ceviche "Campechana Seca" • El Cazador
Corn and Crab Chowder • Epiphany
Zuppa di Pesce • Olio e Limone Ristorante

Strawberry Frittata with Roasted Vanilla Bean
Asparagus • Beach Grill at Padaro
Artichoke Fennel Salad with Shavings of Manchego Cheese • Citronelle
Bola de Pasta con Mato del Pirineu • Miró at Barcara Resort & Spa
Chicken and Pesto Tagliatelle • Pizza Mizza Cafe
Greek Spanakotiropita • Spiritland Bistro

Pan Seared Duck Breast with Sweet Potato Puree
and Cherry Pinot Sauce • Ballard Inn
Tandoori Chicken • The Taj Café

Baked Crab Cakes with Avocado Mousse • Guest Chef Dennis Franz
Yellowtail Sashimi with Sea Beans, Ginger
and Aged Soy • 31 West at Hotel Andalucia
Macadamia Encrusted Ahi with Wasabi Burre Blanc • Bistro 1111
Cumin and Pumpkin Seed-Dusted Grouper
with Poblano Mashed Potatoes • Café Buenos Aires
Pistachio Baked Alaskan Halibut
with Mango Coulis • Holdren's Steak & Seafood
Oysters Quantum • Quantum Restaurant & Lounge
Monkfish Wrapped in Pancetta • Santa Barbara City College
Gourmet Dining Room

Lucky's Frozen Raspberry Terrine • Lucky's
Apple Beignets with Caramel Sauce • Rodney's at Fess Parker's
DoubleTree Resort