Dry Creek Kitchen
Healdsburg, CA |
|
Marinated Hamachi Sashimi with Jicama Slaw, Wasabi Avocado Puree, Crisp Prosciutto, Summer Truffles
|
Hamachi sashimi is piles with vibrant colors, flavors and contrasting textures: cool jicama slaw and salty, crisp ribbons of prosciutto, spiced avocado puree and a hibiscus-spiked fleur de sel. At once fresh and decadent, this dish embodies the brightness of California cuisine and its local East Asian influences.
|
| Chef Michael Ellis |
|
|
The General’s Daughter
Sonoma, CA |
| |
West Coast Shrimp and Grits
|
A very complex and well balanced dish. The creamy grits with spicy shrimp have nice heat from the Andouille sausage and Tabasco butter.
|
| Chef Preston Dishman |
|
The Girl & The Fig
Sonoma, CA |
| |
Sonoma Rabbit Pasta
|
A local rabbit ragout, so tender that it falls apart on the fork, dresses homemade pappardelle twirled with Sweet 100 tomatoes, favas, baby carrots, English peas, garlic and pancetta. Vibrant mounds of roughly chopped arugula pesto top the mélange, adding a herbaceous note to the sweetness and acidity of the tomatoes. The dish is savory, naturally sweet, and earthy – a true taste of the terroir.
|
| Chef John Toulze |
|
REDD
Napa Valley, CA |
| |
Caramelized Diver Scallops, Cauliflower Puree, Raisins, Capers, Slivered Almonds
|
The caramelized exterior of the diver scallops yields a cool, nearly raw interior, dressed with salty capers, creamy cauliflower puree, sweet raisins and crunchy almonds. The result is an exciting marriage of textures and temperatures, and a delicious flavor profile.
|
| Chef Richard Reddington |
|
REDD
Napa Valley, CA |
| |
Sweet Corn Fritters with Cherries and Vanilla Ice Cream
|
Comfort food extraordinaire: the crunchy, browned outside of corn fritters yields a soft, warm interior paired with cold and creamy vanilla ice cream spotted with bold, sweet cherries. The result is a seamless marriage of textures and temperatures in every bite, a great trio of flavors.
|
| Pasty Chef Nicole Plue |
|
ZAZU
Sonoma Valley, CA |
| |
Backyard Lavender Fried Cloverdale Rabbit, Buttermilk Mashed Potatoes,
Yellow Carrots and Romano Beans
|
Finger-licking good! A classic comfort food gets a wine country make-over: local rabbit is fried in a lavender batter. The result is crunchy on the outside, moist and tender on the inside.
|
| Chefs John Stewart and Duskie Estes |
|
