Chef's Help Archives Salmon Roulade with Garlic Crostini - Tacoma Bar & Grill Pan Roasted Sea Bass - Lowell Hunt Catering Cold Smoked Salmon, Microgreen & Beet Salad - Lowell Hunt Catering Double Rib Lamb Chop - Lowell Hunt Catering Balsamic Glazed Chicken - Sam's Restaurant & Lounge Roasted Fall Stew - Bellown Pub Baccala Fritti - Sostanza Trattoria Pan Seared Halibut with Soy Peanut Ginger Sauce - St. Cloud Stuffed Loin of Pork - Luau Polynesian Lounge Heirloom Tomato Plate - The Stumbling Goat Pear Pie - The Stumbling Goat Wyndham Garden's New York Steak Promotion -Wyndham Garden Arugula, Beet & Gorgonzola Salad with Balsamic Vinaigrette - The Pink Door Sage Grilled Pork Chop with Braeburn Apples and Turnips - The Pink Door Broiled Albacore Tuna with Roasted Pear Tomato Coulis -Ristorante Ragazzi Microgreen Salad with Warmed Pecorino Del Pastore and Truffle Honey -Lampreia Restaurant Smoked Foiegras with Shaved Hearts of Palm -Lampreia Restaurant Portabella Mushroom Burger -Broadway New American Grill Fresh Peach and Blackberry Cobbler -Broadway New American Grill Costolette di Vitello al Portobello -Assaggio Ristorante Crostini of Figs, Prosciutto and Local Marscapone -Tulio Ristorante Pork Tenderloin with Bourbon Cherry BBQ Sauce, Blue Cheese Pancetta Potato Salad & Roasted Corn with Ginger Butter -Seattle Central Community College Basil-Stuffed Trout with Coconut-Curry Butter & Pea Vines -Seattle Central Community College Sweet Potato Gnocchi with Ginger-Sage Brown Butter -Seattle Central Community College Sapphire Rosemary Sorbet -Seattle Central Community College Smoked Duck & jack Quesadillas Charred White Corn Pepper Bean SalsaAccompanied by Spanish Grilled Green Beans - Class Act Blackberry Citrus Tart - Class Act Capellini Alla Vituzzo - Sostanza Golden Kiwi, Chevre and White Chocolate Tart - Cassis Seared Duck Breast with a Potato Tart, Sauteed Spinach and Picked Cherries - Cassis Pan Roasted Veal Sweetbreads with French Lentils, Fennel, and Sauce Bordelaise - Cassis Roasted Chicken with a Sourdough Crust on Fettuccini - Fife City Bar and Grill San Daniele Proscciutto with Black Mission Figs - Café Juanita Muscovy Duck Breast with Black Kale, Farro, Roasted Mission Figs and Fig Syrup - Café Juanita Temptation-Rum Soup with Cilantro - Edgewater Inn Tempura Snap Peas with Tree Ripened Nectarine Nage - Edgewater Inn Ginger Soy Salmon Char-Grilled - American Grill Salad of Ahi Prepared Three Ways - Bell Harbor La Concha Donostiarra - Harvest Vine Bruschetta with Marinated Broccoli and Carrots - Primo Grill Potato Wrapped King Salmon with Vidalia Relish and Warm Bacon Greens - Sunset Club Carpaccio of Beef w/ Artichokes - Sunset Club Jicama And Blood Orange Salad - Cactus Carciofini Canal Grande - Il Fornaio Prawns with Purple Striped Eggplant and Holland Tomatoes - Bistro White Asparagus with Blood Orange Mayonnaise - Lampreia Restaurant Squab Breast with Lacinato Rabe and White Truffle Honey - Lampreia Restaurant Prime Rib of Alaskan Salmon with Grilled Fingerlings, Dino Kale, Smoked Bacon and Sweet Onion Sauce - Stars Seattle Tomatoes with Bleu Cheese Dressing - Mortons Asparagus - Mortons Wild Mushroom - Mortons Tomato and Onion Salad - Mortons Salad Nicoise with baby carrots, radichio, Ahi Tuna and Sauce Gribiche - The Painted Table Teeny Greens with Hazelnuts, Sherry Vinegar and a Goat Cheese Fritter - Canlis Restaurant Organic Italian Broccoli with Forest Mushrooms, Crushed Red Pepper and Garlic - Canlis Restaurant Frozen Souffleed Cara Cara Oranges - Canlis Restaurant Lemon Poundcake with Blackberries, Kiwis & Raspberry Puree - BluWater Bistro Seasonal Greens Salad in a Caramelized Apple Vinagrette with Honey Blanched Asparagus and Mixed Cherry Tomatoes - Coastal Kitchen Vegan White Bean Stew in a Kabocha Squash Bowl - Coastal Kitchen Roasted Muscovy Duck Breast with Caramelized Blood Orange Confit & Grilled Fennel - Cliff House Lobster with Italian Broccoli and Blood Orange Butter - Isabella Ristorante Frisee Salad with Warm Bacon Vinaigrette - Cassis Pan Roasted Chicken with Roasted Vegetables - Waters Restaurant Poached King Salmon in Saffron Broth - McCormick & Schmicks Red Flame Grapefruit with Vanilla Cream Sauce - Lampreia Restaurant Alaskan Salmon Nicoise Salad - Stars Seattle