Appetizer

Phyllis Vaccarelli ~ Westlake Culinary Institute
Mini Beef Wellingtons with Mushroom Duxell and Gorgonzola
Crostini with Mediterranean Eggplant Melange

May 's Kitchen
Fijian Fresh Ahi on a Black Sesame Wonton
Maytag Bleu Cheese and Pear Ginger Crisps
Chilled Gazpacho Shooters with Cilantro Lime Shrimp

Dinner

Chad Welch, Atria Executive Dining
Honey Mole Braised Pork
Served over Corn Tamale with Roasted Corn Poblano Slaw
Cilantro Oil, Crema and Plantain 
Mitchell Katz Sangiovese

Steve Johnson, Hyatt Westlake Plaza
Southwest Macaroni and Cheese
Jicama Cilantro Mango Slaw w/ Chipotle Shrimp
Grilled Honey Glazed Salmon w/ Chili-Apricot BBQ Sauce
Firestone Beer

Scott Diehl, North Ranch Country Club
Red Wine Braised Boneless Prime Beef Short Ribs
Black Truffle-Scented Yukon Potato Galette
Summer Vegetable Succotash
Rosenthal Surfrider

Todd Aarons, Tierra Sur
Cold smoked Hamachi, Japanese Yellowtail
with Ojai pixie tangerine marinated Tamai farm beets
Herzog Chenin Blanc

Everardo Moreno, The Grill on the Alley
Seared Scallops with Orange Fennel Buerre Blanc
Filet Mignon with Roquefort sauce
2006 Wedell Cellars Santa Rita Hills Pinot Noir

Edwin Cruz, Westlake Village Inn
Rack of Lamb crusted with coffee herb espresso demy
Arancini Risotto bolls with mozzarella cheeses parmesan tomato Arrrabiata
Fennell roasted tomato oregano pepper salad with lemon dressing
2007 Lewis Syrah
2007 Ruth Vineyard Chardonnay

Dessert

Kristin Ofeldt, Café Firenze
A Classic Italian Lemon Meringue Tart

Trufflehound Truffles
Assorted Fruit and Cheese

Wades Wine's Late Harvest Cabernet
Ventura Limoncello