You’ll love the unique and innovative recipes developed by America ’s Greatest Chef’s with start to  finish instructions that are easy and fun to follow. This DVD highlights the recipes of 3 chefs who work at some of
the most exceptional restaurants in the United States. Each Chef presents two dishes which is divided by preparation, cooking, and presentation and is ideal for the cook looking to add an imaginative twist to their
repertoire of recipes.
Bernard Guillas
Head Chef for The Marine Room at the La Jolla Beach and Tennis Club in La Jolla, CA. Winner of Chef Magazine’s “Chef of the Year” award (2004), “Best Chef Award,” by San Diego Magazine. (1996-2003, 2005, 2006)
Prepared Dishes
• Oven-Roasted Mallard Duck Breast with Pecan-Fig Risotto and Fondue of Bermuda onion, Shiitake
Mushrooms, and Tarragon
• Petals of Fresh Sea Scallops Carpaccio Style with Exotic Fruit Relish, Lime, Sesame Oil and Chives
Traci Des Jardins
One of the most acclaimed and respected chefs in the country who has been honored with numerous awards including; The James Beard Foundation “Rising Star Chef of the Year,” Food & Wine Magazine’s “Best New Chefs,”
and listed as one of San Francisco Chronicle’s top three Bay Area Chefs. Currently is Chef and Co-owner of Jardiniere in San Francisco , CA .
Prepared Dishes
• Artichoke Salad of Summer Tomatoes and Spring Beans
• Phyllo Tart of Mushrooms, Potatoes and Spinach with Mushroom Jus
Matthew Kenney
Chef at Pure Food and Wine in New York , NY . In 1994 was named one of Food & Wine’s “Ten Best New Chefs in America .” Matthew is the author of Matthew Kenney’s Mediterranean Cooking: Great Flavors for the American Kitchen.
Prepared Dishes
• Ahi Tuna Tartare with Fennel, Caraway Toast and Green Olive Tapénade
• Crispy Red Snapper with Eggplant Agro dolce