Course California Cuisine with Japanese Techniques Tomato & Cucumber Somen with Shima Aji Sashimi & Barrel-Aged Ponzu See recipe
Course Modern Colombian Cuisine Baby Squid and Piangua, Black Garlic Pasta and Leeks with Kaffir Sauce See recipe
Course Alpine Haute Cuisine Egg tagliolini with porcini mushrooms, chanterelles and Trentingrana cheese See recipe
Course Cooking with Duck Foie Gras Stuffed Duck Foie Gras Macaronis with artichoke and Lobster See recipe
Course Introduction to Pickling Pickled sauces: Fresh green chile sauce, cilantro, and oxidative aging variant. See recipe
