Meet the Chefs

Chef Nicola Allegretta
Mama's Meatball
570 Higuera St., San Luis Obispo
(805) 544-0861
www.mamasmeatball.com

First Course
Acorn Squash Bisque, Maple Syrup
(Pistachio cream, eggs, onion, roasted acorn squash, shallots, carrot, 100% Vermont maple syrup, pistachio Tuille)

Second Course
Pancetta-Wrapped Scallop with Walnut Purée
(U10 scallop wrapped in pancetta, cauliflower and toasted walnut purée, walnut brittle, banyuls reduction)

Third Course
Pecan & Almond Crusted Lamb Loin with Gorgonzola & Pecan Bread Pudding (recipe coming soon!) and Dried Cherry Demi
(Colorado lamb loin crusted in almond purée with crushed pecans. Brioche with Gorgonzola and candied pecans, fresh herbs, dried cherry glaze.)

Fourth Course
Duo of Hazelnut
(Banana hazelnut spring roll, frangelico caramel; bittersweet chocolate hazelnut parfait, roasted hazelnut foam)

First Course
Walnut and Cornmeal Dusted Mexican Shrimp, Grilled Swiss Chard, Walnut Shallot Butter (recipe coming soon!)

Second Course
Pine Nut Lemon Crusted Yellowtail, Cauliflower Gratin, Tomato Fennel Broth

Third Course
Cured Hudson Valley Duck Breast, Traditional Mole featuring Peanut, Almond and Sesame Seeds, Roasted Corn Black Bean Tostada

Fourth Course
Roasted Pear Buckle, Pecan Brown Sugar Oatmeal Crumble, Vanilla Bean Ice Cream

First Course
Frangelico Foie Gras Torchon with Toasted Butter Brioche and Hazelnuts

Second Course
Organic Asparagus with Truffled Vinaigrette and Crispy Walnut Poached Egg

Third Course
Almond Spaetzle with Local Wild Mushrooms and Grana Parmesan (recipe coming soon!)

Fourth Course
Mixed Fresh Berries Pistachio Crostada with House-Made Pistachio Toffee

First Course
Pistachio Crusted Chile Relleno with Spiced Hubbard Squash Sauce and Sage Oil

Second Course
Papparadelle with Chestnut Pesto and Wild Mushrooms

Third Course
Rabbit Mole Tamales with Calico Bean Hash and Fried Green Bananas (recipe coming soon!)
Mole: Cocoa Bean, Almonds, Pecans and Sesame Seeds

Fourth Course
Apricot and Marcona Almond "Tart Tatin" with Horchata Gelato

First Course
Brazilian Nut Soup
Red jalapenos, pomegranate seeds, lime

Second Course
Rock Shrimp Lollipops
Spicy almond sauce, lemongrass, kaffir lime

Third Course
Duo of Duck
Moroccan-style Duck Breast: toasted peanut and orange puree, peanut sambal
Braised Leg of Duck: peanuts, cashews, coconut juice

Fourth Course
Pistachio Meringue
Candied pistachio, warm strawberry compote

Challenge: Nuts

Walnut
Endive, Beet, Argon Oil Powder, Walnut Vinaigrette, Blue Cheese Foam

Almond
Green Garlic Risotto, Bergamot "au sel," Roasted Almond Milk, Red Abalone

Pine Nut
Pinenut Crusted Lamb Loin, Goat Cheese Jus, Zucchini

Pistachio
Hazelnut "Dacquoise," Meyer Lemon Curd, Bartlett Pear, Pecan Nougatine, Pistachio Ice Cream


Challenge: Almonds

First Course
Orgeat "Martini," Dragée Crumble Rim served with Marcona Almond Emulsion, Nantucket Bay Scallop Ceviche, Bergamot "au sel," Asparagus

Second Course
Almond Oil Poached White Sea Bass, Almond Butter and Spring Onion Purée, Mizuna, Pomme "Amandine"

Third Course
Hickory Smoked Almond-Crusted Squab, Foie Gras, Patta Negra Ham, Brussels Sprout, Woodcock Jus

Fourth Course
Carmel Almond Financier, d'Anjou Pear, Ginger Confit, Meyer Lemon, Jordan Almond Ice Cream

Chef Christophe Grosjean
Aubergine at L' Auberge Carmel
Monte Verde at Seventh, Carmel-by-the-Sea
(831) 624-8578
www.laubergecarmel.com

Ultimate Chef 2009 Runner-Up

Challenge: Nuts

First Course
Macadamia Crusted Maine Lobster with Candlenut Nage

Second Course
Duck Two Ways
Duck Breast with Toasted Walnut and Apple Salad
Foie Soup with Walnut Foam and Crostini

Third Course
Rack of Lamb Coated with Spicy Pistachio
Served with Asian Pistachio Pesto

Fourth Course
Almond and Brown Butter Financier
Almond Ice Cream and Amaretto Syrup


Challenge: Almonds

Kumamoto Oyster with Sparkling Almond Mignonette and Almond Granita

First Course
Almond Crusted Skate Wing with Arugula Salad and Valencia Almond Brown Butter

Second Course
Pan Seared Duck Breast with Crispy Fried Almond Bamboo Rice and Almond Massaman Curry

Third Course
Almond Braised Veal Cheek with Almond Crusted Sweetbread with Homemade Almond Fettuccini and Marcona Almond Gremolata

Fourth Course
"Ode to Almond Joy"
Almond Milk Shake with Chocolate Ganache and Coconut Tuille
Almond Panna Cota with Chocolate Sauce and Toasted Coconut
Almond Toasted Marzipan Dipped in Chocolate with Coconut Syrup

Chef Budi Kazali
The Ballard Inn & Restaurant
2436 Baseline Ave., Ballard
(805) 688-7770
www.ballardinn.com

Ultimate Chef 2009

First Course
Chilled Almond Soup
Pickled Grapes, Smoked Trout

Second Course
Hazelnut Shell Smoked and Braised Pork Belly
Corn, Black Russian Kale, Jalapeño, Hazelnuts, CornNuts and Thyme

Third Course
Walnut Oil Duck Confit
Brussels Sprouts, Toasted Walnuts, Pear Mostarda, Blue Cheese

Fourth Course
Beetroot Cake
Pistachio Mousse, Beet-Blood Orange Salsa and Beet Caramel

First Course
Pigs Foot & Clove Consommé
Oxtail, Chestnut Puree, Chestnut Skin Smoke, Satsuma Zest, Sesame Oil

Second Course
PB&J
Foie Gras, Peanut Brioche, Quince Jam, Bliss Maple Syrup, Peanut Dust

Third Course
Prosciutto Wrapped Quail
Apple Pecan Forcemeat, Cavolo Nero, Sweetbread Ragu, Huckleberry Foam, Licorice Demi Glace, Butternut Pecan Hash

Fourth Course
One Bourbon, One Scotch, One Beer
Hazelnut Bourbon Cake, Butterscotch, Rogue Hazelnut Brown Ale Milkshake, Beechnut Tobacco Crème Brûlée

First Course
Stuffed Shrimp
Pancetta-wrapped Louisiana shrimp stuffed with walnuts, truffle honey roasted parsnips and ricotta salata with walnut beurre blanc and foie gras butter

Second Course
Chilean Sea Bass
Pistachio and panko encrusted Chilean sea bass, coconut risotto and tomato pan jus

Third Course
Pork Tenderloin
Pork tenderloin with a chestnut shitake cognac sauce, stuffed chestnut gnocchi

Fourth Course
Dessert Trio (recipe coming soon!)
Affogato al Caffe with hazelnut ice cream, Chocolate Hazelnut Torte, wafer basket with zabaglione and berries

First Course
Brazil Nut Crusted Sea Scallop with Local Abalone
Cauliflower Panna Cotta, Hazelnut Essence

Second Course
Carpenter Farms Roasted Squab
Chestnut Mousse, Confit Duck and Lychee
Foie Gras, Pistachio Streusel

Third Course
Caramelized Banana and Macadamia Nut Monte Cristo
Crispy Coconut and Crescenza Cheese
Fizzy Belgian Ale and Praline Float

Fourth Course
Toasted Marcona Almond and Honey Ice Cream
Encapsulated in Milk Chocolate Gianduja Mousse
Vanilla and Raspberry Sabayon

First Course
Potato Pine Nut Fritter
California Osetra Caviar, Traditional Garnishes

Second Course
Grilled Venison Loin Mole
Cashew Nut Vinaigrette, Roasted Root Vegetables

Third Course
Thai Coconut Jungle Curry Soup
Grilled Shrimp, Lemongrass, Peanuts

Fourth Course
Almond Joy
Chocolate Layered Sponge Cake
Toasted Almonds & Coconut
Chocolate Coconut Sauce, Vanilla Ice Cream

First Course
Four-Nut Pâté
Seared Sonoma Foie Gras, Stone Fruit Chutney, Hush Harbor Baguette, Moët Reduction

Second Course
Harvester Seafood Sampler
Coconut Clam Chowder, Giant Seared Scallop and Foie Gras Slider, Poached Local Butter Fish

Third Course
Roasted Thai Duck & Poached Veal Shorty
3 Peanut and Blood Orange Pad Thai, Chestnut Cashew and Black Truffle Risotto

Fourth Course
Rocky Road Study
Walnut Rocky Road Ice Cream, White Chocolate Aebleskiver, Rocky Road Tini

First Course
Pan-Seared Sea Scallop
Roasted fingerling potatoes, steamed asparagus, chive oil, Marcona almond crèma, and crushed Marcona almond "dusting"

Second Course
Pan-Seared Pacific Halibut
Napa Cabbage "roulade" stuffed with quinoa, golden raisins & toasted pistachios with pistachio "pesto" and pistachio "dusting"

Third Course
Peanut Butter 'n Jelly Foie Gras
House made peanut butter, toasted brioche triangle, "Mama's Berries" blueberry jam, baby organic watercress, balsamic reduction

Fourth Course
Chocolate Hazelnut Tower
Dark chocolate ganache and raspberry coulis

Appetizer Hazelnut
Hazelnut Dusted Bobwhite Quail
Braised Red Cabbage, Sweet Potato Ravioli, Hazelnut Essence

Wildcard Almond
Black Sea Bass, Marcona Almonds
Spinach, Pine Nut, Romesco Sauce

Three Nuts Entrée
Grilled Rack of Lamb, Macadamia Nut Crust
Pork Belly, Cashew Pesto, Asian Noodles, Water Chestnut
Long Island Duck Breast, Fig, Walnut Parsnip Puree

Dessert Peanut
Peanut Butter Chocolate Bar
Peanut Butter Ganache, Peanut Brittle
Honey Peanut Butter Ice Cream, Peanut Butter Crème Anglaise

Petits Fours Nuts

Bread Selection
Walnut Raisin, Pecan Cornbread, Brazil Nut Bagel Chips

Coffee Selection
Pistachio Biscotti

First Course
Seared Sea Scallop
Pepita & pumpkin seed oil pesto, turnip "risotto," pumpkin jus, pumpkin seed oil candy, fried sage
nut items used: pepitas, pumpkin seed oil

Second Course
Hazelnut Shell Smoked Squab Breast
Walnut oil beluga lentils, foie gras hazelnut froth
apple maple syrup, hazelnuts, organic apple
nut items used: walnut oil, hazelnuts, hazelnut shells

Third Course
Apple & Chestnut Stuffed Pheasant Breast
Wrapped with bacon, with chestnut pear purée, pheasant calvados demi, toasted chestnut
nut items used: chestnuts

Fourth Course
Coconut Milk Rice Pudding with Lychee nut ice cream, "cola nut" ice cream, lychee ginger syrup, toasted fresh coconut
nut items used: lychee nut, "cola nut," coconut

First Course
Smoked Pine Nut Salad
arugula, blood oranges, red onions, Parmigiano Reggiano and Chevre tossed with dressing a hazelnut oil vinaigrette

Second Course
Crunchy Almond Dumplings in almond milk green curry

Third Course
Five-Nut Gite Gite harissa and hazelnut aioli

Fourth Course
Pistachio Sweet Potato Cake with crushed pistachio ice cream

Chef Kirk Sowell
Frankie & Lola's
Front St. Café
1154 Front St., Morro Bay  
frankieandlolas.com

First Course
Duck Confit and Frisee Salad
Hazelnut Crust, 1 Hour Poached Egg, Blis "9" Sherry Vinaigrette

Second Course
Sonoma Foie Gras Torchon
Pistachio Sable, Navel Orange Confit, Whipped Pistachio Oil

Third Course
Pan Seared Bluenose Sea Bass (recipe coming soon!)
Chestnut Gnocchi, Black Truffle, Celery, Brown Butter Emulsion

Fourth Course
"Carrot Cake" Almond-walnut Pain de Genes, Carrot Fluid Gel, Powdered Walnut, Raisin Purée, Cream Cheese Ice Cream

First Course
Vanilla Scented Sea Scallop
cocunut curry, Mt. Olive raw peanut soil

Second Course
Winter Luxury Pie Pumpkin Empanadas
pecan plantain crema, ancho jam

Third Course
Acorn Smoked Ribeye
Cliff's swiss chard, pine nuts, raisins, rouille

Fourth Course
Seared Carr Valley Bread Cheese (recipe coming soon!)
sweet pickled black walnut, orange blossom honey

Mignardes
Frangelico almond truffles

Course One
Pan Seared Hudson Valley Foie Gras
peppered banana, nut French toast, candied macadamia, apple cider reduction

Course Two
Paradise Blue Cheese and Cody Farms Waterloo Walnut Baklava with Chandler walnut pear sap

Salad of Jicama, Watermelon Radish and Sunflower Sprouts
Serrs walnut vinaigrette

Intermezzo
Coconut gelato, sparkling pineapple juice, nutmeg

Course Three
Roasted Stuffed Quail
spinach, bacon, apricot, pistachio, and pistachio Dijon pan sauce

Artichoke Tart
roasted red pepper and smoked almond Romesco

Jardine Ranch Almond Flat Bread
caramelized onion, asparagus, Parmigiano Reggiano, slivered almonds, fried quail egg

Fourth Course
Hazelnut Venezuelan Chocolate Ice Cream
hazelnut toffee, espresso salt

Baked Chocolate with Strawberry Pine Nut Jam
chocolate dipped basil

Almond Milk Crème Brûlée
preserved rose petals

First Course
Belgian Endive Walnut Black Truffle Salad, Valderon, Wilted Chicory

Second Course
Thai Peanut Soup, Shrimp, Daikon Sprouts

Third Course
Pine Nut Basil Dusted Lamb, Celery Root, Cilantro Pine Nut Emulsion

Fourth Course
Chocolate Almond Sticky Toffee Pudding, Whipped Cream