Dungeness crab salad, on pea panna cotta, yellow curry tuile, curried spiced crab vinaigrette.
Warm pig feet, sweetbread and lobster terrine, on a lentil salad with bacon and hazelnut vinaigrette.
Triple T Ranch tempura duck egg, on sweetbreads pancake, frangelico almond pesto, wild mushroom salad, truffle vinaigrette.
La Folie, San Francisco CA
Alan C.

Duck prosciutto with fresh melon and melon gelee.
Soft boiled egg with chive and crispy potato wafer.
Russian osetra caviar with potato blinis with lobster and creme fraiche.
Uni and abalone over cauliflower gratin.
La Folie, San Francisco CA
Alan C.

Cream cheese danishes, butter croissant, cinnamon rolls.
Pavel’s Backerei, Pacific Grove CA
Dan M.

Hamburger patty, chicken katsu with tontaksu sauce, and medium fried egg over rice, covered with gravy.
Kitchen Kura, San Francisco CA
Alan C.

Soy chicken (vegan) and Belgian style waffles, berries, tamarind sauce.
Karyn’s on Green, Chicago IL
Corey T.

Regular “Create Your Own” sundae with 2 scoops of toasted almond ice cream, cold caramel topping, marshmallow topping, almonds, whipped cream and a maraschino cherry.
Fentons Creamery, Oakland CA
Alan C.

With fresh coconut milk, pineapple, grape and basil leaves.
Catch Beach Club, Surin Beach, Phuket THAILAND
Corey T.

With three flavors: sweet, sour and spicy.
Catch Beach Club, Surin Beach, Phuket THAILAND
Corey T.

Chicken, mushrooms, bok choy, scallions.
Conrad Hotel, Hong Kong HONG KONG
Corey T.

Seared hake and grilled shrimp in a tomato-seafood sauce with mixed vegetables.
San Francisco (SFO) to Hong Kong (HKG), United Global First Class, United Airlines
Corey T.

Tomatoes, cucumbers, and croutons.
San Francisco (SFO) to Hong Kong (HKG), United Global First Class, United Airlines
Corey T.

San Francisco (SFO) to Hong Kong (HKG), United Global First Class, United Airlines
Corey T.