Emeril Lagasse
Michel Richard
Patrick Clark
Lidia Bastianich
Charles Palmer
Amy Ferguson-Ota
Robert Del Grande
Robert Del Grande prepares dishes using chilies, including fillets of beef in pasilla chili sauce; seared sea scallops and fresh corn pudding with wild mushrooms.
Jean-Louis Palladin
Jean-Louis Palladin prepares roasted duck breast with sautéed porcini mushrooms; and foie gras (duck liver) with poached apples.
Susan Feniger and Mary Sue Milliken
Jacques Pépin
Jeremiah Tower
Jeremiah Tower prepares grilled game hens with a vegetable salad; poached chicken with mushrooms and vegetables; and casserole-roasted chicken.
Jan Birnbaum and Lidia Bastianich
Jan Birnbaum prepares smoked salmon with scrambled-egg torte and caviar; and roasted leg of lamb.
Andre Soltner
Nancy Silverton
From Los Angeles: Nancy Silverton prepares breads, including Tuscan olive bread, focaccia and rustic peasant bread.
Jacques Pepin II
Alice Waters
Chef Alice Waters prepares green-olive tapénade (relish) and a variety of salads.