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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 prepares roasted duck breast with sautéed porcini mushrooms; and foie gras (duck liver) with poached apples.
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Jeremiah Tower prepares grilled game hens with a vegetable salad; poached chicken with mushrooms and vegetables; and casserole-roasted chicken.
Jan Birnbaum prepares smoked salmon with scrambled-egg torte and caviar; and roasted leg of lamb.
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From Los Angeles: Nancy Silverton prepares breads, including Tuscan olive bread, focaccia and rustic peasant bread.
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Chef Alice Waters prepares green-olive tapénade (relish) and a variety of salads.