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| Pork Loin Gallantine with Truffled Tenderloin Espanole Choid Froid |
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| Breast of veal gallantine with, pistachio, tounge and truffles, burgandy choid froid |
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| Truffled tenderloin of pork , wraped in caul with truffles and espanole choid froid. |
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| Sculpted Butter water skier with poached medallions of salmon |
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| Salmon Mousseline. Scallop Mousse in Knori and Black Sole Mousse in Spinach Pasta |
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| Hawaiian Luau at Harbor Springs |
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| Brunch in Palm Springs Calif. |
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| Buffet in Baton Rouge, New Orleans |
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| Turbot mousse with pine nuts in knori, scallop mousse in spinach pasta and salmon mousse |
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| Medallions of trout choid froid |
Food Art Links
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| Rock cornish game hens, mandarin orange glace |
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| Bread horn of plenty with aged brie, montery jack, smoked gouda, and white cheddar |
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| Aged brie, double creme camembert, goat cheese in ash, sharp cheddar and Jack |
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| Baked bread plaque with brie, port salute, goat, edam and provolone cheese |
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