Appetizers

Asian Shrimp Sticks with Spicy Slaw
John Reed, Executive Chef Food for Thought, Chicago, IL
Asiago Cheese Puff
Marilyn Smith, Executive Chef, Mustard Seed Market & Café, Solon, OH
Goat Cheese Fillo Purse
Dino Lubbat, Owner/Executive Chef, Dinotto Ristorante
Marsala Mushroom Strudel
Thierry Meissonnier, Executive Chef, Hilton Chicago, Chicago, IL
Mushroom Strudel With Cranberry Chutney
Craig Storm, Executive Chef, Wyndham Hotel Resort, Ft. Lauderdale, FL
Porcini Mushroom & Brie Fillo Triangles
Khamia Vonsakoun, Banquets Chef & Daniel Pino, Executive Pastry Chef, Borgata Hotel, Casino & Spa, Atlantic City, NJ
Crab Cake Wrapped In Fillo
Thierry Meissonnier, Executive Chef, Hilton Chicago, Chicago, IL

Entrees

Asian Seafood Turnover With Citrus Peanut Sauce
Khamia Vonsakoun, Banquets Chef & Daniel Pino, Executive Pastry Chef, Borgata Hotel, Casino & Spa, Atlantic City, NJ
Chicken Breast Wrapped with Proscuitto di Parma, Mozzarella, and Fillo Dough
Dino Lubbat, Owner/Executive Chef, Dinotto Ristorante
Chicken Cosmopolitan With Balsamic Rasberry Sause
Marilyn Smith, Executive Chef, Mustard Seed Market & Café, Solon, OH
Chicken Fillo Rolls
John Taylor, Executive Chef, Sammy's
Contemporary Caesar Salad with a Deconstructed Dressing
John Reed, Executive Chef Food for Thought, Chicago, IL
Fresh Snapper Wrapped In Fillo With Truffles And Baby Arugula
Dave Boucher, General Manager Brennecke’s Beach Boiler, Kauai, HI
Lobster and Shrimp Pot Pie
John Reed, Executive Chef Food for Thought, Chicago, IL
Maine Lobster Salad On Sun-Dried Tomato Fillo Crisp
Khamia Vonsakoun, Banquets Chef & Daniel Pino, Executive Pastry Chef, Borgata Hotel, Casino & Spa, Atlantic City, NJ
Pork Wellington
Marilyn Smith, Executive Chef, Mustard Seed Market & Café, Solon, OH
Portobello and Spinach Wellington
John Reed, Executive Chef Food for Thought, Chicago, IL
Tuna With Mango-Marsala Duxelles
Dave Boucher, General Manager, Brennecke’s Beach Boiler, Kauai, HI
Veal Strudel
John Taylor, Executive Chef, Sammy's

Desserts
Apple Pineapple Purses With Rum Sauce
Thierry Meissonnier, Executive Chef, Hilton Chicago, Chicago, IL
Apple Torte
Dino Lubbat, Owner/Executive Chef, Dinotto Ristorante
Apricot Stars With Rasberry Coulis
Marilyn Smith, Executive Chef, Mustard Seed Market & Café, Solon, OH
Berry Fillo Cones
John Taylor, Executive Chef, Sammy's
Fragipane Plum Tart In Fillo
Dave Boucher, General Manager, Brennecke’s Beach Boiler, Kauai, HI
Milk Chocolate Cheese Strudel
Khamia Vonsakoun, Banquets Chef & Daniel Pino, Executive Pastry Chef, Borgata Hotel, Casino & Spa, Atlantic City, NJ
Pineapple Fillo Fans With Bourbon Pecan Sauce
Marilyn Smith, Executive Chef, Mustard Seed Market & Café, Solon, OH