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Mark Haugen & Franklin Street Bakery

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Opera Torte

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Pan-roasted Pork Chop with Cinnamon–Rhubarb Sauce and Wild Rice Sauté

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Pascal Demory & Karisma Hotel

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Pear Charlotte

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Pheasant in Wild Mushroom Cream Sauce

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Pierre Gardien (Retired)

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Raspberry-White Chocolate Custard with Bittersweet Chocolate Sauce

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Royal Dahlstrom & Macalester College

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Sautéed Atlantic Salmon in Red Wine Butter Sauce

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Sauteed Fillet of Walleye with Tomatoes and Spring Herb Butter

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Sesame Pork Tenderloin with Tomato-Sorrel Concasse

 

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