1. Lay the Nocciola cheese on its side, cut off edges. Slice into 1/4 inch wedges. Cut pears vertically into quarters, cut off seeds and stem.
2. On each large desert plate:
   Your challenge: Draw a T and an upside down F using the honey.
   Or, place a large (1 inch) honey dot in the center of plate. Layout 3-4 wedges of Nocciola, 2 wedges of pears, 2 cookies on plate. Garnish with the mint.

Toss all ingredients together and let stand for at least six hours. Serve in a martini glass with tortilla chips.

Tortilla Chips-dust tortilla chips in coriander

Mix all ingredients together and allow to sit for 1 hour.

GRAVLAX
Drape plastic wrap over a glass baking dish. Cut salmon in half lengthwise and place one half in dish, skin side down. Mix together salt, brown sugar and pepper. Sprinkle half of mixture over salmon in the dish, cover with the herbs, and pour the vodka over the whole mixture.

Sprinkle the remaining salt mixture over the remaining half of salmon. Place salmon in the dish, skin side up. Fold the plastic wrap snuggly over the entire salmon. Place a board over the fish and weigh it down with a heavy object.
Refrigerate fish for 24 to 36 hours, turning every 12 hours. To serve, separate the filets, and carefully brush off the salt, sugar and dill. Cut into very thin slices with a sharp knife.

FRIED WONTONS
Heat oil in a sauce pan to 350 degrees, use a candy thermometer to adjust temperature.

Fry wonton wrappers flat until lightly golden brown.

Drain on a paper towel. Set aside until needed.

LIME SOUR CREAM
Whisk ingredients together. Adjust seasoning with salt & pepper.

BASIL OIL
Whisk ingredients together. Adjust seasoning with salt & pepper.

PLATING
Place one of the wonton wrappers on the plate. Slice Chèvre thinly, on a bias for a longer thinner cut. Warm slightly in the oven or microwave, do not cook. Place baby field greens in a bowl and toss with 1/2 of the basil oil.

Place 1/2 of the tossed greens on the first layer of wonton. Place 2 slices of the warmed Chèvre atop the greens.

Place 1/2 of the gravlax, folded over for a taller stack.

Place the next piece of wonton and repeat.

The last piece of wonton is placed on top at an angle to expose the fish and Chèvre. Garnish with the lime sour cream, basil oil and basil sprig.

Mix sushi vinegar, sugar and salt until ingredients are well dissolved.
Mix freshly cooked rice with sushi vinegar liquid, separating rice pieces without smashing. Set aside until cooled to room temperature.
Spread thin layer of sushi rice on half cut seaweed sheet (rough side) as flat as possible.
Lay avocado and imitation crab mix in the center.
Roll from the bottom up using sushi bamboo mat.
Roll on topping tray.
Slice into 8 pieces and serve.

POKE
Combine all ingredients in mixing bowl. Mix well and refrigerate for two hours before serving.

WON TON CRISPS
Cut won ton wrappers corner to corner, lightly brush with egg wash, then sprinkle with sesame and black sesame seeds. Deep fry until golden brown, remove from oil, and immediately season with salt and pepper.

For presentation, layer 3 tablespoons Goma Wakame with about 3 tablespoons Poke Tuna. Top with 1 tablespoon Wasabi Tobiko. Serve with Sesame Won Ton crisps. Decorate plate with cilantro ginger oil, red chile oil, and wasabi soy sauce.

Passed Hors d’oeuvre Variation
Layer ½ tablespoon Goma Wakame and ½ tablespoon Poke on top of Won Ton Crisp. Top with 1 teaspoon Wasabi Tobiko.

Mix all ingredients gently in a large mixing bowl.

Using your hand take about 2-3 ounces of crab meat mixture, compact into a ball, pat into cake and dust in flour.

Heat oil in a nonstick pan.

When oil is hot drop cake in and fry on each side for 2 minutes or until golden brown.

COLD MUSTARD SAUCE
Mix mayonnaise and mustard together. Chill and serve. This sauce can be modified to taste with a number of add-ins, such as capers or horseradish.

FRESH TOMATO RELISH
Mix all ingredients together in a small mixing bowl and refrigerate until ready to use. (Best if made 1 hour ahead of time)

1. Sauté blanched cauliflower in olive oil over medium low heat; stirring occasionally until cauliflower is golden brown on all sides (slightly crispy on all sides is best).
2. Turn heat down. Add garlic, salt, pepper, tahini, lemon and water to cauliflower.
3. Stir together with a spoon and let simmer for 10-15 seconds.
4. Serve on a plate or shallow dish. Garnish with sumac and parsley.

1. Preheat oven to 450 degrees of higher.
2. Thaw Puff Pastry on Cookie Sheet under parchment paper.
3. To Prepare Filling:
Melt Butter in Sautee Pan. Sauté Shallots until Caramelized, about 3-5 minutes.
Add Mushrooms and sauté until browned, about 5 minutes. Add Thyme and Parsley and sauté for 1 minute. Add Port wine and reduce until most of the liquid is gone. Add cream and reduce until thick bubbles form. Remove from heat and cool in refrigerator for 10-15 minutes.

4. While mixture cools prepare puff pastry.
Unfold Puff Pastry; the line will serve as guide for cuts. Starting on the right make diagonal cuts the length of the pastry. Turn and make same number of cuts on left hand side.
5. Place filling in middle sprinkle with Gorgonzola and pine nuts. Beat egg and cream together and with pastry brush paint the right and left side, not the filling. Starting on left or right, skipping first slice, fold pastry over filling alternating as you descend. When finished fold over top pieces and bottom pieces to seal ends.
6. Brush with egg and cream mixture and bake for 20-25 minutes. Finished when consistently browned.
7. Garnish with extra Gorgonzola and pine nuts.
8. This recipe will make 2 strudels and can serve 8-10 people. It can be made ahead and rewarmed prior to serving.

1. Remove the stems from the mushrooms discarding the very bottom, and then mince the stems along with three of the mushrooms.
2. In a sauté pan over medium heat, warm the olive oil. Add the minced mushroom, scallion, garlic and parsley. Sauté gently until soft, about 5 minutes.
3. Add the crab, Parmesan cheese, Tabasco, mayonnaise, and the salt and pepper to taste. If the mixture seems too damp add a few bread crumbs.
4. Fill each mushroom cap with the stuffing using your hand to form a nice even mound.
5. Place the filled mushrooms on a baking sheet, the drizzle with a little olive oil and a little white wine.
6. Bake until the mushrooms are soft and golden brown. Serve immediately.