From: Fine dining chef Adam Navidi, Hyatt Regency Huntington Beach/owner, Chef Adam Navidi's Signature Cuisine, Huntington Beach, CA. Yield: 24+ pieces...
From: Corporate chef Beat Giger, Pebble Beach Resorts, CA. Yield: 8 servings...
Yield: 31 servings, 1 cup each...
From: Executive Chef Duane Keller, Moon Bay Restaurant, The Gaylord National Resort and Convention Center, National Harbor, MD. Yield: 12 servings...
Yield: 28 3-oz. portions. Serve with pan-seared salmon fillets finished in the oven until internal temperature reaches 155°F...
From: Chef David Walzog, Country Club Restaurant, Wynn Resort, Las Vegas. Yield: 2-4 servings...
Chef Barton Seaver, Hook, Washington, DC...