Scallops with Sundried Tomato Cream Sauce by Mark Beppler, Seattle

Polenta with Caramelized Onions & Blue Cheese by Marie Aline, Seattle

Rhubarb Coffee Cake by Laura Karren Glasgow, Issaquah

Eggplant Lasagna by Dotty Hammond, Renton

Broccoli & Cauliflower in Sizzling Garlic Oil by Karen Ko, Seattle

Greek Chicken & Peppers by Chef Carol Dearth, Sizzleworks Cooking School, Bellevue

Pear Ginger Cake with Hot Lemon Sauce by Joanne Okano, Richmond

Danielle's Lemon Tart by Danielle Risdon, Edmonds

Mango Chutney Chicken by Wendy Lane, Kirkland

Cornbread Pudding by Chef Tom Douglas, Tom Douglas Restaurants, Seattle

Quinoa Upma by Meena Cleland, Kelowna

Eggplant Boats (Batinjaan Farid) by Chef Rajah Gargour of Café Munir, Seattle, WA

Pancetta-Wrapped Prawns by Chef Doug Wilson of Ten Mercer Dinner & Drinks, Seattle, WA

Asparagus & Goat Cheese Cappelletti by Chef Chandler of Serafina Osteria & Enoteca, Seattle WA

Sweet Potato Latkes with Crème Fraiche by Chef Kelly Daly of Ravish, Seattle, WA

Hot Chocolate & Vanilla Bean Marshmallows, Chef Nikol Nakamura, Tulalip Resort Casino, WA

Savory Blue Cheese Pudding by Chef Ian Beck of Three Lions Novelty Hill, Redmond, WA

St. Dames Salad & Panzanella by Chef Sarah Murphy of St. Dames, Seattle, WA

Cioppino by Chef Cooper Green of The Sandbar Seafood Restaurant, Vancouver, BC