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american, Restaurant
- Chef Paul Liebrandt and Pastry Chef Robert Truitt of CortonNew York, NYAmerican Contemporary, Avant Garde, French ContemporaryOctober 2008
- Chef Andrae Bopp and Mixologist Kevin Kelpe of Red Feather LoungeBoise, IDAmerican Contemporary, Seasonal/Market Fresh, CocktailsOctober 2008
- Chef Ethan Stowell and Mixologist Keith Waldbauer of UnionSeattle, WAAmerican Contemporary, CocktailsOctober 2008
- Chef Maria Hines and Sommelier Adam Chumas of TilthSeattle, WASeasonal/Market Fresh, American ContemporaryOctober 2008
- Chefs Brian McCracken and Dana Tough and Mixologist David Nelson of SpurSeattle, WAAmerican Contemporary, CocktailsOctober 2008
- Chef Ross Martin of Livingston Bar & Grille and Eight Mile RanchLivingston, MTAmerican Traditional, Comfort FoodOctober 2008
- Chef Jason Wilson and Pastry Chef Jennifer Volk of CrushSeattle, WAAmerican ContemporaryOctober 2008
- Chef Jeff Landry and Pastry Chef Lisa Smith of the Portland Harbor HotelPortland, MEAmerican ContemporaryAugust 2008
- Chef Sam Hayward of Fore StreetPortland, MEAmerican Traditional, Seasonal/Market FreshAugust 2008
- Chefs Gabriel Frasca and Amanda Lydon of Straight WharfNantucket, MAAmerican Traditional, Seasonal/Market FreshAugust 2008
- Chef Michael LaScola of American SeasonsNantucket, MAAmerican Traditional, Seasonal/Market FreshAugust 2008
- Chef Chris Vaughn of SimonLas Vegas, NVAmerican Traditional, Seasonal/Market Fresh, Comfort FoodJune 2008
- Chef Greg Engelhardt of Andre'sLas Vegas, NVFrench Traditional, American Traditional, Eclectic/GlobalJune 2008
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