Emeril Lagasse; shrimp etouffee; Louisiana crab; crawfish boil.

Michel Richard of Los Angeles prepares a chocolate dome and a hot chocolate truffle.

Washington, D.C., chef Patrick Clark prepares seared peppered salmon roulade, horseradish-crusted grouper and a julienne of leeks.

Lidia Bastianich of New York prepares orecchiette with broccoli di rape and a risotto with wild mushrooms.

New York chef Charles Palmer prepares pepper-seared venison steaks with pinot noir and sun-dried cherries.

Amy Ferguson-Ota; ahi yellowfin tuna; wok-seared ono in ti leaves.