Robert Del Grande prepares dishes using chilies, including fillets of beef in pasilla chili sauce; seared sea scallops and fresh corn pudding with wild mushrooms.

Jean-Louis Palladin prepares roasted duck breast with sautéed porcini mushrooms; and foie gras (duck liver) with poached apples.

Jeremiah Tower prepares grilled game hens with a vegetable salad; poached chicken with mushrooms and vegetables; and casserole-roasted chicken.

Jan Birnbaum prepares smoked salmon with scrambled-egg torte and caviar; and roasted leg of lamb.

From Los Angeles: Nancy Silverton prepares breads, including Tuscan olive bread, focaccia and rustic peasant bread.

Chef Alice Waters prepares green-olive tapénade (relish) and a variety of salads.