Here are the recipes from the 2007 annual Chefs at the Market. Click on the title of the recipe to view it as a .pdf file.

Michael Eagan - Park West Grille
-Mussels in sweet and spicy coconut broth w/ sweet red peppers and tomatoes
-Angel hair pasta w/ chicken, tomatoes, spinach, and mushrooms in garlic white wine herb broth

Robert Hertel, Department Chair - Hospitality Studies
St. Louis Community College
-Cherry Salsa
-Corn and Tomato Salad
-East Meets West Guacamole served with Spicy Pita Chips
-Minty Melon Salad
-Tropical Scallop and Mango Ceviche

Jack MacMurray - Sage Urban American Grille
-Shanghai Steak and Noodle Salad
-Blackened Shrimp, Steak and Andouille Sausage Penne Sauté
-Organic Tomato and Fresh Mozzarella Salad with Balsamic Dijon Vinaigrette

Ivy Magruder - Vin de Set
-Ratatouille

Tim Nesbit - Koko
-Asopao (Puerto Rican Stew)
-Bajan Guacamole

Christopher Roussin - Lucas School House
-Chilled Avocado Soup  topped w/ Salsa Verde & Chili Creme Fraiche

Casey Shiller - Baking and Pastry Arts, Hospitality Studies, St. Louis Community College
-Inverted Root Beer Float
-Blackberry Martini Trifle
-Cherry Fritters
-Watermelon Gelee with Minted Melon Salad

Pam Smith - U.S. Personal Chef Association
-Szechwan Pork and Vegetable Fried Rice
-Halibut with Summer Vegetable Sauce
-Indian Spiced Chicken and Vegetable Couscous

Lynn Thilman - U.S. Personal Chef Association
-Orzo with Sage
-Tomatoes, Olives & Feta on Crostini
-Chicken with Lemon & Dill Butter
-Watermelon & Tomato Salad