Ozarks Chefs Favorites
American Black Walnut Compound Butter
 N.Z. Soissons, CEC, CEPC
American Black Walnut Oil
 N.Z. Soissons, CEC, CEPC
American Black Walnut Vinaigrette for Green Salads
 N.Z. Soissons, CEC, CEPC
Black Walnut Encrusted Red Trout with Bourbon Brown Sugar Glaze
 Wing Lee Leong, Executive Chef at Fire & Ice Restaurant and Bar
Black Walnut, Chocolate, and Bing Cherry Stuffed Wonton
 Wing Lee Leong, executive chef at Fire & Ice Restaurant and Bar
Grilled Tuna with American Black Walnut Compound Butter
 N.Z. Soissons, CEC, CEPC
Linguine with Clams & Black Walnuts
 Submitted by Aubrey Foster, Chef at Bongo's Bistro in Stockton, Mo.
Port Wine Infused with American Black Walnut
 N.Z. Soissons, CEC, CEPC
Stuff Prime Pork Loin
 Keith Fuemmeler, Chef at Twilight Grille