Oysters in Cucumber Jelly with Red Wine Vinegar by Francois Rodolphe of Auberge des Templiers Les Bezards in Boismorand, France. Thai Barbecue Wahoo by Philip Fitzpatrick of Villa Madeleine in St. Croix, U.S.V.I. Gingerbread Souffle with Traminer Sabayon by Christian Domschitz of Restaurant Walter Bauer in Vienna, Austria.