| Participating Châteaux |
- Château Branaire, Saint-Julien
- Château Brane-Cantenac, Margaux
- Château Camensac, Haut-Médoc
- Château Chasse-Spleen, Moulis en Médoc
- Château Climens, Sauternes
- Château Corbin, St Emilion
- Château Cos d'Estournel, St Estèphe
- Château Coutet, Sauternes
- Château d'Issan, Margaux
- Château du Tertre, Margaux
- Château Fombrauge, St Emilion
- Château Giscours, Margaux
- Château Gruaud Larose, Saint-Julien
- Château Guiraud, Sauternes
- Château Haut-Bailly, Pessac-Léognan
- Château Lagrange, St Julien
- Château Larmande, St Emilion
- Château Malartic-Lagravière, Pessac-Léognan
- Château Pape Clement, Pessac-Léognan
- Château Pontet-Canet, Pauillac
- Château Soutard, St Emilion
- Château Suduiraut, Sauternes
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| Participating Chefs |
- Aria, Gerry Klaskala, Atlanta
- Blue Duck Tavern, Brian McBride, Washington, DC
- Butterfield 9, Michael Harr, Washington, DC
- Chef Geoff’s, Geoffrey Tracy, Washington, DC
- Cowgirl Creamery Artisan Cheese, Sue Conley and Peggy Smith, Point Reyes Station, CA
- Crave on 42nd, Dave Martin, New York City
- DC Coast, TenPenh, Ceiba and Acadiana, Jeff Tunks, Washington, DC
- Grace and BLD, Neal Fraser, Los Angeles
- Grapeseed, Jeff Heineman, Bethesda
- Hank’s Haute Dogs, Henry Adaniya, Honolulu
- Hank's Oyster Bar, Jamie Leeds, Washington, DC and Alexandria
- Julia's Kitchen @ Copia, Jeff Mosher, Napa Valley
- The Little Pearl (caviar), Richard Brauman, Somerville, MA
- Marcel’s and Brasserie Beck, Robert Wiedmaier, Washington DC
- Michel Richard Citronelle, Michel Richard, Washington DC
- Oak Steakhouse, Brett McKee, Charleston
- Ortolan, Christophe Émé, Los Angeles
- Prune Restaurant, Gabrielle Hamilton, New York City
- Rathbun's Restaurant, Kevin Rathbun, Atlanta
- Restaurant Michel Rostang, Michel Rostang, Paris
- Ristorante Tosca, Massimo Fabbri, Washington, DC
- Sona and Comme Ça, David Myers, Los Angeles
- Spring, Green Zebra & Custom House, Shawn McClain, Chicago
- Zaytinya, Mike Isabella, Washington, DC
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