This year the annual Worlds of Flavor conference at the Culinary Institute of America at Greystone took on the seemingly impossible task of exploring “The Rise of Asia” in two days of seminars, cooking sessions — and a lot of eating. A highlight of the conference took place Thursday and Friday nights and Saturday afternoon when the CIA’s Barrel Room was transformed into a marketplace from some exotic land. This year it was several lands, and giant Chinese red dragons and paper dragonflies floated in the air above Thai dancers and Japanese drummers, while chefs anda vendors from Singapore, China, Thailand, Vietnam, Korea and India dispensed samples of everything from chocolate dipped vegetables to green tea ice cream. Here’s a sampling of recipes from some of the chefs.

If you go to the Republic of Georgia, be sure to take your appetite along.

Now that we’ve had our fill of the Mediterranean diet, Americans are looking to Asia to whet their appetites.

(Bubur Cha Cha)

My sister Judy is completely tone deaf. She honestly cannot tell one note from another. Her CD changer, programmed by her husband, always has the same five classical recordings in it. When you ask her what’s playing, she answers “Number three.” Years of piano lessons were wasted on her. We don’t let her sing. She couldn’t carry a tune in a backpack.

Matching wines with foods that make culinary magic remains something of a mystery to most of us. There are the standard rules, and beyond this someone is usually available to make a recommendation, which usually works just fine. But then you encounter someone who can make a match that is out of the realm of the ordinary, and you have to wonder, how did he do it?

4 3-oz. portions of ahi tuna, sushi quality

Beef tenderloin

1 pound baby greens

Credited with earning The Restaurant at Meadowood a two-star rating from the esteemed Michelin Guide, restaurant chef Joseph Humphrey announced today he will be leaving Meadowood to accept the position of executive chef at Cavallo Point — The Lodge at Golden Gate, scheduled to open in the shadow of the Golden Gate Bridge next summer.

This week's recipes come from the kitchens at Hess Collection Winery, including Hesse Salad, Ahi Tuna with Quinoa, and Beef Tenderloin with Celery Root Puree.