Andrew's recipe:

Tapioca:
1 box tapioca pearls
3 quarts water
2 cups mushroom soy
1 cup white soy
1/4 cup balsamic vinegar
1/2 cup olive oil

Dale and Richard's recipe:

Salmon:
8 pieces sushi style salmon, cut into 1-oz pieces
2T cayenne pepper
2T black sesame seeds
Salt to taste
3 oz rice flour
2 oz lime juice
2 oz ginger juice
Maldon sea salt to taste

Richard's recipe:

Sauce:
1/2 lb white chocolate
1 pint heavy cream
1 celery root
2T wasabi paste

Andrew's recipe:

Tapioca:
Bring water to a boil. Add tapioca and cook for 17-20 minutes, stirring every 5 minutes to avoid clumping. Once tapioca is three-fourths cooked (centers are still white) drain in chinoise and wash with cold water for 5 minutes. Once starch is washed out combine all ingredients with exception of olive oil and submerge tapioca. Afterwards, float tapioca with olive oil and allow to sit for at least 1 hour.

Dale and Richard's recipe:

Salmon:
Season salmon lightly with cayenne, black sesame seeds and salt. Dust skins with rice flour. In hot pan, add oil to cover, then pour out excess. Sear salmon skin side down, take out of pan then brush with lime and ginger juices. Season with maldon sea salt. Lightly smoke salmon.

Richard's recipe:

Sauce:
Heat white chocolate and all but a few tablespoons heavy cream to make white chocolate ganache. Cook celery root in remaining heavy cream and puree; season. Mix wasabi, celery puree and white chocolate for sauce.