Sophie
and Eric Banh, Monsoon
Duck
Salad with Mint and Rau Rum
Grilled
Eggplant with Spicy Coconut Sauce |
William
Belickis, Mistral
Citrus
Cured Sashimi Tuna with Blood Orange Jelly
Maine
Lobster and Cucumber Rolls |
Wayne Johnson, Andaluca
Pumpkin
Risotto
Lamb
Dolmas |
Brian
Scheehser, Hunt Club
Heirloom
Tomato and Warm Goat Cheese Salad
Pan-Seared
Wild King Salmon with Sautéed Apples and Cider Reduction |
Holly
Smith, Cafe Juanita
Crisp
Veal Sweetbreads with Pantellerian Capers and Ligurian Olive Oil
D’Anjou
Pear Salad |
Scott
Staples, Restaurant Zoë
Hot Smoked Sturgeon, Pickled Beet Salad and Paddlefish Caviar
Warm Rabbit Salad with Kalamata Olives and Cured Lemons |
Johnathan
Sundstrom, Earth & Ocean
Roasted
Salmon with Creamy Lentils
Mussels
with Bacon, Shallots and Apples |
PASTRY
CHEF
Christina Longo, Barking
Frog
Poire
Willows: Dark Chocolate Mousse with Poached Pear and Truffles |
PASTRY
CHEF
Sue McCown, Earth
& Ocean
Cherry
Crackle Pop |
HOST
CHEFS
Jan Birnbaum and Jason McClure, Sazerac
Coushon de Lait Sandwiches with Bootleg Hot Sauce Mayo and Arugula
Chanterelle Cappuccino with Sweet Onion Foam |
