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Tim Andriola (Timō)
Marrow Risotto with Braised Short Ribs

Mediterranean Branzino with Asparagus, Basil and Lemon Confit

Jeffrey Brana (Normanís)
Local Yellowtail Snapper with Candied Jalapeño, Baby Carrots and Milk Emulsion

Foie Gras Croqueta on Creamed Sweet Corn and Dandelion Greens with Huckleberries
Carmen Gonzalez (Carmen the Restaurant)
Key West Shrimp Pionono with Sofrito Sauce

Slow Roasted Adobo Marinated Niman Ranch Pernil with Sweet Plaintain Fufu and Gandules Stew
Frank Randazzo and Andrea Curto-Randazzo (Talula)
Tartar of Ahi Tuna

Shrimp Tamale
Edgar Leal and Mariana Montero De Castro (Cacao)
Yuca Stuffed with Brazilian Shrimp BoBo

Milk Chocolate Tower

Sergio Sigala (Casa Tua)
Tagliolini with Caviar and Crème Fraiche

Taylor Bay Scallops with Fresh Herbs and Ligurian Olive Oil

Jordi Vallès (Mosaico)
Lobster Esqueixada with Tomato Consommé and Olive Powder

Spanish "Tortilla" with Andalusian Salmorejo
Pastry Chef Joseluis Flores (OLA)
Dulce de Leche Brazo Gitano

Thatsís Da Bombe
Pastry Chef Max Santiago (Mundo)
Chocolate Goddess with Brandied Cherry Sorbet

Spiced Apple Clouds with Chai Foam
Bar Chef Chad Weller (Rumi)
Blueberry Raspberry Mojito
Host Chef Marc Ehrler (Loews Miami Beach Hotel)
Crunchy Truffle Porcini Risotto Lollipop

Orange Blossom Banana Dumpling with Coconut Sorbet

 



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