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Jonathan Benno (Per Se)
Foie Gras en Terrine with Granny Smith Apple "Gelée"

Marco Canora (Hearth)
Fava and Pecorino Salad with Smoked Lamb Tenderloin
Josh DeChellis (Sumile)
Poached Hamachi with Pickled Melon and Nori Salt
Wylie Dufresne (wd-50)
Pickled Beef Tongue with Fried Mayonnaise
Brad Farmerie (Public)
Grilled Kangaroo on Coriander Falafel

Shea Gallante (Cru)
Maine Lobster with Turnips, Salsify and Mango Butter

Noriyuki Sugie (Asiate)
Scallop Tartare, Fennel Cream and Crushed Rice Crackers
Pastry Chef Sam Mason (wd-50)
Caramelized Apple with Miso Ice Cream
Pastry Chef Pichet Ong (Spice Market & 66)
Ovaltine™ Kulfi with Spiced Caramel Popcorn Crust
Pastry Chef Sebastien Rouxel (Per Se)
Yuzu Bavarois et Son Gâteau

Bar Chef Jason Kosmas (Employees Only)
West Side Cocktail

Dante Boccuzzi (Aureole)
Chesapeake Crab with Tiny Asparagus and Bouillabaisse Gelée
Patricia Yeo (Sapa)
Coriander-Crusted Tuna with Ginger-Orange Braised Oxtail
Pastry Chef Jason Licker (Fives)
Strawberry Consommé with Berry Bruschetta



Presenting Sponsor:
Host Sponsor: Flatiron Studio

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Bar Chef Award Sponsor:
Pastry Chef Award Sponsor:
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Culinary School Sponsors:
After Party Sponsors:

 

 



   Published: April 2005
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