David Bazirgan (Baraka)
La Belle Farms Foie Gras Torchon with Brûléed Figs,
Ras al Hanout Gastrique

Paul Piscopo (XYZ at W Hotel)
Sardine Farcie Provencal

Stuart Brioza (Rubicon)
Terrine of Guinea Hen with Brioche Butter

Daniel Humm (Campton Place)
Sea Urchin Capuccino with Dungeness Crab

Chris Cosentino (Incanto)
Octopus Crudo with Smoked Salt and Marjoram

Melissa Perello (Fifth Floor)
Pan Roasted Maple Leaf Farms Duck Breast, Duck Confit,
Fingerling Potato Hash

Christophe Hille (A-16)
Tomato Caponata with Tuna Conserva, Capers, Basil and Dried Bread

Dennis Leary (Canteen)
Roulade of Lamb with Romesco and Bitter Greens

Robbie Lewis (Jardiniere)
Maine Diver Scallops with Housemade Pancetta, Meyer Lemon,
Roast Garlic-Parsley Nage

Pastry Chef Christine Law (Postrio)
Poached Pear Baba with St. Andre and Black Pepper Ice Cream

Pastry Chef Boris Portnoy (Winterland)
White Coffee Parfait, Coffee Earth, Fig Gastrique

Pastry Chef Marika Shimamoto Doob (Fifth Floor)
Chocolate Velvet Mousse Cake with Brown Sugar Bananas

Bar Chef Duggan McDonnell (Frisson)
Fountain of Youth
Pernod El Camino Real

VIP Reception Host Jesse Llapitan (The Palace Hotel)
Hors D’Oeuvres and Caviar Service

Host Chef Bill Bunn (Teatro ZinZanni)
Chicken Breast Stuffed with Far West Fungi Wild Mushrooms
and Prosciutto di Parma

Host Pastry Chef Elise Fineberg (Taste catering)
A Trio of Chocolate