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Cathal Armstrong { Restaurant Eve }
• Bacon,
Egg, and Cheese
Carolina Black Bass
with Orange-Braised Fennel
***
Tony Chittum { Dish and
Notti Bianche }
• Virginia
Rockfish with Celery, Clams, and Chowder Froth
Malfatti with Porcini,
Mascarpone, and Parmigiano Reggiano Cracker
***
Tony Conte { The Oval Room }
• Tuna,
Chipotle, Avocado, and Crispy Tapioca
Roasted Baby Beets,
Passion Fruit Gelée,
Horseradish, and Ice Wine Mignonette
***
RJ Cooper { Vidalia }
Beaver Creek
Farm Quail with Chestnut, Wild Rice and Apple
Stuffing, Boudin Blanc, Brussels Sprouts, and Blue Plum Mustard
• Truffled
Heirloom Potatoes with Crispy Pork Belly, Garlic Cream
and Juniper-Infused Sea Salt
***
Katsuya Fukushima { Café
Atlantico and Minibar}
• Taste
of India Chicken Wing
Make Your Own Noodles
***
Barton Seaver { Café Saint
Ex and Bar Pilar }
Toasted Almond
and Garlic Soup with Grilled Radicchio
• Jalapeno-Crusted
Walu with Sweet Potato Purée and
Orange-Parsley Salad
***
Bart Vandaele { Belga Café
}
Belgian Endive Sushi with Prosciutto di Parma,
Baby Arugula Salad and Orange-Cardamon Gelée
•
Cervena Venison
Couscous Waffle with
Valrhona Xocopili-Venison Sauce
***
Noriaki Yasutake { Perry’s
}
•
Fish
and Chips Roll
Smoked Toro with Wasabi Jelly and Watermelon
***
Eric Ziebold { CityZen
}
Tartiflette: Yukon Gold Potato Millefeuille
With Frisée
Lettuce, Crispy Shoat Confit, and Warm Brillat-Savarin
•
Hudson Valley Foie Gras Shabu
Shabu
***
Pastry Chef Heather
Chittum { Dish and Notti Bianche }
•
Big
City S'mores
Pipe Dreams Goat’s Milk Cheesecake with Port-Poached
Seckel Pears and Almond Florentine
***
Pastry Chef Hichem Lahreche
{ Kinkead’s }
•
Pineapple
Tatin with Lemon Chibouste
Hazelnut Suprême
***
Pastry Chef Tom Wellings
{ Maestro }
• "Tiramisu"
Valrhona Milk Chocolate
Crema with Chicory
***
Sommelier Nadine
Brown { Charlie Palmer Steakhouse }
•
Premium wine pairings with each dish
***
Bar Chef Todd Thrasher
{ Restaurant Eve and The PX }
•
Eamonn's
Cocktail
Martinique's "Ocean Spray"
***
Host Chef Arnel Esposo
{ Palette at the Madison, a Loews Hotel }
Caviar Service
•Braised
Oxtail Ravioli
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