Philip Tessier {Bouchon}
Warm Mushroom Salad with Pickled Sunchokes, Marcona Almonds, Upland Cress and Sunchoke Glaçage
***
Hotel Chef Award: Jesse Mallgren {Madrona Manor}
Liberty Farms Duck: Roasted Breast and Crisped Confit, Caraway, Spring Onion and Beet
***
Sustainability Chef Award: John Stewart and Duskie Estes
{Bovolo and Zazu Restaurant & Farm}
Black Pig Salumi Antipasti
***
Restaurant Concept: Duncan Gott
{Taylor’s Automatic Refresher}
Mahi Mahi Fish Taco with Mexican Slaw and Jalapeño-Cilantro Sour Cream
***
Restaurateur Award: John Toulze
{the girl & the fig, fig café, Estate}
Sauteed Maryland Wild Striped Bass, Ragout of Salsify, Black Trumpet
Mushrooms, Bloomsdale Spinach and Spinach Vin Blanc
***
Pastry Chef Deanie Hickox-Fox {Ubuntu}
Lemon Verbena Parfait with Summer Stone Fruit
***
Sommelier Yoon Ha {La Toque}
Wine Pairings with each chef’s dish
***
Sommelier Geoff Kruth {The Farmhouse Inn & Restaurant}
Wine Pairings with each chef’s dish
***
Mixologist Scott Beattie {Author of Artisinal Cocktails}
Bella Ruffina
Bellini
***
Host Chef Richard Haake {Winery Chefs}
Long Ranch Goat Two Ways: Grilled and Braised with Rancho Gordo Beans and Salsa Verde
