Coq au Vin: Red Wine Braised Amish Chicken, Button Mushrooms, Pearl Onions, and Lardons
Steamed New Zealand Blue Abalone and Dungeness Crab with Tomato Water-Dashi Vinaigrette-Jelly
***
Jason Neroni {10 Downing}
Porchetta with Cannellini Beans and Salsa Verde
***
Patrick Connolly {Bobo}
Hazelnut-Crusted Duck with Date Purée, Parsnip, and Chorizo
***
Communuity Chef Award: Harold Dieterle {Perilla}
Coriander-Crusted Triggerfish with Quinoa, Wood Ear Mushrooms, and Sweet and Sour Basil-Eggplant Sauce
***
Sustainability Chef Award: Amanda Cohen {Dirt Candy}
Portobello Mousse with Peach-Fennel Compote, Grilled Portobello Mushrooms, and Truffled Crostini
***
Pastry Chef Robert Truitt {Corton}
Cashew Fruit Tart with Lavender and Muscovado
***
Pastry Chef Brooks Headley {Del Posto}
Lidia's Sweet Pea Sformato with Tri-Star Strawberries and Strawberry Gelato
Chocolate Bruciato
***
Sommelier Claire Paparazzo {Blue Hill}
Wine Pairings with Each Rising Stars Dish
***
Mixologist Orson Salicetti {Apothéke}
Tomato Basil Martini
Thào Quà featuring Highland Park Single Malt Scotch Whisky
***
Mixologist Maxwell Britten {Jack the Horse Tavern}
Zorrito Dorrado
Gingerbutter Collins featuring Highland Park Single Malt Scotch Whisky
***
Restaurateur Award: Colin Devlin
{Dressler, Dumont, Dumont Burger}
Warm Artichoke Heart, White Beans, Arugula, Parmigiano, and Garlic Dressing
***
Concept Award: Angelo Sosa {Xie Xie}
Sweet Glazed Pork, Chinese Bao Bun, Pickled Shallots, and Cilantro
***
Host Chef Brandon Kida {Asiate}
Buckwheat and Eggs
