Kuniko Yagi {Sona, Los Angeles}
Seared Foie Gras, Okinawa Black Sugar, and Green Tea Mochi
Orange County/Pasadena Chefs
Zachary Pollack & Stephan Samson
{The Dining Room at the Langham, Pasadena}
Tortelli di Pere e Pecorino al Burro e Salvia
***
Michael Voltaggio {Dirt Candy}
Wagyu Short Rib, Cream of Dehydrated Broccoli, and Cheddar Tagliatelle
San Diego Chefs
William Bradley {Addison, San Diego}
Canard Rôti with Caramelized Chicory and Ginger
***
Jason Knibb {Nine-Ten, San Diego}
Jamaican Jerk Pork Belly with Scotch Bonnet Pepper Jelly
Pastry Chefs
Jordan Kahn {formerly of XIV by Michael Mina, Los Angeles,}
Compressed Native Strawberries, Beet, Cacao Fruit, Elderflower, and Violets
***
Adrian Vasquez {Providence, Los Angeles}
Kalamansi Gelee, Lychee-Shiso Sorbet, and White Chocolate-Coconut-Soy-Milk-Soup
Mixologists
Eric Alperin {The Varnish, Los Angeles}
The Highlander
***
Julian Cox {Rivera, Los Angeles}
Barbacoa
Sommeliers
Jesse Rodriguez {Addison, San Diego}
Wine pairings with each chef’s dish
***
Christopher Miller {Spago, Los Angeles}
Wine pairings with each chef’s dish
Sustainability Chef
Ray Garcia {Fig, Los Angeles}
Bacon-Wrapped Bacon with Sylvetta, Brandywine Tomatoes, and Cocktail Avocados
Community Chef
Roy Choi {Kogi, Los Angeles}
Concept
Adam Fleischman {Umami Burger, Los Angeles}
Mini Umami Burgers
Restaurateurs
Josh Loeb and Zoe Nathan {Huckleberry & Rustic Canyon, Los Angeles}
Chocolate Pudding Pie
Host Chef VIP Host Chef
Jason Prendergast
{Fairmont Miramar Hotel and Bungalows, Santa Monica,}
VIP Reception:
Heirloom Marble Fingerling Potatoes with Bone Marrow and Petrossian Caviar
Gala:
Charred New Zealand Salmon Gravlax with Crawfish Stuffed Morels and Green Garlic Jus
Giblet Crusted Spring Lamb Loin with Goose Valley Puffed Wild Rice, Fava Bean and Braised Lamb Tongue Salad
