New York City Revue Gala Tasting Menu

CHEFS

Emma Hearst, Sorella
Pâté di Fegato: Chicken Liver Mousse with Candied Bacon and Fried Egg

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Masato Nishihara, Kajitsu
Steamed Hearts of Palm and Nama-Fu with Plum Sauce

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Justin Bogle, Gilt
Australian Wagyu Strip Loin, Potato Terrine, Matsutakes, Black Garlic, and Bone Marrow

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Brandon Kida, Asiate
Rabbit and Hudson Valley Foie Gras Terrine, Candied Rhubarb, Shiso Vinaigrette

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Jason Hall, Gotham Bar & Grill
Cauliflower Custard, Santa Barbara Uni, Golden Trout Roe, and Squid Ink Emulsion

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Marc Forgione, Marc Forgione
Whole Roasted Halibut, Cauliflower Puree, Crushed Hazelnuts, and Sauce “Proposal”

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James Tracey, Craft
Pork Trotter and Sunnyside Up Egg

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Dan Kluger, ABC Kitchen
Whole Wheat Bigoli, Pork Ragu, Parmesan, Snap Peas, Bacon, Mint

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PASTRY CHEFS

Angela Pinkerton, Eleven Madison Park
Milk and Chocolate, Tastes and Textures

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Jennifer Yee, Aureole
Chilled Watermelon Soup with Galia Melon Sorbet, Pickled Cucumber, Blueberries, and Candied Olives

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HOTEL CHEFS

Markus Glocker, Gordon Ramsay at the London
Hudson Valley Foie Gras with Cipollini Onions, Black Olive Caramel, and Aged Balsamic

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Ron Paprocki, Gordon Ramsay at the London
Pineapple Crémeux with Yogurt Sorbet and “Sponge,” Vanilla Sable, Pineapple Candy

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COMMUNITY CHEF

Bobby Hellen, Resto
Australian Lamb Neck, Pea Shoots, Syrian Aleppo Pepper, Greek Yogurt, and Lamb Jus

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MIXOLOGISTS

Brad Farran, The Clover Club
The Strawberry Blonde

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Jason Littrell, Dram
- Behind God’s Back
- Orkney Fortress featuring Highland Park Single Malt Scotch Whisky

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HOST CHEF

Chris Siversen, Maritime Parc
Brined New Zealand King Salmon, Fennel Kraut, and Mustard-Leek Risotto

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HOST MIXOLOGIST

Greg Seider, Maritime Parc
She Loves Mei, She Loves Mei Not featuring Highland Park Single Malt Scotch Whisky

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SOMMELIERS

Pascaline Lepeltier, Rouge Tomate
Wine Pairings with chefs' dishes