2010 ICC Food Porn Gallery - New York, NY

Mexican Cloud by Mixologist Jamie Boudreau of Tini Bigs - Seattle, WA

Smoked Turkey Cocktail by Mixologist Mike Yen of Nine Ten - San Diego, CA

King Crab, Cucumber, Steelhead Roe, and Kalamansi by Chef Curtis Duffy of Avenues - Chicago, IL

Cornet with Rosemary, Pinenut, and Fennel by Pastry Chef Robert Truitt of Corton - New York, NY

Wild Mushroom Consomme, Mushroom "Ravioli", Peas, Morels, and Chorizo by Chef George Mendes of Aldea - New York, NY

Celtuce, Lettuce Stalk, Almonds Toasted in Curry, and Almond Flour by Chefs Dan Barber and Josh Lawler of Blue Hill at Stone Barns - Pocantico Hills, NY

Concorde Grape: Concorde Grape Sorbet with Crispy Angels Food Cake, Angostura Bitters Pearls, Orange Blossom Tapioca, Orange Blossom Bavarian Spheres, and Concorde Grape Bubbles by Pastry Chef Jordan Kahn of XIV by Michael Mina - Los Angeles, CA

The Ultimate Gin and Tonic by Mixologist Lucas Paya of The Bazaar by Jose Andres - Los Angeles, CA

Blood Sugar Sex Magic: Rye Whiskey, Red Pepper, Agave Nectar, and Basil by Mixologist Julian Cox of Rivera - Los Angeles, CA

Gomadofu with Green Peas; Treasure Pouch of Fried Bean Curd, Glass Noodles, Burdock, Carrot, Shiitake, Lotus Roots, and Sesame; Plum Fu Blossom by Chef Masato Nishihara of Kajitsu - New York, NY

Bon Bon Biracha: Rum, Brandy, Condensed Milk, Anisette, and Espresso by Mixologist Brian MacGregor of Jardiniere - San Francisco, CA

Rhubarb, Licorice, Almond, and Citrus of Chef Dan Hunter of Royal Mail - Dunkeld, Australia

Winter's Flower: Gin, Raspberry, Eau de Vie, Martini Bianco, and Regan's Orange by Mixologist Kelley Swenson of Ten 01 - Portland, OR

Blue Cheese and Almond Tart by Chef Ruben Garcia of ThinkFoodGroup at minibar by jose andres - Washington, D.C.

Selection of Housemade Charcuterie: Lamb Merguez, Beef Tongue-Beef Heart Terrine with House-made Murphey Stout Mustard, Country Pork Paté with Pickled Rhubarb, Duck Speck, Beef Salami, Elk Paté with Bay Leaves, Pickled Mustard Seeds, Okra, and Baby Red Onions, and Housemade Country Bread by Chef Patrick Morrow of Bluegrass Tavern - Baltimore, MD

Caramelized Pain Perdu, Bing Cherries, Beurre Noisette Ice Cream, 25-Year Balsamico,and Balsamic Tuile by Pastry Chef Ron Paprocki of Gordon Ramsay at the London - New York, NY

Chilled Vegetable "Minestrone": Fresh Daikon Radish, Zucchini, Black Radish, Celery Root, Carrot, Pickled Yellow, Red and Candy Striped Beets, and Cucumber by Pastry Chef Karen Urie Shields of Town House - Chilhowie, VA