Insalata di Asparagi Bianchi: Composed Salad of Grilled Green and White Asparagus, Soft Poached Farm Egg, and Oregon Black Truffles by Chef David Anderson and Chef de Cuisine Daniel Mondok of Genoa - Portland, OR
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Grouper Cooked in Mud Oven, Bruja Potato Puree, Basil Chlorophyll, and Allium Flowers by Chef Rodolfo Guzman of Borago - Santiago, Chile
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Confit Endives, Croquant Leaves Dressed with Walnut and Citrus Fruits by Chef Josean Martinez Alija of Restaurante Guggenheim - Bilbao, Spain
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Frogs’ Legs, White Wine, Garlic, Capers, Radishes, Pommes Purees, and Parsley by Chef Aaron Barnett of St. Jack - Portland, OR
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Grilled Tuna and Eggplant with Golden Raisins, Garlic, and Onions by Chef Franklin Becker of Abe & Arthur's - New York, NY
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Pate de Campagne by Chef Gilles Verot of Charcuterie Gilles Verot - Paris, France
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Sole, Olive Oil and Mediterranean Flavors: Fennel, Bergamot, Orange, Peanuts, Green Olives, and Orange Flower Blossom by Chef Joan Roca of El Celler de Can Roca - Girona, Spain
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Baked and Burned Onions Filled with Whipped Potato, Dried and Caramelized Potato, Duck Gizzard, and Dried Yarrow by Chef Fredrik Andersson and Chef de Cuisine Peter Goldberg of Mistral – Enskededalen, Sweden
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Hay Soup with Regional Herbs and Flowers by Chef Franz Mulser of Gostner Schwaige - Alpe di Siusi, Italy
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Alaskan Fish Cooked in Salt Box with Smoked Tea Gastrique by Chef Matias Palomo Reyes of Sukalde - Santiago, Chile
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Pizza Margherita: San Marzano Tomatoes, Mozzarella, and Basil by Chef Cathy Whims of Nostrana - Portland, OR
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Ippoglosso: Halibut, Lentils, Walnuts, Cotechino, and Ramps by Chef Hillary Sterling of A Voce - New York, NY
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Variation of Sloe Berries: Sloe Berry Meat Pie with Sloe Skin and Sloe Pit by Chef Mathias Dahlgren of Mathias Dahlgren – Stockholm, Sweden
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Wagyu Beef Tartare, Pickled Quail's Egg, Truffled Potato Chips, and Truffle-Madeira Sauce by Chef Shaun McCrain of Book Bindery - Seattle, WA
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Shuttelbrot [Regional Crispy Flatbread] Tagliatelle with Morels and Veal Ragu by Chef Willy Winkler at The Maretsch Castle - Bolzano, Italy
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Caramel Pot de Creme, Cafe Dolce Sauce and Meyer Lemon Confit by Pastry Chef Amanda Rockman of The Bristol - Chicago, IL
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Tonka Bean Gelato, Almond Panna Cotta, Nitro Cherry, Coconut Milk Puree, Chocolate Crisp, and Coconut Croquant by Pastry Chef Philip Speer of Uchi - Austin, TX
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3 in 1 Cream Pie: Butter Pie Crust, Caramelized Bananas, Chocolate Cream, Coconut Pastry Cream, Whipped Cream, and Toasted Coconut by Pastry Chef Shuna Lydon of Peels - New York, NY
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Blueberry Almond Cream Tart, Lemon Thyme Ice Cream, Fresh Honeyed Blueberries, Port-poached Blueberry Compote, and Sea Salt by Pastry Chef Jenny McCoy of Craft - New York, NY
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Tombe de Chevedeaux Goat Cheese, Petit Basque Snap Peas, Pickled Cauliflower, Coriander Blossoms, Pea Shoots and Bread Crumbs by Pastry Chef Shawn Gawle of Corton - New York, NY
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Salty Caramel Chocolate Tart and Dark Chocolate Sorbet by Pastry Chef Manabu Inoue of Morimoto - New York, NY
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Grand Marnier "Fizzy" Streusel, Lychee Foam, Peach-Passion Sorbet, Blueberry Vanilla Mascarpone "Rock," and Coconut Sable by Pastry Chef Jiho Kim of L'Espalier - Boston, MA
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Blue Ridge Manhattan by Mixologist Toby Maloney of Alchemy Resulting - New York, NY
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The 10-51 by Chef Marcus Samuelsson of FoodRepublic.com - New York, NY
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2011 ICC Food Porn Gallery - New York, NY
Photo: Antoinette Bruno, Shannon Sturgis, and Will Blunt | October 2011
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![Shuttelbrot [Regional Crispy Flatbread] Tagliatelle with Morels and Veal Ragu by Chef Willy Winkler at The Maretsch Castle - Bolzano, Italy](/gallery3/albums/album-1812/cache/Alto_Adige_Maretsch_Castle_ss_2011-8055.jpg_80_60_0_50_1_50_50.jpg)
![Shuttelbrot [Regional Crispy Flatbread] Tagliatelle with Morels and Veal Ragu by Chef Willy Winkler at The Maretsch Castle - Bolzano, Italy](/gallery3/albums/album-1812/cache/Alto_Adige_Maretsch_Castle_ss_2011-8055.jpg_693_471_0_80_1_50_50.jpg)
