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RECIPES INDEX
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 Chilled SunChoke Soup with Kaffir Lime Trout Roe, Coriander Oil and Shiso Flowers
Chef Mark Andelbradt of Tao—Las Vegas, NV
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 Cool Watermelon and Lemongrass Curry with Young Radish, Local Chevre, and Sweet Herbs
Chef Jeremy Fox of Ubuntu – Napa, CA
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 Rabbit Confit Cannelloni with Sweet English Peas, Morel Mushrooms and Black Winter Truffle Sauce
Chef Willis Loughhead of Biscaya Grill, Ritz-Carlton, Coconut Grove - Miami, FL
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 Bacon Wrapped Young Rabbit with Aged Fruit Pesto, Wild Mushroom Flan and Fresh Coriander Froth
Chef Morou Ouattara of Signatures — Alexandria, VA
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 Portobello Soup with Roasted Red Pepper
Chefs Brooke Williamson and Nick Roberts of Amuse Café – Venice, CA
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 Chantenay Carrot Soup
Chef Gabriel Frasca of Straight Wharf Restaurant - Boston, MA
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 Poached Hamachi with Pickled Melon and Nori Salt
Chef Josh DeChellis of Sumile – New York, NY
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 Pheasant Consommé/Wine/Pomegranate
Chef Tim Graham of Tru – Chicago, IL
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 Porcini Crusted Alaskan Halibut, Smoked Salmon Filled Organic Red Lentil Crepe, Celery Root Puree and Sauce Verte
Chef Gregory Engelhardt of Andre’s – Las Vegas, NV
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 Celery Root, Cashew Cheese, Smoked Black Tea-Infused Beluga Lentils, Roasted Beets and Carrot Enchilada’s with Nigella Mole Roja
Chef Colin Patterson of Sutra - Seattle, WA
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 Trio of Crudo: Shigoku Oyster with Grapefruit-Champagne Sorbet Tartar of Kampachi with Cucumber Vinaigrette Crudo of Hamachi with Parsnip Puree and Masala Melon
Chef Jason Wilson of Crush - Seattle, WA
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 Escargot Ravioli with Parsley and Black Pepper Veloute, Pernod Foam
Chef Clay Conley of Azul – Miami, FL
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 Crisp Buttermilk Soft Shell Crab, Prudens Purple Tomato Salad, Baby Arugula, Shaved Fennel, Smoked Tomato Vinaigrette
Chef Bryan Voltaggio of Charlie Palmer Steak – Washington, DC
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 Seared Scallops and Kuri Squash Soup with Chestnuts, White Truffle, Pine Nut Tortellini and Brown Butter-Sherry Vinaigrette
Chef David LeFevre of Water Grill – Los Angeles, CA
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 Heirloom Tomato Salad, Basil Seed Gelée, Grilled Manouri Cheese, and Smoked Tomato Sorbet
Chef Rachel Klein of Om—Cambridge, MA
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 Truffled Heirloom Potatoes, Crispy Pork Belly, Garlic Cream and Juniper-Infused Sea Salt
Chef RJ Cooper of Vidalia – Washington, D.C.
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 Roasted Quebec Lamb Saddle with Carrot Puree, Blue Leg Mushrooms, Brussels Sprouts, Salsify and Sunchokes
Chef Marc-André Jetté of Restaurant Laloux – Montreal, Canada
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 Chinese Braised Short Rib with Cucumber Yogurt and Parsnip
Chef Joe Isidori, formerly of DJT at Trump – Las Vegas, NV
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 Lucky Pig
Chef Brandon Sharp of Solbar – Calistoga, CA
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 Peach Wood-Smoked Kona Kampachi on Lobster Potato Salad
Chef Dirk Flanigan of The Gage – Chicago, IL
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 Squid “Begi Haundi,” in Abstract
Chef Elena Arzak of Restaurante Arzak – San Sebastian, Spain
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 Spiced Red Tail Venison Carpaccio, White Runner Bean Puree, Parmesan Socca Cracker, Truffle Vinaigrette
Chef Bryan Sikora of Django – Philadelphia, PA
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 Sunchoke Soup with Dried Black Olives and Olive Oil Milk Foam
Chef Gabriel Bremer of Salts – Cambridge, MA
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 Olive Oil Verjus Sorbet with Serrano Ham, Arugula, and Shaved Manchego
Chef Jeff McInnis of The DiLido Beach Club - Miami, FL
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 Olive Oil Crusted Monkfish, Eggplant Puree, Tomato Compote, Olive Oil Emulsion
Chef Neil Ferguson formerly of Allen & Delancey – New York, NY
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 Yuzu Bavarois et Son Gâteau
Chef Sébastian Rouxel of Per Se, New York, NY
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 Lemon Tart with Orange Flower Cream and Fresh Citrus
Pastry Chef Lynn Moulton of blu – Boston, MA
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 En Attendant Brigitte To Go
Chef Will Goldfarb of Room 4 Dessert – New York, NY
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 Meyer Lemon “Torta”
Pastry Chef Tim Butler of Alto — New York, NY
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 Carrot Cake, Crispy Brown Butter, Rum Raisins, Cream Cheese Ice Cream
Pastry Chef Johnny Iuzzini of Jean-Georges Restaurant – New York, NY
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 Toasted Gingerbread with Apples, Juniper, Sheep's Milk Yogurt and Cider Sorbet
Pastry Chef Tim Dahl of Blackbird and
Avec – Chicago, IL
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 The Sting: A Lashing of Numbing Exotic Spiced Fluid with a Rush of Warm Chocolate
Chef Elizabeth Falkner of Citizen Cake – San Francisco, CA
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Meyer Lemon Fluid Gel
Chef Will Goldfarb of Room 4 Dessert – New York, NY |
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