Blood Sausage with Pear
Chef Ryan Farr of Orson – San Francisco, CA
Pork Belly with Sake Braised Clams, Bok Choy, Shitakes
Chef Michelle Bernstein of Michy's - Miami, FL
Crispy Rougie Duck Confit with Cashew Butter, Tamarind, Candied Lime, Banana Brulee
Chef Joe Isidori of DJT at The Trump International Hotel & Tower - Las Vegas, NV
Slow Roasted Halibut with Potato-Mushroom Hash
Chef Barton Seaver of Hook — Washington D.C.