Cathal Armstrong { Restaurant Eve }

• Bacon, Egg, and Cheese

Carolina Black Bass with Orange-Braised Fennel


***

Tony Chittum { Dish and Notti Bianche }

• Virginia Rockfish with Celery, Clams, and Chowder Froth

Malfatti with Porcini, Mascarpone, and Parmigiano Reggiano Cracker


***

Tony Conte { The Oval Room }

• Tuna, Chipotle, Avocado, and Crispy Tapioca

Roasted Baby Beets, Passion Fruit Gelée,
Horseradish, and Ice Wine Mignonette


***

RJ Cooper { Vidalia }

Beaver Creek Farm Quail with Chestnut, Wild Rice and Apple
Stuffing, Boudin Blanc, Brussels Sprouts, and Blue Plum Mustard

• Truffled Heirloom Potatoes with Crispy Pork Belly, Garlic Cream
and Juniper-Infused Sea Salt


***

Katsuya Fukushima { Café Atlantico and Minibar}

• Taste of India Chicken Wing

Make Your Own Noodles


***

Barton Seaver { Café Saint Ex and Bar Pilar }

Toasted Almond and Garlic Soup with Grilled Radicchio

• Jalapeno-Crusted Walu with Sweet Potato Purée and
Orange-Parsley Salad


***

Bart Vandaele { Belga Café }

Belgian Endive Sushi with Prosciutto di Parma,
Baby Arugula Salad and Orange-Cardamon Gelée

• Cervena Venison Couscous Waffle with
Valrhona Xocopili-Venison Sauce


***

Noriaki Yasutake { Perry’s }

• Fish and Chips Roll

Smoked Toro with Wasabi Jelly and Watermelon


***

Eric Ziebold { CityZen }

Tartiflette: Yukon Gold Potato Millefeuille With Frisée
Lettuce, Crispy Shoat Confit, and Warm Brillat-Savarin

• Hudson Valley Foie Gras Shabu Shabu


***

Pastry Chef Heather Chittum { Dish and Notti Bianche }

• Big City S'mores

Pipe Dreams Goat’s Milk Cheesecake with Port-Poached
Seckel Pears and Almond Florentine


***

Pastry Chef Hichem Lahreche { Kinkead’s }

• Pineapple Tatin with Lemon Chibouste

Hazelnut Suprême


***

Pastry Chef Tom Wellings { Maestro }

• "Tiramisu"

Valrhona Milk Chocolate Crema with Chicory


***

Sommelier Nadine Brown { Charlie Palmer Steakhouse }

• Premium wine pairings with each dish


***

Bar Chef Todd Thrasher { Restaurant Eve and The PX }

• Eamonn's Cocktail

Martinique's "Ocean Spray"


***

Host Chef Arnel Esposo
{ Palette at the Madison, a Loews Hotel }

Caviar Service

•Braised Oxtail Ravioli