Chef Aaron Verzosa & Manager/Co-owner Amber Manuguid of Archipelago
Chef Aaron Verzosa & Manager/Co-owner Amber Manuguid of Archipelago | Kinilaw: Wild Scallop, Verjus, Tomatillo, Sea Beans, Red Onion, Shallot Oil, and Roasted Rhubarb Jam
Chef Nicole Matson of How to Cook a Wolf
Chef Nicole Matson of How to Cook a Wolf | Heirloom Cucumbers, Fennel, Yogurt Vinaigrette, Salmon Roe
Chef Melissa Miranda of Musang
Chef Melissa Miranda of Musang | Adobong Pusit Pancit Bihon: Squid Ink Noodles, Fried Squid, Tomatoes, Onion, Garlic, Chicharron, Smoked Fish
Chef Maximillian Petty of Eden Hill Restaurant
Chef Maximillian Petty of Eden Hill Restaurant | Braised Wagyu Short Rib, Kombu, Pea Shoot, Watermelon Radish, Carrot Purée, Pickled Carrots, Smoked Peanuts
Chef Mutsuko Soma of Kamonegi
Chef Mutsuko Soma of Kamonegi | Eggplant Tempura, Dashi Broth, Mushroom, Daikon, Bonito Flake, Green Onion, Mitsuba
Chef Ricardo Valdes of El Xolo and Raiz
Chef Ricardo Valdes of El Xolo and Raiz | Taco Platter
Chef Jaimon Westing of Navy Strength, No Anchor, and Vinnie's Raw Bar
Chef Jaimon Westing of Navy Strength, No Anchor, and Vinnie's Raw Bar | Roasted Summer Squash, Fermented Garlic Honey, Cherry Tomatoes, Beer Vinegar, Fresh Cheese, Toasted Pepitas, Melon, Tangerine Lace
Chef Taylor Thornhill of Bateau
Chef Taylor Thornhill of Bateau | Glazed Beef Shank, Herbs, Pickled Elderberry Seeds
Chef Shota Nakajima of Adana
Chef Shota Nakajima of Adana | Potato Mochi, Braised Clams, Chanterelles, Tarragon, Parsley, Sansho Pepper, Pickled Onions
Pastry Chef Crystal Chiu of Canlis
Pastry Chef Crystal Chiu of Canlis | Golden Raspberry Balinese Meringue, Golden Raspberry Ice, Chocolate Sponge Cake, Hazelnut Powder
Restaurateur Brian Clevenger of General Harvest Restaurants
Restaurateurs Chera Amlag and Geo Quinbuyen of Hood Famous Bakeshop and Hood Famous Cafe + Bar
Restaurateurs Chera Amlag and Geo Quinbuyen of Hood Famous Bakeshop and Hood Famous Cafe + Bar | Ube Cheesecake
Baker Ben Campbell of Ben's Bread and Sea Creatures
Baker Ben Campbell of Ben's Bread and Sea Creatures | Benne-Miso-Green Onion Loaf
Butcher Scott Johnson and Chef/Charcutier Seamus Platt of The Shambles
Butcher Scott Johnson and Chef/Charcutier Seamus Platt of The Shambles | Charcuterie Platter
Brewer Steve Luke of Cloudburst Brewing
Brewer Steve Luke of Cloudburst Brewing | Beer
Roasters Jake Paulson and Mike Steiner of Anchorhead Coffee
Roasters Jake Paulson and Mike Steiner of Anchorhead Coffee | Dreamsicle: Cold Brew, Orange Juice, Coconut Syrup, Milk
Bartender Jennifer Akin of Rumba
Bartender Jennifer Akin of Rumba | Daiquiri de Plata: Aged Rum, Lime, Passion Fruit Liqueur, Yellow Chartreuse
Bartender Cera Grindstaff of Stampede Cocktail Club
Bartender Cera Grindstaff of Stampede Cocktail Club | Memory Blade: Bourbon, Apricot, Ginger Liqueur, Lavender Bitters, Honey, Lime, and Lemon
Sommelier Alexandra Stang of Hitchcock
Sommelier Alexandra Stang Pouring Pinot Noir, Mt. Jefferson Cuvée, Cristom, Willamette Valley, Oregon, 2017
