Menu

Participating Chefs*:

Alex Baker
Yves, NYC
Mussels Provençal with Cherry Tomatoes, Garlic Croutons, and Parsley

Emma Bengtsson 
Aquavit, NYC
Grilled Isterband Sausage Sliders

Stephan Bogardus
The North Fork Table & Inn, Southold, NY
Corn Soup with Truffles

Janine Booth and Jeff McInnis
Root & Bone, NYC and Stiltsville Fish Bar, Miami Beach, FL
Wood-Grilled Oysters with Greenneck Butter and Charred Bread

Peter Botros
The Stone House at Clove Lakes, Staten Island, NY
Maine Lobster Medallions with Saffron–Mustard Espuma on Crispy Pumpernickel

PJ Calapa 
Scampi, NYC
Spanish Mackerel Crudo with Tomato–Eggplant Caponata, Pine Nuts, and Basil

Adrienne Cheatham 
SundayBest Dinner Series, NYC
Red Velvet Macaron with Foie Gras Mousse and Aged Balsamic

Michael Corvino
Corvino Supper Club & Tasting Room, Kansas City, MO
Tomato with Corn, Avocado, Trout Roe, and Dill Weed

Pastry Chef Jessica Craig
L’Artusi, NYC
Blueberry Tartlette with Lemon Thyme and Almonds

Suzanne Cupps 
Untitled at the Whitney, NYC
Montauk Scallops with Coconut, Corn, Husk Cherries, and Sweet Peppers

Georgette Farkas
Rotisserie Georgette, NYC
Tarte Pissaladière > Savory Onion Tart with Anchovies, Niçoise Olives, and Arugula

JBF Award Winning–Pastry Chef Claudia Fleming
The North Fork Table & Inn, Southold, NY
Chèvre Sabayon with Raspberry Compote and Rye Crumble

Tom Fraker
Melissa’s Produce, CA
Tropical Crab Crostini with Mango Jelly

Nicole Gajadhar
Saxon + Parole, NYC
45-Day Dry-Aged Certified Angus Beef® Rib-Eye with Bone Marrow, Béarnaise Sauce, and Tomato Confit 

Gregory Gourdet
Sage Restaurant Group, Portland, OR
Grilled Oregon Albacore with Lemongrass, Galangal, Chile, and Lime

Joseph Gurrera
Citarella, Bridgehampton, East Hampton, and Southampton, NY; Greenwich, CT; and NYC
Ceviche

Patti Jackson
Delaware and Hudson, Brooklyn, NY
Duck Bratwurst with Spiced Peach Mustard, Chowchow, and Turnip Sauerkraut on Pretzel Roll

Jimmy Lau
Shuko, NYC
Nori Chip with Spicy Trout

Mina Newman
Sen Sakana, NYC
Nikkei Ceviche with Sockeye Salmon

Ayesha Nurdjaja
Shuka, NYC
Whipped Feta with Watermelon and Pistachio Dukkah

Chintan Pandya
Rahi, NYC
Octopus with Squid Ink Upma and Calamansi Aïoli 

Pastry Chef Deborah Racicot
Locanda Verde, NYC
Strawberry Rice Pudding Tart with Violet Crema

Angie Rito and Scott Tacinelli
Don Angie, NYC
Vitello Tonnato 

Laëtitia Rouabah
Benoit Restaurant and Wine Bar, NYC
Spicy Shrimp Ceviche
Miniature Baba au Rhum with Armagnac and Whipped Cream 

Surbhi Sahni
Saar Indian Bistro, NYC
Ginger Panna Cotta with Campari Jelly and Masala-Poached Pears

Barbara Sibley
La Palapa, NYC
Tacos de Barbacoa > Guajillo-Braised Brisket Tacos

Joseph Smith
Wölffer Kitchen, Sag Harbor, NY
Blackened Tuna with Charred Corn, Sun Gold Tomatoes, Arugula, and Green Chile–Basil Vinaigrette

Roxanne Spruance
Kingsley, NYC
Grilled Certified Angus Beef Short Ribs with Pecan–Barbacoa Sauce, Grilled Heirloom Lettuce, Buttermilk, and Goat Cheese

Chris Starkus
Urban Famer, Denver
Foie Gras Torchon with Duck Prosciutto, Local Cherries, Rooftop Honey, Farm Blossom, and Seed Cracker

Nick Stefanelli
Masseria, Washington, D.C.
Burrata with Beluga Caviar

Hillary Sterling
Vic’s, NYC
Marinated Albacore Tuna with Harissa, Black Olives, Hazelnuts, and Mint

Audrey Villegas
2 Spring, Oyster Bay, NY
Shrimp Po’ Boy with Lemon,  Aïoli, and Lettuce Cup

Jason Weiner
Almond, NYC and Bridgehampton, NY
Raw Striped Bass with Garlic Scape–Kimchi Mayonnaise

Mathew Woolf
Rainbow Room and Bar SixtyFive, NYC
Olive Oil–Poached King Salmon with Charred Leek Emulsion, Jersey Corn Purée, Black Garlic, and Corn Cracklings

Emily Yuen
Bessou, NYC
Smoked Soy Farm Egg

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