The courses and the chefs who produced them:
Canapιs and Slowly Poached Goat with Black Cardamom-Charred Eggplant and Porcini Mushrooms: Charlie Trotter of Charlie Trotter's.
Sashimi of Japanese Hamachi with Organic Soy Caramel, Yuzu Foam and Hijiki Seaweed Powder: Graham Elliot Bowles of Avenues, The Peninsula Hotel.
Sea Urchin Pana Cotta & Yellowfin Tuna with Kumamoto Oyster and Seawater Ponzu: Michael Taus of Zealous.
Maine Day Boat Lobster with Homemade Tofu and Yellow Curry: Geoff Felsenthal of the Illinois Institute of Art.
Wild Florida Cobia with Red Wine Pudding, Cherries and Cinnamon Fragrance: Grant Achatz of Alinea.
Alaskan Wild King Salmon with Red Wine-Braised Sweetbreads, Morel Mushrooms and Baby Beets: Sven Mede of NOBHILL.
Jambon of Squab with Caramelized Bananas, Rutabaga and Black Truffle Squab Reduction: Nori Sugie of Asiate.
Maytag Blue Cheese with Spring Onion Cracklin': Michelle Gayer-Nicholson of Franklin Street Bakery.
"Igloo" of Fruit: Homaro Cantu of Moto
Chino Farms Carrots with Venezuelan Chocolate: David Myers of Sona. |
