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Mark Andelbradt { Morimoto }
• Skewered
Wagyu Beef, Tokyo Scallion, Matsutake Mushroom, and Spicy
Miso
***
Makoto Okuwa
{ Morimoto }
• Shikaimaki
Wrapped with Prosciutto di Parma
***
Franklin Becker
{ Brasserie }
• Hudson
Valley Foie Gras "Hot Dog," Huckleberry Mustard,
Onion Confit, and Brioche Bun
***
Gregory Brainin
{ Jean Georges Restaurants }
•Yellowfin
Tuna Sashimi and Wasabi Ices
***
Tony
Esnault { Alain Ducasse at The Essex House }
•
Lollipop
of Lamb Loin, Apricot, Raisin and Piquillos Tajine
***
Iacopo Falai
{ Falai }
• Hudson
Valley Foie Gras Cannoli with Candied Taggiasche Olives and
Salty Spicy Valrhona Xocopili Chocolate Sauce
***
Paul Liebrandt
{ Gilt }
•
Fish
and Chips "2006"
***
Tony Liu { August
}
•King
Rarebit over Soliders Featuring Hook's 10-Year Aged Cheddar
***
Zakary Pelaccio
{ 5 Ninth & Fatty Crab }
•Fatty
Brisket with Pickled Tomatoes
***
Alex Ureña
{ Ureña }
•
Salt Cured Tuna with Caviar
***
Galen Zamarra
{ Mas (Farmhouse)}
•Braised
Pork Belly Sandwich, Red Onion Marmalade and Red-Eye Gravy
***
Pastry
Chef Jennifer Giblin { Blue Smoke }
•
Banana
Cream Pie
***
Pastry Chef Will
Goldfarb { Room 4 Dessert }
•En
Attendant Brigitte To Go
***
Pastry Chef Michael
Laiskonis { Le Bernardin }
•Wagashi
"Sushi"
***
Sommelier Arnaud
Devulder { DB Bistro Moderne }
•Ultra-Premium Wine Pairings with Each Chef's
Signature Dish
***
Bar Chef Junior
Merino { The Modern }
•Siembra
Azul Tequila Margarita
•Rhum Clement Cocktail
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