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Michael Anthony {Gramercy Tavern}
•Calamari and Carrots ***
Eric Hara {davidburke & donatella}
• PB&J: Foie Gras Torchon with Australian Macadamia Butter, Brioche and Strawberry Jam ***
Craig Hopson {Picholine}
•Frog "Wings" Tempura with Celery Kimchee
***
Chris Lee {Gilt}
•Bratwurst in a Pretzel Roll with Fennel Kraut and Belgian Beer-Wisconsin 4-Cheese Sauce
Akhtar Nawab {The EU} •Pickled Tongue Torchon with Porcinis and Marcona Almonds
Masato Shimizu {15 East}
•Slow-Poached Madako Octopus with Sea Salt
Yosuke Suga {L’Atelier de Joël Robuchon}
•Eel and Rougie Foie Gras Terrine
Damon Wise {Craft}
•Pork Confit Sandwich, Cherry Pepper Marmalade, Crispy Pork Skin, and Widmer's Wisconsin 6-year Cheddar
Sustainability Award: Daniel Eardley {Chestnut}
•Corn Flan Tamale, Salsa Verde, Chorizo and Achiote Oil Watermelon Margaritas
Hotel Chef Award: Doug Psaltis {Country at The Carlton Hotel}
•Astoria Lamb Kebab and Candied Cherry Tomatoes
Restaurant Concept Award: Chris Santos {The Stanton Social}
•Maine Crabcake Corn Dog
Pastry Chef Tim Butler {Alto}
•Meyer Lemon Wisconsin Ricotta Tart, Ice Cream Sandwich Style
Pastry Chef Bill Corbett {formerly of Anthos}
•Sesame in Sesame
Mixologist Jim Meehan {PDT and Pegu Club}
St. Presidente •Tea-Quila Highball Creole Gentleman
Sommelier Stephane Colling {The Modern}
•Wine Pairings with Each Chef's Dish
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