Boquerones en Escabeche with Heirloom Tomato Tartare, Black Olive Bread Sorbet
Pan Seared Flounder, Cured Beef Cannelloni, Confit Celery, and Porcini Broth
King Crab Salad with Morello Cherry, Fennel, Orange, and Cream Cheese
***
Pan-Seared Rougie Foie Gras with Cascabel, Roasted Banana, Basil, Baby Arugula, Daikon Radish, and Black Pepper Marshmallow
Barbequed Beef Short Rib with Sushi Rice, Cilantro, Baby Carrots, and Guava Glaze
***
Clay Conley {Azul}
***
Zach Bell {Café Boulud}
***
David Mullen {Angle}
• Hamachi with Apple Gelee, Radish, and Rice Cracker
Grilled Octopus, Green Tomato Sofrito, Piquillo Peppers, Spicy Tasso Ham
***
Jeff McInnis {DiLido Beach Club}
***
Christopher Eagle {Cielo}
***
Hotel Chef Award: Kurtis Jantz {Neomi’s at Trump Sonesta}
***
Pastry Chef Joel Lahon {Nobu Miami Beach}
***
Pastry Chef Malka Espinel {Johnny V’s}
***
Mixologist Ame Brewster {Café Boulud}
• Rye Daisy
Original Cocktail featuring Rhum Clement and St. Germain
***
Sommelier Cynthia Betancourt {Azul}
Wine Pairings with Each Chef’s Dish
***
Sommelier Roberto Colombi {Cielo}
Wine Pairings with Each Chef’s Dish
***
Host Chef: Jeff O’Neill {Mar-a-Lago}
Korean-Style Kumamoto Oysters with Kim Chi Mignonette and Kaffir Lime
Crispy Rougie Duck Confit with Cashew Butter, Tamarind, Candied Lime, Banana Brulee
Frozen Black Plum, Heirloom Tomato, Yuzu Emulsion, Micro Coriander, Chili Oil Powder
