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***
Matthew Accarrino { SPQR }
Bone Marrow Sfomatino, Smoked Bacon, and Onions
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John Paul Carmona { Manresa }
Boudin Blanc, Dates, and Wild Watercress
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Maximilian DiMare { Wood Tavern }
Crispy Pork Belly, Bacon-Braised Red Lentils, Spinach, Soft Poached Egg, and Chives
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Louis Maldonado { Aziza }
Marinated Striped Bass, Caviar, Green Strawberries, and Goose Valley Brown & Wild Rice
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Thomas McNaughton { flour + water }
Ravioli Doppio of Pork and Pea
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Scott Nishiyama { Chez TJ }
Moulard Duck Foie Gras “Neige,” Blackberry, Cashew Purée, Sunchoke Salad, and Housemade Mustard Toast
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HOTEL CHEF
Josh Thomsen { The Claremont Hotel Club & Spa }
Goat Cheese-Potato Terrine, Slow Roasted Baby Beets, and Aged Balsamic Syrup
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PASTRY CHEFS
Melissa Chou { Aziza }
Crème Fraîche Panna Cotta with Plum Soup
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Catherine Schimenti { Michael Mina }
Apricot Mousse, Cherries, and Lemon Verbena
MIXOLOGISTS
Erick Castro { Rickhouse }
The Lusty Maritime Punch: Featuring Highland Park Single Malt Scotch Whisky
The Statesman
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Brian MacGregor { Jardinière }
Tippler’s Delight
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SOMMELIER
Sarah Valor { Commis }
wine pairings with each chef's dish
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RESTAURANT CONCEPT
Joshua Skenes { Saison }
Little Roots, Braised with Bonito, Caramelized Shoots, Flowers, and Leaves
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RESTAURATEUR
Shelley Lindgren { SPQR and A16 }
Sardine Crostini with Minted Peas and Pickled Onions
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HOST CHEF
Martin Brock { Gary Danko }
Cured New Zealand Salmon, Jicama, Lotus Root Chips, and Curry Rémoulade
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VIP HOST CHEF
J.W. Foster { Fairmont San Francisco }
Petrossian White Sturgeon Caviar with Champagne-Poached Red Torpedo Onion Relish, Butterball Pomme Chip, Charred Citrus, and Crème Fraîche
House Cold Smoked New Zealand Greenshell™ Mussel with Parsnip Frites, Santa Cruz Heirloom Tomato and Sonoma Riesling Consommé, and Asian Pear and Fennel Salad
***
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