New York City Revue Gala Tasting Menu

CHEFS

Chef Aaron Chambers, Boulud Sud
Octopus a la Plancha, Marcona Almonds, Arugula, and Sherry Vinaigrette

Hillary Sterling, A Voce
Caprino Gnocchi, Brussels Sprouts, and Speck

Jesse Schenker, Recette
Australian Beef Carpaccio, Burrata, Tomato Jam, Porcini Purée, and Watercress

Vikas Khanna, Junoon
Lamb Matke Wala

Hooni Kim, Danji
Spicy Pork Belly Sliders with Scallion Salsa

Adam Schop, Nuela
Peruvian Chicken with Huancaina and Papas Fritas

PASTRY CHEFS

Jenny McCoy, Craft
Raspberry-Pistachio Clafoutis, Lavender Ice Cream, and Pistachio Nougatine

Shawn Gawle, Corton
Black Sesame Royale, Concord Grape-Yuzu Granite, and Cocoa Nib-Sesame Crumble

COMMUNITY CHEF

Shuna Lydon, Peels
3 in 1 Cream Pie: Roasted Bananas, Chocolate Cream, Coconut Custard, and Chantilly

SUSTAINABLITY CHEF

John Mooney, Bell Book & Candle
Cervena Venison and Black Bean Chili with Vintage Cheddar

MIXOLOGISTS

Leo Robitschek, Eleven Madison Park
English Heat: London Dry Gin, Dolin Dry Vermouth, and Jalapeño-infused Agave
The Brogue: Highland Park 12-Year, Drambuie, Honey-infused Lavender Syrup, and Lemon

Damon Boelte, Prime Meats
Sidewalker: Laird's Apple Brandy, Maple Syrup, Apple Cider Vinegar, and Hefeweizen
Original Highland Park Cocktail

SOMMELIERS

Nick Adams Robinson, Tocqueville
Wine pairings for chefs’ dishes

Seju Yang, Brushstroke
Wine pairings for chefs’ dishes

HOST CHEF

Yuhi Fujinaga, Bar Basque
Pil Pil Croqueta with Petrossian Royal Transmontanus Caviar

GUEST CHEF
Joe Isidori, Southfork Kitchen
Australian Lamb au Poivre, Emmi Roth Buttermilk Blue, and Shiro Dashi