Equinox
Washington D.C. |
| |
|
Terrine of Beet Cured Salmon, Sweet Melon
Soup, Pickled Cherry with Foie Duck Prosciutto
|
| This Amuse
Bouche offers three distinct tastes with an exotic presentation
using a compartmentalized dish. |
| Chef de Cuisine Ethan McKee |
|
Gilt
New York City |
| |
|
Saffron Marshmallow and Stilton Arugula Financier
|
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The vibrant colors make for a heightened sensory presentation.
|
| Executive Chef Paul Liebrandt |
|
Dish
Washington D.C. |
| |
|
Big City S’mores - Chocolate Tart with
Marshmallow, Bittersweet Mousse and Graham Cookie
|
| Heather
Chittum reinvents a classic dessert, playing with height
and architecture. |
| Pastry Chef Heather Chittum |
|
Gilt
New York City |
| |
|
Peekytoe Crab Salad,
Sea Herb Glass |
| The
glassy quality of the sea herb proves the title and
demonstrates inventive technique. |
| Executive Chef Paul Liebrandt |
|
