Silks
The Mandarin Oriental, San
Francisco, CA |
| |
Palate Cleanser of
Honeydew Ice and Kalamata Ice Cream
|
A palate cleanser
of honeydew ice disks and tiny quenelles of kalamata olive
ice cream is served on a base of chilled upside-down shot
glasses. The presentation is delicate, pretty and fun
–
a refreshing interlude, as far as mid-meal shots go.
|
| Chef Joel Huff |
|
The Dining Room
The Ritz-Carlton, Atlanta,
GA
|
| |
Vegetable "Bone Marrow"
with Cepes and Red Wine Bordelaise
|
Not your average
bone marrow or your average vegetarian dish. Fresh hearts
of palm cryovac’d with coconut milk forms the bone
and pureed mushrooms form the marrow for a high-concept
vegetarian dish with a carnivorous spirit. Visually, the
marrow impostor could almost pass for the real thing.
|
| Chef Arnaud Berthelier |
|
Nana
The Hilton Anatole, Dallas,
Texas |
| |
Fresh Tomato Marmalade,
Bulgarian Yogurt Sorbet, Fennel Pollen, Texturized Olive
Oil
|
The see-through
bowl reveals that the familiar textures and colors are
actually in unusual incarnations: a loose tomato marmalade
that’s as sweet and savory as a ripe tomato, a dollop
of sharp, dense yogurt sorbet, and a melting quenelle
of cold olive oil dribbling down the whole. The bowl’s
unusual shape invites the diner to play with their conception
of the familiar flavor pairings.
|
| Chef Anthony Bombaci |
|
Seasons
The Four Seasons, Chicago,
IL |
| |
Sablefish Cooked in
a Clay Pot with Forbidden Black Rice and Langostino Broth
|
A small
clay pot and some accoutrements are brought to the table;
the pot’s cover is removed and the diners inhale
the aromas of lemongrass, galangal and kaffir lime as
the dish is artfully composed table-side in a throwback
to classic hotel dining.
|
| Chef Kevin Hickey |
|
The Palace Hotel
San Francisco, CA |
| |
Macaroni and Cheese
|
Lapitan’s
macaroni is an ode to the classic American comfort food
with tiny elbow macaroni pieces and a bright orange cheesy
sauce. But there’s a luxurious twist: pieces of
tender duck confit and the miniature white casserole dish
with matching lid.
|
| Chef Jesse Lapitan |
|
Campton Place
San Francisco, CA |
| |
White Dutch Asparagus,
Silky Custard, Salmon Roe, and Prosciutto Ribbon
|
Rudolph’s
dish gives the illusion of liquid and depth, though in
reality the dish is quite shallow, and holds a set custard.
The shallow dip in the plate has rounded corners that
contribute to its ultra-modern feel, and the haphazard
beads of roe and shiny ribbon taking the shape of the
asparagus give the plate a softer feel.
|
| Chef Peter Rudolph |
|
