RECIPES
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 Rack of Australian Lamb, Coffee, Whisky, and Lettuce
Chef Laurent Gras New York, NY |
 Raw Hiramasa with Soul Food Farms Fried Chicken and Smoked Aioli
Chef Richard Blais of Trail Blais Atlanta, GA |
 Lemon-Infused Extra Virgin Olive Oil
Dave Arnold, Director of Culinary Technology, at The French Culinary Institute in New York City |
 Salt Cod Espuma
Paul Liebrandt of Corton, New York, NY |
 Steamed Fluke with Carrot Top Crust, Heirloom Carrots, and Ginger
Christopher Kostow of The Restaurant at Meadowood St. Helena, CA |
 Grilled and Sliced Lamb Loin with Spring Pea Salad, Toasted Almond Espuma, and Tempura Pea Shoots
Chef Bradford Thompson, formerly of Lever House New York, NY |
 Foie Gras Terrine with Aerated Brioche, Carbonated Fraises des Bois, Nasturtiums, and Coffee-Cardamom Soil
Chef Michael Voltaggio, formerly of The Dining Room at The Langham – Pasadena, CA |
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 Carbonated Mojito Soft Serve
Pastry Chef Ralph Perrazzo of Clio Boston, MA |
 Deconstructed Tiramisu
Pastry Chef Michael Laiskonis of Le Bernardin New York, NY |
 Green Tea Cake and Rhubarb Consommé
Pastry Chef Johnny Iuzzini of Jean Georges New York, NY |
 » Pineapple Crémeux with Yogurt Sorbet and “Sponge,” Vanilla Sable, Pineapple Candy
» Celery Ice Cream, Macerated Cucumber, Gin Gelèe, Glass Pepper Tuile, and Yogurt Sponge
Pastry Chef Ron Paprocki of Gordon Ramsay at The London - New York, NY |
 Tamaya Gourmet Chilean Carica Fruit Fettuccine, Matcha Sablé, Toasted Coconut Sorbet, Caiphirinha Fizzy Foam, and Lime Fluid Gel
Pastry Chef Jiho Kim of L'Espalier - Boston, MA |
 Lychee Sorbet, Pineapple, Carica, and Eucalyptus Yogurt
Pastry Chef Ramon Perez of The David Myers Group - Los Angeles, CA |
 Pistachio Orange Creamcicle Sandwich: Vanilla-Rosemary Ice Cream, and Orange Yogurt Sorbet
Pastry Chef Toni Roberts of C-House - Chicago, IL |
 Spiced Tres Leches with Candied Apple, Apple Sorbet, and Spicy Peanut Brittle
Pastry Chef Carla Cabrera-Tomasko of Bacchanalia - Atlanta, GA |
 Chocolate and Pistachio Terrine, Blue Cheese Sauce, Chocolate Sauce, Fig Espuma, and Violet Cotton Candy
Pastry Chef Ian Gresik of Drago Centro - Los Angeles, CA |
 Pistachio Custard, Wisconsin Les Frθres Crave Brothers Farmstead Cheese, Pineapple-Basil Compote, Cognac Shortbread, Pineapple Cotton Candy, and PreGel Fig Arabeschi Sauce
Pastry Chef Jim Hutchison of Foxwoods Resort - North Stonington, CT |
 Dark Chocolate Orange Cream With Cinnamon Crumble, Green Tea Ice Cream, and Cointreau Foam
Pastry Chef Kei Hasegawa of Sashi Manhattan Beach, CA |
 Nitro Coconut Floating Island with Passion Fruit and Vanilla
Pastry Chef Michael Gillet of The Bazaar by José Andrés Los Angeles, CA |
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 Spring in the Afternoon
Mixologist Todd Maul of Clio Boston, MA |
 Ode to Aud
Mixologist Naomi Schimek of The Spare Room at the Hollywood Roosevelt Hotel Los Angeles, CA |
Infusions with the iSi Gourmet Whip Plus Cacao Nib-Infused Vodka
Dave Arnold, Director of Culinary Technology, at The French Culinary Institute in New York City |
Jalapeño-Infused Tequila
Dave Arnold, Director of Culinary Technology, at The French Culinary Institute in New York City |
Mint-Infused Lime Soda
Dave Arnold, Director of Culinary Technology, at The French Culinary Institute in New York City |
 Spring Cocktail
Mixologist Junior Merino of The Liquid Chef – New York, NY |
Ginger Margaritas
Mixologist Junior Merino of The Liquid Chef – New York, NY |
Coming Up Roses
Mixologist Junior Merino of The Liquid Chef – New York, NY |
 Light and Airy Peach Coffee Float
2010 Northeast Regional Barista Champion Danielle Glasky of Café Grumpy – Brooklyn, NY |
 Banana Chocolate Cream Pie Cocktail with Carbonated Raspberries
Chef Eben Freeman of Tailor –
New York, NY |
 The Buried Life
Mixologist Chantal Tseng of Tabard Inn Washington, DC |
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