Trio of Crudo: Shigoku Oyster with Grapefruit-Champagne Sorbet, Tartar of Kampachi with Cucumber Vinaigrette, Crudo of Hamachi with Parsnip Puree and Masala Melon
Chef Jason Wilson of Crush – Seattle, WA

Celery Root, Cashew Cheese, Smoked Black Tea-Infused Beluga Lentils, Roasted Beets and Carrot Enchilada’s with Nigella Mole Roja
Chef Colin Patterson of Sutra – Seattle, WA

Porcini Crusted Alaskan Halibut, Smoked Salmon Filled Organic Red Lentil Crepe, Celery Root Puree and Sauce Verte
Chef Greg Engelhardt of Andre’s– Las Vegas, NV

Chilled Sunchoke Soup with Kaffir Lime Trout Roe, Coriander Oil and Shiso Flowers
Chef Mark Andelbradt of Tao – Las Vegas, NV

Couture Cooler
Mixologist Somer Perez of Royalton – New York, NY

Olive Oil Crusted Monkfish, Eggplant Puree, Tomato Compote, Olive Oil Emulsion
Chef Neil Ferguson of Allen & Delancey – New York, NY

Regal Colada
Mixologist John Kinder of mk, Chicago, IL

Pheasant Consommé with Wine and Pomegranate
Chef Tim Graham of Tru, Chicago, IL

Escargot Ravioli with Parsley and Black Pepper Veloute, Pernod Foam
Chef Clay Conley of Azul, Miami

Olive Oil Verjus Sorbet with Serrano Ham, Arugula, and Shaved Manchego
Chef Jeff McInnis, Miami