Bison Tartare
Mushrooms, Radishes, Dijon Mustard, Worcestershire Sauce, Sterling Caviar, Quail Egg Yolks, Parsley
Chef Sina Molavi of Occasions Caterers | Washington, D.C.
Yield: Six 2-ounce servings

Adapted by StarChefs | November 2018
INGREDIENTS
8 ounces bison tenderloin, cleaned and cut into ⅓-inch dice
1½ tablespoons small diced shallots
3 tablespoons small diced pickled radishes
¼ cup small diced brown beech mushrooms
3 tablespoons finely chopped parsley
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1½ tablespoons extra virgin olive oil
Salt
Black pepper
8 quail egg yolks
Sterling caviar
METHOD
In a mixing bowl, combine bison, shallots, radishes, mushrooms, parsley, Dijon, Worcestershire sauce, and olive oil. Season with salt and pepper. Into serving spoons, place 2 ounces tartare, top each with quail egg yolk and 1 teaspoon caviar.
Herb Butter, Roasted Garlic, Crab Paste, Truffle Olive Oil, White Sesame Rice Crackers | Chefs Kevin Duong and An Pham of Mai Sushi Tapas
Yukon Gold Potatoes, Potato Cream, Caciocavallo, Pecorino Romano, Basil Pesto, Pistachio Butter, Crushed Pistachios, Basil | Restaurateurs Gaby Chiraboga and Samuel Ghouzi of Otto & Pepe
Truffle Aïoli, Spicy Peperonata, Lemon | Chef Mounir Loqmanen of Novotel Miami Brickell
Marinara Sauce, Garlic, Breadcrumbs, Stracciatella, Basil, Parmigiano Reggiano | Restaurateur David Foulquier of Eleventh Street Pizza
Scottish Salmon, Napa Cabbage Slaw, Pickled Apples, Daikon, Gochujang Mayonnaise, Star Anise-Miso Caramel, Sesame Seeds | Chef Robin Leventhal of Wine Country Culinary Institute
Mustard-Dill Cured Scottish Salmon, Cream Cheese, Fried Lemon, Dill | Baker Hannah Tillett-Banaszak of Tilly Bagel Shop
Scottish Salmon, Orange Kosho, Lemon Brodo, Basil Oil, Radish, Chives | Chef Max MacKissock of The Culinary Creative Group
Chilean Sea Bass, Kale Powder, Olive Tapenade, Honey, Grilled Baby Gem Lettuce | Chef Bernardo Paladini of Torno Subito