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Grilled Baby Octopus |
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Rancho Gordo Heirloom Beans, Forni- Brown Garden Tomatoes & Arbequina Olives |
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Michael Smith, Extra Virgin, Kansas City, MO |
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Devils Gulch Rabbit "Porchetta" with Fennel Pollen |
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Stone Fruit and French Breakfast Radish |
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Mark Liberman, Black Sheep Butchery, Sacramento, CA |
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Sonoma County Liberty Duck Breast |
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Fig Mole Sauce |
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Mark Miller, consultant, Sante Fe, NM |
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Tomato and Black Garlic Bruschetta |
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Skyhill Farms Goat Cheese and Fresh Basil |
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Bruce Hill, Pico, Larkspur, CA |
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Broken Arrow Ranch Wild Boar |
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Raviole de Royan with Foie Gras Cream |
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Christopher Gross, Christopher’s, Phoenix, AZ |
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Georges Bank Sea Scallops |
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Fatted Calf Spanish Chorizo and Corn Relish |
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Jonathan Cambra, The Boathouse, Tiverton, RI |
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Kosha Murgi |
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Soul Food Farm Chicken Cooked with Onions, Red Chili Paste and Mustard Oil |
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Sujan Mukherjee, Taj Bengal, Kolkata, India |
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Salmon Tartare with Mango Crème Fraiche |
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David Koelling, Senior Lifestyles, Chicago, IL |
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Three Mushroom Risotto |
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Pickled Brown Clamshell Mushrooms and Marshall’s Farm Honey Crème Fraiche |
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Steven Oakley, Oakley’s Bistro, Indianapolis, IN |
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Forni Brown Garden Heirloom Tomato Salad |
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Skyhill Farms Goat Cheese Grits, Baby Arugula and Sparrow Lane Apple Cider Vinaigrette |
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George Brown, George Brown Catering, Dallas, TX |
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Southern Spiced Fried Bandara Ranch Quail |
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Rancho Gordo Canellini Bean and Potato Puree, Black Eyed Pea Relish & Garlic Chili Oil |
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Danielle Custer, TASTE Restaurants and Events, Seattle, WA |
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Brazilian Feijoada |
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Rancho Gordo Beans, Fatted Calf Andouille Sausage and Sonoma County Duck Confit |
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Scott Neuman, Oba Restaurante, Portland, OR |
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Smoked Broken Arrow Ranch Antelope |
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Fingerling Potatoes, Forni- Brown Lettuces and Summer Berries |
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Scott Gottlich, Bijoux, Dallas, TX |
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Hog Island Oyster and Dungeness Crab Rockefeller |
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Jesse Llapitan, The Palace Hotel, San Francisco, CA |
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World Champion Smoked Brisket |
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Local Vegetable Slaw, 1st place Glaze |
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Andy Husbands, Tremont 647, Boston, MA |
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Soul Food Farm – Deviled Eggs Sardou |
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Joanne Bondy, Gaylord’s Hotel, Grapevine,TX |
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Smoked Sonoma County Liberty Duck Carpaccio |
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Arugula, Feta Salad and Melon Two Ways |
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Danny Mellman, Harvest on Main, Blue Ridge, GA |
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Chilled Poached Hog Island Sweetwater Oysters |
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Chardonnay Cream and Caviar on Wilted Spinach |
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Pascal Olhats, Pascal’s, Newport Beach, CA |
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Roasted Pork Tenderloin |
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Point Reyes Blue Cheese and Apples |
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Goose Sorenson, Solera, Denver, CO |
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Smoked Trout & Bellwether Farms Ricotta Cheesecake |
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Forni- Brown Lettuces, Maple Vinaigrette & Onion Marmalade |
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Rory Golden, Deerhurst Resort, Ontario, Canada |
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Broken Arrow Ranch Venison Carpaccio |
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Cowgirl Creamery Fromage Blanc, Garden Herb Salad & Agro Dolce Sonoma Vegetables |
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Walter Pisano, Tulio, Seattle, WA |
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Gourmet Mushroom Flan |
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Frisee with Fatted Calf Bacon and Truffle Essence |
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Thomas Moran, Lifeworks Restaurant Group, Burbank, CA |
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Napa Valley Lamb Sliders |
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Pickled Fennel and Watercress Pistou |
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James Reaux, Murphy’s Chop House, Murphy, NC |
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TCHO Chocolate Fondant with Pistachio Tuiles |
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Ryan Stringer, Ely Chq Brasserie, Dubin, Ireland |
