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Aged Peking Duck Breast with Chicory Sausage, Sweet Potato Jus, Harissa & C...
Recipes
From co-chefs/co-owners Michael & Patrick Sheerin of Trenchermen in Chicago
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Wagyu Zabuton with Turnips & Bone Marrow
Recipes
From executive chef Jason Franey of Canlis in Seattle
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Pine Nut Tart with Orange Sorbet
Recipes
From chef/owner Greg Atkinson of Restaurant Marché on Bainbridge Island, Washington
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Sturgeon with Apple, Mustard Seeds & Horseradish
Recipes
From executive chef Pajo Bruich of Enotria Restaurant & Wine Bar in Sacramento, California
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Lobster with Licorice Mascarpone & Pickled Watermelon Rind
Recipes
From chef de cuisine John Horne of Canoe in Toronto
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Restaurant Marché Chicken Liver Pâté
Recipes
From chef/owner Greg Atkinson of Restaurant Marché on Bainbridge Island, Washington
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Braised Pork Cheeks with Cannellini Beans & Citrus Mostarda
Recipes
From chef/owner Bryan Voltaggio or Range in Washington, D.C. and Volt in Frederick, Maryland
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Striped Bass with Barbecued Hazelnuts, Cornbread Puree & Sorghum
Recipes
From chef/owner Bryan Voltaggio of Range in Washington, D.C. and Volt in Frederick, Maryland
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Veal with Multigrain “Grits” & Kunick Cheese
Recipes
From chef/owner Scott Anderson of Elements and Mistral in Princeton, New Jersey
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Charred Salsify, Parsley Pistou, Smoked Mussels & Broccoli
Recipes
From chef/owner Scott Anderson of Elements and Mistral in Princeton, New Jersey
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Beet-Cured Gravlax
Recipes
From Marcus Jernmark of Aquavit in New York City
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Sunchokes, Hazelnuts & Alpine Cheese
Recipes
Form Justin Hilbert of Gwynnett St. in Brooklyn, New York
