5-course
Dinner
Chef Mark Graham _____________________________________ Hattie's
Salmon Paillard Cru
breakfast radish, blood orange, asparagus, pea fondue
1st
Chef Jaime Ortiz ____________________________________________ 677 Prime | Toro Catina | Sea Smoke Waterfront Grill
Beet “Tartare”
chevre, sesame, candied pistachio, caramelized onion crostini, pistachio arugula pesto
2nd
Chef Elliot Vogel __________________________________________ The Delaware
Coquille Saint-Jacques
exotic mushrooms, lobster mousse, pernod brioche crumb, green sea beans, crispy leeks sauce americaine
3rd
Chef David Zuckerman ___________________________________ Mazzone Hostipality
Filet Tournedos Rossini
crispy pork belly crostini, foie butter, celeriac dauphinoise baby fennel confit, madeira jus
4th
Chef Ian O'Leary ___________________________________________ Day Line | Patrick Henry's
Orange Chocolate Tartlet
orange anise custard, chocolate Cookie crumb crust, candied ginger and thyme, kumquat gelee
5th
Participating Grand Gala Dinner Chefs' Restaurants
