5-course
Dinner (Vegetarian)
Chef Courtney Whithey _________________________________________ Schenectady Community College
Green goddess, white bean, lentil, avocado, cucumber, artichoke, chicories, micro herbs
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
Dan Gordon ___________________________________________ Nicole’s Restaurant & Catering
Miso Glazed Daikon “Scallops``
Butternut Squash Risotto, Roasted Onion, Crisp Brussels Sprouts with Pomegranate.
3rd
Chef Dan Gordon ______________________________________ Nicole’s Restaurant & Catering
Carrot “Bone Marrow”
Harissa crostini, cucumber, red onion salad, candied walnut, feta, chili fig jam
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
