Gala Reception Menu
Awards Gala Reception Menu
M.J. Adams
Buffalo Empanadas with Chimichurri
Jaime Martin Del Campo and Ramiro Arvizu
Traditional Mexican Mole with Chicken and Blackberries
Larry Forgione and Josh Galliano
Braised Pork Belly with Pickled Peach Salad, Molasses-Glazed Scarlet Turnips, and Peach Butter
Carmen Gonzalez
Rum El Barrilito and Chironja-Marinated Berkshire Pernil with Sweet Plaintain
and Chicharrón Mofongo, and Sour Orange and Bacardi O Gastrique
Cocktail De Carrucho
Warm Coconut and Rice Tamale with Don
Q-Infused Raisinse
CHEF CARMEN'S COQUITO WITH BACARDI LIGHT
COCKTAIL DE CARRUCHO
Alexandra Guarnaschelli
Salt-Cured Local Foie Gras with Warm Strawberry-Black Pepper Jam and Arugula
Sam Hayward
Maine Finnan Haddie Chowder
Greg Higgins
House-Cured Higgins Berkshire Prosciutto with Ají Dulce Chowchow and Pickled Outback Farm Asparagus
Peter Hoffman
Rabbit Roulade with Fava Bean, Mint, and Olive Salad
Melissa Kelly and Kathleen Blake
Squash Blossoms with Handmade Sheep's-Milk Ricotta, Heirloom Tomatoes, and Sicilian Pesto Pantesca
Helene Kennan
Coastal Organics Summer Squash Tart with Laura Chenel Goat Cheese and Preserved Strawberry Tomatoes
Stephanie Pearl Kimmel
Pork and Hazelnut Terrine with Beet Chutney and Lovage Salad
Mourad Lahlou
Bodega Goat Cheese with Tomato-Citrus Jam, Pistachios, and Argan Oil
Barbara Lynch
Warm Animal Farm Butter Soup with Pat Woodbury's Littleneck Clams, Island Creek Razor Clams, and Rosenthal Honey Emulsion
Tory Miller
Grass-Fed Scottish Highland New York Strip from Fountain Prairie Farm with Wild Wisconsin Morels, Blue Valley Gardens Asparagus, and Pleasant Ridge Reserve Mornay Sauce
Michel Nischan
Pasture-Raised Beef Meat Loaf with Mashed Carola Potatoes and Caramelized Onion Gravy
Cindy Pawlcyn
Liberty Duck Sliders
CB Ranch Lamb Sliders
Scott Peacock
Buttermilk Biscuit with Sweet Butter, Country Ham, and Homemade Georgia Strawberry Preserves
Cal Peternell
Spring Berry Sherbet
Nora Pouillon
Rhubarb Gelato with Maple Strawberries in a Brandysnap Basket
Strawberry Gelato with Rhubarb-Ginger Compote in a Brandysnap Basket
Maricel Presilla
Corn Tamales with Smoked Tamworth Bacon in Panca Pepper-Brown Loaf Sugar Adobo, Andean-Style Zarza of Valley Shepherd Fresh Sheep's and Cow's Milk Cheese and Fresh Fava Beans
Anne Quatrano and Clifford Harrison
Lightly Cured North Georgia Rainbow Trout with Cured Trout Roe and Bee Pollen Cracker
Marco Shaw
Spiced Buffalo Jerky Canapés
Bruce Sherman
Anise Hyssop and Goat Cheese Sorbet with Rhubarb Relish and Herbed Shortbread Cookies
Nancy Silverton
Burrata with Leeks Vinaigrette and Mustard Bread Crumbs
Burricotti with Braised Artichokes, Pine Nuts, and Currants
Ana Sortun
Green Garlic Pancakes with Spring Peas and Homemade String Cheese
Sarah Stegner and George Bumbaris
Roasted Garlic-Lamb Sausage with Spring Onions, Arugula, Mint, Basil, and Shaved Pleasant Ridge Reserve
Mark Sullivan
SMIP Ranch Vegetable Pistou
Bill Telepan
Telepan Scrapple with Poached Egg and Sweet Pork Sauce
Marc Vetri
Corzetti Pasta with Walnut Pesto, Marjoram, and Parmesan
Eric Warnstedt and Craig Tresser
Domestic Prosciutto with Jasper Hill Farm Blue Cheese and Honey Gardens Wild Flower Honey on Grilled Red Hen Bakery Bread
Cathy Whims
Wood Oven-Baked Zolfino Beans with Olive Oil-Poached Albacore Tuna and Housemade Giardiniera
Eric Ziebold
Chesapeake Bay Softshell Crab Tempura with Green Rhubarb Gazpacho