Vegetable Crudités with Green Goddess Dressing and Avocado
***
Mike Pagliarini {Via Matta}
Muscovy Hen Breast with Apple, Turnip, Spiced Pistachios, and Swiss Chard
***
Chris Parsons {Catch}
Taylor Bay Scallops with Scallop Roe, Soy Beans, and Smoked Red Pepper Puree
***
Community Award: Louis DiBiccari {Sel de la Terre}
Baby Octopus with Charred Pepper Vinaigrette, English Peas, Radish, and Croutons
***
Sustainability Chef Award: Richard Garcia
{Tastings Wine Bar and Bistro}
***
Pastry Chef: Jiho Kim {L’Espalier}
Greek Yogurt Panna Cotta “Capsule” with Cranberry Gelée and Yogurt Sorbet
***
Sommelier Theresa Paopao {Oleana}
Wine pairings with each chef’s dish
***
Mixologist Tom Schlesinger-Guidelli {Craigie on Main}
Camino Cocktail
Northern Lights (featuring Highland Park Single Malt Scotch Whisky)
***
Hotel Chef: Rachel Klein {Aura at The Seaport Hotel}
Scarlet Borscht, Smoked Sable, Candy Striped Beets, and Sour Cream
***
Restaurateur: Joanne Chang {Flour Bakery, Myers + Chang}
Asian-Braised Short Rib Taco with Asian Pear and Sesame-Cilantro Salsa
***
Restaurant Concept Award: Maura Kilpatrick {Sofra}
Kunefe with Vanilla-Bay Leaf Syrup
***
Host Chef: Jodi Bernhard {Longwood Events}
Slow Roasted Leg of Lamb with Lamb-Fennel Sausage, White Bean Capelletti, and Brussels Sprouts
***
VIP Host Chef: Joseph Margate {Clink at the Liberty Hotel}
