Chefs & Champagne® Sat,07.25.2009 04:30 pm
Alain Allegretti
Provençal Summer Canapés
Paul Bartolotta
Cappesante Dorate Con Porcini Mave E Monto
Sautéed Sea Scallops with Porcini
Snapper and Papaya Salad with Crispy Plantain Chips
Maneet Chauhan
Street Food Trio > Latin Duck Vindaloo Arepas; Indian Chaat Pani Puri; and Cucumber–Watermelon Gazpacho
Rebecca Charles
Lobster Rolls
Jeremy Culver
Grilled Octopus Salad
George Faison and Marc John Sarrazin
Grilled American Kobe with Onion Marmalade
American Wagyu Sliders with Cornichons and Chipotle Ketchup
Marc Forgione
Watermelon Soup with Jumbo Lump Crab and Wild Clover Honey
Amanda Frietag
Grilled Heirloom Tomato Soup with Poblano Sour Cream and Cilantro
Pastry Chef Colleen Grapes
Tri-Star Strawberry Shortcake with Corn Biscuits and Basil
Eric Hara
Big-Eye Tuna Sashimi and Uni with Crackling Crumbs
Kerry Heffernan
Housemade Burrata with Basquaise Peppers and Marjoram
Craig Hopson
Duck Confit and Green Mango Salad with Mizuna and Honey Vinaigrette
Christopher Lee
Japanese Madai Ceviche with Summer Melon and Prosciutto di Parma
Susur Lee and Doron Wong
House-Smoked Salmon with Green Onion Pancakes and Salmon Caviar
Eddy Leroux
Chilled Rabbit Porchetta with Chorizo, Spring Vegetables, Purple Mustard, and Colza Vinaigrette
Flowering Chamomile Panna Cotta with New Jersery Blueberries, Pecan Granola, and Apricot Foam
Waldy Malouf
"Hitsch's" Famous Crabcakes
Pastry Chef Jennifer McCoy
Torta di Maize with Grilled Peaches, Crème Fraîche, and Toasted Hazelnuts
Julian Medina
Softshell Crab Tacos with Mango Slaw and Pickled Jalapeños
Fred Mero
Widow’s Hole Oysters
Ceviche Three Ways > Octopus with Merken Olive Oil; Citrus Striped Bass; and Wild Salmon with Passion Fruit
Seamus Mullen
Ensalada de Tomatoes y Mejillones
Heirloom Tomatoes with Sugar Snap Peas, Pickled Mussels, and Fino Sherry Vinegar
Akhtar Nawab
Marinated Calamari with Coco Beans and Ginger–Carrot Vinaigrette
Damien O'Donnell
Lobster and Mango Crisps with Citrus Nam Pla
Pastry Chefs Sandra Palmer and Kiyomi Toda-Burke
Ice Cream Sandwich Trio and Cookie Presentation
Missy Robbins
Ricotta Sformato with Zucchini, Mint, and Lemon
Jeff Rogers
Foie Gras Torchon with Frog Hollow Peach Chutney and Mission Figs
Michael Rozzi
Montauk Scallop Cocktail with Local Baby Fennel and Cherry Tomatoes
Pastry Chef Jennifer Yee
Chocolate Pudding Pie with Honey–Apricot Compote