RICOTTA GNUDI WITH FORAGED MUSHROOMS, BROWN BUTTER, AND THYME
byTHE VILLAGE PUB – Chef Dmitry Elperin RICOTTA GNUDI 3 3/4 cups ricotta cheese 1/4 cup all-purpose flour 1/4 cup parmesan cheese, finely grated…
Devine Dining
BUTTER-POACHED MAINE LOBSTER, RICOTTA GNUDI, BRAISED GEM LETTUCES
bySPRUCE – Chef Mark Sullivan 20 ounces lobster meat 16 pieces oven-dried tomatoes 16 pieces ricotta gnudi 4 ounces lobster jus 4 pieces braised…
OLIVE-OIL POACHED SALMON
byTRU – Chef Anthony Martin INGREDIENTS Four 5-ounce portions of Scottish or king Salmon (skin removed) salt and pepper 1 tablespoon grape seed oil…
WARM WHITE AND GREEN MICHIGAN ASPARAGUS WITH AGED PARMESAN AND POACHED EGG
byEVEREST – Chef J. Joho INGREDIENTS 2 bunches white asparagus 2 bunches green asparagus 1/2 quart milk 3 tablespoons butter 1 lemon, juiced Salt…
WARM PEEKYTOE CRAB, SHAVED HEIRLOOM CAULIFLOWER, MUSTARD CURRY SAUCE
byLE BERNARDIN – Chef Eric Ripert DIJON MUSTARD EMULSION 1/4 cup crème fraîche 1 tablespoon dijon mustard fine sea salt and freshly ground white…
LUCKY PIG
bySOLBAR – Chef Brandon Sharp Four-pound bone-in pork butt from a well-raised hog 1 bunch fresh thyme 6 garlic cloves 1/4 cup vegetable oil…
YOGURT BLACK SESAME SHISO
byTHE RESTAURANT AT MEADOWOOD – Chef Christopher Kostow WHIPPED YOGURT 100 grams cream 3 each silver gelatin, bloomed 800 grams (3 1/4 cups) cultured…
TOMATO-WATERMELON PANZANELLA
byROUGE TOMATE – Chef Jeremy Bearman SHERRY VINAIGRETTE 1/4 cup sherry vinegar 1/4 cup olive oil 1/2 tsp fine sea salt METHOD Whisk ingredients…
TAGLIATELLE WITH SHRIMP AND RAMP PESTO
byGOTHAM BAR & GRILL – Chef Alfred Portale RAMP PESTO 10 ounces ramps 1/2 cup ice 1 cup olive oil 2 tablespoons heavy cream…
TAGLIATELLE WITH KING CRAB, MEYER LEMON, AND BLACK PEPPER
byTHE NOMAD – Chef Daniel Humm PASTA 2 3/4 cups tipo “00” flour 1 cup egg yolk 1 tablespoon extra-virgin olive oil 1 tablespoon…