WARM PEEKYTOE CRAB, SHAVED HEIRLOOM CAULIFLOWER, MUSTARD CURRY SAUCE
LE 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
SOLBAR – 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
THE 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
ROUGE 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
GOTHAM 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
THE NOMAD – Chef Daniel Humm PASTA 2 3/4 cups tipo “00” flour 1 cup egg yolk 1 tablespoon extra-virgin olive oil 1 tablespoon…
CHAWAN MUSHI
15 EAST – Chef Masato Shimizu Needed: 2 ceramic ramekins INGREDIENTS 1 cup shitake 1 whole egg, beaten 2/3 cup cold bonito broth 4…
GNOCCHI, PEAS, JAMBON DE PARIS, PARMIGIANO-REGGIANO
DOVETAIL – Chef John Fraser INGREDIENTS 1 tablespoon olive oil 16 pieces cooked gnocchi (recipe at right) 6 ounces chicken stock 2 tablespoons butter…
ORECCHIETTE WITH RED LAMB SAUSAGE AND CARROTS
DEL POSTO – Chef Mark Ladner LAMB SAUSAGE 1 pound ground lamb 1 1/2 teaspoons salt 1 tablespoon red wine 1 tablespoon cayenne pepper…
DONABE RICE
BRUSHSTROKE – Chef Isao Yamada CREATING DONABE BROTH 11 parts of dashi 1 part of sake 1 part of usukuchi (light-colored) soy sauce METHOD…