15th Anniversary Tasting
Caviar “Bon Bons” – (Ken Oringer / Douglas Rodrigues, Clio)
White Orchid Root, Allium Blossom, Black Cocoa
Sorrel Ice Cream – (Alex Talbot and Aki Kamozawa, Ideas in Food)
Smoked Wild Char Roe, Kasu Curd, Rhubarb Glass
Chilled Yellow Tomato and Watermelon Gazpacho – (Todd MacDonald, Villa Pacri, NY, NY)
Peekytoe, Avocado
Craigie Plankton Conchiglie Pasta – (Tony Maws, Craigie on Main, Cambridge, MA)
Sea Urchin, Guanciale
Ruby Red Shrimp – (Alex Stupak, Empellon, Empellon Cocina, NY, NY)
Crispy Masa, Sea Urchin Mousse, Lettuces
“Ode to the Cassolette” – (Sam Gelman, Momofuku, Toronto, CAN)
King Crab, Kalamansi, Chili
Hearts of Palm – (Phillip Kirshen Clark, Demi Monde, NY, NY)
Artichokes, White Anchovy, Bottarga-Preserved Lemon and Pecorino Vinaigrette, Chickweed
Salsify and Laitue De Mer Porridge – (John Paul Carmona, Formerly of Manresa, Los Gatos, CA)
Chicken Jus, Brown Butter, Crispy Farro
Abalone Sunomono – (Chris Chung, AKA Bistro, Lincoln, MA)
Hon Shimeji, Pickled Ramps, Freeze Dried Shiitake, Sukiyaki Gelee, Tosa Bonito Powder
Island Creek Oyster Stew – (John Critchley, Urbana, Washington D.C.)
Black Roux, Coconut, Kumquat Kosho
Hudson Valley Foie Gras Torchon “Sandwich” – (David Varley, Mina Group, San Francisco, CA)
Strawberries, Chartreuse, Wild Herbs, “Inspired by Clio 2001”
Black Sea Bass – (Jason Hua, The Dutch, NY, NY)
Crispy Rice, Nameko Mushrooms
Veal Breast and Sweetbread Parmentier – (Andres Grundy, A. Juli & Ebru Restaurant Consultant, NY, NY)
Braised Fava Beans, Nasturtium
Mango Sticky Rice 2.0 – (Inspired by Rick Billings, José Andrés Think Group, Chris Cordeiro, Clio)
Bomba Di Ciliegia – (Renae Herzog, Marea, NYC)
Malt Crema, Poached Cherries, Birch, Amaro Gelato
(photograph by J. Kenji Lopez-Alt)
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