On the Menu: Chefs & Champagne

Time to break out the Champagne flutes—Chefs & Champagne is almost here! This year we are honoring Martha Stewart her work in bringing elegant and approachable cuisine to an ever-expanding audience. Check out who and what is on the menu below. Wolfgang Ban and Eduard Frauneder Cabbage Hill Farm Pork Belly with Corn and Elderflower Licorice Nicolas Cantrel Tartare de Thon > Tuna Tartare Heather Carlucci-Rodriguez Watermelon and Whipped Flan Parfait Dale Carty Island-Marinated Conch Salad with Japanese Seaweed and Crispy Coconut Flakes Maneet Chauhan Blue Corn–Crusted Scallops Jeremy Culver Scallop Ceviche with Melon, Lemongrass, and Cashews Josh De Chellis Grilled Squid with Bay Leaf, Lemon, and Arbequina Olive Oil Karen DeMasco Sweet Corn Budino with Blueberries and Polenta Shortbread Todd English Pastrami Spice–Rubbed Kobe Steak with Lobster–Corn Butter, Polenta Fries, and Cherry Pepper Aïoli George Faison and Marc John Sarrazin Naturally Raised 40-Day Dry-Aged Beef Strip Loin with Tomato and Corn Chutney Naturally Raised 40-Day Wet-Aged Beef Strip Loin with Tomato and Corn Chutney David C. Felton Natirar Zucchini and Lovage Soup with Bay Scallops, Radishes, and Olive Oil Wesley Genovart Octopus Terrine with Trempo Salad and Pimientos de Padrón Vinaigrette Mark Gerlach Stracchino and Local Blackberry Cheesecake with Amaretti Crust Jennifer Giblin Nectarine and Blackberry Pie with Buttermilk Ice Cream Michael Ginor Hudson Valley Foie Gras Torchon with Duck Prosciutto and White Peach Chutney Robbin Haas Butter-Poached Lobster David Katz Grilled Braised Bacon with Green Tomato Marmalade Gavin Kaysen Corn Velouté with Crab Beignets and Chervil Christina Lee Peaches and Cream > Spiced Peaches with Raspberry Coulis, Yogurt Panna Cotta, Champagne Caviar, and Micro-Basil Anita Lo Steak Tartare with Korean Chilies, Yamaimo, and Asian Pear Paul Marshall Smoked Salmon Cheesecake with Lemon and Red Onion Crème Fraîche Julian Medina Taquitos de Cangrejo > Crab Taquitos with Habanero, Mango, and Thai Basil George Mendes Shrimp Alhinho with Smoked Pimentón, Garlic, and Coriander Harold Moore Marinated Yellowtail with Chilies, Yuzu, and Lime Marc Murphy Ditch Plains Miniature Lobster Rolls Michel Nischan Montauk Scallop and Cherry Chopped Salad Marcus Samuelsson Grilled Fish Tacos Pierre Schaedelin Chilled Heirloom Tomato Soup with Golden Croutons, Yellow Tomatoes, and Chives Jesse Schenker Oysters in Gelée with Heirloom Tomatoes, Uni, and Basil Seeds Bill Telepan Smoked Telepan Ham with Hominy–Bean Salad and Peach Chutney Scott Uehlein Roasted Pineapple with Duck Prosciutto and Rosemary Oil Jason Weiner House-Smoked Bluefish with Greek Yogurt and Dill Percy Whatley Smoked Sacramento Sturgeon with California Avocado Mousse, Lardo, Heirloom Tomato Relish, and Olive Oil–Fried Sourdough Bread Crumbs Damon Wise and Shane McBride Barbecued Pork Belly with Marinated Tomatoes and Sweet-and-Sour Steen’s Pure Cane Syrup

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