Spiaggia's Gnocchi with Asparagus
Sarah Grueneberg (Spiaggia) served housemade gnocchi with asparagus, Pecorino Sardo, ramps, Corno di Capra peppers, and breadcrumbs sprinkled on top.
Back row, from left to right: Jimmy Bannos, Bill Kim, Jimmy Bannos Jr., Paul Kahan, Rick Bayless, Jeff Mauro, Takashi Yagihashi, Tony Mantuano, Jose Garces, Giuseppe Tentori.
Front row, from left to right: Hedy Goldsmith, Megan Neubeck, Marcela Valladolid, Sarah Grueneberg,
Frontera Grill's Beef Tongue Taco
Rick Bayless's (Frontera Grill) soft tacos with homemade chorizo, beef tongue, and mashed potatoes were gone within the first five minutes after the station opened up for guests. Fortunately, more batches were prepared, so I got my share of this beautiful medley of meats and spices.
View from Terzo Piano's Terrace
The Purple Pig's Meatball Slider
Jimmy Bannos and Jimmy Bannos Jr. (The Purple Pig) both created their version of a meatball slider that included four different kinds of meat: pork shoulder, jowls, veal breast, and wagon beef. The sliders were topped with fresh parmesan and arugula. Jimmy Bannos Jr. also added that the key ingredient in this dish is "lots o' love," which I feel is an understatement.
GT Fish & Oyster's Oyster Po'boy Sliders
Giuseppe Tentori (GT Fish & Oyster) plated freshly breaded oyster po'boy sliders with kimchi, pickled serrano peppers, peanuts, and sesame aioli. And for dessert, the restaurant served salted caramel tarts that were sweet, salty, and decadent.
Marcela Valladolid's Burritos de Machaca
Marcela Valladolid (Host of Food Network's Mexican Made Easy) made "burritos de Machaca," a short rib burrito with chile de árbol and roasted tomatillo salsa on the side.
Mercat a la Planxa's Mahi-Mahi Tacos
Jose Garces (Mercat a la Planxa/Garces Group) served breaded Mahi-Mahi tacos with chipotle remoulade, fresh avocado, red cabbage, and a lime wedge.
The Aviary's Light Guard Punch
The Aviary's mixologist, Charles Joly, made a large bowl of "Light Guard Punch" with Cognac, Sauternes, pineapple, and Champagne. There was also a cocktail served called "Barreled & Stirred," which included Koval Lions Pride, North Shore Absinthe, Aperol, and bitters.
Short Rib Croquette
The short rib croquette with tomato thyme sauce was a favorite amongst guests; it was the perfect bite-size piece but held a great deal of flavor in the meat and sauce combination.
Mini Candied Apples
Marble-sized balls of Granny Smith apples were dipped in a basic sugar syrup, which hardened to create a shell for the refreshing fruit.
Michael's Genuine Food & Drink's Trio of Desserts
Hedy Goldsmith (Michael's Genuine Food & Drink) served range of desserts, including a banana-nutella panini with bacon, chili, hazelnut, and praline; a "peanut butter + Strawberry Pop T's" that was a mashup of the classic PB&J sandwich and Poptarts; double stuffed "O's"; and a buttered popcorn mini milkshake.