The award ceremony honors chefs who have strong, compelling culinary philosophies and are committed to fostering a culinary community by sharing their knowledge with fellow professionals.
Duck, Egyptian Dirty Rice, and Spicy Tomato Sauce
Ham and Sohla El-Wallyl of Hail Mary served this savory dish featuring tender, medium-rare duck over a bed of Egyptian dirty rice and macaroni, and topped with spicy tomato sauce and fried shallot.
Cod Pastrami, Pickles, and Sourdough
This plate by Jaime Young of Sunday in Brooklyn featured cod pastrami with crispy exterior over thin, grilled sourdough and served with pickled vegetables.
Cured Salmon Roe, Rice, Ponzu
Served atop a silver spoon, the sushi rice topped with cured salmon roe, seaweed, and micro greens by Adam Geringer-Dunn and Vincent Milburn of Greenpoint Fish + Lobster had a burst of flavors.
Smoked Ora King Salmon, Sturia Caviar, Fennel, Caraway Seed, Mustard, and Dill
Aaron Bludorn of Cafe Boulud plated the perfectly smoked Ora king salmon with Sturia caviar and caraway seeds with a side of fennel, mustard, and dill.
Seaweed Bucatini, ‘Nduja, and Mussels
Chewy seaweed bucatini with ‘nduja, mussels, shaved radish, and scallions is the perfect way to satisfy your carb craving.
Braised Short Rib, Mashed Potatoes, and Baby Roasted Vegetables
On his home turf, Osvaldo Garrido of Capitale created tender braised short rib over creamy mashed potatoes and baby roasted vegetables.
Colony² Pizza: Pepperoni, Pickled Chile, and Honey
The famous square-shaped pizza from Emily and Matt Hyland of Emmy Squared is topped with pepperoni, pickled chile, and honey.
Clams, Cockles, and Black Bean Sauce
Seasoned with rich black bean sauce, the chewy clams by Angela Dimayuga of Mission Chinese have rich, flavorful profile.
Carrots, Chicken Liver Mousse, and Pickled Cabbage
The elegant dish by Suzanne Cupps of Untitled features shaved carrots and pickled cabbage on top of creamy chicken liver mousse.
Wagyu Burger and Buttermilk-Dill Dressing
Joe Isidori of Black Tap, a Chelsea restaurant famous for its exorbitant milkshake, concocted equally as impressive Wagyu Burger featuring rare beef patty with creamy buttermilk-dill dressing in between soft potato buns.
Quinoa, Banana, Avocado, Bacon, and Cashew
Erik Ramirez of Llama Inn, a popular Peruvian spot in Williamsburg, served unassuming yet fantastic quinoa with banana, avocado, bacon, and cashew.
Radish Top Gazpacho, Trout Roe, and Lemon Balm
As delicious as it is colorful, the gazpacho with white radish top by Greg Baxtrom of Olmstead is complemented by trout roe and lemon balm.
Goat’s Milk-Tahini Soft-Serve Ice Cream
Lisa Mendelson, Monica Molenaar, and Rachel Simons of Seed & MIll created creamy, tangy goat’s milk tahini soft serve ice cream topped with halva and tahini sauce in a red velvet cone.
Mango-White Chocolate Cheesecake
The delicate cheesecake by Diane Apostolacus of Capitale is paired with a thin layer of mango on top and bottom with white chocolate.
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