Great Chefs Menu
Appetizer Station
Himalayan Salt Stations
Chef Jerry Bolton
Chef Dan Seeley
Salt block seared scallops
Saffron foam and hot tomato oil
Salt block chilled watermelon
Gorgonzola cheese and balsamic reduction
Chef Fran Belge
Faroe island salmon gravlax, cured on Himalayan cold salt blocks
Lemon cream cheese and micro chive, on crostini or English cucumber
Chef De Anna Wasiewski
Gluten free tomato tart with baby arugula and balsamic caviar
Amuse-bouche
Chef Matt Murphy
Asian Braised Pork Belly with Asian pear slaw
Passed hors d'oeuvres
Chef Amanda Cooper
Gaufrette potato chip topped with green pepper cream, pickled serano pepper,
dehydrated tomato and citrus dust
Chef Kevin J. Besaw
Little Tokyo: cheddar ale soup shooter with togarashi chip
Chef Kristopher Angle
Mushroom and local blue cheese crostini with boursin and local greens
Local chevre en croute with strawberry-balsamic jam
Chef Michael Zmigrodski
Hamachi Tacos - radicchio, endive, blood orange and citrus vinaigrette
Ceylon Tea Smoked Chicken Lollipops - coconut curry dipping sauce
Entrees
Chef Scott Peeling
Poached New England Codfish - oyster mushrooms tomato ragout with mushroom ginger jus
Chef Michael Zmigrodski
Braised Rabbit Sugo - herbed polenta, mustard greens and frizzled shallots
Chef Kerry Beadle
Sous Vide Duck Leg - sour cherry duck breast pate and mustard ice cream garnish
Chef Joelle Mollinger
Almond Coated Lamb Lollipop - rosemary sauce, smoked eggplant puree and sautéed kale
Chef Chance Bear
Surf and Turf - braised short ribs, scallop sausage, gnocchi and tomato demi
Dessert
Action station
Chef Ann Pellegrino
Plated Dessert
Chief Daniel Seifritz
Pistachio with poached purple plums, five spice syrup and saffron rose water ice cream