2013 Philadelphia Gala Tasting Menu

CHEFS

Nicholas Elmi, Rittenhouse Tavern
Seafood Salad: Lobster Consommé, Tomalley, Poached Lobster, Sea Urchin, Razor Clams, Caviar, and Apple-Horseradish Marshmallow

Yun Fuentes, JG Domestic
Roasted Australian Lamb Chop, Sweetbreads, Fried Artichoke, and Sherry Jus

Chris Kearse, Will
Roasted Maitake Mushroom, Smoked Ricotta, Madeira Jelly, Arugula Purée, and Wild Greens

Eli Kulp, Fork
Scallop Crudo, Fermented Parsley, Beet-pickled Turnips, Olive Oil, and Lemon Juice

Josh Lawler, Farm and Fisherman
Bloody Beet Steak, Beet Pan Jus, Yogurt, Amaranth, and Aged Balsamic

Greg Vernick, Vernick Food & Drink
Smoked Salmon Belly, Golden Egg, and Parmesan Vinaigrette

Will Zuchman, Alma de Cuba
Sea Scallop, King Crab-Corn Quinoa, and Merken Vinaigrette

PASTRY CHEF

Peter Scarola, R2L
Pumpkin French Toast Sticks, Oatmeal Ice Cream, and Maple-Root Beer Foam

SUSTAINABILITY CHEF

Andrew Wood, Russet
Pappardelle, Pig's Heart Ragout, Crème Frâiche, Chanterelles, and Leeks

ARTISANS

Joe Cicala, Le Virtù
Assorted Charcuterie Board

Sara May, Franklin Fountain
Ladies' Choice Ice Cream Soda: Raspberry Soda, Peach Ice Cream, Whipped Cream, and Raspberries

Davina Soondrum, Shane Confectionery
The Whirly Berley Bar: Soft Chocolate Torrone, Dark Chocolate, Caramel, and Cocoa Nibs

CONCEPT CHEF

Jeremy Nolen, Wursthaus Schmitz
Bavarian: Smoked Bauernwurst, Bavarian Cole Slaw, Horseradish Sauce, and Fried Onions

COMMUNITY CHEF

Kevin Sbraga, Sbraga
Australian Beef Meatloaf, Carrots, Hazelnut Crust, and Mushrooms

HOTEL CHEF

Jonathan Cichon, Lacroix
Poached Ocean Trout, Parsnip Purée, Tangerine, Trout Roe, Fried Red Quinoa, and Black Tea Vinaigrette

RESTAURATEUR

Michael Solomonov, Zahav
Spiced Eggplant, Harissa, Beluga Lentils, and Garlic Tehina

SOMMELIER

Brian Kane, Zahav
Pairings with Winners' Dishes

MIXOLOGIST

Al Sotack, Franklin Mortgage & Investment Co.
Ocelotl: Ocho Tequila, Luxardo, Pernod, Green Apple Syrup, and Dandelion-Burdock Bitters

HOST CHEF

Adam DeLosso, Garces Group
Australian Lamb Loin Brochette, Eggplant, Pearl Onion, Golden Raisin Puree, and Preserved Lemon Crema

FEATURED GUEST CHEFS

Caitlin Mateo, Square 1682 at Hotel Palomar
Smoked Duck Breast, Beet Marmalade, and Brioche

Guillermo Tellez, Red Owl Tavern at Hotel Monaco
Cervena Venison Chop, White Sweet Potato, Truffle White Oil and Huckleberry Sauce