Interview with New York Rising Star Community Chef Joseph "JJ" Johnson of The Cecil and Minton's
Interview with New York Rising Star Concept Chefs Matt Danzer and Ann Redding of Uncle Boons
Interview with New York Rising Star Sustainability Chef Andrew Whitcomb of Colonie
Interview with Boston Rising Star Chef Patrick Campbell of Café ArtScience
Interview with Boston Rising Star Cara Chigazola of Oleana
Interview with Boston Rising Star Carl Dooley of Craigie on Main
Interview with Boston Rising Star Cassie Piuma of Sarma
Interview with Chef John daSilva of Spoke
Interview with Boston Rising Star Chef Matthew Delisle of L'Espalier
Interview with Boston Rising Star Concept Chef Max Hull of Mei Mei
Chocolate Custard Brownie, Chocolate Pot de Crème, Roasted Cinnamon Cream, Liquid Pâte Sablé Sauce, and Espresso Granité
Goat's Milk Panna Cotta with Winter Citrus, Pistachio, and Beet-Blood Orange Sorbet
Atlantic Cod Baccalà, Razor Clams, Prosciutto, and Porcini Mushrooms
Butternut Squash Agnolotti, Salsiccia, Punterelle, and Marsala Sauce
Squab Breast, Farro, Chanterelles and Candied Orange
Venison Medallion, Pear, Chestnut, Celeriac and Coffee Infused Jus
Crudo of Hamachi, Grapefruit Cells, Broccoli Juice, Freshly Grated Housemade Bottarga, and Caper Foam
Pizzoccheri, White Sweet Potato, Chard, Shaved Local Pecorino, Citrus
Salsify Four Ways: Steamed, Rolled in Leak Ash, Cajun Spiced, and Salsify-Goat Cheese Purée
Smoked Chestnut Purée, Camembert Cheese, Chestnut Financier, Valrhona Manjari Chocolate Sorbet, Black Truffles, and Sorrel