Each chef has a station and gives out a small dish to the attendees. My favorite dish of the night was Michael Symon's pork belly and halloumi. List of chefs that attended can be found here.
Morimoto's citrus-cured hamachi. The fish was pristine; extremely fresh.
Michael Symon's pork belly with halloumi and pickled watermelon maybe? Best dish of the night in my opinion, but with anything containing pork belly, the objectivity of my opinion is in question.
A few chefs came all the way from Italy! They made this pasta with cured egg yolk.
Chef's from Arrows restaurant in Maine made this bbq'ed duck wrap.
Grilled tuna that I didn't try, cause it's well, grilled tuna.
Jose Garces carnitas tacos.
Jeff Michaud of Osteria's grilled rabbit sausage.
Michael Solmonov of Zahav's sweetbreads wrapped in bacon- highlight of the night.
Dibruno brothers' olive oil poached scallop. This was another highlight. The scallop was barely cooked and incredibly fresh.
Blue Hill's spring pea puree with yogurt. No Dan Barber was not there, I was disappointed.
6 comments:
What is wrong with grilled tuna? And whose dish was it?
Looks like an awesome time. But did you not try the tuna because we've all had grilled tuna a hundred times and you didn't want to fill up on something so "samey" or because you don't like tuna?
That is so cool! What was Tom slicing?
I didn't eat the tuna because there was so much food there, and I had to use my belly space sparingly. With all the other stuff there, the tuna just seemed kinda lackluster and yes too "samey."
looks like tom is slicing flounder.
Hi Nick, Is the first picture, an ice sculpture with 2 fish inside?
Oh my goodness. I am very, very jealous of you. Just thought I'd put that out there.
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