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.