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Cured Tenderloin with Brazil Nut Milk
Recipes
Adapted from D.O.M.: Rediscovering Brazilian Ingredients by Alex Atala
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Boiled Stone Crab & Seaweeds
Recipes
Adapted from A Work in Progress: Journal, Recipes and Snapshots by René Redzepi
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Stuffed Turkey Breast with Roasted Sweet Potatoes
Recipes
From chef Julio Genao of Casa Nonna in New York City
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Shrimp Krispies
Recipes
From corporate executive chef Liran Mezan of STK Midtown in New York City
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Blue Breton Lobster in Marie Rose Sauce
Recipes
From chef/owner Patrice Gelbart of Youpi et Voilà!! in Paris
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Blood Chorizo–Stuffed Monterey Bay Squid, Flageolet Beans, Cherry Tomatoe...
Recipes
From chef/owner Paul Canales of Duende in Oakland, California
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Pan-Roasted Sea Scallops, Sautéed & Crisp Calamari, Arancini with Ponzu Ge...
Recipes
From chef de cuisine Jonathan Cartwright of The White Barn Inn in Kennebunkport, Maine
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Torta Caprese with Frozen Yogurt
Recipes
Executive Pastry Chef Brooks Headley, Del Posto, New York City
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Coco Beans with Lardo di Colonnata
Recipes
From chef/owner Bertrand Grébaut of Septime in Paris
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Sichuan Summer Squash
Recipes
From executive chef Karen Akunowicz of Myers+Chang in Boston
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Celeriac Risotto with Bone Marrow & Black Truffles
Recipes
Chef/Owner Nicolas Magie, Le Saint-James, Bordeaux, France
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Cod with Zucchini, Goat’s Milk Cheese Milk & Melon
Recipes
Chef/Owner Alexandre Couillon, La Marine, Port de L’Her-bau-dière, Noirmoutier-en-l’Île, France
