THE 2017 CHEFS

CHEF JUSTIN KINGSLEY HALL

SLO-BOY FOODS

Will be serving:

Hen Gone Wild, wild rice dusted, vanilla bean-cured hen

SLO-Boy Carrots, wood roasted carrots, fresh mint and toasted coriander cream

CHEF BRIAN HOWARD

SPARROW + WOLF

Will be serving:

Duck Bone Soup, salted and grilled duck liver, wood ear mushroom and duck skin crunch

Beijing Duck, slow roasted over plum wood embers, fermented cucumber and plum, crispy green onion pancake

CHEF JOSH SMITH

BARDOT BRASSERIE

Will be serving:

Southern Pozole, Mt. Charleston Escabeche, Masa Cornbread

CHEF NICOLE BRISSON

BATALI & BASTIANICH HOSPITALITY GROUP

Will be serving:

Navajo Churro Lamb Cevapici on skewers with ajvar

CHEF DAN KROHMER

OTHER MAMA

Will be serving:

Robata Miso Marinated Daily Catch with seasonal toppings

CHEF DANIEL ONTIVEROS

BOUCHON

Will be serving:

Whole Roasted Lamb Legs with a ragout of cocoa beans, garlic confit, thyme roasted tomato & merguez sausage

CHEF CHRIS GOOSSEN

ECHO & RIG BUTCHER AND STEAKHOUSE

Will be serving:

Rosewood Ranch Texas Wagyu “Bavette”, Whiskey Charred over California Red Oak

Fire Charred Jalapeno Salsa

Weiser Farms Marble Potatoes, Beer Tallow, Black Thyme, Grey Salt

CHEF CHRIS DECKER

METRO PIZZA

Will be serving:

Wood Fired Flatbread Sandwich topped w/ Teres Major, Whiskey Onions, Roasted Tomato, Arugula & Steak Sauce.

Grilled Harissa Cauliflower.

CHEF BENOIT CORNET

SOUTHERN GLAZER’S WINE & SPIRITS

Will be serving:

Mount Charleston Pine Needle Flamed Mussels “Éclade” style

Whiskey of the world chocolate bonbons