Gordon Ramsay at The London
Charred octopus salad, marbled potatoes, celery heart with anchovy vinaigrette and pumpkin macarons from chef Anthony Keene (Los Angeles).
New England clam chowda and Grandma Jo’s clam cakes from Michael Cimarusti (Los Angeles).
Market Fish with frekeh, black limes, saffron, mint and Aleppo pepper from chef Gilbert Pilgram (San Francisco).
“Berlin in the 70s” made with tequila, mezcal, lemon juice, orange, and cinnamon from chef Neal Bodenheimer (New Orleans).
Shaved fennel, radish and celery salad with Valdeon toasts from chef Gabrielle Hamilton (NYC).
An array of mini baked treats such as fig crisps (which I literary stuffed my purse with), chocolate turtles and a goat cheese and quince galette from Zoe Nathan and Shiho Yoshikawa. So good, though we've always been a fan Huckleberry's Maple Bacon Biscuit.
We love their restaurant. At this event they served crispy pork belly porchetta with myrtle, winter melon and mostarda, with a side of smiles from chef Steve Samson and Zach Pollack.
Pork Belly with fennel, raita and grilled flatbread from chefs Paul Kahan and Brian Huston (Chicago). It looks simple, but this was perhaps the most coveted dish of the event.
Squash blossom, raw vegetables and blood orange salad from chef Jonathan Waxman (NYC).
Ribs al forno with apple cider vinegar, fennel and honey from Nancy Silverton and Matt Molina.
Frasca Food and Wine
“Suppli” with pumpkin and provola from Lachlan Patterson (Boulder, CO).
There was a dizzying array wines. This slide is showing maybe 10% of the offerings. The Cold Heaven Cellars Viognier was a favorite of mine.
Cheese and charcuterie with Tavern breads from Suzanne Goin (Los Angeles).
Assorted Compartes Chocolates with of samples of their famous honey + peanut butter + sea salt chocolate from Jonathan Grahm (Los Angeles).
Smoked boudin with pickled peppers and pickeled shrimp and catfish with herbs and grit crackers from chef Stephen Stryjewski (New Orleans).
Power tool ice-cutting and a big bowl of punch concocted by Eric Alperin from Brugal Añejo rum, John D. Taylor's Velvet Falernum, Grand Marnier, lemon and Angostura bitters. The Varnish recently ranked 22 in the World's 50 Top Bars by cocktail industry magazine Drinks International.
Savory and sweet brittle with smoked and roasted TCHO chocolate. Favorites included Smoked Hazelnut brittle with bacon and bourbon and Thai Peanut brittle with chilies, lime, coconut, ginger, lemongrass, Thai basil and beer from chef Hedy Goldsmith (Miami).
Homemade young salami with dried fruits and pane toscano from Jeff Michaud and Marc Vetri (Philadelphia).
Lark and Licorous
Jones Farm pork belly tartine with preserved quince, Rougue Blue and hazelnuts from John Sundstrom (Seattle).
Mercato di Vetro
Antipasti from chef Danny Elmaleh (Los Angeles).
Animal / Son of a Gun
Grilled quail, plum char siu, apple and yogurt from Vinny Dotolo and Jon Shook (Los Angeles).
Italian zeppole with cinnamon, sugar and chocolate and lemon cookies from Giada De Laurentiis; cannoli from Sotto; Sweet Rose Creamery's homemade waffle cones with ice cream (caramel apple was my favorite flavor); Christina Olufson's apple and fennel tart with crème fraiche, salted caramel and almonds.