A nice selection of charcuterie from CHOP in Portland.
The Country Cat (Portland)
I loved the sign from Adam Sappington at The Country Cat: "A Whole Cattail Creek Farm Lamb Cured, Smoked, Stuffed and Poked."
Hey, look, it's Amanda Freitag from the Food Network.
Hearth (New York City)
Marco Canora of Hearth had a sign that simply said "Ribolita" (or better known as ribollita), a classic Tuscan vegetable soup which he did with black cabbage and bread.
A nice presentation of saucisson sec de Lyon and soubressande de Mallorca from Greg Higgins of Higgins Restaurant and Bar.
Chris Cosentino of Incanto
Chris Cosentino of San Francisco's Incanto drew lots of interest in his cooking.
Stephanie Pearl Kimmel of Marché prepared squab pot pie with chanterelles and corn.
Michael's Genuine Food & Drink (Miami)
Oreos by Hedy Goldsmith of Michael's Genuine Food & Drink. Perfect comfort food.
More from Michael's Genuine Food & Drink
I was absolutely taken with Hedy Goldsmith's treats. In addition to Oreos, nutters, and assorted biscotti, she did nutella panini with espresso, bacon, and banana, and this butter popcorn gelato with chipotle Cracker Jacks.
Multnomah Athletic Club (Portland)
Philippe Boulot of the hosting Multnomah Athletic Club treated foie gras lovers like me with this duo: foie gras cappuccino and "Le Petit Jesus en Culotte de Velour"—(prunes Armagnac stuffed with foie gras).
Nicky USA (Portland)
Event sponsor Nicky USA had Joseba Jiménez de Jiménez slicing up some bone-in jamón Ibérico de Bellota Ham by Fermín.
Cathy Whims of Nostrana served up beef tenderloin bresaola with pear schiacciata and horseradish crema.
Paley's Place (Portland)
Vitaly Paley of Paley's Place plated up this Oregon Dungeness crab reuben with Louis Hollandaise.
Publican Quality Meats (Chicago)
From Paul Kahan of Publican Quality Meats, a nice array of dishes, including this blood sausage with figs.
Tertulia (New York City)
Seamus Mullin of Tertulia was on the grill to prepare tasty LBLTs: lamb bacon, gem lettuce, pickled green tomatoes, and sheep's milk cheese.
Wildwood's Dustin Clark served crispy Rocky Mountain oysters with coffee purée and pink shrimp Hollandaise.
Xocolatl de David
David Briggs of Xocolatl de David offered a sweet (and savory) ending with foietella cups (foie gras chocolate), and these sourdough and olive oil chocolate bars.