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Seared Salmon in Butter Ponzu
Veritas
New York City
The salmon is served with celery and chanterelles in a butter ponzu—both sweet and savory. I’ve never loved celery or thought it worthy until I ate this dish— amazing!
House Spaghetti with Guanciale and Fried-Poached Farm Egg
Herbsaint
New Orleans
That’s right, a fried poached egg! That’s all I need to say.
Smoked Trout with Cipollini Purée and Pickled Onions
Gramercy Tavern
New York City
Every bite is savory and smoky sweet. The trout is so delicate and balanced really well with the onions. This dish is a must have!
Chocolate Chip Cookie Skillet
Restaurant North
Armonk, New York
Bubba (Eric) Gabrynowicz does an amazing baked cookie in an iron skillet using Mast Brothers Chocolate. The cookie is soft, bordering on cookie dough. It’s served with homemade vanilla ice cream made with Hudson Valley Fresh Milk.
Foie Gras 3 Ways
Restaurant August
New Orleans
John Besh does amazing things with foie gras and changes this dish frequently. When I visited, one part was served with local fig marmalade and hazelnuts. Last summer, one part was foie gras custard with pineapple gelee—it was to die for. I loved the bright tropical fruit qualities paired with the earthiness of the foie gras. My husband and I share this dish every year on our annual New Orleans vacation and the combination of flavors is always fantastic.
Anthony Martin • Art Smith • Braithe Tidwell • Carin Stutz • Jamie Leeds • Juliette Pope • Ashley Morris • Lynette McKee • Marc Boussaire • Marc Gunn • Martin Yan • Mike Isabella • Phil Roberts • John Metz
