Created by Chef Elena Moretti. Hand-cut pasta tossed in a silky egg yolk sauce with pancetta, cracked black pepper, and aged Parmesan.
Crafted by Chef Marco Reyes. Tender sliced skirt steak marinated in garlic and herbs, served over chimichurri-drizzled fingerling potatoes.
Created by Chef Jamie Chen. Ziti pasta tossed in a slow-simmered tomato sauce with garlic, basil, and a touch of Calabrian chili.
Crafted by Chef David Monroe. Griddled beef patty layered with melted Swiss, sautéed mushrooms, and roasted garlic aioli on a brioche bun.
Presented by Chef Ravi Shah. Diced ahi tuna with yuzu, ginger, and avocado, served with sesame crisps and microgreens.
By Chef Ayesha Malik. Bone-in chicken marinated with Caribbean herbs and spices, oven-roasted and served with turmeric potatoes.
Created by Chef Camille Browne. Chargrilled shrimp coated in house jerk seasoning, served with coconut rice and pineapple chutney.
By Chef Sonia Alvarez. Corn tortillas filled with marinated steak, fire-roasted peppers, and cotija cheese, finished with lime crema.
