COURSE I •  DOMINIQUE JAMES

Red Hill Cheddar Gritcake

beef burnt ends • swiss chard & mushroom ragu • beef belly •  balsamic reduction

COURSE II  •  SAM BROWNING

 Korean Pork Belly

beef and ginger broth •  onion • jicama • carrots

COURSE III  •  JOSH QUICK

Shrimp and Crawfish Sausage

andouille broth • old bay potato salad • sweet corn aioli • micro celery 

COURSE IV  •  KYLE OGDEN

Farro Stuffed Quail

 Creamed spinach • spiced rum demi

COURSE V  •  JOHN CARTWRIGHT

Slow Roasted Lamb

confit tomatoes •  rice grits

COURSE VI  •  MELISSA REBHOLZ

Cannoli

fresh ricotta  • matcha & candied pistachio  • fresh strawberries & chocolate chip