Starter Course

Executive Chef Kevin Ford 
The Country Club of Rochester

Braised beef short ribs served with braising jus, crispy parsnip and root vegetable puree.

Executive Chef Sean Flaherty
Shadow Lake Golf & Racquet Club

Scallops and Bacon Seared - diver scallop, smoked tomato-lentil ragout, tangerine emulsion and crisp bacon.

Lead Cook Kody Derhak 
Oak Hill Country Club

Pah Thai with green curried duck thigh, cauliflower rice noodles, ginger pickled carrots, charred red pepper, lime flu gel and coconut crunch.

Executive Sous Chef Sarah Kelsey 
Genesee Valley Club

Pimento cheese fritter with country ham and charred-scallion aioli, a southern staple with a little kick.


Executive Chef Jeremy Nucelli 
Char Steak & Lounge

Wagyu beef strip loin served with aligot potatoes, braised winter vegetables, bone marrow, oxtail-sauce perigourdine.

Chef/Owner Jason DeLeo 
Food by DeLeo & Meals by DeLeo

Coq-au-Vin - Chicken braised with wine, lardons, mushrooms and garlic. Chef Jason uses burgandy and riesling wines in his interpretation of this classic french dish.

Chef Chiana Massey
Food for Thought Restaurant

Crispy braised pork belly with  smoked shiitake, sticky rice, pickled vegetables, candied ginger, and Korean BBQ sauce.

Executive Chef Matt Laurence
Woodcliff Hotel & Spa

Pumpkin Seed Taco - Savory taco-shaped tuille, made of crushed pumpkin seeds, filled with Lively Run goat cheese, honeynut squash pico de gallo, micro cilantro, Stony Brook Farms toasted pumpkin seed oil.

Executive Chef Anton Guzman
Label 7 & Native Eatery

Duck thigh confit and coffee-rubbed smoked duck breast with corn fritter, roasted pearl onion and Luxardo cherry demi-glaze.

Chef/Owner Lindsay McGrail
Green Zebra Catering

Seared sea scallop with caviar sauce, carrot mousse and crispy potato.

Executive Chef Andrew Chambers
Remedy & Fingerlakes Gaming

Stuffed quail leg with smoked goat's milk ricotta, braised red cabbage and dried fruit & nut mustarda.



Pastry Chef Brenda Allen
Summit at Brighton & Wolk Manor

A vanilla bean cupcake with a French chocolate macaron, filled with Swiss chocolate buttercream and a black cherry compote, served with a pipette of Black Button Bourbon cream and garnished with tempered chocolate.

Culinary Instructor Shannon Speranza
Monroe One/EMCC

Chocolate cake with mocha icing, toffee, pecan brittle and homemade ice cream.

Pastry Chef Jane Munt
Phillips European

Modern Viennese Meringue Torte - luscious chantilly cream and fresh strawberries layered between light meringue and tender vanilla butter cake, topped with a dollop of whipped cream and a strawberry.

Chef Jill Conine
Durf’s Family Restaurant

Hummingbird Cake - Banana  pineapple spiced cake with layers of cream cheese frosting and pomegranate jam.