2016
Appetizer Course

Jeffory McLeanNY Wine & Culinary Center and FLCC Culinary Program Students
International New York ~ Harvest Vegetable Baked Somosa with a Tikka Marsala filling 
served with fresh Raita Crema, a refreshing yogurt and cucumber sauce.


Savory

Trish Aser Chef/Owner, Brown Hound Downtown
Downstate Dances with Upstate ~ Spice-rubbed & hickory smoked Duck Breast with
perfect local accompaniments of tangy quince, pear and apple relish on a sweet potato chip.

Brian Frank Chef/Owner, Art Culinarian
European Surf & American Turf ~ Salmon cornet with sweet red onion jam, crème fraîche and ocean dill.
Pulled pork with home milled corn bread and bbq’d bacon. 

Christopher Roth Executive Chef, Oak Hill Country Club
East meets West ~ Pomegranate Glazed Beef Short Rib served with Spiced
Apple-Butternut Squash Puree, Yuzu Fluid Gel and Wasabi Crumble

Sean Flaherty Executive Chef, Shadow Lake Golf Club
Exotic American with Flavors of Northern Africa ~ Seared rare Ahi tuna served with fall vegetable tagine rich
with cinnamon, ginger, curry and preserved lemon, finished with coconut cider emulsion. 

Sarah Hassler Sous Chef, Veraisons Restaurant at Glenora Inn
Haute French American Countryside ~ Buttermilk braised Rabbit with mushroom braised carrot
and pistachio crumble, garnished with edible flowers.

Warren Drew Executive Chef, Montabaur Heights
Molto, Bellissimo, Americano  ~  Succulent Filet Mignon served on garlic crostini
with blueberry Stilton Crème and frizzled savory sweet onion.

Mike Macri Executive Chef, Cobblestone Country Club
Southest Asia comes to Rochester ~ Bahn Mi slider ~ Gochujang glazed roasted pork belly,
pickled vegetables, lime mayo and fresh cilantro on a slider roll.

Kevin Toole CEC Executive Chef, Highlands at Pittsford
Coastal American ~  Shrimp, poached in butter, served over creamy grits
with refreshing compressed watermelon.  

Stephen Kingston Genesee Valley BOCES
Modern New England ~ Pan seared scallop, resting on a roasted corn bisque and topped
with tomato bacon jam and black pepper, smoked flour crumb.

Greg Cody Brimont Bistro
New French American ~ Seared Trout over pumpkin risotto cake served with  microgreen arugula
with lemon honey vinaigrette and house made fumet sauce made with fish stock & white wine wine.

Mark Spinelli Spinelli Catering Services
Very European American ~ Root vegetable encrusted chicken tenderloin,
finished with a sauce of fresh herbs, cranberries, fennel and cream.

Adrian Baldwin Napa Wood Fired Pizza
The Ultimate BLT, Re-constructed ~ Bolstrom Farms Pork Belly braised in Napa Basil Brown Ale,
frizzled basil leaf and smoked heirloom tomato "leather" dressed with peppercorn aioli, served on a purple potato crisp.


Dessert

Brenda Allen Summit at Brighton
Truffles, Meringues and Mousse: France's sweet gifts to America"  ~ a rich Chocolate Grand Marnier Truffle,
a delicate Chocolate Meringue and a sample of Chocolate Mousse. The trio is garnished with cherry pomegranate caviar,
white chocolate ganache and fresh mint microgreens.

Andrew Chambers NY Wine & Culinary Center
Ultimate Upstate Flavor Explosion ~ Stout ginger cake topped with rich buttercream flavored with Italy Hill ginger and compote.

Raechelle Dickson The Shore Restaurant - Inn on the Lake
Fall in the Finger Lakes ~ Pumpkin Cheesecake, with pumpkin fresh from Fisher Hill Farm,
served on a ginger molasses crust and topped with brûléed marshmallow and fall spiced cranberry and apple gel

Shannon Speranza & Rina Harris Eastern Monroe Career Center
All-American Decadence ~ Apple Crisp, baked with fresh local apples spiced with cinnamon and topped with a buttery crumble,
served  with Spotted Duck Creamery's vanilla frozen duck egg custard and topped with spiced whipped cream, crystallized ginger..