Chef Sean Flaherty - Grand Culinary Winner
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.
Chef Christopher Roth - People's Choice Winner
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.
Chef Raechelle Dickson - Grand Culinary Winner
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 & EMCC - People's Choice Winner
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.
Chef Christopher Roth - Grand Culinary Winner
Oak Hill Country Club
Hudson Canyon Sea Scallops, wild caught from the Atlantic Ocean, with edible soil, local butternut squash purée,
local cauliflower crisp and finished with lemon gel.
Chef Tom Chamot - People's Choice Winner
Palmer Food Services
The Rochester Plate Crostini Not your typical 'Garbage Plate'
Braised Certified Angus Beef brisket on toasted crostini, accompanied by orzo pasta salad, local potatoes and onions,
Stevie T’s Original Meat Hot Sauce (produced on Lyell Avenue) and French's Mustard, a Rochester original.
Locally produced ingredients: Certified Angus beef from Trowbridge Angus, Ghent, NY,
bread for crostini from Martusciello's Bakery in Gates, Barilla Pasta (Avon, NY), Stevie T’s on Lyell Avenue.
Pastry Chef Brenda Allen - Grand Culinary & People's Choice Winner
The Jewish Home
A pastry inspired by the Cronut (the wildly popular croissant/doughnut hybrid created by Chef Dominique Ansel at his bakery in NYC),
filled with a maple mousse, served with apple chips and garnished with a red wine/apple leather rose.
Chef Mike Macri- Grand Culinary Winner
Cobblestone Creek Country Club
Dim Sum - Little Bites that "Touch the Heart" Steamed Pork and Shrimp Shumai, vegan fried spring rolls,
green tea noodle salad; served with an array of sauces.
Chef Jeremy Nucelli - People's Choice Winner
Wagyu Beef Carpaccio- Highly marbled, thinly sliced and served with a White Truffle Crema,
Truffled Pecorino Cheese, Petite Salad of Arugula, Shaved Mushrooms, Sunchokes and Thin Grissini.
Executive Chef Brian Mattice CCC - Grand Culinary Winner
The Highland Living Center
Braised short ribs with currant jelly madeira sauce, caramelized shallot polenta, topped with a micro green salad
Executive Chef Frank Mirabile CEC - People's Choice Winner
Monroe Golf Club
Ceviche of Bay Scallops and Geoduck Clam with Lime, Chili and Spanish Olive Oil
Local Celebrities Dishing It Out
Diane Chevron & Richard Sarkis
Lauren Dixon & Mike Schwabl
Mary Therese & Kent Friel
Senator Joe Robach
Michael Warren Thomas