Starter Course

Kevin Ford, Executive Chef 
Country Club of Rochester

Braised Beef Short Rib served with braising jus, crispy parsnip and root vegetable puree
option available: GF 

Sean Flaherty, Executive Chef 
Shadow Lake Golf & Racquet Club

Scallops and Bacon - Seared Diver Scallop with smoked tomato lentil ragout, tangerine emulsion and crisp bacon
options available:  GF 

Kody Derhak, Lead Cook, 
Oak Hill Country Club

Pad Thai with green curried duck thigh, cauliflower rice noodles, ginger pickled carrots, charred red pepper, lime flu gel and coconut crunch
options available:  vegan, GF 

Sarah Kelsey, Executive Sous Chef
Genesee Valley Club

Pimento Cheese Fritter with Country Ham and charred scallion aioli - a southern staple with a little kick
options available:  vegetarian (may contain dairy or eggs), GF 

Adam Hamilton, Chef/Owner

Futomaki Sushi Roll with tuna, avocado, cucumber, mango, spicy Kewpie Japanese mayonnaise and sweetened soy sauce


Jeremy Nucelli, Executive Chef
Char Steak & Lounge at the Strathallan Hotel

Wagyu Beef strip loin served with aligot potatoes, braised winter vegetables, bone marrow, oxtail sauce Perigourdine
options available:  GF 

Jason DeLeo, Chef/Owner
Food by DeLeo and Meals by DeLeo

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

Chiana Massey, Chef 
Food for Thought Restaurant at Monroe Community College

Crispy Braised Pork Belly with Korean BBQ sauce, smoked Shiitake mushrooms, sticky rice, pickled vegetables and candied ginger
options available: vegan 

Matt Laurence, Executive Chef
Horizons at 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

options available:  vegetarian (may contain dairy or eggs) 

Anton Guzman, Executive Chef
Label 7 Napa Eatery and Native Eatery & Bar

Duck two ways - Duck Thigh Confit and coffee-rubbed Smoked Duck Breast with corn fritter, roasted pearl onion and Luxardo cherry demi-glace
options available:  GF 

Chef/Owner Lindsay McGrail
Green Zebra Catering

Seared Sea Scallop with caviar sauce, carrot mousse and crispy potato
options available:  vegetarian (may contain dairy or eggs), GF 

Executive Chef Andrew Chambers
Remedy and Finger Lakes Gaming & Race Track

Stuffed Quail Leg with smoked goat's milk ricotta, braised red cabbage and dried fruit & nut mustarda
options available:  vegan, GF 


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
options available:  vegetarian (may contain dairy or eggs

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.
options available:  vegetarian (may contain dairy or eggs) 

Chef Jill Conine
Durf’s Family Restaurant

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






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