Please visit these restaurants and let them know that you appreciate their contribution to C-CAP as much as we do.


Philip DeMaiolo – Abigail Kirsch 


Poke Bowl Cart (Sesame Jalapeño Tuna served on Brown and Red Rice Salad, Pineapple, Avocado, Watermelon Radish and Jicama, Plantain Crisps and Blue Tortilla Chips topped with a Cucumber Lime Granita)

Homemade Hot Sauces: Mango Habanero, Green Chili Verde, and Smoked Pepper Sriracha

Skewers of Pickled Jicama and Pineapple, Blistered Shisito Peppers

S’Mores Pops Cart (Passion Coconut Graham Ganache Truffle Pops dipped & torched to order in Coconut Passion Marshmallow)

Tropical Cocktail Pod Caramelized Pineapple Smash and Blood Orange Jalapeño Margarita

Jason Weiner and Alex Nieto – Almond   

Moroccan Style Lamb Meatballs with Salsa Verde and Smoked Feta

Cyril Renaud and Mazen Mustafa – Asiate 

Foie Gras Royale with Lychee and Pumpkin Seed Crumble

Markus Glocker and Julie Elkind – Bâtard

Kumquat Olive Oil Cake

 Daniel Boulud and Aaron Bludorn – Café Boulud  

Smoked Alaskan Salmon with Horseradish Yogurt, Beets, and Pumpkernickel

Carla Hall – Carla Hall    

Chicken Chilis simmered in Toasted Cashew and Coconut Cream, Herb Salad   

Bodgan Danila – The Clocktower

Braised Daikon in Orange, Carrot Tartare, Cilantro, and Lime

Vincent Cortese – Del Posto

Panzanella Invernale with Roasted Squash and Puntarelle

Costas Spiliadis – Estiatorio Milos

Wild Mediterranean Lavraki baked in Sea Salt with Steamed Greens

Fortunato Nicotra – Felidia

Shrimp with Blood Orange “Agrodolce” with Fennel, Basil Seeds, and Pistachio

Brother Luck* – Four by Brother Luck Colorado Springs, CO

4 Corners Blue Cornbread – Seared Blue Cornbread with Huckleberry Jam, Pueblo Green Chiles, Colorado Honey

Scott Conant – Fusco

Tiramisu “Affogato”

Alfred Portale – Gotham Bar and Grill

Goat Cheese Tortellini – Select Wild and Cultivated Mushroom, Soffrito, Pancetta, Parmigiano-Reggiano

Miroslav Uskokovic – Gramercy Tavern

Old Fashioned Coconut Cake Doughnuts with Passion Fruit Glaze

Manish Mehrotra – Indian Accent

Ghee Roast Lamb, with Roomali Roti

Maria Loi – Loi Estiatorio

Htapodaki Stin Schara – Grilled Octopus with Red-Wine Macerated Onions, Fresh Herbs, Lemon, Olive Oil

Kyung Up Lim – Michael’s

Cold Poached Salmon, Sundried Tomatoes, and Olives

Abram Bissell – The Modern

Gently Seared Prawns with Brown Butter and Almonds

Taku Sato – Nobu 57

Sashimi Salad

Bill Telepan – Oceana

Swordfish Paillard with Milanese Salad

Zene Flinn and Michael Stillman – Park Avenue Winter

Smoked Mushrooms and Urbani Perigord Truffle with Hazelnuts on a Corn Johnnycake

Thomas Keller and Corey Chow – Per Se

Regiis Ova Caviar – Roasted Beet “Tartare,” Caramelized Sunchoke “Aïoli,” Hass Avocado, Brioche “Croûtons”

Ashfer Biju – Perrine

Red Wine Braised Short Ribs with Parsnip Purée and Meyer Lemon Gremolata

Philippe Bertineau – The Polo Bar 

The Polo Bar’s Vegetarian Chili

Michael Lomonaco, Wayne Harley Brachman, Daniel Rutledge –

Porter House New York

Braised Short Ribs with Fingerling Potato Salad

Charleston Coconut Cake

Delfin Jaranilla and Michael Stillman – Quality Eats

Nueske’s Bacon with Peanut Butter and Jalapeño Jelly

Sarabeth Levine – Sarabeth’s

Triple Chocolate Chocolate Pudding

Marcus Samuelsson – Red Rooster Harlem and Marcus B&P         

Dorowat “Lasagne” – injera, rosemary ayib, crispy skin

Jose Andres – ThinkFoodGroup

48 Month Cured Ham from the Legendary Free Range, Acorn-Fed, Black-Footed Iberico Pigs of Spain

Austin Allan – Tio Gazpacho


Sherry Yard and Greg Power – The Tuck Room

Brioche-encrusted Crab Cake

Thomas Chen – Tuome

Beet Tartare with Five-Spice Yogurt       

Yvan Lemoine* – Union Fare

Alaskan Salmon en Croute à la Paul Bocuse

Amanda Wilson – Union Square Cafe

Hamachi Crudo with Citrus and Almond Crema

Chris Santos – Vandal

Sushi-Grade Tuna and Salmon Poke Bowl

Michael White and Arthur Lee – Vaucluse

Burgundy Snails Grenobloise with Roasted Bone Marrow


*C-CAP Alum