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
TASTE of the TROPICS
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
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