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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