Chefs

We would like to thank all of the chefs and restaurants that make Meals From The Masters events possible. To find out more information about participants in this years events please click on the chef or restaurant links below.

PARTICIPATING CHEFS 2008
RESTAURANT	CHEF & SERVING	LOCATION
821	Nate Garyantes Milk Poached Lamb Sweetbreads with Hay Smoked Polenta, Crisp Lamb Bacon	Wilmington, DE
	Tre Wilcox Alaskan Wild King Salmon, Morels, Ramps, Fennel
American Karma	Vikram Garg Quick-seared tuna, Corn Chaat, Avocado Lime Dressing	San Francisco, CA
Barrington’s Restaurant	Bruce Moffett Corn-Fired Oyster, Black-Eyed Pea Salad, Red Pepper Mayo	Charlotte, NC
Cafe Juanita	Holly Smith Wagyu Beef Tongue Tonnato with Fava Beans	Kirkland, WA
Cochon	Stephen Stryjewski Cochon du Lait with Mayhaw Jelly on Black Pepper Biscuit	New Orleans, LA
Dahlia Lounge	Tom Douglas Dungeness Crab Foo Yung with Black Bean Chili Paste and Sweet Pea Salad	Seattle, WA
Deep Blue Bar and Grill	Julio Lazzarini Grilled Octopus Tacos with Lime Vinaigrette	Wilmington, DE
Domaine Hudson Wine Bar & Eatery	Jason Barrowcliff Robert Lhulier Domaine Hudson Crab BLT Toasted Brioche, Avocado Aioli, Heirloom Tomato Confit, Micro Arugula, Dungeness Alaskan King Crab or Peeky Toe Crab	Wilmington, DE
Espuma/The Porcini House	Jay Caputo “Steak and Eggs”...Tender Shortribs with Quail Eggs and Pickled Shallots	Rehoboth Beach, DE
Gayle	Daniel Stern Risotto Balls	Philadelphia, PA
The Harvest Vine	Joseba Jimenez de Jimenez Bombom of Foie Gras with Cepe Candy	Seattle, WA
Hot And Hot Fish Club	Chris Hastings Hot and Hot Shrimp and Grits with Country Ham, Tomatoes, Fresh Thyme and Ver Jus	Birmingham, AL
Hotel du Pont Restaurants	Patrick D’Amico Michelle Mitchell Braised Veal Cheeks Milanese with Truffled Risotto, Micro Arugula and Balsamic Syrup Chocolate Cream & Almond Dacquoise with Apricot Sorbet	Wilmington, DE
Jacobs Creek Retreat	Wyndham House Prime Australian “Tatiara” Lamb Rib, Native Bush Lemon Myrtle Aioli & Desert Flakes	Australia
Janssen’s Market	Exquisite American Artisan Cheeses Cowgirl Creamery’s “Mt. Tam” with Fig Bread Jasper Hill Farm’s “Bayley Hazen Blue” with Fresh Walnut Preserve Harley Farm’s “Monet” with Fig Balsamic Confit	Greenville, DE
Johnson & Wales University	Gil Stansfield Sirachi Tuna Sashimi Baskets, Golden Beet and Red Beet Weave, Lemon-Lime Micro Greens and Lotus Root Chip	Providence, RI
Kendall College	Chris Koetke	Chicago, IL
Little Savannah Restaurant & Catering	Clif Holt	Birmingham, AL
Lycee Hoteliers	Alain Ivaldi Monkfish Bouillabaisse	Marseilles, France
Magnolia’s Restaurant	Don Drake Magnolias’ Spicy Shrimp, Sausage and Tasso Gravy over Creamy White Grits	Charleston, SC
Osteria / Vetri	Jeff Michaud, Brad Spence	Philadelphia, PA
Picholine	Terrance Brennan	New York, NY
Royal Palms Resort & Spa	Pierino Jermonti Chocolate Torte and Strawberry Tartare	Phoenix, AZ
Sodexo, USA	Chazz Alberti Vincent Alberici Confit de Cou de Canard Farci Diver Scallop Crudo with Pickled Strawberries, Blood Orange Vinaigrette	Wilmington, DE
Syzygy Restaurant	Martin Oswald Quail with Forest Mushrooms, Pomegranate Reduction & Sweet Potato Puree	Aspen, CO
The Inn at Perry Cabin	Mark Salter Matthew Radcliff Pub Sauce-Glazed Pork Tenderloin with Corn Salad & Grilled Onion-Avocado Relish	St. Michael’s, MD
Toscana Kitchen + Bar	Dan Butler	Wilmington, DE