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Whole Roasted Squab Breast with Birch, Black Trumpet Mushrooms and Devil's Club, Charlie Trotter's Restaurant, Chicago

Whole Roasted Squab Breast with Birch, Black Trumpet Mushrooms and Devil's Club, Charlie Trotter's Restaurant, Chicago

Grilled Sea Cucumber at Asador Etxebarri, Axpe, Spain Truffles over homemade goat butter at Asador Etxebarri, Axpe, Spain Homemade chorizo at Asador Etxebarri, Axpe, Spain Victor Arguinzoniz, chef and owner of Asador Etxebarri, Spain Poulet Roti at Bouchon, Thomas Keller's restaurant in Las Vegas, USA A waiter at Bouchon, Thomas Keller's restaurant in Las Vegas, USA Chef Paul Liebrandt Peekytoe Crab dish at Gilt NYC, created by Chef Paul Liebrandt Fried Quail's egg atop chorizo at Txikito, NYC Mussels at Txikito, NYC Chef / Owner Andoni Luis Aduriz of Mugaritz Restaurant, Spain Loin of beef grilled and perfumed by wood coals, thyme, natural anthocyanins, ashes, salts and crisp radishes. Whole Roasted Squab Breast with Birch, Black Trumpet Mushrooms and Devil's Club, Charlie Trotter's Restaurant, Chicago Chef Charlie Trotter Pulpo, Txikito Restaurant, NYC Working in the kitchen at Charlie Trotter's Poached Sonoma Duck Egg with Perigord Black Truffle, Charlie Trotter's Restaurant, Chicago Chef Grant Achatz Working on spherification, Alinea Pork Rillettes with Fig Jam, Toasts and Pistachio Brittle, Sepia, Chicago Chef Rick Bayless Puerco en Mole Coloradito, Frontera Grill, Chicago Chilled Maine Lobster Salad, Spago Restaurant, Las Vegas House-made potato chips, Bar Cesar, Berkeley Chorizo Stuffed Madjool Dates, Avec Restaurant, Chicago Setas, Bar Soriano, Logrono, Spain Mulled Campfire Wine, Moto Restaurant, Chicago Cuban Cigar, Moto Restaurant, Chicago Chef Homaro Cantu, Moto Restaurant, Chicago Under the Sea, Moto Restaurant, Chicago Chocolate Lollipops, THOR Restaurant, NYC Chef Kurt Gutenbrunner