Carpaccio with Three Aiolis
Chef Seth Raynor
The Boarding House
Nantucket, MA

Wild Rice Risotto
Chef Lidia Bastianich
Felidia
New York, NY

Porcini Broth with Polenta and Poached Egg
Chef Jody Adams
Michela's
Boston, MA

Osso Buco
Chef Bobby Roth
The Steak Knife
New Orleans, LA

Pheasant and Cheese Polenta
Chef Ted Fondulas
Hemingway's
Killington, VT

Oven-Roasted Pork and Rabbit
Chef Francesco Ricchi
Etrusco
Washington D.C.

Mascarpone Cheese Cake with Cookies
Chef Kilian Weigand
Biba
Boston, MA

Cranberry Walnut Crostata
Chef Johanne Killeen
Al Forno
Providence, RI