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Food Awards

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Challenge
55MIN
Uni Egg
A Providence classic: warm egg yolk in its shell, blanketed with Champagne beurre blanc, sweet Santa Barbara uni, herbs, and crisp brioche. It’s luxe but precise—seconds matter—so have everything ready before you plate.
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Michael Cimarusti's Uni Egg
Michael Cimarusti 2
Challenge
5H 30MIN
“Fair of the Flowers” (Feria de las Flores)
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“Fair of the Flowers”
Juan Manuel Barrientos 2
Challenge
1H 35MIN
Shima Aji Ceviche with Variety of Limes and Lemons in Different Textures
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Shima Aji Ceviche
Juan Manuel Barrientos 2
Medium
1H 5MIN
Asparagus Toasts with Black Trumpet Aioli
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Asparagus Toasts
Stuart Brioza 2
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Medium
40MIN
Yuba ‘All’Amatriciana’ with Pecorino Romano
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Yuba Al Amatriciana
Stuart Brioza 2
Medium
12H 15MIN
Oyster with Mango Ponzu Mignonette
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Oyster with Mango Ponzu
Shingo Akikuni 2
Medium
40MIN
Grilled Eel Kabayaki with Unagi Sauce
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Grilled Eel
Shingo Akikuni 2
Challenge
14H 0MIN
Beef Cheeks with Bok Choy, Burdock, and Wasabi
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Beef Cheeks by Charles Namba
Charles Namba 2
Challenge
24H 40MIN
Ginger Pork with Shiso and Radish Salad
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Charles Namba's Ginger Pork
Charles Namba 2
Challenge
27H 20MIN
Antonio Bachour’s Butter Croissants
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Bachour Croissant
Antonio Bachour 2
Easy
25MIN
Persimmon & Kohlrabi Salad with Walnuts and Young Ginger
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Kohlrabi
Seth Stowaway 3
Medium
4H 30MIN
Sourdough Grilled Bread
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Sourdough
Seth Stowaway 3
Medium
30MIN
Scallop Cake with Tartar Sauce and Mustard Frills by Chef Kevin Meehan
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Crispy Scallop Cake
Kevin Meehan
Easy
20MIN
Moody Tongue Sushi's Fluke Crudo
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Moody Tongue Fluke Crudo

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