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Tuna Sashimi with Petite Quiche Lorraine
Cyrille Holota
Executive Chef, Joel Brasserie
| White Bean Soup with Truffle Oil
FAB | Pan-Seared Tilapia
Brian Obermeyer,
Executive Chef/Owner, Pastis |
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Spring Pea and Mint Gelato
David Larkworthy,
Executive Chef,
5 Seasons Brewery
| Mesquite Grilled Salmon Fillet with Pineapple Pico de Gallo
Uncle Julio's® | Smoked Salmon and Preserved Lemon
Alisa Barry, Proprietor,
Bella Cucina Artful Foods
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Sea Scallop Ceviche with Jalapeno Sauce
Rogerio Martins,
Executive Chef, Sia's Restaurant
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Inn on Charlotte Cheese Pennies
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Lady Violette
The Bar at The Mansion on Peachtree
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Twisted Key Lime Pie
Joshua John, Executive Pastry Chef, Dantanna's
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Carrot Cupcakes
Rebecca Lange
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Chocolate Mousse with Chocolate Shavings
Joel Brasserie |
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Short Ribs and Watermelon
Cameron Thompson,
Executive Chef,
Two Urban Licks
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Pan-Seared Red Grouper
Kien Sam, Chef du Cuisine,
Aqua blue
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Lemon Tarts
Michele Sedgwick,
Chef/Co-owner, Sedgwick Restaurant Group
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