Pistacia Vera's Pistachio Strawberry Dacquoise

Tom Fleming's Black Pepper Seared Maple Leaf Duck Breast Hartmut Handke's Sauteed Hudson Valley Foie Gras on Toasted Brioche

Richard Hebben's Moroccan-style Roasted Monkfish

Brian Hinshaw's Braised Beef Cheeks with Wild Mushrooms

William Kovalís Marinated Ahi Tuna and Char-Sui Pork Shoulder

Gonzalo Martinez Cardenas' Suckling Pig Carnitas Ravioli and Avocado and Tomatillo Soup

Ghyslain Maurais' chocolate desserts

Hubert Siefert's Tuna Tartar and Sevruga Caviar Savory Brulee

Allen Sternweiler's Sauteed Sea Scallops

Dean Zanella's Porchetta with Pickled Fennel (and the piggy it came from)

Angelika Zossmayer's Bacon Dumplings with Porcini Mushroom Sauce

(not pictured--oops: Mike Sheerin's Duck Prosciutto and Razor Clam Country Pate, Shawn McClain's Peeky-toe Crab with Pickled Pepper and Sweet Potato Broth, and John Hogan's Duck Dumplings in Consumme with Asian Spices)