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Pigeon, Foie Hazelnuts and Fallen Forest Leaves

A masterpiece from Chef Eneko Atxa at his 3-Michelin Star restaurant Azurmendi in Spain. A perfectly-cooked pigeon, ... CONTINUE

Goat Cheese, Bronte Pistachios and Strawberries

The tang of the goat cheese combines beautifully with the tartness of the strawberries, milk and white chocolate cr ... CONTINUE

Candied Lemon Frost, Violet Ice Cream, Yogurt Snow, Flowers

From 2-star Michelin Chef Jordi Cruz, an elegant dessert with floral flavors. The perfect final note for any meal.  ... CONTINUE

Belgium Ale – Chocolate, Coffee, Black Olives

Black olives, beer and chocolate ice cream in the same dessert? Can that be right? It certainly can, if you’re ta ... CONTINUE

Dumplings, Broccoli Rabe, Garlic Powder, Anchovies

This modernist broccoli rabe gnocchi with garlic powder, garlic sauce and a beautiful fried broccoli rabe leaf is a ... CONTINUE

Prosciutto Chips, Onion Foam, Roasted Brussels Sprouts

Crispy and translucent Prosciutto chips that can be used as a base for a wide variety of canapés or as a garnish.  ... CONTINUE

Goat Cheese Mousse, Grape Jelly, Yuzu Curd, Basil Ice Cream

A modernist dessert that pairs airy goat cheese mousse with grape, yuzu and basil. Flavors are presented in multipl ... CONTINUE

Caramel Poached Apples, Walnut Soil, Cider Honey Foam

A magical dessert by Chef Steven Cak of Parkside, Austin. Great flavor combination, balanced sweetness and variatio ... CONTINUE

Pavlova with Caribbean Citrus Flavors

A beautiful modernist dessert by community member and Executive Pastry Chef Angel Ramirez Betancourt. Pavlova with  ... CONTINUE

Guava Snow Egg by Chef Gilmore

One of Quay’s most heavenly desserts, the Snow Egg is a poached meringue egg, with a “yolk” of custard apple  ... CONTINUE

65° Sous Vide Egg Carbonara at Metamorfosis

One of Metamorfosi’s most popular dishes, creamy egg perfectly cooked sous vide at 65° and accompanied by crispy ... CONTINUE

Smoked and Confit Pig Cheek by Chef Gilmore

Slow cooked pig cheeks combined with shiitake mushrooms, shaved scallops, Jerusalem artichoke crisps, and butter in ... CONTINUE