Lunch
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Bacon & Onion Tart
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Tarragon-Crusted Lamb with Goat Cheese Fondue
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José Andrés’ Gambas al Ajillo
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Pasta with Braised Pork, Red Wine & Pancetta
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Poached Salmon with No-Fail Hollandaise
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Sephardic Eggplant Salad
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Stuffed Cabbage with Veal, Currants & Pistachios
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Helga’s Meatball Sliders
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Bizarre Foods in the Kitchen: Roasted Red Snapper
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Puree of Peas & Watercress
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Root Vegetable Pan Roast with Brown Butter Sauce
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Paul Kahan’s Shaved Brussels Sprout Salad with Burrata
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Pork & Black Bean Chili
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Bizarre Foods in the Kitchen: Miso-Glazed Black Cod
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Brazilian Fish, Shrimp & Mussel Stew
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Sweet and Sour Beets with Pearl Onions
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April Bloomfield’s Roasted Veal Shanks
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Bizarre Foods in the Kitchen: Wisconsin Mac & Cheese
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Susan’s Apple Butter
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Michael White’s Calabrese Pizza
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Bizarre Foods in the Kitchen: Lamb Dumplings
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Sweet & Sour Bangkok-Style Chicken with Chiles
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Raquel Pelzel’s Balsamic-Glazed Lamb Meatloaf with Sun-Dried Tomatoes & Basil
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Bizarre Foods in the Kitchen: Beef & Lemongrass Skewers
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Squash Gnocchi with Brown Butter & Sage
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Andouille, Crab & Oyster Gumbo
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Christine Ha’s Stir-Fry Noodles with Seared Scallops
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Bizarre Foods in the Kitchen: Beer Garden-Style Red Cabbage & Sausage
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Montauk Scallop and Oyster Pan Roast
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