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FEATURED INGREDIENTS

CHEF

Byron Bradley, Dooky Chase

Brandon Burleson, Plow & Anchor

Melissa Donahue-Talmage, Sweet Melissa’s Cafe

Matthew Guillory, New Orleans School of Cooking

Chris Motto, Mansurs on the Boulevard

Justin Ross, Peche Seafood Grill

Roseann Rostoker, Red Gravy

James Versfelt, Shelborne Hotel

 

 

INGREDIENTS

Whole Pig & Hatch Chile Peppers (New Mexico)

Venison N.Y Strip & Jackfruit (Wild Card)

Angus Beef Cheeks & Baby Kale (Indiana)

Frog Legs & Breadfruit (Hawaii)

Shrimp & Collard Greens (Georgia)

Whole Tuna & Squash (Texas)

Duck Leg Quarters & Sweet Potatoes (Louisiana)

Drum Fillets & Hearts of Palm (Hawaii)

 

 

WINE PAIRING

Bonterra Pinot Noir

Bonterra Cabernet Sauvignon

Bonterra Cabernet Sauvignon

Bonterra Sauvignon Blanc

Bonterra Chardonnay

Bonterra Chardonnay

Bonterra Pinot Noir

Bonterra Sauvignon Blanc

 

 

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