Amuse-Bouches from Great American Chefs

“Racer 5 Beer Bubble”, a golden sphere filled with Bear Republic Brewery’s Racer 5 India Pale Ale and a hint of lemon, from Cyrus in Healdsburg, California. Nick Peyton
Thumbelina carrot and golden raisins with an orange glaze, from New York City’s Allen & Delancey. Mike McCarthy
Cured-beet and scottish salmon napoleon with bibb lettuce, from Five Fifty-Five in Portland, Maine. Katie Selva
Shrimp and grits; duck and sweet potato cannelloni; and ham and truffled eggs with moules frites, from Restaurant Tallent in Bloomington, Indiana. Christine Barbour
“Hot Potato, Cold Potato”-a cold potato-truffle soup with a hot, butter-poached yukon gold potato, parmesan, black truffle, and sea salt, from Chicago’s Alinea. Lara Kastner
Fried tofu with hijiki seaweed, edamame, and carrot dipped in tofu puree, from Los Angeles’s Sona. Kuniko Yagi
“Hoosier Hush Puppie” with Capriole goat cheese and roasted red pepper sauce, from Farm in Bloomington, Indiana. Daniel Orr
Sliced seared scallop with Ala’i red salt and lemon-infused extra-virgin olive oil, from Plantation House in Kapaluha, Hawaii. Tara Wing-Lofaro
Warm onion tart with thyme, from Chicago’s Tru. Tim Turner
“Tuna Sashimi Lollie”, dusted with coriander on a fennel-cilantro salad with ponzu dressing, garnished with kaffir lime sauce, citrus foam, and volcanic Hawaiian sea salt, from Logan in Ann Arbor, Michigan. Nina Huey
“Vegetarian muffulettas”, olive and parmesan gougere filled with roasted red peppers, olives, shaved parmesan, oregano, and parsley, from Restaurant Tallent in Bloomington, Indiana. Christine Barbour
Braised kohlrabi with brunoise of fall vegetables and truffle emulsion, from Chicago’s Tru. Tim Turner
Kumamoto oysters, green apple mignonette, green apple foam, radish, and pink peppercorns, from New York City’s Allen & Delancey. Mike McCarthy
Foie gras bonbon with bitter chocolate, pistachios, and Rainier cherry, from Seattle’s Lark. Poncharee Kounpungchart
Novia Scotia butter-poached lobster with lemongrass and curry, from New York City’s Eleven Madison Park. Union Square Hospitality Group
Marrow-enriched veal cheek over petite potato rosti, from Up River Cafe in Westerly, Rhode Island. Joshua Behan
Braised pork shank pie with rosemary sour cream, fig-shallot jam, and mustard gravy, from Five Fifty-Five in Portland, Maine. Katie Selva
Dolce de calabaza (Mexican pumpkin candy) with buttermilk blue cheese and an aged-balsamic reduction, from L’Etoile in Madison, Wisconsin. Liliane Calfee Miller
Heart of palm with toasted bulgur and garlic mayonnaise; vanilla pudding, fava bean, and dried plum with olives; and pumpernickel with black truffle, from Chicago’s Alinea. Lara Kastner
Hamachi tartare with pomegranate, from New York City’s Tabla. Todd Coleman