Amuse-Bouches from Great American Chefs

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“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
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Thumbelina carrot and golden raisins with an orange glaze, from New York City’s Allen & Delancey. Mike McCarthy
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Cured-beet and scottish salmon napoleon with bibb lettuce, from Five Fifty-Five in Portland, Maine. Katie Selva
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Shrimp and grits; duck and sweet potato cannelloni; and ham and truffled eggs with moules frites, from Restaurant Tallent in Bloomington, Indiana. Christine Barbour
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“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
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Fried tofu with hijiki seaweed, edamame, and carrot dipped in tofu puree, from Los Angeles’s Sona. Kuniko Yagi
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“Hoosier Hush Puppie” with Capriole goat cheese and roasted red pepper sauce, from Farm in Bloomington, Indiana. Daniel Orr
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Sliced seared scallop with Ala’i red salt and lemon-infused extra-virgin olive oil, from Plantation House in Kapaluha, Hawaii. Tara Wing-Lofaro
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Warm onion tart with thyme, from Chicago’s Tru. Tim Turner
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“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
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“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
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Braised kohlrabi with brunoise of fall vegetables and truffle emulsion, from Chicago’s Tru. Tim Turner
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Kumamoto oysters, green apple mignonette, green apple foam, radish, and pink peppercorns, from New York City’s Allen & Delancey. Mike McCarthy
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Foie gras bonbon with bitter chocolate, pistachios, and Rainier cherry, from Seattle’s Lark. Poncharee Kounpungchart
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Novia Scotia butter-poached lobster with lemongrass and curry, from New York City’s Eleven Madison Park. Union Square Hospitality Group
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Marrow-enriched veal cheek over petite potato rosti, from Up River Cafe in Westerly, Rhode Island. Joshua Behan
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Braised pork shank pie with rosemary sour cream, fig-shallot jam, and mustard gravy, from Five Fifty-Five in Portland, Maine. Katie Selva
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Dolce de calabaza (Mexican pumpkin candy) with buttermilk blue cheese and an aged-balsamic reduction, from L’Etoile in Madison, Wisconsin. Liliane Calfee Miller
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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
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Hamachi tartare with pomegranate, from New York City’s Tabla. Todd Coleman