Chef Constantine Petridis
Three Crowns Park
Sous Vide Fried Oysters on a Half Shell with Creamy Remoulade on River Rocks
Chef Robert MacClure
Lake Forest Place
Citrus Braised Pork Belly, Asian Slaw, Pickled Red Onions & Smoked Sea Salt
Chef Aurelio Ortega
Lieberman Community
Pineapple & Bourbon Glazed Salmon
Chef Silas Pinto
Moorings of Arlington Heights
Wild Berry Napoleon with White Chocolate Mousse
Chef Brian Kempf
Cardinal Stirtch Retreat House
Braised Beef Short Rib with Mustard and White Bean Hummus and Pickled Veggies on a Pretzel Bun
