Imperial Chocolate: Warm chocolate; pudding cake with spiced ice cream and coffee sauce. Executive Pastry Chef Sherry Yard, Wolfgang Puck Fine Dining Group, Los Angeles, CA; Location: Hotel Bel-Air, Los Angeles, CA; Photography: Ron Manville; Right: Chef and Restaurateur Wolfgang Puck, Wolfgang Puck Fine Dining Group, Los Angeles, CA; Photography: Amanda Marsalis; Warm Po Farms leeks, fresh Burrata mozzarella and wild rocket with black truffle aioli and Tuscan olive oil. Chef and Restaurateur Wolfgang Puck, Wolfgang Puck Fine Dining Group, Los Angeles, CA; Location: Hotel Bel-Air, Los Angeles, CA; Photography: Ron Manville
Chickpea falafel with tahini sauce and hummus. Chef and Restaurateur Wolfgang Puck, Wolfgang Puck Fine Dining Group, Los Angeles, CA; Location: Hotel Bel-Air, Los Angeles, CA; Photography: Ron Manville
Left: Suma tangerine givré with tangerine sorbet, vanilla ice cream, candied citrus and roasted almonds in a campari Suzette sauce. Executive Pastry Chef Sherry Yard, Wolfgang Puck Fine Dining Group, Los Angeles, CA; Location: Hotel Bel-Air, Los Angeles, CA; Photography: Ron Manvill; Right: King crab and Maine lobster Louis with avocado and torn parsley in a hot sweet mustard vinaigrette. Chef and Restaurateur Wolfgang Puck, Wolfgang Puck Fine Dining Group, Los Angeles, CA; Location: Hotel Bel-Air, Los Angeles, CA; Photography: Ron Manville
Left: Executive Chef Philip De Maiolo and Chef & Partner Alison Awerbuch, Abigail Kirsch at Pier Sixty, New York, NY; Photography: Ron Manville; Right: Miso-seared tuna with pineapple and jicama on wasabi pea crunch paired with sake ginger spritz, passion fruit, lemongrass and lime. Executive Chef Philip De Maiolo and Chef & Partner Alison Awerbuch, Abigail Kirsch at Pier Sixty, New York, NY; Photography: Ron Manville
Truffled quail eggs Benedict with house-cured wild salmon and fennel hollandaise. Executive Chef Philip De Maiolo and Chef & Partner Alison Awerbuch, Abigail Kirsch at Pier Sixty, New York, NY; Photography: Ron Manville
Left: Spanish prawn salad with heirloom beets and carrots. Executive Chef Gabriel Ask, Montage Beverly Hills, Beverly Hills, CA; Photography: Ron Manville; Right: Spring onion Bavarois. Executive Chef Gabriel Ask, Montage Beverly Hills, Beverly Hills, CA; Photography: Ron Manville; Below Left: Rack of Superior Farms lamb with spring vegetables in natural jus. Executive Chef Gabriel Ask, Montage Beverly Hills, Beverly Hills, CA; Photography: Ron Manville; Below Right: Executive Chef Gabriel Ask, Montage Beverly Hills, Beverly Hills, CA; Photography: Ron Manville
Above: Ajo Blanco: King crab with Spanish Marcona almonds. Culinary Director José Andrés, SLS Hotel at Beverly Hills, Los Angeles, CA; Photography: Ron Manville; Left: Market fish ceviche and avocado roll. Culinary Director José Andrés, SLS Hotel at Beverly Hills, Los Angeles, CA; Photography: Ron Manville; Top Right: Culinary Director José Andrés, SLS Hotel at Beverly Hills, Los Angeles, CA; Photography: Ron Manville; Right: Nitro coconut floating island with passion fruit and vanilla. Culinary Director José Andrés, SLS Hotel at Beverly Hills, Los Angeles, CA; Photography: Ron Manville
