Best Of The Best Grand Tasting Event Slideshow

Foie gras bon-bon with quince-champagne gelée and cracked pepper shortbread from Beast (Brooklyn, NY).

Short rIb steamed bun from Azul at the Mandarin Oriental (Miami, FL).

Peking duck with slow-cooked egg yolk from The Setai (South Beach, FL).

Hamachi sashimi with Viet mignonette sauce, fried shallots, and Thai basil from o ya (Boston, MA).

Head cheese with fried cornbread, bread and butter pickle vinaigrette from Animal Restaurant (Los Angeles, CA).

Chefs Vinny Dotolo and Jon Shook of Animal Restaurant.

Shrimp "Alhinho" garlic, pimenton, coriander and pressed jus from Aldea (New York City).

Spicy prawn and sea scallop salad with fresh herbs from Arun's Thai Restaurant (Chicago, IL).

Pulled pork shoulder with sweet potatoes, pecans and garden kimchee from Blackberry Farms (Walland, TN).

Bacon dusted wagyu kobe hanger steak with jalapeno mashed potatoes from BLT Steak Miami at The Betsy Hotel (Miami, FL).

Porchetta with eggs from Salumeria Rosi (New York City).

Roasted rack of lamb over chestnut soft polenta and Taleggio cocoa drizzle from Casa D'Angelo (Ft. Lauderdale, FL).

72-hour braised oxtail ravioli with umeboshi, curried squash and shaved bonito from Charlie Trotter's (Chicago, IL).

Chilled shellfish consommé with lobster and Kaffir lime chantilly from Corton (New York City).

Thai marinated lobster with avocado and mango from Cyrus (Healdsburg, CA).

Foie gras dumplings with dry aged lacquered duck and mango chutney from David Burke Townhouse (New York City).

Filet mignon with porcini gnocchi and truffle Barola demi glaze from Devito's South Beach (Miami, FL).

Stracciatella di burrata con Agroitica Oscietra caviar and smoked salmon from Felidia (New York City).

Cripsy pork trotters with beet mustard from FIG (Charleston, SC).

Chef Mike Lata of FIG.

Satsuma glazed pork belly, marinated beets and cilantro from Gautreau's (New Orleans, LA).

Oxtail and smoked beef tongue terrine from Hungry Mother (Boston, MA).

Lobster with burrata from Marea (New York City).

Scallop with pork jowl and sunchoke pickle from McCrady's (Charleston, SC).

Tripa alla Toscana from Montagna (Aspen, CO).

Tripa alla Toscana from Montagna (Aspen, CO).

Bay scallop crudo with Meyer lemon and oregano from Montagna.

Mgrimoto's glazed pork kakuni with congee.

Pork and fresh sole water Dumplings from Mr. Chow (Miami, FL).

Seared scallop with braised beef from Pascal's on Ponce (Coral Gables, FL).

Finely chopped filet mignon seasoned with shallots, capers, and cornichons, with gaufrette potato chips, and dressed frisée from Petit Rouge (North Miami, FL).

Wagyu beef, stone crab "Shabu Shabu" with sweet and sour broth from Picholine (New York City).

Sashimi from Eos (MIami, FL).

Dark chocolate pot de crème with beurre noisette from Redd (Napa Valley, CA).

Steamed buns with black truffle from The Setai (South Beach, FL).

Wagyu New York steak, fingerling, and oxtail hash, slow-cooked quail egg, shallots, Swiss chard, five spice jus and truffle pesto from Sola (Chicago, IL).

Veal cheeks with porcini Idiazabal toast from Solea (Miami Beach, FL).

Puget Sound king clam with cauliflower, Meyer lemon and ogo dashi from Spring Hill (Seattle, WA).

Barbecued oxtail tamale with warm smoked hake salad and grapefruit salsa from Stephan Pyles (Dallas, TX).

Meatball sliders with Sunday sauce and ri cotta from Talula (MIami Beach, FL).

Braised beef short ribs with parsnip purée, sour cherry compote and micro arugula from Wish (Miami Beach, FL).

Kimchi stew with BBQ Korean kogi and tofu from Urban Belly (Chicago, IL).