Please support these Chefs by voting in the  poll featured above through Friday, February 18th at 11:59 pm EST.

A special thank you to the chefs for their ongoing support.


Richard Taitt, Executive Chef, Willow Place Inn, Hudson, Quebec

Panko breaded Fried Goat Cheese, Trio of Beets,grapes,micro greens,white balsamic & olive oil

Crab Cakes, chipotle mayo, dried lemon,corn,ginger puree

My take on Cassoulet, White beans,Sausage,Duck Confit,carrots,beans,figs

My take on surf and turf. Seared Tuna,mango,cucumber,avocado,caviar
Beef Tartar,peppers,onions,enoki mushrooms

Lychee gelee with raspberries, black berries and mango coulis


Bradley Labarre CEC, Executive Chef, Bouk Management, Concord, NC

Wild mushroom and butternut squash filled ravioli with fried shallots, chili oil and micro basil.

Pan-seared scallops over pesto with radish salad.

Fennel, frisee and radicchio salad with toasted hazelnut vinaigrette.

Pan-seared loin of beef over creamy polenta topped with roasted wild mushrooms and pearl onions, oxtail demi glaze, local micro greens.

Double chocolate cherry cheese cake with vanilla and chocolate creme en glace, bourbon cherries and micro mint.