Starting off the evening with tacos de barbacoa from Lucy Mexican Barbecue.
Starting off the evening with tacos de barbacoa from Lucy Mexican Barbecue.
Skewered falafel salad from the City Bakery.
Isn't this gorgeous?
A fresh marshmallow with caramel sauce and topped with a chocolate dipped meringue . . .
Preparing duck at Park Avalon.
Blue Water Grill's crab-stuffed profiteroles en masse.
Jumbo lump Maryland crab stuffed profiteroles with micro arugula and three peppercorn glaze from Blue Water Grill.
A sea of chocolate domes.
A dark chocolate dome with caramel cream, fleur de sel, and fresh raspberry salad from Eleven Madison Park.
Serving up rosemary skewered tofu with grilled papaya and chili hemp oil at Galaxy Global Eatery.
Blue Smoke's apple and cheddar crumb pie with vanilla ice cream.
Kitchen 22's foie gras mousse with strawberry compote on coriander crackers.
Strata's deviled eggs in two varieties: chipotle or black truffle and chicken liver. We opted for the black truffle and chicken liver version.
City Crab's baked blue point oysters with lump crabmeat, spinach, artichokes, and crispy shallots.
And of course, a crab jack-o-lantern, courtesy of City Crab.
City Crab's shark jack-o-lantern
Gotham Bar & Grill's warm summer corn custard with roasted chanterelles and cool white corn soup.
Fleur de Sel's decadent terrine of roasted quail and foie gras with aged balsamic vinegar and a roasted chestut.
Amuse's Niman Ranch pulled pork sandwich on a New York State cheddar bun with bread & butter pickles. Mmm.
The team from Union Square Cafe serving olive-oil poached fresh tuna salad with beans, potatoes, celery, fennel and arugula.
Roast Long Island duck with wild cherries, Sycamore Farm wild arugula, and vintage port wine reduction.
Al Stephens of Olives smiles for the camera as he serves jumbo stuffed buffalo style chicken wings with Maytag blue cheese and celery sorbet. "That's not going to be on the internet, is it?" "Um. . . yeah."
Pastry Chef Vera Tong with her scrumptious pumpkin mousse.
Republic served barbecued pork or vegetarian noodle salad with fried wontons
Chef Moon's tuna tartlet
Chef Moon offers his tuna tartlet with a smile
Jeff Moon and Jason Rivera of Steak Frites
Hamming it up at the National Arts Club table, where they served their National Arts Club Chili
Chef Joseph Macri of Candela topping fresh figs with goat cheese and prosciutto with a drizzle of honey
Chef Rene Lenger of Strip House
Chefs waiting for beer at Brooklyn Brewery
Casa Mono and Bar Jamon served Piquillo peppers with Oxtails
