This really encapsulated the beautiful, bright fruits of summer in a glass. Pastry Chef David Carmichael of Gilt created a Watermelon-Lemongrass Consommé with Basil-Mint Caviar.
SUGARCANE raw bar grill, Miami
Local Fish Crudo with Heirloom Tomatoes and Charred Corn from Miami's SUGARCANE raw bar grill. Yes, this tasted as good as it looked.
Bedford Post Inn, Bedford, NY
Puglian Mozzarella with Charcoal-Grilled Tomatoes, Nigella, and Fresh Pollen from chef Jeremy McMillan of the Bedford Post Inn.
Hot and Hot Fish Club, Birmingham, AL
A rich and beautiful Foie Gras Mousse with Honeysuckle Gelée and Wild Blackberries from chef Chris Hastings, who came all the way from Alabama.
Equinox Restaurant, Washington, D.C.
If you've never had a good sardine before, chef Todd Gray of Equinox Restaurant in Washington, D.C. can change that. Pictured above is his Grilled Sardine with Pickled Red Onions, Butter Lettuce, and Lemon Crème Fraiche on Rye. Surprisingly delicious.
The Modern, NYC
Champagne Pâte de Fruits from The Modern's pastry chef Marc Aumont.
Red Rooster, NYC
Marcus Samuelsson from Harlem's Red Rooster made a White Gazpacho with Shishito Peppers, Fluke, and Almonds.
Lincoln Ristorante, NYC
Chef Jonathan Benno of Lincoln made an Insalata di Fruiti di Mare with Shrimp, Calamari, Corn, Tomatoes, Basil, and Calabrian Chilies.
Restaurant Latour at Crystal Springs Resort, NJ
Housemade Andouille Sausage with Tomatillos and Cilantro on Grilled Stecca from Michael Weisshaupt's restaurant in Crystal Springs, NJ.
Chef Aliya LeeKong served a Spiced Crab Salad with Smoky Curry Leaf-Corn Pudding.
Eleven Madison Park, NYC
Strawberry Gazpacho from Eleven Madison Park's chef Daniel Humm.
db Bistro Moderne, NYC
Poached Scottish Salmon from db Bistro Moderne's chef Laurent Kalkotour.
Ludwig's at the Sonnenalp Resort of Vail, CO
Colorado Lamb Loin with Mint–Cucumber Salad from chef Steve Topple.
Chefs Richard Sandoval and Erik Ramirez of the Peruvian restaurant Raymi made Ceviche Classico with Corvina with Leche de Tigre, Choclo Corn, and Market Chilies.
Chilled Pea Soup with Lobster from chef Jeremy Culver.
BLT Prime, NYC
Grilled Hanger Steak with Pepperonata and Tapanade from BLT Prime's chef Andrew Matthews.
Pastry Chef Meredith Tomason from Craft made Tarte Tropezienne with Strawberries and Sicilian Pistachios.
Alison Eighteen, NYC
Smoked Tomato Gazpacho from chef Juan Carlos Landazuri.
Last but not least, the chefs!
The chefs gathered outside for a photo op and a champagne toast.