Call Him Chris:
Assorted sushi (Ikou Kanbayashi)
Call Him Chris:
Seared miso rubbed black cod fillet with sweet pea mousse (Russell Weir)
Call Him Chris:
Asian mushroom clear soup with slow simmered daikon, Le Coprin mushrooms, and kimpira bundle, with an assortment of japanese pickles (Caroline Ishii)
Call Him Chris:
Alaskan king crab arancini, pulled duck confit, fresh corn pulse, tomato leek fondue, chili threads, chlorella oil (Michael Blackie)
Call Him Chris:
Panko crusted crab cakes with mango chipotle chutney (Neil Mather)
Call Him Chris:
Leek ash scallops (Mark Steele)
Call Him Chris:
Wild mushroom crepe torte (Kenny Hayden)
Call Him Chris:
Smoked duck breast with red current jus, sweet potato puree, sweet soy glazed shitake mushrooms, leg confit gyoza, and foie gras (Clifford Lyness)
Call Him Chris:
Chili chocolate pear mousse with banana coconut strudel (Joe Calabro)
Call Him Chris:
The Chefs!
Call Him Chris:
Michael Blackie introducing his dish
Call Him Chris:
The table
Call Him Chris:
Ikou Kanbayashi making sushi
Call Him Chris:
Working in the kitchen
Call Him Chris:
Caroline Ishii and Russell Weir
Call Him Chris:
Joe Calabro plating dessert
Call Him Chris:
Evan and the ice phoenix