|Photos by Nick Murway|
Without a doubt, Carriage House’s Mark Steuer created one of the most popular dishes. His decadent lobster and foie gras boudin balls with peanut romesco and charred sweet corn relish instantly attracted the hungry crowd. Other chefs served their dishes with a bit of a show. Doug Psaltis of RPM Italian adorned his table with a bowl of Australian truffles to grate over his lobster and truffle ravioli. Meanwhile, other chefs such as Giuseppe Tentori of Boka and GT Fish & Oyster stuck to the classic New England-style lobster roll.
Acadia’s Ryan McCaskey dish captured the style of his restaurants elevated yet approachable menu in gourmet BLT made with apple wood smoked lobster "bacon," vine ripe tomato, lobster mayonnaise, romaine granite and bread espuma. While Matt Troost, from the host restaurant, served a sweet corn and lobster agnolotti that captured the flavors of summer. Phillip Foss remained true EL idea’s creative cuisine with lobster and kohlrabi with roasted corn aioli seasoned with French curry and served on brioche.
Of course, there were buckets of alcohol provided by Tito's Vodka, Death's Door Spirits, Olmeca Altos Tequila and Lagunita's Brewing Co. Embeya’s beverage director Danielle Pizzutillo also served one of the restaurant’s signature cocktails made with tandoori and lime. The evening ended with shots of bourbon poured down the hollowed out heads of lobsters, check out the photos if you don’t believe us.