Story of the Dish A savory Sicilian-inspired cannolo with a crisp Parmigiano shell, Mortadella Bologna mousse, pistachios and aged balsamic. Ingredients 8 oz Parmigiano Reggiano; 7 oz Mortadella Bologna IGP; 4 oz mascarpone; 2 tbsp heavy cream; white pepper; nutmeg; Sicilian pistachios; aged balsamic; microgreens. Preparation Bake thin Parmigiano circles at 375°F for 5–7 minutes and shape around cannoli molds while warm. Blend mortadella, mascarpone and cream until airy. Chil

Story of the Dish Bluefin tuna, avocado, lime and caviar meet crisp artisan bread in an elegant balance of richness, acidity, salinity and crunch. Ingredients 8 oz sushi-grade bluefin tuna; 1 tbsp extra virgin olive oil; lime zest and juice; minced shallot; chives; sea salt; white pepper; 1 Hass avocado; 8 artisan crostini; 2 oz caviar; microgreens. Preparation Toast the bread at 375°F until crisp. Dice chilled tuna and dress gently with olive oil, shallot, chives, lime zest

Story of the Dish Warm brioche, cool foie gras terrine, fig preserve, toasted Piedmont hazelnuts and aged balsamic create a luxurious bite. Ingredients 8 mini brioche buns; butter; 8 oz foie gras terrine; fleur de sel; figs; sugar; honey; aged balsamic; lemon; thyme; Piedmont IGP hazelnuts. Preparation Cook figs with sugar, honey, balsamic, lemon and thyme 15–20 minutes. Toast hazelnuts at 350°F. Butter and toast brioche. Slice cold foie gras with a hot clean knife. Assemble