At a night celebrating chefs and the food they create, over 2,000 guests enjoyed small plates while celebrating the theme, “Rise”—a way to recognize equality in the kitchen, locally sourced food, integrity, and no waste. Honorees and their guests wore pins to represent what they “rise” for, with the motif spilling into the ceremony later than evening.
Small plates represented trending cuisine from chefs throughout the nation. Here’s what guests enjoyed:
All photos courtesy Francis Son
Asparagus–spelt tart topped with candied pistachios, rhubarb and edible flowers | Chef Jamilka Borges, The Independent, Pittsburgh, PA
