Ingredients Packet

Norma Gillespie (of the former Cottonwood Cafe)

• -Sliced smoked turkey breast
• -Crisp bacon
• -Dill Havarti cheese
• -Scallions
• -Cranberry Chipotle sauce

Wrapped in a flour tortilla, served piping hot with additional cranberry chipotle sauce on plate topped with sour cream and scallions. Choice of side.

Rowdy Bessey (Chef of Flash's, Boston)

• -Breaded and Baked Chicken cutlet
• -Swiss cheese
• -Cheddar cheese
• -Applewood Smoked bacon
• -Romaine Lettuce
• -Sliced Tomato

Served on a deluxe roll with a side of Chipotle Mayo. Choice of side.

Susan Regis (Chef of Upstairs on the Square, Cambridge)

• -Soy, Scallion, and Basalmic vinegar marinated Flank Steak
• -Portobello Mushrooms

Sliced steak and mushrooms are served on a Romano cheese crusted French Bread. Choice of side

• -Tuna salad with diced onions in a roasted red pepper mayo
• -Monterey Jack cheese
• - Applewood Smoked bacon

Open-faced tuna melt served on Tuscan Wheat Triangles. Sided with Cape Cod Potato Chips.

Gerard Lopez (Chef/Owner of The Elephant Walk, Cambridge)

• -3 New England eggs
• -Julienned daikon, carrots, and leeks mixture
• -Goat cheese

Served omelette style on a French baguette. Sided with mixed greens topped with diced tomatoes and cucumbers in an herb vinaigrette.

Sean Simmons (Chef/Owner of Parish Cafe, Boston)

• -Home-made Chipotle meatloaf
• -Applewood Smoked bacon
• -Romaine Lettuce
• -Sliced Tomatoes
• -Chipotle Mayo

Layered between 3 slices of Pullman White toast. Sided with Garlic Mashed Potatoes and Gravy

Debra Hughes (Chef/Owner of Upstairs on the Square, Cambridge)

• -Portobello mushrooms
• -Casio de Roma cheese
• -Onion Marmalade
• -Walnut Parsley Pesto

Served on foccacia. Sided with mixed greens topped with white beans in an herb vinaigrette.

Lydia Shire (Chef/Owner of locke-Ober, Boston)

• -RARE Thickly-sliced Tenderloin
• -Roquefort butter
• -Marinated red onions

Served on blue cheese bread. Sided with Pickled ginger red cabbage and mixed greens topped with marinated red onions.

Peter Culpo (Owner of Parish Cafe, Boston)

• -Fontina cheese
• -Applewood smoked bacon
• -Sliced tomatoes

Served on Caraway Rye Bread. Sided with Cape Cod Potato Chips.

Jasper White (Chef/Owner of Summer Shack, Boston and Cambridge)

• -Beer-battered, pan-fried Haddock seasoned with sea salt
• -Boston Bibb lettuce
• -Sliced tomato
• -Tomato remoulade

Served on a deluxe roll with lemon wedge. Sided with coleslaw and pickled cucumbers.

Jorge Ramos (Sous-Chef of Parish Cafe, Boston)

• -Sliced Hard-boiled eggs
• -Romaine lettuce
• -Capers
• -Sliced red onions
• -Dijon mustard aioli
• -Tomato confit

Served on French bread. Sided with Cape Cod Potato Chips.

Jim Burke (Chef/Owner of Orta, Pembroke)

• -Thin sliced Capicola, Spicy Sopresata, and Proscuitto
• -Provolone Cheese
• -Marinated red onions

Served on a garlic, olive oil rubbed baguette with a side of spicy red pepper relish. Choice of side.

Ana Sortun (Chef/Owner of Oleana, Cambridge)

• -Beer-battered, pan-fried mussels
• -Hungarian peppers
• -Romaine lettuce
• -Turkish Tarator Sauce (Almond tarter sauce)

Served on French Bread. Sided with coleslaw and Dill-Cucumber salad.

Joanne Chang (Chef/Owner of Flour Bakery, Boston)

• -Applewood Smoked bacon
• -Boston Bibb lettuce
• -Tomato Confit
• -Basil Mayo

Served on Texas Toast. Sided with Cape Cod Potato Chips

Scott Herbert (Chef of Troquet, Boston)

• -Soy and Ginger marinated Veal flank
• -Avocado puree
• -Cilantro mayo
• -Cilantro sprigs
• -Diced tomatoes
• -Pickled red onions

Served on French Bread. Sided with mixed greens topped with tomatoes and cucumbers in an herb vinaigrette.

Geoff Gardner (Chef/Owner of Sel de la Terre, Boston)

• -Sliced, smoked duck breast
• -Romaine lettuce
• -Sliced tomatoes
• -Sliced red onions
• -Caper Mayo

Served on Caraway Rye Bread. Choice of side.

Lydia Shire (Chef/Owner of locke-Ober, Boston)

-Lobster salad

Served on Peppercorn Brioche. Sided with mixed greens topped with diced tomatoes and cucumbers in an herb vinaigrette.

Frank McClelland (Chef/Owner of L'Espalier, Boston)

• -Fresh, Maine crab meat salad tossed in a spicy mayo
• -Sliced mango
• -Sliced avocado

Served open-faced on toasted Brioche. Sided with Cape Cod Potato Chips and salted greens.

Chris Douglass (Chef/Owner of Icarus, Boston)

• -Spice-rubbed Pork
• -Dried Cherry Mustard
• -Arugula

Served on a Sesame Roll. Sided with coleslaw.

Barbara Lynch (Chef/Owner of B & G Oyster, Boston)

• -Lobster
• -Applewood smoked bacon
• -Romaine lettuce
• -Tomato confit
• -Hellman's Mayo

Served on 2 buttered Hot Dog rolls. Sided with Cape Cod Potato Chips.

Jorge Ramos (Sous-Chef of Parish Cafe, Boston)

• -White Bean Hummus
• -Diced Tomatoes
• -Romaine lettuce
• -Alfalfa sprouts
• -Feta Cheese

Wrapped in a flour tortilla. Choice of side.

Chris Coombs (Executive Chef of The dBar, Dorchester)

• -Breaded and pan-fried veal cutlet
• -Applewood smoked bacon
• -Gruyere cheese
• -Tomato-Caper relish
• -Tarragon-Mustard Aioli

Served on a toasted baguette. Choice of side.