Posted: Mar 20, 2017 03:26 PM CDT
Updated: Mar 20, 2017 03:26 PM CDT
Course No. 5: Rye (pasta) with carrots and garbanzo beans by Jonny Hunter of Forequarter.
Course No. 6 by chef Joe Gaglio was salmon with white anchovy, frisee, blood orange and manchego.
Course No. 8, prepared by Adam Struebing of The Madison Club, was wild rice and cocoa rubbed bison loin with corn husk oil, puffed amaranth, beet mole, coffee roasted parsnips and berga.