Here is a shot of the whole kitchen group.
My course, a Harissa Butternut Squash Soup, Grilled Cheese and Fried Sage Leaf
Chris from Cork, Quinoa and Asian Slaw with a Fig Spiced Lamb and Marcona Almonds
Cliff from 900 Wall, Pancetta Bread Pudding, Spiced Super Jubel Porkloin and pickled red onions with Pork Belly
Katrina from Deschutes Mountain Room, Abyss floats with caramel sauce and chocolate dipped pretzels.