[Event] Young Guns 5 at Trattoria Stella in Traverse City

Squash soup, curry, foie gras carpaccio, chestnuts, cranberry, charred cipollini, smoked seeds

Squash soup, curry, foie gras carpaccio, chestnuts, cranberry, charred cipollini, smoked seeds

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Anthony Lombard of The Hamilton and James Rigato of The Root plating course 3

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Myles Anton of Trattoria Stella pours squash soup over course 2

Squid ink gnocchi, octopus bolognese, pine nut gremolata by Anthony Lombardo of The Hamilton

Squid ink gnocchi, octopus bolognese, pine nut gremolata by Anthony Lombardo of The Hamilton

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Jus being ladled over course 4

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Course 4 being plated

Pork shoulder, smoked chestnut and apple sausage, savory bread pudding, pumpkin vinaigrette by Doug Hewitt of Terry B's

Pork shoulder, smoked chestnut and apple sausage, savory bread pudding, pumpkin vinaigrette by Doug Hewitt of Terry B’s

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Rebecca LaMalfa of Trenchermen

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Plating course 5

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Douglas Hewitt of Terry B’s helping to plate course 5

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Roasted squab, wild mushroom ragu, sweet potato, red wine and juniper jus by Rebecca LaMalfa of Trencherman

Roasted squab, wild mushroom ragu, sweet potato, red wine and juniper jus by Rebecca LaMalfa of Trenchermen

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Pastry Chef Kayla Pilato sprinkling fall spices over the dessert course

Carrot Cake Terrine: carrot, vanilla, cream cheese, granola, rum, fall spice by Ben Robison of Bacco

Carrot Cake Terrine: carrot, vanilla, cream cheese, granola, rum, fall spice by Ben Robison of Bacco

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