Appetizer Course

Chef Kevin Toole, Pastry Chef Brenda Allen, Chef Alex Groat, Evelyn Lannak & MCC Culinary Students
Autumnal Charcuterie, Cheese, and Breadsticks
Calabrese Hot Hard Salami, Sliced Prosciutto Crudo, Coretta Sausage,  Fine Herbes, Chevre Cayuga, Blue, 
Gorge Trail Gouda, Marinated Artichokes, Pickled Things, Mixed Olives, Dried Apricots, 
Dried Cherries, Toasted Almonds, Whole Grain Mustard


Savory

Matt Laurence Executive Chef, NY Wine & Culinary
The Streets of Upsate NY
Buffalo Schnitzel Sandwich - crispy chicken schnitzel on Bavarian pretzel, Bad Karma hot sauce,
pickled vegetables and blue cheese.

Brian Frank Private Chef, Art Culinarian
Snacking Along the Streets of Taiwan
Steamed buns filled with caramelized pork belly, hoisin sauce, fresh scallions and cashews.

Eslam El Badry  Chef/Owner, Elbasha Mediterranean Eatery
Egyptian Garbage Plate
Koshary - brown lentils, pasta, onions, Egyptian rice, chickpeas with tomato sauce and spices
with the addition of tender beef rib.

Sean Flaherty Executive Chef, Shadow Lake Golf Club
Havana Roadside Stand
Cuban Style Tortilla - Cuban roast pork served on freshly made tortilla shells with
Cuban style black beans and condiments.

Vincent Gilliard Sous Chef, Oak Hill Country Club
Mexican Roadside Stand
Mexican Street Taco - twelve hour braised chicken mole, chorizo crumble, lime crema,
pickled red onion, house made cauliflower & corn tortilla.

Jeremy Nucelli Executive Chef, CHAR
All Roads Lead to Rome
Porchetta Panini – savory, fatty, moist porchetta style pork, fresh from Bostrom Farms,
stuffed and roasted with fennel pollen, rosemary and garlic, served in housemade Pizza Bianca.

Mike Macri Executive Chef, Cobblestone Country Club
In the Squares of Florence
Housemade fennel sausage and white bean ragout served over soft polenta
with pecorino cheese and celery salad.

Kimberly Roth Chef/Owner, Bamboo Panda Catering
Pacific Island Fusion / Sushi Fused Trash Plate 
Fresh Asian marinated veggies, spicy seared tuna, sushi rice with a touch of sesame, all drizzled with Sexy Soy Redux.  

Stephen Kingston Genesee Valley BOCES
Indian Street Fare
Chicken Makhani - Braised chicken in rich flavorful tomato sauce, served on house made naan,
cucumbers, and a micro cilantro salad.

Joseph Zolnierowski Executice Chef, NOSH
Korean Seule Food
Tteokbokki, gochujang rice cake, risotto topped with beer and soy braised beef short rib,
house pickled Korean pear and charred scallion purée.

Adrian Baldwin Executive Chef, Napa Wood Fired Pizza
Greek Marketplace
Lamb Carpaccio Gyro - Seared lamb loin, minted yogurt, marinated cucumber and tomato,
pickled red onion, fire roasted feta flatbread.


Dessert

Daniel & Elizabeth Hoover Owners, Spotted Duck Creamery
Coney Island Boardwalk
Spotted Duck Creamery’s take on the ice cream cone: two flavors of their own duck egg custard -  Hot Mud (dark chocolate and spicy jalapeño) topped with a house made mint waffle cone wedge and a drizzle of chocolate wine reduction and Fleur Bleu (lavender blueberry) topped with a house made lemon waffle cone wedge and a drizzle of amaretto wine reduction.

Brittany Nelson Pastry Chef, Oak Hill Country Club
The Streets of Tokyo
Choco-Matcha Taco – Textures of chocolate in between two shortbread cookies garnished with a Matcha meringue ribbon.

Debra Stirone Pastry Chef/Owner, Gourmet Goodies
Sweet Street Treats from Here and Abroad
A Boozy Flight of Mini-desserts:  Irish Spirits Cupcake, Italian Tiramisu Cup, Kentucky Bourbon Tart.

Rina Harris Eastern Monroe Career Center
Parisian Street Scene 
Apple Calvados Crepes with Spiced Whipped Cream – Melt-in-your-mouth thin pancakes
filled with sautéed local apples Calvados, Crème Anglaise and garnished with spiced whipped cream.