The fancy, mask-required ball held at the Sugar Mill again features food from award-winning chefs Nina Compton, John Currence, Slade Rushing, Suzanne Goin, Paul Kahan, Mike Lata, Frank Stitt, Richard Reddington, Andrea Reusing, and the Link restaurant group’s Maggie Scales. There’s also a super-exclusive four-course dinner the night before the main event, with this year’s menu from chef Andrew Carmellini of New York’s Locanda Verde, The Dutch, and Lafayette.
Behold the Bal Masque dishes to be served from the superstar chefs:
Brennan’s chef Slade Rushing will have sweet potato gratin, Murder Point oysters, and a truffle agnolotti with bacon braised pig cheeks.
Los Angeles star chef Suzanne Goin is making pork cheeks with polenta, mustard cream, and horseradish gremolata.
Birmingham’s Frank Stitt (an Eater 38 Best Restaurant in America hall of famer) is charring tuna and serving it with porcini mushrooms and truffle confit.
James Beard award-winning chef John Currence from Mississippi will serve iberico pork with tomato confit meatballs, harissa, and creamed white beans.
Paul Kahan and Julie Warpinski of Big Star in Chicago is making tacos - one with chicken thigh and mole and one with adobo short rib and salsa verde.
Richard Reddington from Napa Valley is making an Italian dish believed to bring good luck in a new year - cotechino (pork sausage) over lentils.
North Carolina chef Andrea Reusing is roasting duck with kumquats and smoked sweet potato.
From San Francisco’s Boulevard Restaurant, Donald Link mentor Nancy Oakes and Dana Youkin will serve up Akaushi short rib with black rice, winter truffles, and beef tendon.
Link Restaurant Group’s Maggie Scales will once again handle dessert, bringing her beloved La Boulangerie cinnamon king cake and pralines.
Like last year, basic tickets cost $300, and go up from there. See here for full ticket information.