Jean Alberti | CUMIN
Poached Shrimp in Cumin-Scented Olive Oil with Chickpea and Roasted Bell Pepper Salad

Richard Aramino | GINSENG
Honey-Ginseng Glazed Chicken Wings

Rick Bayless | CHOCOLATE and CILANTRO
Roasted Pork Tamales with Classic Red Molé

Peter Beck | GINGER
Ginger Pumpkin Burfi: Grated Pumpkin Cooked with Ginger-Flavored Sugar Syrup and Topped with Raspberry Sauce

Azita Bina | CUMIN
Baghala Polo: Cumin-Spiced Basmati Rice with Rose Petals Cooked with Dill and Fava Beans, and Chunks of Lamb in Light, Saffron-Scented Tomato Sauce
Abghust-E Morgh Kubieh: Cumin and Saffron-Spiced Chicken with Okra, String Beans, Potato, Tomato, Eggplant, and Peppers

Arturo Boada | SAFFRON
Saffron-Marinated Seafood Seviche

Antoine Bouterin | ANISE
Petite Flan de Courgette à la Fleur d'Anise

Floyd Cardoz | BLACK PEPPER
Black Pepper Maya Shrimp with Watermelon and Lime Salad

Johnny Earles | TABASCO and SCOTCH BONNET PEPPER
Crawfish "Head Cheese" with Cured Foie Gras on Savory Sablé with Confit of Homegrown Tabasco Chilies and Heirloom Tomatoes

Yeworkwoha Ephrem | BEREBERE
Doro Wett: Chicken Sauce Prepared with Berebere and Clarified Butter, Hard-Boiled Egg with Side of Aieb (Ethiopian) Cheese and Injera
Mesir Wett: Lentil Sauce with Collard Greens and Injera
Marc Eymin
Presented by D'Artagnan Cervena
D'Artagnan Cervena Tartare with Poivrade Sauce and Sherry Sauce

Gale Gand | STAR ANISE
Presented by All-Clad Bakeware and All-Clad Cookware
Star Anise and Chocolate Mousse Crêpe with Banana Bisque
Michael Ginor with Kirk Avondoglio
Presented by Hudson Valley Foie Gras
Lee Hefter's Smoked Foie Gras Pastrami and Prosciutto of Duck Magret with Sauternes-Onion Marmalade

Robbin Haas | ALLSPICE
Crispy Allspice Quail, Mustard Mash, and Ketchup Sauce

Cindy Hutson | NUTMEG and MACE
White Truffle Butter Bean Ravioli with Shredded Oxtail in Port Wine Demi-Glace with Nutmeg and Mace Crème Fraîche

Thomas John | CARDAMOM
Soup of Sea Scallops Baked in Tender Coconut with Cardamom and Curry Leaves and Poha Flakes

Kalman Kalla and Maria Lusztigh | PAPRIKA
Paprika Chicken Strudel, Gundel-Style

Mark Kiffin | CAYENNE PEPPER
Lemon Brûlée with Semolina Cake, Cayenne-Spiced Griddled Apricots, and Blueberry Sauce

Francois Kwaku-Dongo | SESAME SEED
Sesame-Crusted Bass with Carrot Purée and Sesame Broth
African Sesame Cookie with Tropical Fruit Compote

Rick Laakkonen | MUSTARD SEED
Stuffed Duck Neck with Smoked Beet, Mustard Seed, and Vidalia Onion Soubise, Upland Watercress, and Corona Beans

Michael Laiskonis | CINNAMON
Cinnamon-Sheep's Milk Yogurt Panna Cotta with "Red Hot" Apple Gelée and Spiced Compote of Pineapple, Meyer Lemon, and Pear

Eric Larson | TURMERIC
Turmeric Beef with Coriander Served with Crispy Poppadum; Tumeric-, Cinnamon-, and Cumin-Scented Basmati Rice; and Cucumber Raita

Anita Lo | CINNAMON
Dry-Cured Magret Duck Liver Mousse with Chinese Cinnamon and Black Vinegar Reduction

Dominique Macquet | GARAM MASALA
Garam Masala-Coconut Seviche of Baby Conch and Geoduck with Oven-Dried Pineapple "Mille Feuilles" and Roasted Peanut Oil

John Manion | CHILI PEPPER
Guajillo-braised Ropa Vieja Tostaditas with Smoked Poblano Cream and Spanish Caperberries

James McDevitt | CHINESE FIVE-SPICE POWDER
Five-Spice Chocolate Truffle Cake with Saigon Cinnamon Ice Cream

David Myers | LICORICE
Licorice Root-Braised Pork Belly with Fennel Purée and Lovage

Michel Ohayon | SAFFRON
B'Stilla
Shrimp with Olives, Tomatoes, Capers, and Saffron

Mark Okumura | POPPY SEED
Poppy Seed-Macadamia Nut Dacquoise Roulade with Passion-Fruit Sorbet

Chris Painter | CARAWAY
Eastern Mediterranean-Spiced Baby Vegetables with Caraway

Roberto Passon | GINGER
Tuna Ravioli with Ginger Marco Polo

Guillermo Pernot | VANILLA
Roasted Rabbit Loin with Vanilla Mojo and Yuca Purée

Jackie Riley | CARDAMOM
Coffee Cardamom Kulfi with Chocolate Kokum Sauce
Nick Stellino
Presented by Bertolli Olive Oil
Lamb Chops with Enzilo's Pesto
Romano Mashed Potatoes

Ming Tsai | STAR ANISE
Star Anise-Foie Gras Chawan Mushi with Yukiguni Maitakes

Patricia Yeo | GINGER
Ginger Lacquered Quail with Vanilla Roasted Pineapple

Wines by:
Banfi Vintners; Champagne by Taittinger; Frederick Wildman & Sons; Gallo of Sonoma; Iron Horse Vineyards; Kobrand Corporation; Long Island Wine Council including Bedell Cellars, Castello di Borghese/Hargrave Vineyards, Corey Creek Vineyards, Lieb Family Cellars, Martha Clara Vineyards, Osprey's Dominion Vineyards, Palmer Vineyards, Peconic Bay Winery, Raphael and Schneider Vineyards; Niebaum-Coppola Estate Winery; Paterno Imports; Robert Mondavi Winery; Sherry from Spain (Sherry from Jerez); and William Deutsch Ltd., Wines from Spain

Also Featuring:
Desserts by Bindi

The Avero Bar, featuring "The Slingshot," created and presented by John Roesch, beverage director, Beacon Restaurant, NYC

The KitchenAid illy caffè Bar, featuring Michael Waterhouse and John Mautone, Dylan Prime, NYC

The Alizé Bar featuring Dale DeGroff

Water Bars featuring S.Pellegrino, Acqua Panna, Perrier Sparkling Water