CHEF EMILY DRUCKER PRESENTS:
Winter Squash Ribbons
Shaved honeynut squash, browned butter, red currant agrodolce
Pairing: A Tribute to Grace, Rose of Grenache, Santa Barbara Highlands Vineyard 2023
Not Your Bubby’s
Chicken liver mousse bomboloni, sour cherry, tarragon
Pairing: Markus Molitor, Wehlener Klosterberg Riesling Spatlese 2018
Land & Sea
Black bass, melted leeks, celery roots, winter citrus
Pairing: Flowers Pinot Noir, Sonoma, 2022
Basque Cheesecake
Roasted pineapple, black sesame, masala chai
Pairing: Farina Amarone della Vapolicella Classico DOCG 2020
Bitter(sweet) End
Espresso granita, amaro, burnt honey creme fraiche
Pairing: Amaro Nonino, Friuli
MENTORS & MUSES
CHEF EMILY DRUCKER
Born and raised in New York City, Emily started cooking as soon as she was old enough to stand on a step stool to reach the kitchen counter. As she taught herself how to cook through culinary school textbooks, she landed her first internship at Del Posto (1 Michelin Star) at age 15, and then proceeded to work at some of the most widely-acclaimed restaurants in NYC over the next ten years, including Jean Georges' Public Hotel (where she ran the pastry program for two years), Meadowsweet (1 Michelin Star), Maloney & Porcelli, Dirt Candy (1 Michelin Star), and Ci Siamo, where she was the opening Executive Pastry Chef. Emily also placed second on Food Network's Chopped. She currently is a full-time neuropsychology student and owns a micro-bakery called Dirty Bird Sweets.
