Written by Lindsay Silberman

Read the Full Story ≫

Restaurant: Blue Hill at Stone Barns

Location: Pocantico Hills, New York

Head Chef: Dan Barber

Meal: Emmer Wheat Foccacia. Heirloom tomatoes top a rich sauce prepared with plum tomatoes and garlic. The mixture is spread over a browned wheat focaccia infused with dehydrated tomato powder, a sprinkling of sea salt and a dash of olive oil.

Written by Lindsay Silberman

Read the Full Story ≫

Restaurant: El Celler de Can Roca

Location: Girona, Spain

Head Chef: Joan Roca

Meal: Botifarra amb monteges (sausage and beans) courtesy of Jordi Roca, head chef Joan Roca’s brother.

Written by Lindsay Silberman

Read the Full Story ≫

Restaurant: French Laundry

Location: Yountville, California

Head Chef: Thomas Keller

Meal: Carolina BBQ Pork. A Boston butt or pork shoulder marinated for two to three days in a brine made of granulated sugar, pink salt, garlic, thyme sprigs, juniper berries and orange zest. The meat is then refrigerated, coated in cinnamon and paprika, then baked and braised in a medley of vegetables. Served with a generous helping of barbecue sauce.

Written by Lindsay Silberman

Read the Full Story ≫

Written by Lindsay Silberman

Read the Full Story ≫

Restaurant: Maison Pic

Location: Valence, France

Head Chef: Anne-Sophie Pic

Meal: Chocolate Mousse. Bittersweet chocolate is blended with eggs, superfine sugar and light cream to create ramekins full of airy delights.

Written by Lindsay Silberman

Read the Full Story ≫

Restaurant: Mugaritz

Location: Errenteria, Spain

Head Chef: Julieta Caruso

Meal: Paella. Red and green bell peppers, tomato, almonds, parsley and garlic are cooked in olive oil with a pinch of saffron, before rice is added. Topped with shrimp and served with picada and aioli.

Written by Lindsay Silberman

Read the Full Story ≫

Restaurant: Noma

Location: Copenhagen, Denmark

Head Chef: Rene Redzepi

Meal: Chocolate Chip Cookies. Butter and sugar beaten until pale and fluffy. Chocolate chips are folded in at the end, before the batter is divided into equal-sized balls. Cookies are left on the baking sheet for one minute before being stored in airtight containers.