Appetizers

Basil-breaded smoked turkey "fingers" with honey orange marmalade and pomegranate seeds from Great Performances in New York

Prosciutto purses filled with Mascarpone cheese, drizzled with truffle oil and tied with a chive ribbon from Windows Catering

Roasted fig caviar with wild rice blinis and creme fraiche mousse from Great Performances

Cranberry maple salmon with pink peppercorn sauce in toast cups from Good Gracious! Events in Los Angeles

Tourtière strudel with mustard pickle from Jamie Kennedy Event Catering in Toronto

Chocolate sorbet popsicles on a bed of crushed peppermints from Limelight Catering in Chicago

Goat cheese lollipop truffles rolled in crushed pistachios, sun-dried tomatoes, and other toppings from Windows Catering Company in Washington

Ryan LaRoche, the vice president of culinary operations for Mariano's in Chicago, presented a hearty slider filled with smoked beef brisket, truffled cheese, horseradish, and house-made pickles. The dish was served on Park House rolls.

Dan Aykroyd impersonating Julia Child in a famous Saturday Night Live sketch inspired Erik Anderson and Jamie Malone, chefs at the Minneapolis restaurant Brut. The duo served Ritz crackers with chicken liver, onions, and prunes soaked in Armagnac.

Stuart Brioza and Nicole Krasinski, chefs at The Progress in San Francisco, served morels with asparagus in dishes set atop a brightly embroidered tablecloth. The dish was inspired by the Jolly Green Giant, a classic figure in TV commercials.

Jennifer Jasinski of Roja in Denver topped Skuna Bay lomi-lomi salmon with basil, tarragon, strawberries, and macerated grapes. The appetizer was inspired by Magnum, P.I., which was set in Hawaii.

Jeffrey Steelman, chef de cuisine of Todd English Tuscany at Mohegan Sun Casino in Connecticut, looked to cop show Hawaii Five-O to inform his dish. He served spot prawn ceviche with avocado, compressed cucumber, yuzu toiko, wasabi snow, and prawn salt.

Naomi Pomeroy, who owns Beast in Portland, Oregon, said that her dish was inspired by the "Sam the Butcher" character from The Brady Bunch. The dish contained pork meatloaf topped with caramelized pineapple gastrique.

Chef Spike Gjerde of Woodbury Kitchen in Baltimore prepared fish sticks with tartar sauce. His dish was inspired by The Simpsons character Mr. Burns.

Chef Erik Bruner-Yang of Maketto in Washington served a jing roll, one of his signature bites. The dish contains ingredients such as cabbage leaves, black mushrooms, potato puree, and pickled okra.

Donald Link, chef and owner at Link Restaurant Group in New Orleans, prepared brioche with a Louisiana crawfish remoulade. The dish was inspired by Treme, which takes place in New Orleans.

Leigh Omilinsky, pastry chef at Chicago's Nico Osteria, prepared stout-cake doughnuts. Her dish was also inspired by The Simpsons, in particular by Homer Simpson's love for the treats.