
A chalkboard sign near the entrance gave guests an at-a-glance look at the restaurants included in the night's lineup.
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Cronut inventor Dominique Ansel offered up a taste of one of his madcap dessert creations: chocolate "caviar" served with coffee caramel cream and Sablé cookies.
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Gin-based drinks continue to be a popular tipple at events. The Clover Club's Julie Reiner concocted a cocktail named the Port of Call, which mixed together gin, ruby port, lemon juice, cinnamon syrup, cranberry relish, and bitters.
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Perhaps one of the event's most indulgent offerings, High Road Craft Ice Cream offered a new take on the ice cream sandwich: a scoop of vanilla Fleur de Sel smooshed between two grilled cheddar sandwiches on cinnamon brioche smeared with Cortland apple butter.
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From Arlington Club chef Laurent Tourondel came filet mignon steak tartare with white mushrooms on grilled country bread rounds.
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At the Celebrity Cruises-sponsored bar, guests could opt for a "Thai-Chi" cocktail, a mix of tamarind, tequila, agave nectar, Scotch, and grilled pineapple bitters with a pepper-and-lime rimmer and liquid nitrogen.
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Pastry chef Emma Bengtsson of Aquavit displayed a variety of quirky Swedish candies, including mango coriander sour ribbon and carrot peanut brittle, on a table decorated with pinecones, birch logs, and fake snow.
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Blue Hill at Stone Barns served up seasonal cocktails made with its in-house gin, grappa, and vermouth.
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Red Farm's Joe Ng whipped up bite-size black-seabass-and-avocado tarts.
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Manzanilla's Dani Garcia masterminded a dish called "Montaditos de Rabo de Toro," featuring pulled oxtail, mushroom, and kale on bagel-like steamed brioche buns.
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Robert Aikens from the Peacock offered a new take on a classic canapé, titled salmon tartare Britannia. The bite-size dish featured a Yorkshire pudding-like base.
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Einat Admony of Balaboosta served up a mix of Asian and Middle Eastern flavors: shrimp kataif with tobiko sauce and cucumber salad.
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Tertulia offered spiced pumpkin soup with smoked lamb bacon and labne.
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Chef Mark Gandara of Red Rooster Harlem served a spicy take on a Southern classic: creole shrimp and pimento grits with chorizo aioli.
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The Brushstroke station, helmed by Teruyoshi Suzuki and David Bouley, offered kabocha-pumpkin-butternut-squash soup with sweet potato, walnuts, and soy-sauce powder.
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Jonathan Benno from Lincoln topped toast rounds with veal terrine, fall vegetables, and bagna cuda dressing.
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Apple pie crescents with apple butter cream and caramel, created by Larissa Raphael of Telepan, would make for a tasty addition to a bite-size dessert display.
Photo: Melissa Hom

Lamb barbacoa tacos by Akhtar Nawab of La Cenita came topped with sweet corn purée and crispy queso.
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Marc Spitzer of Cherry displayed his big-eye tuna tarts on a barrel topped with glass and filled with a holiday-worthy arrangement of red berries and greenery.
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The Elm's Paul Liebrandt offered red kuri squash velouté with comté chantilly cream.
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