F&B

Moroccan-spiced wagyu short rib with semolina puree and parmesan funnel cake, by Wolfgang Puck Catering in Atlanta, Boston, Chicago, Dallas, Los Angeles, Seattle, and Washington

48-hour blueberry short rib, served with carrot puree, charred broccolini, pickled shallot, and pistachio, by Drake Catering in Toronto

Carrot risotto with carrot greens, cassis, fennel, sage, and pepitas, by Drake Catering in Toronto

Eggplant stuffed with wild rice, sundried tomatoes, pecans, and arugula, by Elegant Affairs in New York

Purple mashed potatoes with gorgonzola cheese, by Elegant Affairs in New York

Crimini mushroom pastry pizza, by Elegant Affairs in New York

Beef tenderloin with a roasted salad of shiitake mushrooms, asparagus, cherry tomatoes, and farro and paired with a buttered mushroom soy sauce, by D’Amico Catering in Minneapolis

Caramel apple-cherry tart paired with salted caramel shortbread, dried cherries, and a salted caramel drizzle, by D’Amico Catering in Minneapolis

Rigatoni cacio e pepe, by Wolfgang Puck Catering in Atlanta, Boston, Chicago, Dallas, Los Angeles, Seattle, and Washington

The dish is prepared at an action station, with fresh pasta displayed behind the chefs.