Chefs' Feast

Nonna's Euro-American Ristorante & Bar Chef Joel Carlson - Table 1

• Caribbean Shrimp Salad in Wonton Cup with Wasabi Aioli
• Spicy Tropical Jicama Salad with Mango
• Candied Pineapple Bonbons

Platt College                                               Chefs Mark Cochran, Patrick Morris, Saeed Mirzaee & Katy Reddick – Table 2

• Duck Rillettes Canape
• Shrimp Ceviche in Cucumber Cups
• Lemon Tartlets
• French Chocolate Macaroons

Will Rogers Theatre                                                                                           Chef Jeffrey Khowong – Table 3

• Braised Pork Belly, Spicy Pineapple Chutney
• Teriyaki Chicken Tartlet, Toasted Macadamia Candied
• Grilled Beef Wrapped in Bacon & Pickled Pineapple

The Coach House & The Tasting Room                                                               Chef Kurt Fleischfresser & Chef David Henry – Table 4

• Pit Style Pork with Mango BBQ
• Pineapple Sushi Roll
• Poi

Waterford Marriott                                                                                              Coordinating Chef Don Thiery & Chef Travis Ayers accompanied by Chefs Geni Thomas & Ashley House from Casady School – Table 5

• Honey Glazed Crepe Wrapped Pork Tenderloin with Polynesian Mango
• Louisiana Alligator Pot Pie
• Blue Fire Pulled Sliders with Jalapeno BBQ Relish

Gages Steakhouse                                                                                               Chef Rob Ferris – Table 6

• Beef Tenderloin Au Poivre
• South of France Chicken
• Almond Crisp Shrimp

RED Prime Steak                                                                                                 Chef Kyle Mills – Table 7

• Ahi Poke Salad in Crispy Wonton Cup
• Coconut Roasted Pork with Spicy Pineapple Relish on Banana Leaf
• Chocolate Banana Bread "Cake Pops"

Cheever's Cafe                                                                                                    Chef Mark Ridener – Table 8

• Shaved Ice Station
• Roasted Quail Short Stack Enchiladas with an Ancho Chile Cream Sauce & an Avacado Salsa Verde
• Strawberries & Cream Cake Cups:  Cheever's Version of a Traditional Latin Tres Leche with Fresh Strawberries, Toasted Coconut & a Housemade Caramel Sauce

RePUBlic Gastropub                                                                                             Chef Donnie Cashion – Table 9

• Bangers & Mash with Pub Mustard - Bratwurst, Red Cabbage & Potato
• Classen Slider - Mini Burger with Mayonnaise, Chopped Pickles, Spring Mix Lettuce, White Cheddar & Porte-Hickory Barbecue Sauce
• Loaded Brownie - Homemade Brownie Filled with Pecans, Caramel & Chocolate Chips

Iron Starr Urban BBQ                                                                                          Chef Jose Barrios – Table 10

• Smoked Salmon Roll
• Bacon Wrapped Quail Breast
• Double Chocolate Bread Pudding

McNeal's Catering & Coco Flow                                                                           Chef Larry McNeal & Chef Gean Liter– Table 11

• Array of Tropical Fruits
• Espresso Cookies
• Cream Puffs
• Chocolate Fountain, Provided by Coco Flow

INTEGRIS Southwest                                                                                          Chefs Trina Burks & Lilliam Miranda – Table 12

• Marinated, Carved Pork Tenderloin with Pineapple Salsa
• Small Stuffed Roma Tomatoes with Mango Couscous Salad
• Individual Fresh Strawberry Pies with Real Whipped Cream

Faculty House, University of Oklahoma, HSC                                                     Chef Anthony Graves – Table 13

• Big Island Sweet Potatoes - Sweet Potatoes with Macadamia Nuts & Pineapple
• Little Island Meatloaf
• Crabby Patties (Mini Crab Sliders)

Rococo                                                                                                                  Chefs Bruce Rinehart & Don Duncan – Tables 14

• Shrimp & Beet Escabeche
• Hibiscus & Tamarind Duck
• Poe with Mango & Vanilla

The Metro Wine Bar & Bistro                                                                               Chef Rob Jacob Drennan - Table 15

• Fried Pork Belly Steam Buns
• Mai Tai Pudding
• Bubble Gum Tampioco

The Mantel Wine Bar & Bistro                                                                             Chef Gerald Harden – Table 16

• Hawaiian Meatballs - Mochiko Chicken, Orange-Ginger Marmalade
• Lomi Lomi Crab Puffs - Crab Pastry, Hot & Sour Chili Glaze
• Kalua Pua'a - Roasted Pork Shoulder, Pineapple-Waialua Pepper Marmalade

Ranch Steakhouse                                                                                               Chef Jonas Favela – Table 17

• Pepper Cured King Salmon on Buttery Toast, Micro Greens with Maple Vinaigrette
• Duck Confit Spring Rolls, Balsamic-Peanut Dipping Sauce
• Lemon Butter Cake with Blueberry Frosting

Cafe 7                                                                                                                   Chef J. Mays – Table 18

• Char Siu (Pork Spareribs)
• Chilled Coconut Soup "Cocktail"
• Pineapple Glazed Smoked Spam Sliders

Big Truck Tacos                                                                                                    Chefs Cally Johnson & Kathryn Mathis – Table 19

• Kahlua Pork Belly Taco with Banana Guacamole & Spiced Macadamia Nuts
• Lomi Lomi Salmon
• Maui Waui Slider Dog - Grilled Pineapple Pico with Teriyaki Sauce
• Mango-Coconut Agua Fresca

Trattoria il Centro & Aunt Pittypats Catering                                                 Coordinating Chef Christine Dowd – Table 20

• Miso Glazed Pork Belly
• Truffled Mash Potatoes
• Roasted Macadamian Nut Crusted Mahi Mahi
• Lobster Butter Sauce
• Mini Haupin Cake Trifle
• Mandarin Orange Crema with Burnt Orange Caramel

105degrees                                                                                                         Chefs Mathew Kenney & Casey Marshall – Table 21

• Stuffed Jalapeno, Cacao Mole
• Shiitake Ravioli, Balsamic Fig Puree, Ginger Cream
• Sicilian Pistachio Nougatine, Orange Marmalade, Dark Chocolate

Pachinko Parlor, Sara Sara Cupcakes & West                                                  Chef Eric Smith – Table 22

• Curried Chicken Salad Roll with Mango Chutney
• Killer Taco Roll
• Chicken Curry Roll
• Mini Strawberry & Banana Cupcakes

Chef's Requested Foods                                                                                      Chef Ken Bradford – Table 23

• Braised Short Ribs "Espagnole"
• Grilled Chicken with Pasilla-Manchego Cream
• Ensalada de Fruta

Sodexo at Southern Nazarene University                                                          Chefs Ian Wagner, Kelli Keegan & David Cain – Table 24

• 10 Hour Pork Belly
• 10 Cane Bread Pudding
• The Perfect 10 Mocktail
• "Hangueray 10" Cured Smoked Salmon Display

Iguana Mexican Grill                                                                                            Chef Ryan Parrot – Table 25

• Sweet Potato Tamale
• BLT Taco with Napa Slaw, Smoked Tomatoes & Ghost Chili
• White Chocolate Key Lime Pie Truffle with Macadamia Nut