The series kicks off with a two-chef dinner with chef/owner David Denis of Le Mistral and chef Maurizio Ferrarese of Quattro. They will collaborate on a four-course dinner that will feature Italian and French influences side-by-side on each plate.

Menu:

Non-traditional Carpaccio
Parma Prosciutto, Buffalo Mozzarella, Melon, Light Olive Oil Basil Marinade

Hand-folded Seafood Raviolo
Lobster, Diver Scallop, Black Truffle and Fresh Organic Pea Coulis

Beef Duo
Rosemary Broth, Pan-seared Beef Tenderloin, Fricassee of Wild Mushrooms, En Persillade 
Slow-braised Short Ribs with Aged Parmesan Risotto

Dessert
Panna Cotta with Green Tomato Water
Valrhona Chocolate Soufflé & Vanilla Bean Whipped Cream