1Nathan Lemley of the Parkside in Austin topped his vegetable terrines with chicharrones
2Jason Gould plates alongside Brandi Key
3Jason Gould plates alongside Brandi Key
4Brandi Key's plates of pickles
5Brandi Key's plates of pickles
6Halloween-themed tea cookies from Michael Savino of Michael's Cookie Jar
7Halloween-themed tea cookies from Michael Savino of Michael's Cookie Jar
8Tim Maslow of Ribelle and Strip T’s in Boston flew in just to serve this cheese course
9Caracol's Armando Ramirez tweezes some greens
10Caracol's Armando Ramirez tweezes some greens
11Tim Maslow of Ribelle and Strip T’s in Boston flew in just to serve this cheese course
12Kyle McKinney's blackout cake
13Ruben Ortega's cornbread mole
14The full chef line-up for the final Lucky Dog dinner
15Kyle McKinney's blackout cake
16Pitmaster Patrick Feges slices into his smoked turducken
17The full chef line-up for the final Lucky Dog dinner
18Masson's creme fraiche with concord grape and ras al hanout
19Masson's creme fraiche with concord grape and ras al hanout
20Masson introduces "the tweezer twins," chefs Seth Siegel-Gardner and Terrence Gallivan from The Pass & Provisions
21Pitmaster Patrick Feges slices into his smoked turducken
22Ruben Ortega's cornbread mole
23Masson introduces "the tweezer twins," chefs Seth Siegel-Gardner and Terrence Gallivan from The Pass & Provisions
24Terrence Gallivan serves his pasta to the Lucky Dog dinner attendees
25Duck bolognese and aspicius spiced pasta from Provisions
26Justin Holt Farrow's bone marrow croquette
27Terrence Gallivan serves his pasta to the Lucky Dog dinner attendees
28Duck bolognese and aspicius spiced pasta from Provisions
29Justin Holt Farrow's bone marrow croquette
30Diners enjoyed "Squeeze Box" cocktails by barman Alex Gregg
31Masson introduces Brandon Baltzey and Antonio Gianola
32Laura Higgins' snapper crudo, a play on nigiri
33Brandon Baltzey torches mangalitsa lardo
34Brandon Baltzey torches mangalitsa lardo
35Brandon Baltzey topped watermelon with his torched mangalitsa lardo
36Chefs Ruben Ortega and Seth Siegel-Gardner discuss the mysteries of life
37Diners enjoyed "Squeeze Box" cocktails by barman Alex Gregg
38Brandon Baltzey topped watermelon with his torched mangalitsa lardo
39Laura Higgins' snapper crudo, a play on nigiri
40How many chefs does it take to plate one course?
41Chefs Ruben Ortega and Seth Siegel-Gardner discuss the mysteries of life
42Masson introduces Brandon Baltzey and Antonio Gianola
43How many chefs does it take to plate one course?
44Nathan Lemley of the Parkside in Austin topped his vegetable terrines with chicharrones
At this weekend’s final event, pastry chef Rebecca Masson went out with a bang, assembling a roster of chefs, master mixologists, wine gurus, coffee experts, stellar silent auction items, and a whole gaggle of industry volunteers for what was an unforgettable dining experience.
