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Gambit’s 2015 Emerging Chefs Challenge: Chefs and dishes 

Brad Andries
Braised duck tongue and chanterelle confit with local goat cheese and summer sweet potato grits

Rita Bernhardt
Slow-cooked brisket with smoked crispy corn in roasted pepper sauce with braised collard greens

Daniel Causgrove
The Grill Room at the Windsor Court
Marinated local watermelon, watermelon gelee, pickled rind, ginger-glazed pork belly, blue crab, red chilies and mint

Jason Goodenough
Carrollton Market
Pecan-smoked black drum, sweet corn pancake, pepper jelly, ghost pepper caviar and creme fraiche

Ryan Hughes
She-crab soup

Nate Kruse
Shrimp and tasso with pineapple

William Salisbury
Scallops with coriander roasted cauliflower, yogurt, mint, black sesame and Marcona almonds

Chris Shortall
Beachbum Berry's Latitude 29
Short ribs with coconut rice and herbs

Sara Toth
Dickie Brennan's Steakhouse
Braised beef cheek cannoli with bordelaise reduction and marrow powder

Nick Vella
Pecan cold-smoked red snapper crudo with Creole tomato water, bottarga and snapper cracklings

Martha Wiggins
Braised turkey thighs in tomato and lemon with butterbean puree and local vegetable and herb salad

Dayne Womax
Brown Butter Southern Kitchen & Bar
Boneless beef short ribs with grits and arugula salad

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