2006 chefs prepared an array of delicious foods for the annual event Sunday evening in the Erie Street Market Promenade, attended by 1,000 people. Guest chef Don Yamauchi, left, executive chef at Tribute Restaurant in Farmington Hills, Mich., displays a tray of short rib ravioli to be cooked and served with dashi broth while his culinary assistants, from second from left, James Valvo, Elizabeth Berger, and Eric Voigt dish up the mixture of daikon, carrot, and green onion for each serving.
Guest chef Christopher Prosperi of Metro Bis restaurant in Simsbury, Conn., and his wife, Courtney Febbroriello, showcase his signature Maryland Lump Crab Cocktail with Grey Goose Vodka served in mini-martini glasses.
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