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_Photographs by Bobby Doherty_ BEEF Canapé of beef short rib on brioche with horseradish and pickled red onion, by ROBERTA’S. Photo: Bobby Doherty/New York Magazine FISH Clockwise, from top:
Black sea bass with baby turnips, butter-braised chard, and pickled cranberries, by SWEET BASIL CATERING. Poached lobster tail and candele filled with lobster-tarragon mousse, with seasonal
vegetables, Meyer lemon, and lobster sauce, by UNION SQUARE EVENTS. Khmer fish amok with galangal, ginger, and minced lemongrass, by SAFFRON 59 CATERING. Photo: Bobby Doherty/New York
Magazine CHICKEN Clockwise, from top: Truffle-oil-roasted chicken breast with winter cauliflower, celery root, barley ragout, and Chardonnay sauce, by NATURALLY DELICIOUS. Buttermilk fried
chicken with ricotta-grits cake and smoked maple butter, by SWEET BASIL CATERING. Chicken confit and chestnut spaetzle with balsamic-and-rosemary-roasted grapes and Brussels sprout leaves,
by RYAN BROWN CATERING. Photo: Bobby Doherty/New York Magazine CHICKEN Parsley-stuffed Amish chicken with fall-vegetable salad, by ROBERTA’S. Photo: Bobby Doherty/New York Magazine
