Chef Bill Telepan’s: Oyster and Winter Vegetable Chowder
Chef Eric Ripert’s: Warm Peekytoe-Maryland Lump “Crab Cake”; Shaved Cauliflower, Dijon Mustard Emulsion
Linda Greenlaw’s: Seared and Baked Halibut with Fresh Salsa
Jason Kennedy’s: Prosciutto Wrapped Cod with Littleneck Clams
Ships overnight anywhere in the United States.