2008 NYC Wine & Food Fest: Grand Tasting

Jonathan Wright, The Setai

If Jonathan Wright, executive chef of The Setai in Miami, hoped to impress with a mound of fresh truffles ready to shave on top of his Peking duck and truffle dumplings, served with enoki mushrooms in a Peking duck broth. He did a fine job.

“There was about $1,500 worth of truffles here at the start of the day,” he said. Why all the fuss? “We did the South Beach festival last year and it went so well. And, about a third of our customers fly in from New York.”