Erik Jacobs


Chef Kevin Doherty and chocolate pave with creme anglaise raspberry puree and fresh berriesat Mandrake Bar Bistro in Beverly, MA.
Alejandro Luna, 26, executive pastry chef and
Crisp Maine Sweet Shrimp at Lineage in Brookline, MA.
Chile-seasoned pot-roasted pork and a corn tamale and Chef Erwin Ramos at Ole Mexican Grill in Cambridge.
Steamed vegetable dumplings at the Fairmont Copley Plaza Gold Lounge.
Executive Chef Michael Schlow and handmade sacchetti pasta bundles at Alta Strada in Wellesley, MA.
Rachel Klein, executive chef of OM restaurant in Cambridge, MA.
Griddled Garlic Shrimp at Toro in Boston, MA.
Chef de cuisine at Lumiere Andrew Urbanetti and Golden trout with mustard spaetzle and carrot currant compote at Quince in Needham, MA