Chef Matthew Broder presented a portfolio of food including braised figs in a merlot reduction, lobster tempura with red curry aioli, tuna capriccio with strawberry relish and cucumber pearls, pork osso bucco with roasted mirepoix and port demi, roasted baby beets with micro greens and ricotta salata, and grilled shrimp cocktail with chipotle cocktail sauce and herb aioli.