Ashley Christensen at the Seaport Food Lab

Dinner on October 20, 2018 in New York City at the South Street Seaport Food Lab with Ashley Christensen, presented by Chase Sapphire.

North Carolina’s Chef Ashley Christensen was in New York for the past two weeks as as guest chef, cooking for the Seaport Food Lab series, presented by Chase Sapphire. Chef Christensen has earned national praise and top recognition from the James Beard Foundation, Food & Wine, Eater, and The New York Times.

The highlight of the dinner was undoubtedly Chef Christensen’s creamy, three-cheese “Macaroni Au Gratin” taken from her menu at Poole’s Diner in Raleigh.

This was a comped meal, sponsored by Chase Sapphire.

Dinner at the Seaport Food Lab with Ashley Christensen

Classic Deviled Eggs with Chive, Espelette, and Breadcrumbs

Pimento Cheese with Hook's Three-year Cheddar and Fried Saltines

Chicken Liver Mousse and Pickles, Mustards, and Conserva

Lady Edison Country Ham with Buffalo Milk Burrata, Pickled Pumpkin, Red Shishitos, and White Balsamic-thyme Vinaigrette

Spicy Greens with Tahini, Roasted Tomato, and Sherry-Sherry Vinaigrette

Slow Shrimp with Marinated Peppers

Fried Oyster "Rock-a-Billy"

Tuna Tartare with Lemon and Preserved Truffle and Brown Butter Potato Chips

Crab Doughnuts and Smoked Tomato Remoulade

Luck and Money, with the Summer's Put Up Field Peas, Braised Greens, Porcini Butter, and Hot Vinegar

Rabbit Confit Cornmeal Cobbler with Young Roots, Butter Beans and Oyster Mushrooms

Macaroni au Gratin

Joyce Farms Chateaubriand with Tobacco Onions and Ramp Chimichurri, Green Horseradish Yogurt, and Red Wine-Shallot Jus

Maker's Mark Flambeed Banana Panna Cotta with Malted Soft Cream and Cocoa Nib Crunch

Chef Ashlee Christensen