Pan Seared Striped Bass topped with Sauteed Colossal Crab Meat, Roasted Red Beet Mash, Carrot and Zucchini Ribbons, Dragon Fruit Beurre Blanc

Chef Anthony Rametta from Scarlet’s Steaks & Seafood at Scarlet Pearl Casino Resort

About this dish: I chose this dish simply because it’s delicious! I have adopted the Mississippi Gulf Coast as my second home and with the Gulf of Mexico as our front yard along with local farms we have a culinarians market within reach. I thin the dish should win because of the layers of flavor and different textures will make anyone fall in love with this dish.

Seared Ahi Tuna with Green-Tea Infused Chinese Black Rice Sweet Jalapeno & Garlic Slaw, Yuzu & Gochujang Gastrique Chef Jared Miller from Siniikaung Steak & Chop House at Soaring Eagle Casino & Resort About this dish: This light and colorful dish was...

Salmon with Orange Gochujang Glaze, Forbidden Rice with Shiitake Mushroom, and Grilled Baby Bok Choy Chef Kyle Cassaday from Siniikaung Steakhouse at Soaring Eagle Casino & Resort About this dish: This dish actual began with the idea of sweet pepper bacon. A few...

90/10 Shrimp Burger Chef Kenneth Harrison from Wellington's Steakhouse at Rising Star Casino Resort About this dish: If you’re reading this, that means you’re hungry and you want new and innovative culinary ideas. This is it. You should try this at home at your next...

Pistachio Crusted Halibut, Sweet Pea Barley Risotto with Smoked Tomato Sauce

• Shane Brassel from Seven Chefs Restaurant at Jack Casino Cleveland

  About this dish: “The Pacific halibut is the world’s largest flatfish and has a very low fat content, this tender and lean fish is great for light summer meals,” Brassel said. “The pistachio crust adds a rich and nutty earthy flavor to the delicate Halibut. The creamy barley is cooked like risotto giving the dish a rich creamy base. I finished the dish with a light smoky red sauce which adds an extra layer of flavor and pop of color. I believe my dish should win because it encompasses what I set out to do each day I come to work at JACK Cleveland Casino, surprise and delight our guests. Combining unique flavors, textures, and ingredients to create a truly unique dish is my passion and I believe this dish exemplifies that.”

Grilled Spanish Octopus, heirloom fingerling potatoes, lemon chili oil, grilled corn, salscicia, romesco and micro cilantro

Chef Mark Gaulden from Bugatti’s Steak & Pasta at Ameristar Casino Resort and Spa St. Charles

About this dish: Many people are scared of octopus, when they see it on a menu they don’t want to order it because they think it will be tough and rubbery. We want to break that myth that octopus is rubbery and encourage people to go out of their comfort zone and try something you normally wouldn’t try.