David Waltuck

These fried croquettes feature a filling of sautéed oyster mushrooms suspended in a cheesy béchamel sauce. Slideshow:  Sparkling Wines and Fried Foods 
Advertisement
At the ethereal Chanterelle in downtown New York City, David Waltuck made a sweet ginger-and-ketchup-spiked sauce that he used for everything from dipping Vidalia onion fritters to glazing crisp chicken thighs. Amazing Chicken Recipes
Advertisement