Chef Hyunseok Choi’s Fried Foie Gras with Ganjang Ice Cream was the night’s playful dish. Drawing on traditional Korean seaweed snacks, he coated balls of ricotta or foie gras with seaweed flakes, then fried until crispy. His ganjang dipping sauce, chilled with liquid nitrogen to become ice cream coated the savory donut in an earthy cool.