StarChefs.com’s Rising Stars Revue

| June 9, 2010 | 1 Comment
  • 1 Comment

2010 SF Bay Area Rising Star Award Winners
2010 San Francisco Bay Area Rising Star Award Winners

The Rising Stars Revue is back in SF this year with an awards ceremony and walk-around tasting gala to be held on Wednesday, June 16th, at Ghirardelli Square.

Liza Shaw's  Roasted Sardines and Minted Pea Bruschetta
Liza Shaw’s (A16) Roasted Sardines and Minted Pea Bruschetta with Pickled Onions, presented by restaurateur Shelley Lindgren

Hosted by Gary Danko chef de cuisine, Martin Brock, the tasting gala will feature signature savory dishes, desserts and cocktails presented by the 14 Rising Stars. Check out this year’s winners and the tantalizing dishes they plan on making for the gala:

CHEFS
Matthew Accarrino, SPQR
Bone Marrow Sformatino, Smoked Bacon, and Onions

John Paul Carmona, Manresa
Boudin Blanc, Dates, and Wild Watercress

Maximilian DiMare, Wood Tavern
Crispy Pork Belly with Bacon, Red Lentil Ragout, and Poached Egg

Louis Maldonado, Aziza
Marinated Striped Bass, Petrossian Caviar, Green Strawberries, and Brown Rice

Thomas McNaughton, flour + water
Ravioli Doppio of Pork and Pea

Scott Nishiyama, Chez TJ
Moulard Duck Foie Gras “Neige,” Blackberry, Cashew, and House-Made Mustard Toast

PASTRY CHEFS
Melissa Chou, Aziza
Crème Fraîche Panna Cotta with Plum Soup

Catherine Schimenti, Michael Mina
Apricot Mousse, Cherry Sorbet, and Lemon Verbena

MIXOLOGISTS
Erick Castro, Rickhouse
Statesman
The Lusty Maritime Punch, featuring Highland Park Single Malt Scotch Whiskey

Brian MacGregor, Jardinière
Tippler’s Delight

SOMMELIER
Sarah Valor, Commis
Wine pairings with each chef’s dish

HOTEL CHEF
Josh Thomsen, The Claremont Hotel Club & Spa
Laura Chenel Goat Cheese-Potato Terrine with Slow-Roasted Baby Beets and Aged Balsamic Syrup

RESTAURANT CONCEPT
Joshua Skenes, Saison
Little Roots Braised with Bonito, Caramelized Shoots, Flowers, and Leaves

RESTAURATEUR
Shelley Lindgren, A16 & SPQR
Roasted Sardines and Minted Pea Bruschetta with Pickled Onions

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HOST CHEF
Martin Brock, Gary Danko
Cured New Zealand King Salmon with Jicama, Lotus Root Chips, and Curry Remoulade

VIP HOST CHEF
JW Foster, The Fairmont San Francisco
Petrossian White Sturgeon Caviar with Champagne-Poached Red Torpedo Onion Relish, Butterball Pomme Chip, Charred Citrus, and Crème Fraîche
House Cold Smoked New Zealand Greenshell™ Mussel with Parsnip Frites, Santa Cruz Heirloom Tomato and Sonoma Riesling Consommé, and Asian Pear and Fennel Salad

Joshua Skenes's Little Roots with Shoots and Leaves
Joshua Skenes’s (Saison): Little Roots with Caramelized Shoots and Leaves

The Rising Star Awards recognize up-and-coming chefs, pastry chefs, sommeliers and mixologists from around the country who represent future leaders of the national culinary scene. StarChefs.com, online magazine to foodservice industry insiders since 1995, chooses only four American cities in which to name Rising Stars each year — this year, they chose LA, SF, NYC and Washington, DC. Candidates are nominated by previous SF winners and the StarChefs Advisory Board (which includes the likes of Daniel Boulud, Jean-Georges Vongerichten, Bobby Flay, and Todd English). Winners are chosen by the StarChefs editorial team.

More than 90 San Francisco Bay Area candidates were considered via in-person tastings and interviews. “A new breed of young culinary professionals is defining the Bay Area dining scene, taking it beyond simply sourcing the best ingredients and championing the sustainability movement,” said Antoinette Bruno, chief executive officer and editor-in-chief of StarChefs.com. “They are true artisans and craftspeople.”

Catherine Schimenti's Apricot Mousse and Cherry Sorbet
Catherine Schimenti’s (Michael Mina) Apricot Mousse, Cherry Sorbet, and Lemon Verbena

StarChefs.com’s Rising Stars Revue
Wednesday, June 16, 2010
7:30-10:00 pm
Ghirardelli Square, SF

Tickets for the Rising Stars Revue are $95 per person; VIP tickets are $150 and include a pre-event reception with Champagne and Petrossian Caviar. A portion of the proceeds will go to La Cocina.

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Try your hand at Melissa Chou’s stellar dessert. Elegant, light, and refreshing — just the thing to wow your dinner guests at your next summer festa.

Melissa Chou's Goat Yogurt Panna Cotta
Melissa Chou’s (Aziza) Goat Yogurt Panna Cotta with Rose Gelee, Strawberry Merengue, Compressed Green Strawberries, Mint, Hibiscus Soup

Crème Fraîche Panna Cotta with Plum Soup
Recipe courtesy of Melissa Chou, pastry chef of Aziza (adapted from her StarChefs award-winning dish)

Serves: 12

Plum Soup Ingredients:
4 pounds plums
1 cup sugar

Preparation:
1. Rough chop plums and place into a large pot (include pits). Add sugar and enough water to cover the plums generously (about 10 cups). Place a piece of parchment on the surface of the liquid and cook on medium high heat for about an hour, occasionally stirring, but not crushing the plums.
2. Set a strainer over a large bowl and pour in the soup. Simply allow the soup to drain out, but do not press on the plums or the soup will become cloudy. You should have about 6 cups soup.
3. Reduce the soup until you have about 4 cups. Adjust sugar to taste. Chill and reserve.

Crème Fraîche Panna Cotta Ingredients:
2 cups crème fraîche
¾ cups cream
6 tablespoons sugar
1 ½ teaspoons gelatin powder

Preparation:
1. Dissolve the gelatin in a generous tablespoon of water. Meanwhile, gently heat the cream with the sugar in a small pot over medium low heat.
2. Cut the gelatin into cubes and when the cream begins to simmer, remove from heat and add the gelatin. Whisk until fully dissolved. Whisk in the creme fraiche. Strain and pour into about 12 lightly oiled 2 ounce timbale molds.

Garnishes:
Strawberries, cut lengthwise into sixths
Mint chiffonade

To serve:
1. Gently run the tip of a small knife around the edge of the panna cotta. Using your fingers, gently pull the panna cotta away from the side of the mold and invert into a shallow dessert bowl.
2. Garnish with the strawberries and mint. Pour in about ¼ cup of soup and serve.

(All photos courtesy of StarChefs.com)

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About the Author ()

Stephanie Hua is the creator of Lick My Spoon, a place for all things delicious. So far she has learned that she very much enjoys salted caramel anything, a good soup dumpling is worth a scalded tongue, and there is no room in life for non-fat cheese and crappy chocolate. Also, a barrel of cheese balls never ends well. Stephanie has been known to choose her company based on how much they can pack it down. Ability to endure cramped quarters, sketchy back alleys, and uncharted paths to seek out that special dish is also a plus in her book. If you fit the criteria, drop a note. You’ll probably get along just fine. Stephanie's writing and photography have been featured in Fodor's Travel, Wine Enthusiast Magazine, Serious Eats, and Sundance Channel. Follow her on Facebook and @lickmyspoon.
  • http://greenlippedmusselguide.com Brent Marsden

    Melissa Chou’s (Aziza) Goat Yogurt Panna Cotta sounds totally orgasmic. Rose is my most favourite flavour in desserts so naturally, I going to try this one at home. Thank you – superb – Brent M