foodievents

Starchefs Announces This Year’s Rising Stars

Each year, Starchefs selects a roster of gifted young cooks and invites them to work a tasting event connected to their annual congress, an event that brings in top culinary figures for panels and demos. Many of New York's best-known chefs, like Michael Anthony and Zak Pelaccio, were once "Rising Stars," and it's a designation every toque wants on his résumé. This year, Anne Burrell and Josh Eden (among others) will serve their food at the American Museum of Natural History on September 16. Tickets range from $150 to $200. A complete list of the rising stars and their dishes is after the jump.

2008 New York Rising Stars

Anne Burrell {Centro Vinoteca}
Braised Duck Farrotto With Rougie Foie Gras


Josh Eden {Shorty's.32}
Pork Milanese With Radish Salad and Passion-Fruit Buerre Noisette


Neil Ferguson {Allen & Delancey}
Sea Scallops with Thumbelina Carrots, Sultanas, and Cilantro


John Fraser {Dovetail}
Dungeness Crab Ravioli With Mascarpone, Chorizo, and Lemon-Butter Sauce


Gavin Kaysen {Café Boulud}
Sashimi of Kampachi With Fried Garlic, Butternut Squash, Daikon, and Ponzu


Yoshinori Ishii {Morimoto}
House-Made Yuba With Sea Urchin, Nasturtium, Caviar, and Umami Sauce


Hotel Chef Award: Josh Emett {Gordon Ramsay at the London}
Pressed Rougie Foie Gras With Tapioca and Calvados Jelly


Restaurateur Award: Jason Denton {Lupa, 'ino, 'inoteca, Bar Milano}
Terrina Alla Campagnola: Rabbit Terrine With Microgreens and Pickled Mustard Seeds


Pastry Chef Vera Tong {Dovetail}
Brioche Bread Pudding With Bananas, Bacon Brittle, and Vanilla-Rum Ice Cream


Pastry Chef Sandro Micheli {Adour}
Exotic Fruit Vacherin


Sommelier Ania Zawieja {Fiamma}
Wine Pairings With Each Chef's Dish


Mixologist Sam Ross {Milk & Honey, Little Branch}
The Penicillin: Scotch and Peated Scotch with Lemon, Honey, and Ginger
Original Cocktail Featuring St. Germain


Mixologist Somer Perez {Bar 44 at the Royalton Hotel}
The Velvet Rope
Original Cocktail Featuring Rhum Clément

Rising Star Review [Starchefs]

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