As we mentioned before, StarChefs.com is bringing their Rising Stars Revue to town next week, and among the honorees are Matt Accarrino at SPQR, Thomas McNaughton at Flour + Water, and John Paul Carmona at Manresa. Judges for StarChefs toured the Bay Area tasting the work of over 90 chefs before selecting their winners. And at the event on June 16, the winners will be serving sample portions of the dishes that won them their honors.
Below, see what they’ll be serving — all of which will have wine pairings by sommelier honoree Sarah Valor of Commis.
You can still get tickets for the event here.
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 Whisky
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
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
Star Chefs Rising Stars Revue - Wednesday, June 16, 7:30 to 10 p.m. - Ghirardelli Square, 900 North Point Street
