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2023 Austin-San Antonio Rising Stars
12 October 2023
Steelite is excited to present the 2023 StarChefs Rising Stars Art of Presentation contest featuring talented chefs from the great cities of Austin and San Antonio! This contest focuses on the creativity behind plating, so take a close look at the artistry in each dish. Please vote for the chef who created your favorite plating presentations.
Check out the images in each chef’s plating gallery shown below, then use the poll to vote. The deadline to vote is Monday, December 4th at 10AM EST. The winner will be announced at the StarChefs Honorees Awards Reception on Tuesday, December 5th. The winning chef receives $5,000 toward Steelite International products of their choice.
Share this contest with your friends! Use the hashtag #ArtofPresentation and tag us @steeliteusa.
*All images provided by StarChefs.com
Chef Brian Batch of Bird Bird Biscuit
Firebird: Hot Chicken Breast, Dill Mayonnaise, Sweet Pickles, Cilantro, Biscuit
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| The Biscuitarian: Biscuit, Impossible Sausage Patty, Scrambled Egg, Cheddar, Basil Pesto | Dough-Doughs: Biscuit Doughnut Holes with Cinnamon Sugar |
Chef Nicola Blaque of The Jerk Shack and Mi Roti
Jerk Chicken, Fried Chicken, Cabbage Slaw, Creamed Corn, Pickled Pepper, Sweet Ting Sauce, Jerk Barbecue Sauce, Jerk Ranch, Wet Jerk Sauce
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| Braised Oxtail, Rice and Pigeon Peas, Cabbage Slaw, Plantains, Butter Beans, Thyme, Green Onion, Bell Pepper | Cheddar Mac and Cheese |
Chef Kareem El-Ghayesh of KG BBQ
Brisket Rice Bowl: Mediterranean Rice, Texas-Style Smoked Brisket, Tomato, Cucumber, Herbs, Tahini, Candied Nuts, Pomegranate Seeds
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| Barbecue Plate: (1) Pomegranate-Za’atar Pork Ribs; (2) Lamb Bacon Ribs with Pistachio Dukkah; (3) Pork Sausage, Olives, Feta, Sumac-Pickled Onions | Rice Pudding, Pistachio Butter, Whipped Mascarpone, Cardamom, Crushed Pistachios |
Chef Geoff Ellis of Mum Foods
The Original: Pastrami, Deli Mustard, Rye Bread
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| Market Salad: Baby Lettuces, Shaved Seasonal Vegetables, Red Onion, Cabbage, Boiled Egg, Pickles, Garlic Rye Breadcrumbs, Ricotta, Red Wine Vinaigrette | Matzo Ball Soup, Smoked Chicken, Dill |
Pastry Chef Derrick Flynn of Este and Suerte
Oaxaca Crema Semifreddo, Vanilla Wafer Crust, Lime Jelly, Puffed Amaranth
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| ChocoTaco: Chocolate-Masa Shell, Peanut Caramel, Cinnamon Mascarpone Mousse, Roasted Peanuts | Strawberry Tres Leches: Vanilla Sponge Cake, Strawberry Whipped Cream, Freeze-Dried Strawberry, Strawberry-Infused Chocolate, Strawberry Jelly, White Chocolate Cereal Puffs, Roses |
Chef Andrew Ho of Curry Boys BBQ, Pinch Boil House, and Wurst Behavior
Brisket Smoke-Show: Oak-Smoked Prime Brisket, Thai Green Curry, Jasmine Rice, Texas Barbecue Pickles, Fried Shallots, Chile Crisp, Cilantro
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| Good Luck Cluck: Smoked Chicken Thigh, Cajun Seasoning, Yellow Curry, Jasmine Rice, Fried Shallots, Cilantro | Smoked Pork Link, Penang Curry Queso, White Onion, Cilantro, Shallot, Potato Bun |
Chefs Ben and Phoebe Hollander of Casper Fermentables
Poppy Seed Bagel, Whitefish Salad, Tomato, Greens
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| Kimchi Tuna Melt, American Cheese, Spicy Mustard, Rye Bread | Spicy Turkey Sandwich: Szechuan Chile Oil-Marinated Turkey, Chile Crisp, Dijonnaise, Red Onion, Tomato, Greens, Oregano-Turmeric Sauerkraut Focaccia |
Chef Tracy Malechek-Ezekiel of Birdie’s
Texas Beef Tartare, Smoked Shiitake Mushrooms, Rosemary Aïoli, Texas Pecans, Sonora Wheat Berries, Carta di Musica
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| Spaghetti, Crème Fraîche, Arugula, Sungold Tomatoes, Sicilian Olive Oil, Lemon | Gulf Red Snapper, Sherry-Saffron-Fennel Sauce, Fingerling Potatoes |
Chef Emil Oliva of Leche de Tigre
Chalaco Ceviche: Gulf Shrimp, Kanpachi, Rocoto Leche de Tigre, Fried Calamari, Torched Sweet Potato, Canchita, Choclo
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| Amazonico Ceviche: Kanpachi, Ginger Leche de Tigre, Caramelized Plantain, Plantain Purée, Fried Plantain Chips, Cilantro Oil | Yellowfin Tuna Tataki, Leche de Tigre, Pickle Daikon and Carrot, Peanuts, Toasted Sesame, Scallion |
Pastry Chef Casandra Perez-Martinez of Comedor
Strawberry Chi-flan: Chiffon Cake, Flan, Strawberries, Mint-Marigold-Red Wine Syrup, Strawberry Snow, Vanilla Bean Tuile
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| Banana Tamal, Caramel Fudge, Brûléed Banana, Goat Milk Cajeta Ice Cream, Candied Hazelnuts, Vanilla Bean Whipped Cream | Pavlova, Tepache Sorbet, Coconut Espuma, Raspberry-Pasilla Gel, Tepache Powder, Mint-Hoja Santa Oil, Chocolate Mint |
Chef Rich Reimbolt of Better Half Coffee & Cocktails
Galbi Marinated Braised Berkshire Pork Shank, Gochujang Pork Jus, Green Onion Kimchi, Ginger, Scallion, Butter Lettuce, Herbs
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| Cajun Waffle Iron Hash Browns, Crawfish Gravy, Brown Butter Vinaigrette, Fried Egg, Scallion, Cilantro | Burrata, Texas Pecan Muhammara, Apple, Strawberry, Roasted Piquillo Peppers, Smoked Almond, Pomegranate Molasses, Pickled Okra, Garlic Confit-Rosemary Focaccia |
Chef Edgar Rico of Nixta Taqueria
Sikil P’aak: Smoked Pumpkin Seed-Tomato-Habanero Dip, Garden Vegetables, Black Sesame Masa Crackers, Puffed Amaranth
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| Duck Carnitas Taco: Duck Confit, Radish, Shaved White Onion, Salsa Cruda, Tie Dye Masa Tortilla | Compressed Steelbow Farms Melonade and Snow Leopard Melon, Costeño-Gochujang Vinaigrette, Kumquat, Cucumber, Black Radish, Chile Oil, Herbs |
Chef Keith Rzepecki of Hestia
Seared Scallop, Miso-Mushroom Gelée, Kohlrabi, Ginger, Dry-Aged Beef Fat
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| Smoked Celtuce, Charred Celtuce Purée, Bay Oil, Crème Fraîche, Kaluga Caviar | Grilled Ribeye, Wild Onion, Roasted Morels, XO Sauce |
Chef Amanda Turner of Olamaie
Beef Tartare, Mustard Seed, Dijon, B&B Beets, Shallot, Egg Yolk, Beet Chips
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| Duck Breast, Caramelized Onion Gravy, Nina’s Cornbread Dressing, Pickled Cherry Purée, Grilled Chestnut Mushroom | Confit Curry Lamb Neck Terrine, Sweet Pepper Purée, Black Garlic Oil, Black Eyed Peas, Pickled Peppers |
