Categories
by Date
Latest News & Insight
2023 New England Rising Stars
7 September 2023
Steelite is excited to present the 2023 StarChefs Rising Stars Art of Presentation contest featuring talented chefs from the great region of New England! This contest focuses on the creativity behind the 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, September 18th at 10AM EST. The winner will be announced at the StarChefs Honorees Awards Reception on Tuesday, September 19th. 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 Robert Andreozzi of Pizza Marvin
Chowdah Pie: Clams, Potato, Bacon, Herbs
 |
 |
| Square Slices: (1) Burrata Pie: Marinara, Stracciatella, Basil, Olive Oil (2) House Cheese: Mozzarella and Parmesan (3) Pepperoni | Baked Clams, ‘Nduja, Sofrito, Garlic Oil, Breadcrumbs |
Chef Jeremy Broucek of Bread & Friends
Five Spice Duck Confit, Grilled Cabbage, Pickled Plum Hoisin, Buckwheat Crepes
 |
 |
| Grilled Oysters, Pickled Green Apple, Shirodashi Tapioca Pearls, Kelp Butter | Charred Carrots, Lime Yogurt, Vadouvan Quinoa Granola, Mint |
Chef Eric Brown of Thick Neck
Fluke Crudo, Sweet Potato, Confit Lemon, Pickled Shallot, Sea Salt
 |
 |
| Frozen Gjetost: Brown Norwegian Goats Milk Cheese Custard, Dark Caramel, Seasonal Fruit, Milk Crumble | Roasted Spaghetti Squash Salad, Burnt Pumpkin Seed Vinaigrette, Fermented Squash, Parsley Powder |
Chef Nicholas Gillespie of Dune Brothers Seafood
Whole Roasted Scup, Black Eyed Peas, Linguiça, Turnip, Peri-Peri Mayonnaise, Molho Cru
 |
 |
| Fish Sandwich: Potato Chip-Crusted Pollock Fillet, Cabbage Slaw, Vermont White Cheddar Crisp, Pickles, Tartar Sauce | Cucumber, Beet, Cabernet Vinegar, Sour Cream, Dill, Radish, Sunflower Seeds, Mint |
Chef Valerie Goldman of The Honey Paw
Spicy Rice, Fermented Sour Sausage, Red Curry Leaf, Coconut, Pickled Kumquat, Purple Daikon, Mint, Cilantro, Peanuts
 |
 |
| Kelp Spaghetti alla Chitarra, Uni, Local Nori Powder, Dashi Miso Sauce, Preserved Lemon, Pork Floss, Lemon Breadcrumbs, Hijiki | Scallop Crudo, Dashi Koji Tea, Preserved Yuzu Peel, Puffed Rice Cracker, Togarashi, Chive Oil |
Chef Scott LaChapelle of Pickerel
Lamb Tsukemen, Curry Oil, Fried Garlic, Lamb Meatballs, Soft Boiled Egg
 |
 |
| Shoyu Ramen, Menma, Chashu Pork Shoulder and Belly, Fatback, Kamaboko, Soy Egg, Nori, Scallions | Littleneck Clam Shio Ramen, Hosaki Menma, Chashu Pork Shoulder and Belly |
Pastry Chef Georgia Macon of Twelve
Chocolate Sundae: White Barley Miso, Candied Cocoa Nibs, Urfa Chile, Chocolate Sorbet, Cocoa Tuile
 |
 |
| Orange Semifreddo, Yogurt Crème Anglaise, Carrot-Fennel Granita, Fennel Pollen, Dehydrated Carrot | Frangipane Galette, Roasted Walnut, Date Caramel, Maple and Amaro Nonino Ice Cream |
Chef Luke Mersfelder of Bywater
Rhode Island Winter Cabbage, Preserved Ginger, Sunflower, Spruce, Meyer Lemon
 |
 |
| Crudos: (1) Scallops, Badger Flame Beet, Jalapeno, Shoyu-Cured Yolk Sauce; (2) Scup, Meyer Lemon, Salted Herbs, Peach Blossom Capers; (3) Konbu-Cured Fluke, Salted Daikon, Radish, Cherry Blossom; (4) Black Bass Crudo, Smoked Bone Mayonnaise, Tomato, Peach, Strawberry, Herbs | Fried Buffalo Black Bass Collars, Sloppy Sauce, Pickled Carrots and Daikon |
Chef Nikhil Naiker of Nimki
Point Judith Scallops, Strawberries, Strawberry Vinegar, Fino Sherry, Honey, White Soy, Chamomile
 |
 |
| Seared Bluefish, Fennel Coconut Broth, Ramp Oil, Mustard Flowers, Fermented Green Mango Hot Sauce | Roasted Sprouting Cauliflower, Green Crab Garum, Black Pepper Yogurt, Confit Spring Onions, Smoked Hazelnuts |
Chef Cyle Reynolds of Crispy Gài
Khao Soi: Braised Chicken Thigh, Fermented Mustard Greens, Coconut Milk, Shallot, Cilantro, Fried Egg Noodles, Lime
 |
 |
| Ice Cream Sandwich: Lemongrass-Coconut Ice Cream with Fruity Pebbles-White Chocolate Cookie | Gaeng Pet Wings, Dehydrated Red Curry Powder, Fried Makrut Lime Leaves, Nam Jim Seafood Ranch |
Chef Manny Rojas of or, The Whale
Grilled Prawns, Pan Mee Marinade, Yuzu Aïoli, Grilled Lemon
 |
 |
| Black Bass Pibil, Pineapple Salsa, Habanero, Corn Tortillas | Tuna Tostada, Aji Amarillo, Burnt Cipollini Onions, Black Sesame Purée, Pickled Jicama, Cucumber, Celery, Corn Tortilla |
Chef Jordan Rubin of Mr. Tuna
Temaki: (1) Spicy Scallop and Crab, Sriracha Mayo, Chile Oil, Cucumber, Tempura Flakes; (2) Hamachi, Marinated Shishitos, Cilantro, Crispy Shallots; (3) Torched Salmon Toro, Wasabi Stem Sauce, Cucumber, Shiso
 |
 |
| Spanish Mackerel Nigiri | Subarashii Don: Tuna Tartare, Scallop, Salmon Toro, Marinated Ikura, Canadian Uni, Quail Egg Yolk, Sushi Rice |
Chef Andrea Solimeo of Pizzeria Gemelle, Via Mare, and Venuto
Clam Pizza: Quahogs, Little Necks, Parsley-Parmesan-Clam Juice Crema, Bacon, Spring Onion, Lemon Juice
 |
 |
| Scallop Toast, Sesame, Scallion, Ginger, Garlic, Focaccia, XO Vinaigrette, Micro Cilantro | Roasted Sunchokes, Sunchoke Purée, Honeyed Walnuts, Aleppo Pepper, Sumac, Sunflower Sprouts |
Chef Basil Yu of Yagi Noodles
Squash Blossom Rangoon, Seaweed, Sweet Chile Sauce
 |
 |
| Tantanmen: Sesame Soup, Beef Soboro, Peanuts, Red Cabbage, Edamame, Chile Crisp | Fried Brussels Sprouts, Kewpie Mayonnaise, Bonito, Pickled Ginger, Tempura Crunch |
Chef Neil Zabriskie of Regards
Pressed Skate Wing, Black Garlic Tare, Salsa Maruno, Mole Negro, Crispy Brown Rice, Skate Skin Mayonnaise, Chive Oil, Meyer Lemon, Sorrel, Grilled Onion
 |
 |
| Maine Hiramasa, Leche de Tigre, Compressed Sea Beans, Ramp Oil, Shiso Leaves, Finger Lime | Parsnip Ice Cream, Burnt Tortilla Cream, Ginger Syrup, Apricot Jam, Olive Oil |
