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Rising Stars Chicago 2021
14 September 2021
Steelite is excited to present the 2021 Chicago Rising Stars Art of Presentation contest featuring talented chefs from the great city of Chicago! 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 presentation.
Check out the images in each chef’s plating gallery shown below, then use the poll to vote. The deadline to vote is Friday, September 17th at 4 pm EST. The winner will be announced at the StarChefs Honorees Awards Reception on Monday, September 20th. The winning chef receives $5,000 toward Steelite International products of their choice.
The poll is closed. Stay tuned to @steeliteusa to find out the winner.Share this contest with your friends! Use the hashtag #ArtofPresentation and tag us @steeliteusa.
*All images provided by StarChefs.com
Chef Damarr Brown of Virtue Restaurant
Pot Roast, Roasted Potatoes, Asparagus Purée, Red-Wine-Pickled Shallots
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Walleye, Shrimp, and Crawfish Étouffée with Buttered Grits | Chicken Gizzards, Dirty Rice, Chicken Liver Butter, Gravy |
Chef Bailey Sullivan of Monteverde Restaurant & Pastificio
Sweet Pea Agnolotti, Ricotta, Mangalitsa Pork Loin, Crispy Prosciutto, Pea Tendril, Lemon, Parmesan
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Egg Yolk Raviolo, Ricotta, Winter Spinach, Garam Masala, Spring Onion, Asparagus, Pistachio, Pomegranate Molasses | Ocean Trout Crudo, Chilled Tomato Dashi, Bonito Crème Fraîche, Radish, Dill, Rye Crackers |
Chef Luke Feltz of Smyth and The Loyalist
Foie Gras, Cream of Roasted Yeast, Guinea Hen Broth, Dulse Oil, Wasabi Leaf Oil, Braised Kombu
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Warm Caviar, Buckwheat Koji, Walnut Oil, Almond Milk, Preserved Green Almond Miso, Maple Vinegar Gastrique | Roasted Kombu Custard, Blueberry Nectar, Black-Raspberry-Vinegar-Marinated Dulse, Roasted Kombu Oil, Cherrywood Oil, Quince Oil, Strawberry Syrup, Strawberry Kombucha, Rose Petal, Pine |
Chef César Murillo of North Pond
Pork Belly Lechón, Caramelized Grana Padano Purée, Fennel Mint Gel, Roasted Fennel, Frico, Vanilla Pork Jus, Sweet Cicely, Nasturtium
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Grilled Asparagus, Ramps, Black Kataifi, Poached Quail Egg, Uni Hollandaise, Yuzu Gel, Fried and Raw Daylilies | Morel Mushrooms, Peas, Housemade Goat Cheese, Feuille de Brick, Mushroom Meringue, Whey Consommé, Cinnamon, Shallots |
Chef Chops Wat of Lao Peng You
Pork and Dill Dumplings, Chile Soy Broth, Dried Shrimp, Preserved Bamboo Shoots, Wood Ear Mushrooms, Green Onion, Cilantro, Sesame Seeds
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Cold Noodles, Soy Peanuts, Carrot, Cucumber, Cilantro, Chile | Spicy Dou Hua: Silken Bean Curd, Lemongrass Oil, Cilantro, Ginger, Chile Crisp, Sesame Seeds |
Chef Ryan Brosseau of Dear Margaret
Steak Frites, Anchovy Butter, Roasted Garlic Aïoli, Beef Jus
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Fried Pork Terrine, Creamed Spinach, Arugula, Sauerkraut Remoulade | Pan-Roasted Walleye, Sweet and Sour Kale, Roasted Fingerling Potatoes, Hazelnut Shishito Relish |
Chef Dave Park of Jeong
Salmon Tartare, Yuzu Dressing, Doenjang, Crème Fraîche, Crispy Rice Pearls
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Lychee-Noir-Cured Kanpachi, Black Radish, Honeycrisp Apple, Jangajji Relish and Broth, Chive Oil | Poached Rhubarb, Yakult, Lemon Gel, Spring Flowers, Mint |
Chef Won Kim of Kimski
Bibim Noods: Cold Wheat Noodles, Kimchi Dressing, Cucumbers, Scallions, Boiled Egg
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Pierogies: Potato and Cheese Filling, Tamari Sour Cream Sauce, Queso Fresco, Dill, Chives | Hand-Cut Fries, Tamari Soy Sauce, House Chile Oil, Nori, Sesame Seeds, Scallions |
Chefs Timothy Flores and Genie Kwon of Kasama
Filipino Breakfast: Longanisa, Tocino, Fried Egg, Garlic Fried Rice, Pickled Green Papaya
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Siomai: Duck Dumpling, Pickled Wood Ear Mushrooms, Soy Pickle, Szechuan Umami Oil, Mushroom Broth | Basque Cake, Ube Cream, Cocoa Berries, Powdered Sugar |
Pastry Chef Lauren Terrill of Proxi and Sepia
Coconut Panna Cotta, Salty Coconut Streusel, Blueberry and Lime Leaf Compote, Lemongrass, Ginger, Galangal Dok Jok Cookie
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Black Sesame Financier, Grapefruit Ice Cream, FResh Grapefruit and Orange, Grapefruit Marmalade, Candied Black Sesame | Olive Oil and Vanilla Sponge Cake, Orange. Strawberry Jus, Fresh Strawberry, Almond Mousse, Strawberry Milk Crunch |
Pastry Chef Natalie Saben of avec and Publican
Chocolate Baklava, Walnuts, Pecans, Chocolate Mousse, Coffee Frozen Yogurt
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Caramelized Chocolate Tart, Chocolate Mousse, Peanut Dukkah, Peanut Ice Cream, Chocolate Tuile | Japanese-Inspired Cheesecake, Raspberry Jam, Fresh Raspberries, Candied Sunflower Seeds, Lemon Sherbert |