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2021 Dallas-Fort Worth Rising Stars
21 October 2021
Steelite is excited to present the 2021 StarChefs Rising Stars Art of Presentation contest featuring talented chefs from the great city of Dallas-Fort Worth! 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 Friday, December 3rd at 3PM EST. The winner will be announced at the StarChefs Honorees Awards Reception on Monday, December 6th. 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 Matt Ford of Billy Can Can
Heirloom Tomato Salad, Muskmelon, Grilled Cucumber, Fried Bread, Country Ham, Lemon, Basil
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| Hot Fried Quail, Radish Slaw, Pickle Biscuit, Pickled Okra, Anchovy-Ranch Sauce | Street Corn Ravioli, Tomatoes, Blistered Shishitos, Cotija, Hot Sauce Aïoli |
Chef Christian Dortch of Georgie by Curtis Stone
Steak Tartare, Roasted Bone Marrow, Bagna Verde, Parsley Oil, Charred Focaccia
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| Agnolotti, Ricotta, Corn Curd, Crispy Cornbread | Grilled Wagyu, Chimichurri, Serrano, Maitake Mushroom, Chile Crisp, Veal Jus |
Chef Andrea Shackelford of Harvest Seasonal Kitchen
Spinach Hummus, Farro, Okra Chips, Marigolds, Cumin, Sunflower Seed and Grilled Zucchini Vinaigrette, Sweet Potato Chips
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| Chicken-Fried Steak, Sour Cream Mashed Potatoes, Mustard-and-Honey-Glazed Swiss Chard, Pepper Pan Gravy, Microgreens | Sugar Snap Peas, Red Pepper Pecan Pesto, Red Creamer Potatoes, Crispy Garbanzo Beans, Pickled Baby Carrots, Pickled Radish, Micro Cilantro, Sumac, Marigold |
Pastry Chef Maricsa Trejo of La Casita Bakeshop
Smoked Chocolate Tart
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| Caramel Churro Cruffin: Croissant, Cinnamon Sugar, Dulce de Leche | Brown Butter Chocolate Chip Cookie Paris Brest |
Baker Matthew Ramirez of Lucia
Chef’s Choice Salumi: Rosemary Focaccia, ‘NDuja, Coppa, Cumin and Garlic Lukanka, Lomo, Capicola, Finocchiona, Cured and Smoked Duck Breast, Giardiniera, Grissini with Lardo
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| Sesame Focaccia, Ping Tung Eggplant, Broccoli Rabe, Smoked Oyster Mayonnaise | 44 Farms Chuck Flat Steak, Escarole, Salsa Verde, Breadcrumb Anchovy Pesto |
Chef Junior Borges of Meridian
Tapioca Brazilian Cheese Fritter, Country Ham, House Pickles, Smoked Hot Sauce
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| Kohlrabi “Caesar,” Fried Egg Aïoli, Mint, Aged Pecorino, Herb Breadcrumbs | Calabrese Sausage, Preserved Ramps, Ramp Vinegar, Egg and Onion Farofa |
Chef Misti Norris of Petra and the Beast
Confit Tomatoes, Cheese Oil, Smoked 4th of July Demases Farms Tomatoes, Smoked Petit Mixed Heirloom Tomatoes, Blackland Prairie Port Pancetta, Baked Red Chip, Tomato Water, Pickled Tomato Seeds, Parmesan and Flatbread Miso Emulsion, Caramelized Tomato Powder, Basil
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| Smoked A Bar N Beef Tongue, Curried Poblano, Shishito Conserva, Shallot XO, Charred Pickled Poblano, Barley Chip, Crispy Cured Tongue Chips, Garden Mint | Cavatelli, Szechuan-Stewed Pecan, Garden Mint, Sherry Pecan Emulsion, Dragée Pecans, Marigold Glaze |
Chef Jimmy Park of Shoyo
Kampachi, Yuzu Honey Mustard, Sunflower Seeds, Yuzu Citrus Smoke
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| Oyster Sashimi, Strawberry Ponzu, Pickled Serrano | Corn, Uni, Potato, Hot mustard, Aïoli, Caviar, Gold Leaf; (2) Tuna Sashimi, Onion Sauce, Aloe Vera; (3) Octopus Carpaccio, Sumiso, Celery Root Purée, Chive Oil |
