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2022 DC-Chesapeake Rising Stars

31 January 2022

Steelite is excited to present the 2022 StarChefs Rising Stars Art of Presentation contest featuring talented chefs from the great city of Nashville! 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, May 9th at 3PM EST. The winner will be announced at the StarChefs Honorees Awards Reception on Wednesday, May 11th. 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

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Chef Colby Rasavong of Audrey

1 - Greasy Bean and Leather Britches Tart, Pickled Beet, Anise Hyssop, Black Truffle Tapenade, and Feuille de Brick; 2 -Country Ham, Huckleberry and Hickory Nut Oil, Smoked Fennel Pollen, and Oxalis; 3 - Pine Rosen Potato Purée, Royal White Sturgeon Caviar, Pine Syrup, Pine Oil, and Pickled Spruce Tips; 4 - Parsnip Soup, Parsnip and Leek Ragú, Sequatchie Cove Cumberland Cheese Foam, Maple Syrup, Black Truffle, and Sherry Gelée

1 - Jimmy Red Corn Grits, Black Truffle Purée, Preserved Ramps, Sorghum-cured Egg Yolk, Fried Garlic and Shallot, and Bay Oil; 2 - Grilled Pork Skewer, Sassafras Molasses, Pecan Oil, and Grated Pecans	Hickory Ember-grilled Bear Creek Strip Loin, Salted Meringue-baked Onion, Preserved Garlic Scapes, Mustard Greens, Mustard Seed Oil, Shiso Oil, Beef Jam, Grilled Sourdough and Yeast Purée, and Fresh Shiso

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Restaurateurs Chad Newton & Gracie Nguyen of East Side Banh MI

Smoked Gifford Bologna, Ham Hock Terrine, Chicken Liver and Pork Pâté, Fried-Shallot Mayo-Butter, Green Sriracha, Pickled Vegetables, Cilantro, Cucumber, Jalapeno, Maggi, and Baguette

Chicken Porridge Poached Egg, Fried Chicken Skin, Cilantro, Scallion, Ginger, Fried Shallots, and Fried Chinese Donut	Vietnamese Beef Stew: Boneless Short Ribs, Lemongrass, Carrots, Daikon, Potatoes, Rice Noodles, and Baguette

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Chef Pam Stevenson of Henrietta Red

Smoked Gifford Bologna, Ham Hock Terrine, Chicken Liver and Pork Pâté, Fried-Shallot Mayo-Butter, Green Sriracha, Pickled Vegetables, Cilantro, Cucumber, Jalapeno, Maggi, and Baguette

Roasted Butterkin Squash, Sesame, Nori, Pickled Turnip, Peanut Crumble, and Cilantro	Poached Scallops, Carrot Dressing, Horseradish Mousse, Pickled Cherry, Celery, Almond, Mint, Poppy Seeds, and Fried Leek

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