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2022 Denver Rising Stars
20 June 2022
Steelite is excited to present the 2022 StarChefs Rising Stars Art of Presentation contest featuring talented chefs from the great city of Denver! 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, July 15th at 12PM EST. The winner will be announced at the StarChefs Honorees Awards Reception on Monday, June 18th. 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
Restaurateur Danielle Cooke and Chef Tajahi Cooke of Ms. Betty's Supper Club
Fried Parrot Fish, Jerk Spice, Escabeche, Habanero, Carrot, and White Onion
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| Butternut Squash, Brown Sugar, Maple Syrup, Orange and Lemon Zest, Nutmeg, Cloves, Cinnamon, Star Anise, Coriander, and Garam Masala | Hot Chicken Sandwich: Fried Chicken, Chile Powder, Coleslaw, Pickles, and Sesame Bun |
Chef Michael Diaz de Leon of BRUTØ
Pan-seared Branzino, Santa Barbara Uni, Bagna Càuda, Achiote, Puya Chiles, Sea Beans, Tepache-compressed Pineapple and Endive, Hoja Santa Oil, Lime, and Corn Tortilla
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| Chaqueño Blanco Corn Tamal, Smoked Maitake Mushrooms, Chile Paste, Barbacoa Seasoning, Nixtamalized Carrots, Charred Greens, Epazote, Cherry Tomatoes, and Salsa Verde | Buttermilk-brined Fried Chicken, Lacto-fermented Fresno Hot Sauce, Hibiscus, Cardamom, Mezcal Mirin, Umami Aïoli, Lacto-fermented Carrot Pickles, Osetra Caviar, and Black Truffle |
Chef Dave Hadley of Samosa Shop
Bhel Puri: Puffed Rice, Sweet Potato, Avocado, Cucumber, Tomato, Red Bell Pepper, Radish, Pomegranate, Cilantro-Mint Chutney, Habanero Chutney, Tamarind Chutney, Red Onion, and Cilantro
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| Vegan Samosa: Potato, Pea, Carrot, Date, Raisins, Tamarind-Date Chutney, and Hot Sauce | Chicken Vindaloo Skewer: Grilled Chicken, Yogurt Marinade, Vindaloo Sauce, and Red Onion |
Chef Manuel Barella Lopez of Bellota
Rainbow Trout Gravlax, Telera Bread, Everything Spice Butter, Requesón, Fried Capers, Red Onion, Lime Zest, and Epazote Powder
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| Esquites: White Corn, Charred Tortilla Aïoli, Crema, Lime, Cotjia, Morita Chile Powder, and Serrano | Chile Relleno: Poblano Pepper, Chihuahua Cheese, Epazote, Salsa Ranchero, Cotija, Pickled Onion, and Cilantro |
Pastry Chef Liliana Myers of Safta
Kubaneh Monkey Bread, Baharat, Walnut Caramel, Brown Butter, and Cream Cheese Pudding
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| Bourekas: Puff Pastry, Feta, Provolone, Black Pepper, Everything Spice, and Local Honey | Triple Chocolate Babka: Chocolate Dough, Nutella, Raspberry Chocolate, Walnuts, Vanilla Ice Cream, Oreo Crumb, and Raspberry Coulis |
Chefs Anna and Anthony Nguyen of sắp sửa
Bắp Cải Luộc: Charred Cabbage, Fish Sauce Mayonnaise, Hard Boiled Eggs, Anchovy Breadcrumbs, and Chives
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| Grilled Pork Shoulder Steak, Lemongrass, Fish Sauce, Tamarind Glaze, Cucumber Ribbons, Nước Chấm, Perilla, Cilantro, and Thai Basil | Sweetened Condensed Milk Panna Cotta, Fresh Lychee, Lychee Jelly, Almonds, Basil Seeds, Longan Granita, and Lime |
Chef Taylor Stark of The Wolf's Tailor
1 - Bison Tartare, House-made Gochujang Sauce, Crispy Potato, Apple Pear, Pickled Onion, Toasted Pine Nuts, and Sous Vide Egg Yolk; 2 - Hearth-fired Yecora Sourdough, 3 - Garlic Confit and Tōgarashi Butter, 4 - Toasted Pine Nut and Sesame Caramel
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| Black Rice, Guinea Hen Dashi, Ssamjang, House-made Gochujang, Kumquats, and Scallion | Kanpachi Crudo, Yuzu-pickled Pineapple, Thai Chile-Coconut Cream, Currant Granita, Thai-Chile-infused Currants, Thai Basil, and Coriander |
Chef Brian Wilson of Cart-Driver LoHi
Semolina Funghetti Pasta, Lamb Bolognese, Grana Padano, and Chives
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| Cart-Driver Pizza: House-made Italian Sausage, Kale, Mozzarella, Chile Flakes, Grana Padano, and Olive Oil | Mortadella, Giardiniera, Cucumber Relish, Whole Grain Mustard, Celery Seeds, Focaccia Breadcrumbs, Frisée, and Dill |
