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Rising Stars Miami 2021
2 March 2021
Steelite is excited to present the 2021 Miami Rising Stars Art of Presentation contest featuring talented chefs from the great city of Miami! 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, March 26th at 1 pm EST. The winner will be announced at the StarChefs’ Honorees Awards Reception on Monday, March 29th. 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 Jon Nguyen of Tran An
Super Deluxe Bánh Mì: Toasted La Provence Baguette, Lemongrass Sausage, Barbecue Pork, Chile-rubbed Pork, Country Pâté, Maggi Butter, Cucumber, Pickled Slaw, Cilantro
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| Saigon Crepe: Turmeric-spiced Crepe, Roast Pork, Shrimp, Bean Sprouts, Gem Lettuce, Pickled Slaw, Herbs, Grandma Sauce | Lemongrass Beef Stew, Red Onion, Shredded Cabbage, Herbs, Lime, La Provence Baguette, Broken Rice |
Chef/Owners Jamila Ross & Akino West of Rosie’s Miami
Oyster Mushrooms, Kale, Polenta with Stone-Ground White Grits, Poached Egg, Herb Gremolata, Parmesan
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| Crispy Potatoes, Rosemary, Parmesan, Calabrian Chile Aïoli, Lemon | Carbonara: Bucatini, Egg Yolk, Pancetta, Parmesan, Pea-Herb Oil, Black Pepper |
Chef Pablo Zitzmann of Zitz Sum
Marinated Red Snapper, Grapefruit, Celery, Radish, Avocado, Finger Lime, Local Flowers
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| Braised Oxtail, Japanese Curry, Potatoes, Carrots, Pickled Scallion and Ginger, Crunchy Shallot, Scallion, White Rice, Roti | Turnips, Szechuan Chiles, Labneh, Tofu, Fuyū Persimmon, Lemon Balm |
Chef Tristen Epps of Red Rooster Overtown
Berbere-spiced Chilled Lobster, Sweet Potato and Citrus Broth, Pickled Cauliflower, Burnt Citrus, Dukkah, Mint, Dill
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| Whole Fire-roasted Wagyu Oxtail, Pickled Mushrooms, Herbs, Burgundy Black Truffle, Maduros, Sweet Soy Sauce, Sea Salt, Lemon, Bibb Lettuce | Foie Gras and Overripe Plantain Terrine, Taro Chips, Currant-Banyuls Vinegar Sauce, Black Truffle, Nasturtium |
Chef Michael Beltran of Ariete
Foie Gras, Sour Orange Temptation Caramel, Plantain Pavé, Cocoa Nibs
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| The Foreign Orange: Foie Gras Mousse, Sour Orange Gelée, Duck Confit, Bitter Chocolate and Charcoal Dirt, Mint, Amaranth | Tamal en Cazuela, Santa Barbara Uni, Rancho Preserved Sofrito, Gordo Popcorn, Pork Fat Foam |
Chefs Nando & Valerie Chang of Itamae
Cebiche Barrio: Queen Snapper, Octopus, Shrimp Anticucho, Red Onion, Ají Amarillo Leche de Tigre
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| Pulpo al Olivo: Grouper, Avocado, Octopus, Sarza Criolla, Botija Olive Aïoli | Conchitas a la Parmesana: Grouper, Avocado, Scallop, Parmesan, Leche de Tigre Blanca |
Chefs Luciana Giangrandi & Alex Meyer of Boia De
Tagliolini al Nero, Alaskan King Crab, Vin Jaune, Black Truffle, Herbs, Arbequina Olive Oil
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| Kampachi Aglio e Olio: Kampachi, Olio di Peperoncino, Roasted Garlic Purée, Garlic Chips, Yuzu Kosho, Arbequina Olive Oil | Roasted Sunchoke Caramelle, Black Trumpet Mushrooms, Bay Leaves, Brown Butter, Sunchoke Chips |
Pastry Chef Samira Saade of Bachour
Cookies & Cream Petits Gâteau: Cookies and Cream Mousse, Dark Chocolate Crémeux, Chocolate Cake
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| Strawberry Mascarpone Cheesecake Croissant: Croissant, Strawberry-Mascarpone Cream, Strawberry Gelée, Strawberry Crispies | Mont Blanc: Chestnut Pastry Cream, Vanilla Mousse, Chestnut Cake, Candied Chestnut |
