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2022 Nashville Rising Stars
25 April 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 12PM EST. The winner will be announced at the StarChefs Honorees Awards Reception on Tuesday, May 10th. 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 Brian Baxter of The Catbird Seat
Dry-aged Ora King Salmon, Fermented Beet Juice, Toasted Caraway, Montreal Steak Seasoning, Dill, Chives, Ikura, Horseradish, and Lemon
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| Barbecued Spiny Lobster, Grilled Avocado Purée, Fermented Kiwi, Shiso Furikake, Jalapeño, and Scallion | Royal Red Shrimp, Roasted Spaghetti Squash, Pumpkin Beurre Blanc, Chive, and Amaretti Cookie |
Baker Alyssa Gangeri of The Butter Milk Ranch
Pecan Caramel Cake: Pecan Cake, Salted Caramel Mousse, Chocolate Caramel Ganache, Milk Chocolate Caramel Glaze, Candied Pecans, and Maldon Salt
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| Babka Croissant: Laminated Pastry, Dark Chocolate, and Brown Sugar | Bacon Squared: Croissant Cube, Bacon, Steamed Egg, Gruyère, Bacon Onion Jam, and Chives |
Chef Michael Hanna of St. Vito Focacciaria
Hakurei Turnip, Nutritional Yeast Beurre Blanc, Smoked Trout Roe, Dill, Wheatgrass Oil, Yuzu and Bottarga Bread Crumbs, and Brussels Sprout Leaves
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| 1 - Steamed and Pickled Mussels, Poached Sunchokes, Sunchoke Velouté, Truffle Seaweed, Jalapeño Brine, Meyer Lemon Mandarin Kosho, Tarragon, Peppercorns, Lime Leaf Oil, and Crispy Sunchokes; (2) Shokupan, Roasted Garlic, Butter, and Parsley | Classic Vito Sfincione: Milled Tomato, Fresh Oregano, Fontina, Breadcrumbs, and Pecorino |
Chef Julio Hernandez of Maiz De La Vida
Flauta de Maíz de Guerra: Olotillo Corn, Chorizo, Potato, Escabeche, Cascabel Salsa, and Cotija Cheese
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| Molotes: Masa, Plantains, Brie Cheese, Chiapas Cheese, and Roasted Tomato Guajillo Mole | Camarones Machas: Shrimp, Salsa Macha, Caramelized Tamarind, Citris Koji, Shaved Garlic, Cactus, Tomato, and Cilantro |
Chefs Leina Horii and Brian Lea of Kisser
Chirashi: Ora King Salmon, Grilled Freshwater Eel, Yellowtail Belly, Salmon Roe, Tamagoyaki, Lotus Root, Pickled Cucumber, and Avocado
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| Curry Katsu Sandwich: Japanese Curry, Fried Chicken, Scallion, Red Pickled Ginger, Milk Bread, and Wakame Seaweed Buttermilk Ranch Potato Chips | Mazemen Ramen: Buckwheat Noodles, Smoked Chicken Broth Tare, Sesame Paste, Gyoza Oil, Chicken and Pork Sausage, Sansho, Cucumber, Scallions, Soy-marinated Egg |
Chef Jake Howell of Peninsula
Kohlrabi, Brown Butter, Anchovy Gelée, Horseradish Butter, and Rosehip Emulsion
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| Deep-fried Sweetbread, Toasted Rice Milk, Tomato Raisins, and Habanero Oil | Seaweed-braised Leeks, White Chocolate, Warm Coconut Fat, and Trout Roe |
Restaurateurs Chad Newton and Gracie Nguyen of East Side Banh MI
No. 1 Banh Mi: Smoked Gifford Bologna, Ham Hock Terrine, Chicken Liver and Pork Pâté, Green Sriracha, Pickled Vegetables, Cilantro, Cucumber, Jalapeño, Mayonnaise, Maggi, and Baguette
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| 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 |
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
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| 1 - Jimmy Red Corn Grits, Black Truffle Purée, Preserved Ramp, 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 |
Chef Pamela Stevenson of Henrietta Red
Lamb Sausage, Roasted Shishito Peppers, Pickled Apricot, Pistachio, Mint, Curry Vinaigrette, Cucumber Labneh, and Shallot Powder
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| Roasted Butterkin Squash, Sesame, Nori, Pickled Turnip, Peanut Crumble, and Cilantro | Poached Scallops, Carrot Dressing, Horseradish Mousse, Pickled Cherries, Celery, Almond, Mint, Poppy Seeds, and Fried Leek |
Pastry Chefs Keaton Vasek and Michael Werrell of The Continental & Audrey
Spiced Sugar Beignet, Apple Butter, Green Apple Sherbet, Lemon White Chocolate Mousse, and Liquid Shortbread
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| Orange Sherbet, Candied Orange Jam, Sweet Potato Foam, Embered Olive Oil, and Tangerine Lace | White Sweet Potato Cheesecake, Yuzu, Liquid Graham Cracker, Yuzu Zest, Cocoa Husk Ice Cream, and Graham Cracker Crumble |
