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Rising Stars Boston 2020
8 September 2020
Steelite is excited to present the 2020 Boston Rising Stars Art of Presentation contest featuring talented chefs from the great city of Boston! 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 that 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 Thursday, September 17th at 3 pm EST. The winner will be announced on Monday, September 21st at the Honoree’s Happy Hour. The winning chef receives $5,000 towards Steelite International products of their choice and will be entered into a drawing for a trip to the 2021 StarChefs Chefs Congress with a spot in Steelite's Art of Presentation Pop Up.
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 Michael Lombardi of SRV Boston
Braised Beef Cheek Agnolotti, Porcini, Cipollini, Water Chestnuts, Parmigiano Reggiano
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| Cicchetti: (1) Polpette: Pork and Beef Meatball, Tomato, Parmigiano Reggiano; (2) Baccala Mantecato: Salt Cod, Black Bread, Herbs, Garlic; (3) Octopus in Saor, Pine Nuts, Coriander, Celery | Boretto-stuffed Sole, Fennel, Meyer Lemon, Brown Butter, Gem Lettuce, Calabrian Chile, Lobster Roe |
Chef Nathan Gould formerly of O Ya
Uni Sunomono: Maine Cucumber, Maine Uni, Smoked French Trout Roe, Rice Vinegar
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| Local Bay Scallop Ceviche, Micro Cilantro, Micro Bull’s Blood, Murray River Sea Salt | Local Sea Bream, Persimmon Miso, Myoga, Evergreen Oil |
Pastry Chef Michelle Boland formerly of Oak + Rowan
Winter Citrus Granita: Elderflower Italian Meringue, pea flower tea
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| Black Sesame Coconut Panna Cotta: Almond crumb, black pepper ice cream, vanilla chiffon cake, grilled pineapple, popped sorghum, micro cilantro | Milk Bread: Japanese milk bread, whipped matcha butter, shichimi togarashi spice |
Chef Jeremy Kean of Brassica
Black Cod, Beurre Blanc, Lardons, Cornichons, Winter Radish
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| Yellowtail Ceviche, Leche de Tigre, Causa | Fat Noodles, Pork-Clam XO Sauce, Garlic-buttered Herbs |
Chefs Ellie Tiglao and Sāsha Coleman of Tanám
Kare-Kare: Braised Oxtail, Japanese Eggplant, Bokchoy, Yardlong Beans, Peanut Sauce, White Rice, Shrimp Fry Paste
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| Humba: Duck Confit, Fermented Black Beans, Saba, New Rice | Braised Pork Belly, Berbere, Kabocha Squash Purée, Ube Purée, Fish Sauce, Dukkah, Daikon, Watercress |
Chef Tracy Chang of PAGU
Kampachi Sashimi, Lime, Garlic, Tamari, Fish Sauce, Thai Chili
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| Squid Ink Bao, Panko Fried Oyster, Nori, Yuzukosho, Shiso, Purple Cabbage | Guchi’s Midnight Ramen, Pork Belly, 6-minute Soy Egg, Umami Oil, Scallion, Nori |
Chef Josh Elliott of Toro
Serrano-wrapped Trout, Porcini Butter, Sunchoke, Celery Vinaigrette
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| Pulpo Gallego: Warm Potato, Pimenton Aioli, Crispy Garlic, Celery Leaves | Lamb Ribs: Date Syrup, Sweet Potato Vinaigrette |
Chef Brian Paszko of Alcove
Atlantic Sea Scallop Crudo, Yuzu, Prosecco Soubise, Sea Grapes, Hackleback Caviar
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| Steak Tartare, Roasted Beets and Turnips, Juniper, Pea Green Tendrils, Yogurt, Iggy’s Sourdough | Farro Risotto, Zucchini Fritters, Turnip Purée, Salsa Verde, Rainbow Swiss Chard |
Chef Charlie Foster of Woods Hill
Shaved Rhode Island Whelk, Coconut Lobster Broth, Green Apple, Makrut Lime
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| Duo of Woods Hill Farm Duck: Dry Aged Duck Breast, Crispy Duck Confit, Dirty Wild Rice, Charred Frisée, Barberry Jus | Woods Hill Farm Glazed Pork Butt, Autumn Squash, Spigarello, Sassafras |
Pastry Chef Sophie Gees of Oleana
Labneh Bavarian, Pumpkin Jam, Pepita Crumble, Maple-fenugreek Ice Cream
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| Chocolate Marquise, Pear Sorbet, Spiced Pecan Kataif, Halva Cream | Pistachio Sarma, Saffron Gelato, Apricot, Caramelized Fig, Tamarind Cream, Salted Pistachios |
