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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

“Chef

Braised Beef Cheek Agnolotti, Porcini, Cipollini, Water Chestnuts, Parmigiano Reggiano

Chef Michael Lombardi Chef Michael Lombardi
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

Chef Nathan Gould

Uni Sunomono: Maine Cucumber, Maine Uni, Smoked French Trout Roe, Rice Vinegar

Chef Nathan Gould Chef Nathan Gould
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

Pastry Chef Michelle Boland

Winter Citrus Granita: Elderflower Italian Meringue, pea flower tea

Pastry Chef Michelle Boland Pastry Chef Michelle Boland
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

Chef Jeremy Kean

Black Cod, Beurre Blanc, Lardons, Cornichons, Winter Radish

Chef Jeremy Kean Chef Jeremy Kean
Yellowtail Ceviche, Leche de Tigre, Causa Fat Noodles, Pork-Clam XO Sauce, Garlic-buttered Herbs

 

Chefs Ellie Tiglao and Sāsha Coleman of Tanám

Chefs Ellie Tiglao and Sāsha Coleman

Kare-Kare: Braised Oxtail, Japanese Eggplant, Bokchoy, Yardlong Beans, Peanut Sauce, White Rice, Shrimp Fry Paste

Chefs Ellie Tiglao and Sāsha Coleman Chefs Ellie Tiglao and Sāsha Coleman
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

Chef Tracy Chang

Kampachi Sashimi, Lime, Garlic, Tamari, Fish Sauce, Thai Chili

Chef Tracy Chang Chef Tracy Chang
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

Chef Josh Elliott

Serrano-wrapped Trout, Porcini Butter, Sunchoke, Celery Vinaigrette

Chef Josh Elliott Chef Josh Elliott
Pulpo Gallego: Warm Potato, Pimenton Aioli, Crispy Garlic, Celery Leaves Lamb Ribs: Date Syrup, Sweet Potato Vinaigrette

 

Chef Brian Paszko of Alcove

Chef Brian Paszko

Atlantic Sea Scallop Crudo, Yuzu, Prosecco Soubise, Sea Grapes, Hackleback Caviar

Chef Brian Paszko Chef Brian Paszko
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

Chef Charlie Foster

Shaved Rhode Island Whelk, Coconut Lobster Broth, Green Apple, Makrut Lime

Chef Charlie Foster Chef Charlie Foster
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

Pastry Chef Sophie Gees

Labneh Bavarian, Pumpkin Jam, Pepita Crumble, Maple-fenugreek Ice Cream

Pastry Chef Sophie Gees Pastry Chef Sophie Gees
Chocolate Marquise, Pear Sorbet, Spiced Pecan Kataif, Halva Cream Pistachio Sarma, Saffron Gelato, Apricot, Caramelized Fig, Tamarind Cream, Salted Pistachios

 

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