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StarChefs DC Rising Stars Art of Presentation Contest
3 December 2018
Steelite is excited to present the 2018 DC Rising Stars Art of Presentation contest featuring the award-winning chefs from the Washington, D.C. area. This contest focuses on the creativity behind the plating, so take a close look at the talent 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 Sunday, December 9th at 9 pm EST. The winner will be announced on Tuesday, December 11th at the Awards Ceremony & Tasting Gala. The winning chef receives $5,000 towards Steelite International product of their choice and a ticket to the 2019 StarChefs International Chefs Congress with a spot in Steelite's Art of Presentation Pop Up. Please only vote ONCE.
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 Hari Cameron of a(MUSE.)
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| Duck Tartare: Fermented Watermelon Rind, Sungold Tomatoes, Daylily Petals, and Jalapeño-Buttermilk Ranch paired with Sake, Wandering Poet, Rihaku, Ch?goku, Japan, NV |
Chef Tom Cunanan of Bad Saint
Labanos At Pinaitum: Radishes, Burnt Coconut Crema, Citrus Pistachio Dirt, Honey, and Micro Greens
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| Piniritong Alimasag; Softshell Crab, Crab Fat, and Cilantro | Lechon: Pork, Achara, and Mang Tom’s Sauce |
Chef Drew Adams of Bourbon Steak
A5 Wagyu, Honeycomb Truffle, and Barley-Miso Broth with Pinot Noir, Domaine Guillon, Gevrey-Chambertin Petite Chapelle, Gevrey-Chambertin Premier Cru, Gevrey-Chambertin, Cote De Nuits, Burgundy, France, 2001
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| Summer Tartine: Crusty Bread, House Ricotta, Summer Vegetables, Bitter Greens, Spicy Flowers, Mushrooms, Peas. | Scallop Crudo, Warm Scallop Cream, Osteria Caviar, Thai Basil Buds, Squid Ink Coral, Chive Oil, Sorrel, and Micro Greens with Champagne Blend, Grand Cuvée Champagne Varnier-Fanniere, Champagne Extra Brut, Champagne, France |
Chef Carlos Raba of Clavel
Shrimp Tostada: Ceviche Sinaloa, Sunflower Oil Mayonnaise, Serrano Chiles, Cucumber, Avocado, Cilantro, and Lime
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Lengua, Salsa Verde, Queso Chihuahua, Cucumber, Lime, and Radish
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Cochinita Pibil: Bitter Orange- and Achiote-braised Pork Butt, Pickled Red Onions, and Lime |
Chef Steve Chu of Ekiben
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| Tofu Brah: Fried Tofu, Spicy Peanut Sauce, Seasonal Slaw, Fresh Herbs, and Bao Bun | Tagliatelle, Master Sauce, Pan-roasted Duck, and Crispy Skin |
Chef Brad DeBoy of Elle
Hot duck & biscuit: duck confit, buttermilk dressing, pickle, slaw
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| Marinated feta, maple brown butter, dehydrated olive, focaccia | Grilled kimchi toast, labneh, XO sauce |
Chef Kevin Tien of Himitsu
Hamachi crudo: Japanese yellowtail, orange segment, fish sauce vinaigrette, yuzu, tobiko, thai chile
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| Karaage fried chicken, Himitsu sauce, pickled shallots, charred gem lettuce, Chinese five spice, fennel, fenugreek | Charred Japanese eggplant, fermented black bean paste, pickled pearl onion, roasted peanut, Thai basil, cilantro |
Chef Kwame Onwuachi of KITH/KIN
Cucumber, avocado, green seasoning-white balsamic marinade, goose berry piri piri, puffed quinoa, mountain mint.
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| Mom dukes shrimp, toasted brioche, aioli, buttered rice | Goat roti: green seasoning-braised goat shoulder, habanero sauce, toasted curry, crispy potatoes, celery variations, lime. |
Pastry Chef Megan Fitzroy of Longoven
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| Coriander Roulade, Blueberry Gelée, White Chocolate, Blueberry-Lime Sorbet, and Coriander Oil | Yogurt Mousseline, Pickled Compressed Cucumber, Basil Seeds, Thai Basil Sorbet, and Thai Basil Meringue |
Pastry Chef Charbel Abrache of Seylou Bakery
Assortment of Pastries: Pastry 1: Whole wheat chocolate croissant Pastry 2: Whole wheat croissant Pastry 3: Barley-sesame-vanilla pound cake Pastry 4: Millet canelé Pastry 5: Honey buckwheat cake, poached rhubarb, honey yogurt
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Whole wheat croissant
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Barley-sesame-vanilla pound cake
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Chef Jerome Grant of Sweet Home Café at NMAAHC
Buttermilk fried chicken
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Cornbread, dried tomato, and mustard greens-stuffed trout and hazelnut brown butter
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Barbecue brisket, wings, ribs, baked beans, slaw, pickles, white bread
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