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StarChefs Rising Stars Houston 2019
20 November 2019
Steelite is excited to present the 2019 Houston Rising Stars Art of Presentation contest featuring talented chefs from the great city of Houston! 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 Friday, December 6th at 12 pm EST. The winner will be announced on Tuesday, December 10th at the Awards Ceremony & Tasting Gala. The winning chef receives $5,000 towards Steelite International products of their choice and a ticket to the 2020 StarChefs International 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 Natasha Douglas of Better Luck Tomorrow
Beet-Berry-Barley Battlestar Galactica: Pickled Golden Beets, Hibiscus-marinated Strawberries and Blackberries, Italian Barley, Spinach, Arugula, Watercress, Pepato Cheese, Pistachios, Mint
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| Green Shakshuka: Tomatoes, Spinach, Kale, Jalapenos, Poblanos, Sunchokes, Turmeric, Smoked Paprika, Yogurt, Herb Salad, Hard-boiled Eggs, Sunflower Seeds, Toast, Lemon | Brûlée Bread Pudding, Red Miso-Butterscotch, Milk Chocolate-Shiso Crémeux, Maple-Smoked Buttermilk Sauce, Fried Shiso, Salt |
Pastry Chef Meredith Larke of Uchi Houston
Watermelon, Cantelope, Yuzu Simple Syrup, Lemongrass Tapioca, Fermented Watermelon-Thai Lime Sorbet, Candied Coconut, Micro Basil
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| Fried Milk, Whole Milk Ice Cream, Baked Milk Chocolate Ganache, Salted Dark Chocolate Fudge, Toasted Milk Blondie Crumble, Cocoa Tuile | Blueberry Upside Down Cake: Lime-Mascarpone Pound Cake, Pickled Blueberries, Pink Peppercorn, Taro Cream, Taro Tuile, Dehydrated Pound Cake, Coconut-Lime Sorbet, Blueberries |
Chef Drake Leonards of Eunice
Daily Seafood Platter: Royal Red Shrimp, Gulf Oysters, Smoked Fish Dip, Chips, Lemon Espelette, Tuna Tartare with Strawberries and Tomato, Remoulade, and Cocktail Sauce
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| Burrata, Cajun Caviar, Pepper Jelly, and Biscuits | Soft Shell Crab, Fava Beans, Sugar Snap Peas, and Cauliflower Purée |
Chef Bobby Matos of La Lucha
Fried Chicken, Fried Gulf Shrimp, Biscuits, Pickles, Green Harissa, Honey Sambal, and Oyster Mayonnaise
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| Pharmacy Burger, Cheese, Pickles, Onions, Mustard, Lettuce, and Tomato | Gulf Oysters, Cocktail Sauce, Hot Sauce, Horseradish, and Crackers |
Chef Jonny Rhodes of Indigo
Natural Disasters of the Heart: Caramelized Snapping Turtle, Turtle Paste, Smoked Seafood Stock, Kale, Arugula, Mustard Greens, and Snap Peas
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| Banana Republic of America: Avocado Parfait, Dark Chocolate, and Strawberry Parfait | Slum Village: Ash Aged Potato Ashcake, Okra Condiment, Caramelized Potato Créme, Crispy Shallots, and Thyme |
Chefs Erin Smith & Patrick Feges of Feges BBQ
Meat Platter and Sides Platter: Elote Corn Salad, Sweet Potato and Banana Mashers, Kale Salad, Loaded Potato Salad, Braised Collard Greens, and Yogurt and Cilantro Slaw
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| Lean and Mean Sandwich: Turkey, Brisket, Collard Green, and Pickled Red Onions | Moroccan Spiced Carrots and Yogurt |
Chef Kaitlin Steets of Theodore Rex
Hand-rolled Farfalle Pasta, Sauce Vin Jaune, Barese Swiss Chard, Braised Rabbit, and Comté Cheese
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| Steamed Gulf Snapper, Aromatic Fish Broth, Bloomsdale Spinach Pistou, and Meyer Lemon | Tomato Toast and Veggie Bolognese |
Chef Nick Wong of UB Preserv
Crispy Chicken: Boneless Stuffed Half Chicken, Chinese Sausage, Mushroom, Sticky Rice, and Tiger Salad
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| Wok-Fried Collard Greens, Smoked Ham Hock, and Hot Sauce | Salt and Pepper Squid, Basil, Garlic, Nam Jim, and Serrano |
