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StarChefs NYC Rising Stars Art of Presentation Contest
21 February 2019
Steelite is excited to present the 2019 NYC Rising Stars Art of Presentation contest featuring the award-winning chefs from the NYC 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 Friday, February 15th at 3 pm EST. The winner will be announced on Tuesday, February 19th 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.
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 Eric Bolyard of La Compagnie des Vins Surnaturels
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| Alsatian Braised Pork Shank, Choucroute, Wine Crèpes, and Mustard paired with Pinot Noir, Zind-Humbrecht, Heimbourg, Alsace, France, 2014 | Braised Octopus, Squid Ink Rice, Garlic, and Pimentón |
Chef Trigg Brown of Win Son
Fried Eggplant, Black Vinegar, Kefir Cheese, and Spiced Cashews
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| Taiwanese Popcorn Chicken and Persimmon Hot Sauce | Assortment of dishes |
Chef Matt Conroy of Oxomoco
Build A Taco: smoked and deep-fried chicken, chintesle chile, local honey, salsa pasilla, cilantro, pickled onion,chicken fat fried red rice, green onion, gaujillo-tomato salsa
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| Charred carrot tamal and hoja santa mole | Yellowfin Tuna, avocado, radish, soy, sesame salsa macha, roasted sesame seed, house tostada |
Chef Chintan Pandya of Adda
Bhatti Da Murgh: Whole Chicken Leg, Mustard, and Coriander
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| Dahi Batata Puri: Chatpata Aloo, Tamarind, Mint Chutney, and Yogurt | Lucknow Dum Biryani: Slow-Cooked Goat, Basmati Rice, and Saffron |
Chefs Angela Rito and Scott Tacinelli of Don Angie
Chrysanthemum, Garlic, Sesame, Parmesan
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| BBQ Calamari, Pepperoni Fried Rice, Herbed Labne. | Tonnato Vitello: Spicy Veal Tartare and Tuna Carpaccio |
Chef Nico Russell of Oxalis
Farro, Charred Brassicas, Spinach, Parmigiano, Fermented Onion, and Crispy Brassicas
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| Roasted Duck Breast, Sheep's Milk Yogurt, Sweet Potato Purée, Baby Turnips, and Duck Jus | Miso-aged Scallop, Radishes, Ginger-Apple Broth, Celery Vinegar, and Toasted Jasmine Oil |
Chef TJ Steele of Claro
Green Aguachile: Cuttlefish, Green Melon, Cucumber, Serrano Peppers, Red Onion, Mint, Cilantro, Papalo, and Burnt Habanero Oil
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| Red Aguachile: Hamachi, Fire-roasted Heirloom Tomatoes, Shishito Peppers, Avocado, Serrano Peppers, Citric Acid, and Ghost Chile-Scorpion Pepper Sambal | Red Corn-Lard Chochoyotes, Corn Jus, Shiitakes, and Baby Epazote |
Chef Simone Tong of Little Tong’s
Grandma Chicken Mixian: Chicken Confit, Chicken Broth, Mixian Noodles, Black Sesame-Garlic Oil, Tea Egg, House Pickles, Fermented Chiles, and Flowers
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| Chinese Broccoli, Cured Egg Yolk, Garlic Chips, and Pickled Radish | Gilded Chicken Dumplings, Truffles Chicken Broth, Royal Trumpet Mushrooms, and Arugula Bonus: Chinese Broccoli, Cured Egg Yolk, Garlic Chips, and Pickled Radish |
Chef Justin Skribner of Benno
Cold-smoked Sea Trout, Beet Juice, Osetra Caviar, Roasted Beets, Compressed Apple, Horseradish-Crème Fraîche Panna Cotta, and Smoked Trout Geléel
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| Maine Lobster Fra Diavolo, Lumache, Bottarga, and Breadcrumbs | Rohan Duck Foie Gras, Ras el Hanout, Turnips, Pistachio-Date Brik, and Duck Jus |
Hotel Chef Mike Reilly of The NoMad
Razor Clams, Daikon, Mustard Seeds and Greens, Poached Kohlrabi, Pickled Kohlrabi, and Kohlrabi Purée
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| Roasted Morels, Sunny Egg, Farro, Pickled Morels, and Crispy Morels | Rib Eye, Black Garlic-braised Black Trumpet Mushrooms, and Swiss Chard |
Pastry Chef Eunji Lee of Jungsik
Baby Banana: Whipped Cream, Banana Custard, Banana Cake in a White Chocolate Shell
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| Truffle Cone: Truffle Ice Cream, Truffle Cream, Black Truffle, Chocolate Caramel, Fleur De Sel, and Chocolate Cone | Petit Fours: Passionfruit Bonbon; Korean Honey Cake; Pistachio Macaron |
Pastry Chef Manuela Sanin of Eleven Madison Park
Barley Ice Cream, Cardamom Cream, Chocolate Shortbread Ring, Cacao Nib Syrup, Malt Ice Cream, Malt Shortbread, Malt Syrup, Cacao Nib Vinegar, and Malt Extract
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| Lemon Frozen Yogurt with Black Sesame Ice Cream | Roasted Peach, Honey Custard, Crème Fraîche Ice Cream, and Peach Shingles |
