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StarChefs Philadelphia Rising Stars Art of Presentation Contest
26 March 2019
Steelite is excited to present the 2019 Philadelphia Rising Stars Art of Presentation contest featuring the award-winning chefs from the Philadelphia 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, April 12th at 12 pm EST. The winner will be announced on Tuesday, April 16th 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 Tyler Akin of Stock
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| Naem Khao Tod: Steak Salad with Cilantro, Mint, and Red Curry Jasmine Rice Cakes | Thai Style Fruit Salad with Pomelo, Tangelo, White Grapefruit, Honeycrisp Apple, Clementine, Blood Orange, Cashew, Thai Chile, Whipped Coconut Cream, Mint, and Basil |
Chef Matt Harper of Kensington Quarters
Crispy Pig Ears, Barbecue Spice, Celery Root Purée, Cranberry Beans, Shiitake Mushrooms, Shaved Celery Root
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| Red Wine-braised Short Rib, Mole, Fermented Aji Dulce Chiles, Beef fat-confited and Roasted Carrots, and Mustard Greens | Roasted Goat Cheese Camembert, Herb Oil, Pepitas, Sweet Pickled Pumpkin, Honeycrisp Apple, and Honey |
Chef Jesse Ito of Royal Sushi Izakaya
Charred Japanese Spanish Mackerel, Dashi, Mirin, Rice Vinegar, Ginger-Garlic-Scallion Purée, and Mioga Purée
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| Torched Ora King Salmon Sushi, Chives, and Sudachi | Toro Sushi with Caviar and Chives |
Chef Michael Vincent Ferreri of Res Ipsa Café
Celery Root Caponata, Moroccan Black Olive Caramel, Roasted Celery Root, Shaved Fennel, Onion, Sesame Seeds, and Celery Root Purée
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| Fazzoletti, Preserved Citrus, Oregano, Chiles, and Bottarga | Orecchiette, Mushrooms, Marjoram, Parsley, and Parmesan |
Chef Chad Williams of Friday Saturday Sunday
Chicken Liver Mousse, Caramelized Foie Gras, Date Molasses, and Mustard Seeds
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| Roasted Sweet Potato, Sorghum-Miso Vinaigrette, Toasted Coconut-Coffee Oil, Caramelized Onion Sauce, Popped Sorghum, and Parsley | Roasted Brussels Sprouts, Smoked Celery Root Purée, Preserve Citrus Chawanmushi, Sunchoke Chimichurri, and Mushroom-Sherry Broth |
Chef Alexander Yoon of Little Fish
Fluke, Broccoli Rice, Shishitos, Almonds, and Brown Butter
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| Lobster Garganelli with Truffles | Grilled Lobster, Charred Jalapeño-Kewpie Mayonnaise, Radishes, and Brik |
Pastry Chef Camille Cogswell of Zahav
Malabi Custard, Saffron-Persimmon Sauce, Persimmon, and Walnut
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| Carrot-Hazelnut Basboosa, Cranberry, Brown Butter-Hazelnut Praline Ice Cream, and Carrot Chips | Pear Sorbet, Celery Granita, Aniseed Meringue, and Lemon |
Pastry Chef Tova du Plessis of Essen Bakery
Bagel Sandwich with Salmon and House Cream Cheese
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| Poppy Seed Danish | Chocolate Rugelach |
Pastry Chef Samantha Kincaid of Cadence
Pumpkin Mousse Cake, Pear, Korean Date Purée, and Pumpkin Seeds
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| Frozen Nougat, Rye Porridge, Cranberry, and Miso-Beet Cake | Chocolate Malt-Rye Tart: Smoked Almond and Malted Shortbread Shell, Beets, Prunes, Olive Oil, Beet-Vinegar Syrup, Candied Hibiscus Buds, Dehydrated Beet, and Whipped Ricotta |
