Categories
by Date
Latest News & Insight
StarChefs San Francisco
24 May 2019
Steelite is excited to present the 2019 San Francisco Rising Stars Art of Presentation contest featuring talented chefs from the Golden Gate City! 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, June 7th at 12 pm EST. The winner will be announced on Tuesday, June 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.
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 Robert Hernandez of Octavia
 |
 |
| Nori “Panna Cotta,” Charred Snap Peas, Trout Roe, Avocado, and House Ricotta | Liberty Farms Duck Breast, Green Garlic Pancake, Roasted Turnip and Carrot, Carrot and Mustard Jus, and Candied Kumquats |
Chef Christa Chase of Tartine Manufactory
Fluke Crudo, Marsh Grapefruit, Green Juice-brined Chia Seeds, Puffed Quinoa, Lime-Fish Sauce Vinaigrette
 |
 |
| Pappardelle, Georgia White Shrimp, Aleppo, Pickled Mushroom, Meyer Lemon, Butter, Olive Oil, White Wine, Parsley, and Tarragon | Coddled Egg, Za’atar Toast, Trout Roe, Chives, Fresh Horseradish, Black Pepper, Sea Salt |
Chef Adam Tortosa of Robin
Nigiri: Japanese Farmed Snapper and Red Miso-cured Yolk, Japanese Tuna Shoulder and Dry-aged Wagyu fat-Soy Emulsification, Santa Barbara Uni and Sous Vide Yolk with Shiro Dashi, Torched Ora King Salmon Belly, Preserved Summer Truffle, Truffle Butter, and House Soy Sauce and Torched Uni, Whipped Bacon Fat, Lemon, and Wasabi
 |
 |
| Tuna Belly, Japanese Milk Bread Toast, Toro Tartare with Chives, Morels, Soy Reduction, Thai Basil Oil, and Radish | A5 Wagyu Tartare, Asian Pear, Uni, Pickled Shallot, Micro Wasabi, Togarashi, and Crispy Nori |
Chef Nicolas Delaroque of Nico
Striped Bass, Cabbage, and Lardo
 |
 |
| Duck Pithivier, Arugula, and Apple Purée | Scallop, Clementine, and Bay Leaves |
Chefs Laura and Sayat Ozyilmaz of Noosh
Noosh’s Pick Kebabs: Sunchoke with Lemon Zhug, Chicken with Ajika Red Yogurt, Pork with Yellow Harissa, Noosh Halloumi with Szechuan Rose Honey, and Lamb Shoulder with Herbed Yogurt
 |
 |
| Turkish Flat Bread, Pork Soujuk, Egg, Melting Cheese, and Roasted Garlic | Greek Po’Boy: Fried Calamari, Tzatziki and Pickles |
Chef Gabrielle Maeda of State Bird Provisions
Fried Rice a la Plancha, Asparagus, Almonds, and Paprika Oil
 |
 |
| Farm Green Ohitashi, Sunflower Seed Crema, Black Garlic Ponzu, and Lime-brined Marigold Flower Petals | Creating the Mussels and Squid Donabe, Crispy Tofu, Green Garlic, and Miso |
Chefs Mel Lopez and Joyce Conway of Pearl 6101
Hamachi Crudo, Avocado, Puffed Wild Rice, Yuzu, Marash, and Shiso
 |
 |
| Seared Trout, Grilled Asparagus, and Gribiche | Roasted Cauliflower, Black Tahini Hummus, Green Chermoula, Almonds, and Golden Raisins |
Chef David Nayfeld of Che Fico
Grilled Chopped Duck Liver, Onion Marmalatta, Purple Daikon, Pickled Pearl Onion, and Roman Matzo
 |
 |
| Selection of Italian Dry Salumi, Tartufo, Calabrese, Espolet, Pear, Rabbit Terrine, and ‘Nduja | Rossotti Ranch Veal Carne Cruda, Summer Truffle, and Tigelle |
Chef Kim Alter of Nightbird
 |
 |
| Lobster, Squash, and Bay | Scallop, Black Trumpet, and Black Truffle |
Chef Janice Dulce of F.O.B Kitchen
Ensalada Talong: Eggplant, Jicama, Tomato, Sea Bean, Cilantro, Scallion, and Rice Cracker
 |
 |
| Suman: Steamed Rice Cake and Mango | Tapa: Garlicky-Sweet Boneless Short Ribs, Garlic Rice, Sunny Egg, and Mixed Green |
Chef Francis Ang of Pinoy Heritage
Beer-battered Balut (17-day fertilized duck egg), Tobiko, and Dinosaur Egg Salt
 |
 |
| Sinuglaw: Big Eye Tuna, Smoked Pork Gelee, Pear, Radish, Creamy Coconut Milk, and Fish Sauce | Sisig Fried Rice: Pickled Onion, Poached Egg, Chicharron, and Sushi Rice |
Pastry Chef Jennifer Felton of Cotogna
Ligurian Olive Oil Panna Cotta, Buttermilk, Vanilla, Lemon, Clementine Gelee, Kishu Mandarins, Sicilian Pistachios, and Honey Comb
 |
 |
| Passionfruit-Dark Chocolate Tart, Passion Fruit Curd, Salted Milk Chocolate Caramel, Passionfruit Gelato, Feuilletine, and Flake Salt | Ginger Semifreddo, Sicilian Almond Granita, Tapioca, Brûlé Grapefruit, Meyer Lemon Foam, and Pink Peppercorns |
Pastry Chef Joshua Gaulin of Quince
Labneh Mousse, Mint Cake, Mandarin Sorbet, Finger Lime, Meringue, Misago, Mint-White Chocolate Cremeux, Mandarin Sauce
 |
 |
| Caramel Tofaha: Pine Nut Mousse, Caramelized White Chocolate-Rosemary Ganache, Candied Celery Seeds, Fresh Celery and Leaves, Apple Chip, Caramel Apple Sauce, Rum Raisin Purée, Malted Vanilla-Vin Santo Ice cream | Milk Chocolate: Persimmon, Candy Cap Mushroom, Toasted Black Tea Meringue, Graham Cracker Ice Cream |
Chef Reem Assil of Reem’s
Za’atar Man’oushe, Thyme, Sumac Sesame, and Olive Oil
 |
 |
| Shakshuka: Poached Eggs, Spiced Red Pepper Tomato Sauce, Feta, and Parsley | Za’atar Man’oushe, Thyme, Sumac Sesame, and Olive Oil |
