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Rising Stars Seattle 2020
27 January 2020
Steelite is excited to present the 2020 Seattle Rising Stars Art of Presentation contest featuring talented chefs from the great city of Seattle! 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, February 14th at 3 pm EST. The winner will be announced on Tuesday, February 18th 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
Pastry Chef Crystal Chiu of Canlis
Golden Raspberry Balinese Meringue, Golden Raspberry Ice, Chocolate Sponge Cake, Hazelnut Powder
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| Petit Fours: Fermented Rainier Cherries and Juice; Mirabelle Plums; Adzuki Bean and Shiso; Chocolate Bonbons: Pear Brandy, Miso Caramel, Dark Chocolate | Apple Pectin, Okinawa Sugar Syrup, Purple Kohlrabi, Mirin Champagne Vinegar |
Chef Brian Clevenger of General Harvest Restaurants
Dry-aged New York Strip, Red Wine-Bone Marrow Sauce, Turnip, Spring Onion
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| Agnolotti: Mortadella, Caramelized Onions, Garlic, Parmigiano Reggiano, Mascarpone, Lemon, Black Pepper | Ahi Tuna, Granita, Olio Verde, Cucumber, Celery Leaf |
Chef Nicole Matson of How to Cook a Wolf
Duck Breast, Chicories, Fig, Blackberry-Green Coriander Agrodolce, Puffed Wild Rice
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| Heirloom Cucumbers, Fennel, Yogurt Vinaigrette, Salmon Roe | Beet Cured Copper River Sockeye Salmon, Cherry, Cucumber, Dill Creme |
Chef Melissa Miranda of Musang
Adobong Pusit Pancit Bihon: Squid Ink Noodles, Fried Squid, Tomatoes, Onion, Garlic, Chicharron, Smoked Fish
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| Sinigang: Rhubarb, Rockfish, Tomato, Onion, Garlic, Rainbow Shard, Cilantro Flower | Ensaladang Kamatis: Tomato Salad, Dried and Fried Anchovies, Fish Sauce, Olive Oil, Garlic Chips, Onion |
Chef Shota Nakajima of Adana
Spot Prawns, Kombu-cured Sockeye Salmon, Yuzu Aioli, Sturgeon Caviar, Seared Mackerel, Dashi, Yuzu Juice, Hamachi Belly, Salmon Roe, Dried Ponzu
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| Potato Mochi, Braised Clams, Chanterelles, Tarragon, Parsley, Sansho Pepper, Pickled Onions | Seared Hokkaido Scallops, Applewood and Rosemary Smoke, Green Pea, Tofu, Yuzukosho, White Soy Morels |
Chef Maximillian Petty of Eden Hill
Squidios: Squid Noodles, Caramelized Tomato, Sherry Vinegar, Leeks, Carrots, Red Wine, Parmesan, Cultured Cream, Squid Tuile, Micro Nasturtium
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| Braised Wagyu Short Rib, Kombu, Pea Shoot, Watermelon Radish, Carrot Purée, Pickled Carrots, Smoked Peanuts | White Chocolate, Sea Salt, Caviar, Dill, Lemon |
Chef Mutsuko Soma of Kamonegi
Eggplant Tempura, Dashi, Mushroom, Daikon, Bonito Flake, Green Onion, Mitsuba
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| Foie Gras “Tofu,” Sake Poached Shrimp, Bonito Flake, Wasabi, Daikon Microgreens | Bukkake: Soba Noodles, Shrimp Tempura, Dashi, Avocado, Nori, Wasabi, Green Onion |
Chef Taylor Thornhill of Bateau
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| Glazed Braised Beef Shank Heel, Herbs, Pickled Elderberry Seeds with Lentil Salad: Currants, Shallot, Hazelnuts, Walnuts, Herbs | French Onion Croquettes: Black Barley Porridge, Comté, House Garum |
Chef Ricardo Valdes of El Xolo
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| Chicken Mole, Pea Greens Salad, Charred Garlic Scapes, Pickled Cherries, Mint, Wild Mushrooms, Pepitas | Albacore Tostadas: Seared Albacore, Morita Chile Aioli, Avocado, Chile de Arbol Salsa, Lime |
Chef Aaron Verzosa of Archipelago
Kinilaw: Wild Scallop, Verjus, Tomatillo, Sea Beans, Red Onion, Shallot Oil, and Roasted Rhubarb Jam
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| Dry-aged Ribeye, Wild Oregon Rice, Beef Blood, Charred Squash, Caramelized Squash/Carrot/Hot Sweet Chile Sauce, Pea Vine Salad, and Sherry Vinaigrette | Wild Chamomile Cream, Washington Raspberries, Heirloom Blueberry Ice, and Barrel-aged Maple Syrup |
Chef Jaimon Westing of No Anchor
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| Smoked Trout Spread, Rye Sourdough, Brown Butter Crumble, Dill Crisp | Stone Fruit-Almond Tart, Berries, Anise Hyssop Powder |
