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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

Chef Crystal Chiu

Golden Raspberry Balinese Meringue, Golden Raspberry Ice, Chocolate Sponge Cake, Hazelnut Powder

Chef Crystal Chiu Chef Crystal Chiu
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

Chef Brian Clevenger

Dry-aged New York Strip, Red Wine-Bone Marrow Sauce, Turnip, Spring Onion

Chef Brian Clevenger Chef Brian Clevenger
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

Chef Nicole Matson

Duck Breast, Chicories, Fig, Blackberry-Green Coriander Agrodolce, Puffed Wild Rice

Chef Nicole Matson Chef Nicole Matson
Heirloom Cucumbers, Fennel, Yogurt Vinaigrette, Salmon Roe Beet Cured Copper River Sockeye Salmon, Cherry, Cucumber, Dill Creme

 

Chef Melissa Miranda of Musang

Chef Melissa Miranda

Adobong Pusit Pancit Bihon: Squid Ink Noodles, Fried Squid, Tomatoes, Onion, Garlic, Chicharron, Smoked Fish

Chef Melissa Miranda Chef Melissa Miranda
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

Chef Shota Nakajima

Spot Prawns, Kombu-cured Sockeye Salmon, Yuzu Aioli, Sturgeon Caviar, Seared Mackerel, Dashi, Yuzu Juice, Hamachi Belly, Salmon Roe, Dried Ponzu

Chef Shota Nakajima Chef Shota Nakajima
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

Chef Maximillian Petty

Squidios: Squid Noodles, Caramelized Tomato, Sherry Vinegar, Leeks, Carrots, Red Wine, Parmesan, Cultured Cream, Squid Tuile, Micro Nasturtium

Chef Maximillian Petty Chef Maximillian Petty
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

Chef Mutsuko Soma

Eggplant Tempura, Dashi, Mushroom, Daikon, Bonito Flake, Green Onion, Mitsuba

Chef Mutsuko Soma Chef Mutsuko Soma
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

Chef Taylor Thornhill

Beef Carpaccio: Chuck Tender, Dried Fermented Green Onion Tops, Seaweed, Foraged Nettles, Turmeric, Pickled Rose
 
Chef Taylor Thornhill Chef Taylor Thornhill
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

Chef Ricardo Valdes

Tacos (L to R): Governador: Cheese Crisp, Tuna Salad, Pickled Chiles; Smoked Brisket, Avocado Salsa, Pickled Fennel; Griddled Mushroom, Cactus, Pea Shoots, Onions, Avocado Salsa; Cochinita Pibil: Achiote-braised Pork Shoulder, Habanero Salsa, Pickled Red Onion; Chicken Tinga: Braised Chicken, Salsa Roja, Cilantro, Onion
 
Chef Ricardo Valdes Chef Ricardo Valdes
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

Chefs Aaron Verzosa & Amber Manuguid

Kinilaw: Wild Scallop, Verjus, Tomatillo, Sea Beans, Red Onion, Shallot Oil, and Roasted Rhubarb Jam

Chefs Aaron Verzosa & Amber Manuguid Chefs Aaron Verzosa & Amber Manuguid
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

Chef Jaimon Westing

Roasted Summer Squash, Fermented Garlic Honey, Cherry Tomatoes, Beer Vinegar, Fresh Cheese, Toasted Pepitas, Melon, Tangerine Lace
 
Chef Jaimon Westing Chef Jaimon Westing
Smoked Trout Spread, Rye Sourdough, Brown Butter Crumble, Dill Crisp Stone Fruit-Almond Tart, Berries, Anise Hyssop Powder

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