The Rising Stars Revue
is back in SF this year with an awards ceremony and walk-around tasting gala to be held on Wednesday, June 16th
, at Ghirardelli Square.
Hosted by Gary Danko chef de cuisine, Martin Brock
, the tasting gala will feature signature savory dishes, desserts and cocktails presented by the 14 Rising Stars
. Check out this year’s winners and the tantalizing dishes they plan on making for the gala:
Bone Marrow Sformatino, Smoked Bacon, and Onions
John Paul Carmona
Boudin Blanc, Dates, and Wild Watercress
, Wood Tavern
Crispy Pork Belly with Bacon, Red Lentil Ragout, and Poached Egg
Marinated Striped Bass, Petrossian Caviar, Green Strawberries,
and Brown Rice
, flour + water
Ravioli Doppio of Pork and Pea
, Chez TJ
Moulard Duck Foie Gras "Neige,” Blackberry, Cashew,
and House-Made Mustard Toast
Creme Fraiche Panna Cotta with Plum Soup
, Michael Mina
Apricot Mousse, Cherry Sorbet, and Lemon Verbena
The Lusty Maritime Punch, featuring
Highland Park Single Malt Scotch Whiskey
Wine pairings with each chef’s dish
, The Claremont Hotel Club & Spa
Laura Chenel Goat Cheese-Potato Terrine with
Slow-Roasted Baby Beets and Aged Balsamic Syrup
Little Roots Braised with Bonito,
Caramelized Shoots, Flowers, and Leaves
Roasted Sardines and Minted Pea Bruschetta with Pickled Onions
, Gary Danko
Cured New Zealand King Salmon with Jicama,
Lotus Root Chips, and Curry Remoulade
VIP HOST CHEF
, The Fairmont San Francisco
Petrossian White Sturgeon Caviar with Champagne-Poached Red Torpedo Onion Relish, Butterball Pomme Chip,
Charred Citrus, and Creme Fraiche
House Cold Smoked New Zealand Greenshell Mussel with Parsnip Frites, Santa Cruz Heirloom Tomato and Sonoma Riesling Consommé, and Asian Pear and Fennel Salad
Scott Nishiyama's (Chez TJ) Moulard Duck Foie Gras Neige, Blackberry, Cashew and Housemade Mustard Toast
The Rising Star Awards recognize up-and-coming chefs, pastry chefs, sommeliers and mixologists from around the country who represent future leaders of the national culinary scene. StarChefs.com
, online magazine to foodservice industry insiders since 1995, chooses only four American cities in which to name Rising Stars each year -- this year, they chose LA, SF, NYC and Washington, DC. Candidates are nominated by previous SF winners
and the StarChefs Advisory Board
(which includes the likes of Daniel Boulud
, Jean-Georges Vongerichten
, Bobby Flay
, and Todd English
). Winners are chosen by the StarChefs editorial team.
More than 90 San Francisco Bay Area candidates were considered via in-person tastings and interviews. "A new breed of young culinary professionals is defining the Bay Area dining scene, taking it beyond simply sourcing the best ingredients and championing the sustainability movement," said Antoinette Bruno, chief executive officer and editor-in-chief of StarChefs.com. "They are true artisans and craftspeople."
StarChefs.com’s Rising Stars Revue
Wednesday, June 16, 2010
Ghirardelli Square, SF
Tickets for the Rising Stars Revue are $95 per person; VIP tickets are $150 and include a pre-event reception with Champagne and Petrossian Caviar. A portion of the proceeds will go to La Cocina
Try your hand at Melissa Chou’s
stellar dessert. Elegant, light, and refreshing -- just the thing to wow your dinner guests at your next summer festa.
Melissa Chou’s (Aziza) Goat Yogurt Panna Cotta with Rose Gelee, Strawberry Merengue, Compressed Green Strawberries, Mint, Hibiscus Soup
Creme Fraiche Panna Cotta with Plum Soup
Recipe courtesy of Melissa Chou, pastry chef of Aziza (adapted from her StarChefs award-winning dish)
FOR THE PLUM SOUP:
- Rough chop plums and place into a large pot (include pits). Add sugar and enough water to cover the plums generously (about 10 cups). Place a piece of parchment on the surface of the liquid and cook on medium high heat for about an hour, occasionally stirring, but not crushing the plums.
- Set a strainer over a large bowl and pour in the soup. Simply allow the soup to drain out, but do not press on the plums or the soup will become cloudy. You should have about 6 cups soup.
- Reduce the soup until you have about 4 cups. Adjust sugar to taste. Chill and reserve.
FOR THE CREME FRAICHE PANNA COTTA:
- Dissolve the gelatin in a generous tablespoon of water. Meanwhile, gently heat the cream with the sugar in a small pot over medium low heat.
- Cut the gelatin into cubes and when the cream begins to simmer, remove from heat and add the gelatin. Whisk until fully dissolved. Whisk in the creme fraiche. Strain and pour into about 12 lightly oiled 2 ounce timbale molds.
- Gently run the tip of a small knife around the edge of the panna cotta. Using your fingers, gently pull the panna cotta away from the side of the mold and invert into a shallow dessert bowl.
- Garnish with the strawberries and mint. Pour in about ¼ cup of soup and serve.
Recipe Source: LickMySpoon.com.
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