’s Rising Stars Revuefeatured

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:


Matthew Accarrino, SPQR
Bone Marrow Sformatino, Smoked Bacon, and Onions

John Paul Carmona, Manresa
Boudin Blanc, Dates, and Wild Watercress

Maximilian DiMare, Wood Tavern
Crispy Pork Belly with Bacon, Red Lentil Ragout, and Poached Egg

Louis Maldonado’s (Aziza) Marinated Striped Bass






Louis Maldonado, Aziza
Marinated Striped Bass, Petrossian Caviar, Green Strawberries,
and Brown Rice

Thomas McNaughton, flour + water
Ravioli Doppio of Pork and Pea

Scott Nishiyama, Chez TJ
Moulard Duck Foie Gras “Neige,” Blackberry, Cashew,
and House-Made Mustard Toast

Melissa Chou, Aziza
Creme Fraiche Panna Cotta with Plum Soup

Catherine Schimenti’s (Michael Mina) Apricot Mousse, Cherry Sorbet, and Lemon Verbena






Catherine Schimenti, Michael Mina
Apricot Mousse, Cherry Sorbet, and Lemon Verbena

Erick Castro, Rickhouse
The Lusty Maritime Punch, featuring
Highland Park Single Malt Scotch Whiskey


Brian MacGregor, Jardiniere
Tippler’s Delight

Sarah Valor, Commis
Wine pairings with each chef’s dish

Josh Thomsen, The Claremont Hotel Club & Spa
Laura Chenel Goat Cheese-Potato Terrine with
Slow-Roasted Baby Beets and Aged Balsamic Syrup

Joshua Skenes’s (Saison) Little Roots with Shoots and Leaves






Joshua Skenes, Saison
Little Roots Braised with Bonito,
Caramelized Shoots, Flowers, and Leaves

Liza Shaw's (A16) Roasted Sardines and Minted Pea Bruschetta






Shelley Lindgren, A16 & SPQR
Roasted Sardines and Minted Pea Bruschetta with Pickled Onions


Martin Brock, Gary Danko
Cured New Zealand King Salmon with Jicama,
Lotus Root Chips, and Curry Remoulade

JW Foster, 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"

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., 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 “They are true artisans and craftspeople.”’s Rising Stars Revue
Wednesday, June 16, 2010
7:30-10:00 pm
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 Hibiscus Soup

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

Yield: 12 servings

Recipe courtesy of Melissa Chou, pastry chef of Aziza (adapted from her StarChefs award-winning dish)


  • 4 pounds plums
  • 1 cup sugar
  • 2 cups creme fraiche
  • ¾ cups cream
  • 6 tablespoons sugar
  • 1 ½ teaspoons gelatin powder
  • Strawberries, cut lengthwise into sixths
  • Mint chiffonade


  1. 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.
  2. 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.
  3. Reduce the soup until you have about 4 cups. Adjust sugar to taste. Chill and reserve.
  5. 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.
  6. 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.
  7. 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.
  8. Garnish with the strawberries and mint. Pour in about ¼ cup of soup and serve.

Add comment