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Star Chefs Rising Stars of New York 2008 PDF Print E-mail
Written by Debra C. Argen and Edward F. Nesta   

Star Chefs Rising Stars 2008When it comes to culinary trends, New York is red hot with talented chefs as was evidenced at the StarChefs.com Rising Stars Revue: New York 2008 held at the American Museum of Natural History.

"Rising Stars are up-and-coming chefs and culinary professionals who represent the vanguard of the contemporary dining scene in America. They are able to see beyond the four walls of their restaurant and are committed to fostering a culinary community by sharing their knowledge with fellow chefs. Ultimately, creativity, ambition, exquisite presentation and, most importantly, delicious food win each chef the StarChefs Rising Stars Award."

Star Chefs Rising Stars 2008

New York is often referred to as a center of culinary innovation, and the Rising Stars of New York 2008 held on September 16, 2008, clearly demonstrated why the city has attained this status with the Rising Star Chefs' dedication, commitment, creativity, and style in their selections for the Tasting Gala.

Set at the American Museum of Natural History with dinosaur skeletons looming overhead, the evening began with a VIP Reception hosted by 2007 Rising Star Craig Hopson of {One if By Land, Two if By Sea}, who presented a luscious dish of Smoked Salmon with Avocado Tapenade, Caviar, and Fried Shallots. Continuing with a decadent assortment of caviar and blini paired with Nicolas Feuillatte champagne, it was a glamorous way to set the pace for the evening.

Taking place on two levels of the museum, guests had the opportunity to walk from station to station, tasting signature dishes from the top chefs, as well as sample sommelier wine pairings, and creative cocktails from two of the top mixologists. From foie gras to exotic sea urchin, we worked our way through the delectable offerings savoring each bite along the way.

The Rising Stars of New York 2008 Tasting Gala Menu

Star Chefs Rising Stars 2008

Anne Burrell of Centro Vinoteca
www.CentroVinoteca.com
Braised Duck Farrotto with Roughie Foie Gras

Josh Eden of Shorty's .32
www.Shortys32.com
Pork Milanese with Radish Salad and Passion fruit Beurre Noisette

Neil Ferguson of Allen & Delancey
www.AllenandDelancey.net
Sea Scallops with Celery Root Cream, Candied Grapes, and Verjus

John Fraser of Dovetail
www.DovetailNYC.com
Dungeness Crab Ravioli with Wisconsin Mascarpone, Chorizo, and Lemon-Butter Sauce

Yoshinori Ishii of Morimoto
www.MorimotoNYC.com
House-Made Yuba and Sea Urchin with Nasturtium, Caviar, and Umami Sauce

Gavin Kaysen of Café Boulud
www.DanielNYC.com
Sashimi of Kona Kampachi with Fried Garlic, Butternut Squash, Daikon and Ponzu

Hotel Chef Award: Josh Emett of Gordon Ramsey at the London
www.GordonRamsay.com/gratthelondon
Pressed Rougie Foie Gras with Tapioca and Calvados Jelly

Restaurateur Award: Jason Denton of Lupa, ‘Ino, ‘Inoteca, and Bar Milano
Terrina alla Campagnola: Rabbit Terrine with Artichokes and Carrots

Pastry Chef: Sandro Michell of Adour
www.Adour-Stregis.com
Exotic Fruit Vacherin

Pastry Chef: Vera Tong of Dovetail
www.DoveTailNYC.com
Brioche Bread Pudding with Bananas, Bacon Brittle, and Vanilla-Rum Ice Cream

Sommelier Ania Zawieja of Fiamma
www.brguestrestaurants.com/restaurants/fiamma_new_york
Wine Pairings with Each Chef's Dish

Mixologist Somer Perez of Royalton
www.RoyaltonHotel.com
The Velvet Rope
Refresher Course featuring Rhum Clément

Mixologist Sam Ross of Milk & Honey, Little Branch
www.MLKHNY.com/newyork
The Penicillin
Sunflower Cocktail featuring St-Germain

Host Chef: Jacqueline Kelly, Executive Chef, Bravo Restaurant,
Museum of Fine Arts, Boston, Restaurant Associates
 
www.RestaurantAssociates.com 
Cabernet-Braised Cervena Venison Loin with Sweet Potato Blini and
Huckleberry-Venison Relish

Host Chef: Tim McLaughlin, Executive Chef, of Catering by Restaurant Associates
www.RestaurantAssociates.com
American Lamb Burger with Feta-Golden Raisin Raita and Lemon-Mint Cucumbers

2007 Rising Star: Doug Psaltis of Elizabeth
Buttermilk and Wisconsin Blue Cheese Parfait with Celery Shoots,
Hot Wings, and Chicharrones

Luxury Experience Magazine would like to congratulate all of the StarChefs.com Rising Stars of New York 2008 on their tremendous achievement.

Star Chefs 

For more information on the Rising Stars please visit the StarChefs.com website at www.StarChefs.com.

© December 2008. Luxury Experience. www.LuxuryExperience.com All rights reserved.

 
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