| Rising Star Chefs |
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New York City’s StarChefs International Chefs Congress culminated in a gala Rising Stars Revue at the Mandarin Oriental Hotel. The chefs, mixologists and restaurateurs honored in 2009 prepared tastings that showcased their talent. Brandon Kida, Asiate at Mandarin Oriental Buckwheat and Eggs; homemade soba noodles with uni cream sauce and caviar Jamison Blankenship, Morimoto Morimoto Bouillabaisse in red miso shellfish broth Patrick Connolly, Bobo Hazelnut-Crusted Duck with date puree, parsnip and chorizo Georges Mendes, Aldea Mushroom Consomme with mushroom “ravioli,” chorizo and tomatoes Jason Neroni, 10 Downing Porchetta with cannellini beans and salsa verde Damian Sansonetti, Bar Boulud Coq au Vin; red wine braised Amish chicken, hand-rolled penne, button mushrooms, pearl onions and lardoons Isao Yamada, Upstairs at Bouley Steamed New Zealand Abalone and Dungeness Crab with tomato water and dashi vinaigrette jelly Harold Dieterle, Perilla Sauteed Triggerfish with quinoa, wood ear mushrooms and sweet and sour basil-eggplant sauce Amanda Cohen, Dirt Candy Portobello Mousse with peach and fennel compote, grilled portobello mushrooms and truffled crostini Colin Devlin, Dressler and Dumont Warm Artichoke Heart, white beans, arugula, parmigiano and garlic dressing Angelo Sosa, Xie Xie Sweet Glazed Pork with Chinese Bao Bun and sweet and sour condiment Brooks Headley, Del Posto Lidia’s Sweet Pea Sformato with tri-star strawberries and strawberry gelato Robert Truitt, Corton Cashew Fruit Tart with lavender and muscovado Orson Salicetti, Apotheke Tomato Basil Martini Maxwell Britten, Freeman’s Gingerbutter Collins |
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