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StarChefs Austin-San Antonio Rising Stars Art of Presentation Contest
21 November 2017
Steelite is excited to present the 2017 Austin-San Antonio Rising Stars Art of Presentation contest featuring the award-winning chefs from Texas. This contest focuses on the creativity behind the plating, so take a close look at the talent 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 Sunday, December 10th at 9 pm EST. The winner will be announced on Wednesday, December 13th at the Awards Ceremony & Tasting Gala. The winning chef receives $5,000 towards Steelite International product of their choice and a ticket to the 2018 StarChefs International Chefs Congress with a spot in Steelite's Art of Presentation Pop Up. Please only vote ONCE.
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
Chef Tatsu Aikawa of Kemuri Tatsu-Ya
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| Smoked Hamachi Collar, Charred Lemon, Yuzu Salt | BBQ Tsukemen: Smoked Brisket, Pork Broth, Noodles, Onions, Scallions, Chile Oil, Black Garlic, Smoked Jalepeno, and Soft Boiled Egg |
Chefs Adam Brick & Taylor Hall of Vino Vino
Tasting of GOS Pig: Smoked Loin, Ras el Hanout Pastrami Belly, Pork Rillette Croustillant, Fennel, Eggplant, Peppers, Charred Honey Vinegar, and Green Harissa Yogurt
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| Tomatoes and lemon cucumber from garden | Koji-marinated Sungold Tomatoes, Tomato Tea, Basil, Blue Basil, Bronze Fennel |
Chef Damien Brockway & Sommelier Jacob Brown of P6 at the LINE ATX Hotel
Crudo: Kanpachi, Lemon, Koji, and Native Sunflower
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| Snacks: Uni, Hen Egg, and Oyster Mushroom | Local Chicken, Potato, Schmaltz, and Lemon-Thyme |
Chefs Kevin Fink and Page Pressley of Emmer & Rye
Smoked Carrot, Onion, Dill Lardo, and Arugula
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White Sonora Gondolini, Ricotta, Tomato Water, and Basil
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Pork Shoulder, Tare, Kohlrabi, and Benne Seeds |
Chef Michael Fojtasek of Olamaie
Boiled Peanuts, Benne Oil Honey Mustard, Pickled Mustard Seeds, Buttermilk, Austrian Green Pea Hummus
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| Maryland Striped Bass, Carolina Gold Rice, Hickory-smoked Trout Roe, Fennel, and Mint Marigold | Wagyu Tartare, Charred Grapefruit, Burnt Benne Seeds, Nasturtium, Beet, and White Bread Crisp |
Chef Max Snyder of Pitchfork Pretty
Yuca Dumpling, Oaxaca Cheese, Roasted Carrots, Potato, Red Radish Escabeche, Coconut Oil, and Wild Oregano
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| King Salmon Crudo, Watermelon, Aloe Vera, Lemon, Lime, and Fish Sauce | Coconut Crepe Cake, White Chocolate Mole, Plantain Ice Cream, Candied Peanut, Strawberry-Chile de Àrbol Sauce |
Chef Pieter Sypesteyn of NOLA
Shrimp Tostada: Blackened Gulf Shrimp, Sautèed Mushrooms, Avocado, Poached Egg, Preserved Lemon Cream, and Fried Shallots
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| Beignets and Coffee | Eggs Rockefeller: Fried Gulf Oysters, Braebant Potatoes, Spinach, Spinach Cream, and Poached Egg |
Chef Fiore Tedesco of L'oca D'oro
Eggplant Parm: Black Jewel Eggplants Mozzerella, Pomodoro Sauce, Fermented Chile, Fermented Tomato Water, Juniper, and Basil
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| Corn-Ricotta Raviolo, Corn Beurre Blanc, Basil Purée, Burnt Leek Powder, Lemon Verbena, and Fermented Chilea | Olive Oil Cake, Blueberry Gelato, Blueberry Compote, and Lemon Balm |
Pastry Chef Tavel Bristol-Joseph of Emmer & Rye
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| Strawberry Sorbet, Dewberry-Mulberry Caramel, Lime Leaf Granita, Puffed Sorghum | Cacao-infused Panna Cotta, Pickled Green Muscadines, Wheat Bran Granola, and Honeycomb |
Pastry Chef Daniela Herrera & Sommelier Jacob Brown of Counter 3.Five.Vll
Strawberry Sherbet, Strawberry-Lychee Ice, Chrysanthemum Cream, and Yogurt Foam
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Chamomile Ice Cream, Brûléed Egg Yolk, Lavash, Vinegar, and Chamomile Powder
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Popcorn Ice Cream, Caramel, Cheddar Snow, Caviar, and Black Lime paired with Cream Sherry, Gonzalez Byass, Jerez, Spain
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