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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