Steelite is excited to present the 2016 Rust Belt Rising Stars Art of Presentation contest featuring talented chefs from Pittsburgh, Cleveland and Detroit. This contest is all about the beauty of presentation, so take a look! 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 Friday, December 2nd at 3 pm EST. The winner will be announced on Wednesday, December 7th at the Awards Ceremony & Tasting Gala. The winning chef receives $5,000 towards Steelite International product of their choice (at a discounted price) and a ticket to the 2017 StarChefs International Chefs Congress with a spot in Steelite’s Art of Presentation Pop Up. Please only vote ONCE.
Share this contest with your friends! Use the hashtag #ArtofPresentation and tag us @steeliteusa.
*All images provided by StarChefs.com
Chef Nick Janutol of Forest Grill
Main image: Black Rice, Tomato, Cobia, and Toasted Nori
Chef David Kocab of Trentina
Main image: Ama Koji Grouper Collar, Rye Shio Koji, ISI Hollandaise, and Sumac
Chef Brett Sawyer of Plum Cafe & Kitchen
Main image: Nashville Cold Chicken: Pickle, Bourbon-Truffle Honey, Lardo Breadcrumb, and Crispy Skins
Chef John Vermiglio of Grey Ghost
Main image: Summer Squash, Farro, Kalamata Olives, and Yogurt
Chef Brad Greenhill of Katoi
Main image: Wok-charred Brassicas: Napa Cabbage, Chinese Broccoli, Miso, Tahini, Pickled Chiles, Rice Crispies, and Mint
Chef Ben Hall of Russell Street Deli
Main image: Summer Parsnips, Broccoli Leaves, Sorrel, Pork Cheek, House Shichimi Egg, and Brodo
Chef James Rigato of Mabel Gray
Main image: Roasted Michigan Beet Salad: Yogurt, Peach, Macadamia Nuts, Michigan Blueberry Agrodolce, and Herbs
Chef Jamilka Borges of Spoon
Main image: Skate, Cauliflower, Mushroom, Rice, Salsa Verde, and Golden Raisin Chutney
Chefs Kate Lasky and Tomasz Skowronski of Apteka
Main image: Kartofle z Jogurtem: Potatoes, Apple-Cabbage Kraut, Cashew-Almond Yogurt, Ligonberries, and Dried Apple
The StarChefs Rising Stars New York City VIP Reception & Tasting Gala is fast approaching, and it’s time for our Art of Presentation Award. There is nothing we love more than a beautiful dish, so we created the Art of Presentation Award to recognize the Chef or Chefs who present the most attractive plating presentations.
The Art of Presentation Award winner is determined by public vote. Check out the images* in each Chef’s plating gallery shown below, then use the poll to vote for the Rising Star Chef who created your favorite presentations. The deadline to vote is 3pm EST Friday, February 20th. Winner will be announced at the VIP Reception & Tasting Gala on Wednesday, February 25th. The winning chef receives $5,000 towards Steelite International product of their choice (at list price) and a ticket to StarChefs ICC with a spot in Steelite’s Pop Up. Please only vote ONCE.
You choose winner, so please share this contest with your friends! Use the hashtag #ArtofPresentation and tag us @steeliteusa.
*All images provided by StarChefs.com.
Voting for 2015 Rising Stars – New York City Art of Presentation Award is now CLOSED. Congratulations to our winner: Chef Daniela Soto-Innes of Cosme! Thank you to all that participated in voting.
Chef Thomas Allan of The Modern
Main image: Foie Gras Tart with Kumquats and Fennel
Chef John Daley of New York Sushi Ko
Main image: Yakitoro: O Toro Kama and Scallion
Chef Elise Kornack of Take Root
Main image: Charred Tendersweet Cabbage, Lobster Stock Braised Cowbeans, and Yarrow Greens
Chef Richard Kuo of Pearl & Ash
Main image: Venison Sausage, Celery Root, Kohlrabi, and Dill
Chef Matt Lambert of The Musket Room
Main image: Gazpacho
Chef Bryce Shuman of Betony
Main image: Marinated Fluke, Squid, Cured Seaweed, Black Beans, and Pickled Kombu
Chef Daniela Soto-Innes of Cosme
Main image: Uni Chicharron, Cucumber, and Habanero Purée
Chef Travis Swikard of Boulud Sud
Main image: Braised Spanish Seppia ‘En su Tinta,’ Potato Espuma, Marinated Peppers, and Morcilla
Chef JJ Johnson of The Cecil
Main image: Kona Kampachi, Pickled White Cherries, Smoked Peanuts, Thai Chile-Hibiscus Jam, Bonito Tuile, African Purple Basil, and Micro Cilantro
Chefs Matt Danzer & Ann Redding of Uncle Boons
Main image: Boneless Beef Ribs, Massaman Curry, Potato, Red Onion, Peanut, and Green Peppercorn
Chef Andrew Whitcomb of Colonie
Main image: Salad of Sugar Snap Peas, Nasturtium, Lemon Jam, Minted Yogurt, Fennel, and Radishes
Pastry Chef Erin Kanagy-Loux of Reynard at Wythe Hotel
Main Image: Apple Dumpling, Brown Sugar, Cider and Calvados Caramel Sauce, Sweet Cream Ice Cream, Oat Streusel, and Sea Salt
Pastry Chef Tracy Obolsky of North End Grill
Main image: Caramel Apple Bread Pudding, Sliced Caramel Apple, Salted Caramel Sauce, Candied Walnuts, Crème Fraiche Ice Cream, and Apple Blossoms
Pastry Chef Mina Pizarro of Juni
Main image: Delicata Squash Soup, Huckleberry Gelée, Pickled Ginger Ice Cream, and Squash Skin Crisps
Steelite is proud to present the StarChefs Rising Stars Washington DC Area “Art of Presentation” Award! This award honors the Chef or Chefs who present the best-looking plating presentations.
The “Art of Presentation” Award winner is determined by public vote. Click the images* shown below to view each Chef’s plating gallery, then use the poll to vote for the Rising Star Chef who created your favorite presentations. The deadline to vote is 3pm EST Friday, December 12th. Winner will be announced at the VIP Reception & Tasting Gala on Wednesday, December 17th. The winning chef receives $5,000 towards Steelite International product of their choice (at list price). Please only vote ONCE.
*All images provided by StarChefs.com.
Voting for 2014 Rising Stars – Washington DC Area Art of Presentation Award is now CLOSED. Congratulations to all of the chefs who participated. We will announce the winner on Wednesday, December 17. Thanks to all those who voted!
Chef Kyle Bailey of The Arsenal at Bluejacket
Main image: Beef Heart Tartare, Worcestershire, Balsamic, Pickled Mustard Seed, Parsley Salad, and Grilled Bread
Chef Ian Boden of The Shack
Main image: Quail, Carolina Gold Rice Grits, Roasted Local Carrots, Pickled Blueberries, and Virginia Peanut Mole
Pastry Chef Giane Cavaliere of Rogue 24
Main image: Strawberry Ganache, Strawberry-Balsamic Mousse, Pink Peppercorn Air, Caramelized Almonds, Strawberry Powder, Dehydrated Strawberry Foam, and Begonia Flowers
Chef Austin Fausett of Trummer’s on Main
Main image: Bourbon-glazed Sweetbreads, Peach Butter, Smoked Marble Potatoes, Local Ruby Chard, and Chanterelles
Michael Friedman of The Red Hen
Main image: Ricotta Cavatelli, Sugar Snap Peas, Smoked Bacon, Spring Onion, Pea Purée, Torn Basil, and Mascarpone
Chef Lee Gregory of The Roosevelt
Main image: Wagyu Steak Tartare, Soft-cooked Egg, Squid Ink Bread Crumb, and Pickled Watermelon
Pastry Chef Sarah Malphrus of Woodberry Kitchen
Main image: Buttermilk-Sorghum Panna Cotta, Buckwheat Crumble, Roasted Peanuts, Smoked Black Raspberry, Blackberry, and Lemon Basil
Chef Matthew McGhee of RANGE
Main image: Dry-aged Shepherd’s Hey Farm Lamb, Summer Squash, Crisp Potato, and Lavender
Chef Joe Palma of Bourbon Steak
Main image: Strawberry Gazpacho, Buttermilk Sorbet, Lemon Balm, Cucumber, and Pea Blossoms
Chefs Phillip Perrow and Caleb Shriver of Dutch & Company
Main image: Trout Roe, Paddle Fish Roe, Finger Limes, Cucumbers, Tostones, Pickled Watermelon Rind, Sea Beans, and Pepper Gel
Chef Graeme Ritchie of VOLT
Main image: Beets, Yellowfin Tuna, Cured Egg Yolk, and Tonnato
Chef Aaron Silverman of Rose’s Luxury
Main image: Smoked Celery Root Mascarpone, Chamomile-Honey Ice, Brown Butter-Walnut Crumble, and Caramelized Honey Gastrique
Chef Joe Sparatta of Heritage
Main image: Charcuterie Board – 18-month Prosciutto, Kimchi Bresaola, Pepperoni, Kimchi Coppa, Lomo, Face Bacon, Country Ham, Mustards, Kimchi Ketchup, and House Pickles
Chef Johnny Spero of minibar
Main image: Lamb, Whey-compressed Cucumbers, Whey Sauce, Milk Skin and Dill and Cucumber Blooms
Steelite is proud to present the StarChefs Rising Stars Los Angeles “Art of Presentation” Award! This award honors the Chef or Chefs who present the most attractive plating presentations — it’s all about looks!
The “Art of Presentation” Award winner is determined by public vote. Click the images shown below to view each Chef’s plating gallery, then use the poll to vote for the Rising Star Chef who created your favorite presentations. The deadline to vote is 3pm EST Monday, June 9th. Winner will be announced at the VIP Reception & Tasting Gala on Thursday, June 12. The winning chef receives $5,000 towards Steelite International product of their choice (at list price). Please only vote ONCE.
Voting for 2014 Rising Stars – Los Angeles Art of Presentation Award is now CLOSED. Congratulations to all of the chefs who participated. We are proud to announce Chef Niki Nakayama of n/naka as the 2014 Rising Stars Los Angeles Art of Presentation winner. Chef Niki has been awarded $5,000 in Steelite product. Thanks to all those who voted!
Steelite is proud to present the StarChefs Rising Stars Coastal New England “Art of Presentation” Award! This award honors the Chef or Chefs who present the most visually attractive plating presentations.
The “Art of Presentation” Award winner is determined by public vote. Click the images shown below to view each Chef’s plating gallery, then use the poll to vote for the Rising Star Chef who created your favorite presentations. The deadline to vote is 3pm EST Friday, April 11th. The winning chef receives $5,000 towards Steelite International product of their choice (at list price). Please only vote ONCE.
Voting for 2014 Rising Stars – Coastal New England Art of Presentation Award is now CLOSED. Congratulations to all of the chefs who participated. We are proud to announce Chef Mayumi Hattori of Straight Wharf in Massachusetts as the 2014 Rising Stars Coastal New England Art of Presentation winner. Chef Mayumi has been awarded $5,000 in Steelite product. Thanks to all those who voted!
Steelite is proud to present the 2014 Kentucky-Tennessee Rising Stars Plating Award! This award celebrates the extra special attention that is paid to aesthetic and composition by truly great culinary professionals. Honoring chefs that complement their cooking skills with an unparalleled ability to present food in ways that look as incredible as they taste, the Rising Stars Plating Award is a homage to the art of presentation.
The Plating Award winner is determined by public vote! Click the images shown below to view each Chef’s plating gallery, then use the poll to vote for your favorite Rising Star Chef’s dish. The deadline to vote is 3pm EST Wednesday, February 19th. The winning chef receives $5,000 towards Steelite International product of their choice (at list price). Please only vote ONCE.
Voting for 2014 Kentucky-Tennessee Rising Stars Plating Award is now CLOSED. Congratulations to all of the chefs who participated. We are proud to announce Chef Annie Pettry of Decca as the 2014 TN-KY Art of Presentation winner. Chef Annie has been awarded $5,000 in Steelite product. Thanks to all those who voted!
At the 8th Annual StarChefs.com International Chefs Congress, we got to do one of our favorite things – spend day and night with some of the most talented chefs, pastry chefs, mixologists, and sommeliers in the world. A three-day culinary symposium, the StarChefs.com ICC gathers more than 140 of the world’s most innovative industry professionals to present the latest techniques and culinary concepts.
For us, ICC is not-to-be-missed, and we proudly provided tableware and glassware for many of the events. Our products were showcased at the International Pastry Competition, main stage demos, the Savory and Pastry Pop Ups, mixology workshops, and wine tasting seminars – “Steelite Sightings” galore!
International Pastry Competition
The only thing we love more than an amazing dessert is an amazing dessert presented on Steelite. Twenty pastry chefs competed to win this three-day competition designed to showcase the creativity of the most talented pastry chefs in the industry. A big congratulations to the winner – Sean Pera of Herons (Cary, NC)!
Savory & Pastry Pop Ups
We partnered up with PreGel AMERICA to host the EAT@ICC Pastry Pop Up and provided plateware for the Savory Pop Up. Each day, the pop ups featured three-course tastings by the best of the best, plated on Steelite.
PASTRY Pop Up – presented by Steelite International + PreGel AMERICA
Pastry “Impromptu” Pop Up
A special thanks goes out to who we are calling the “Dream Team” – Pastry Chefs Johnny Iuzzini, Philip Speer & team, Sam Mason, and Patrick Fahy came together to create a dessert tasting menu in less than 25 minutes! An unexpected turn of events brought this team of chefs together to assist in the Steelite/PreGel Pastry Pop Up. What a great surprise for the hungry crew that got to try these impeccable desserts on Steelite china!
Day 3: Chef Jeff McInnis, root & bone (New York, NY)
Main Stage Demos & Workshops
Some of our favorite chefs stepped up to the plate (Steelite plates, of course) on the main stage. From “Full Range of Flavor” with Chef Bryan Voltaggio to “Man of Manzanilla: Modernist Spain Takes on the Big Apple” with Chef Dani García, these chefs had us swooning. Bonus: Chef Voltaggio’s pumpkin pasta made its way into the audience and two very lucky ladies got to taste!
Art of Presentation: Dominique Crenn & Juan Contreras This dynamic duo showed up on stage to stun the audience with their ingenious techniques. From using a fish tank pump to create air in tomato water to sheering a wine bottle in half to make an unbelievable presentation – this team takes creativity to a whole new level. Owner and Chef at Altelier Crenn in San Francisco, Crenn and Contreras plated on Pillivuyt’s Vendome to spice up the wine bottle presentation.
Mixology & Wine Tasting Seminars Any culinary showcase is incomplete without an amazing display of mixology. Our Bormioli Rocco and Rona lines were highlighted alongside some truly fantastic cocktails at the MIX@ICC stations. And, we were proud to be part of workshops with industry rockstars – like the Tippling Bros – and on the table for master sommeliers in the Somm Slam.
It’s always nice to sit back and have a drink after a hard day’s work. This 2-hour event kicked off Monday evening and featured 10 masterful mixologists. Not only were we bound to find a great drink, but we’d be drinking in style using one of Bormioli Rocco’s glasses. Whiskey sour looks great in both, Galassia and Cortina. Thanks to PreGel America and Chef Frederic Monti for creating the delicious Green Apple Whiskey Sour with meringue garnish pictured below. Cheers!
Steelite International Booth #41
StarChefs ICC is always one of our favorite events of the year because we get to interact with the industry’s finest chefs, F&B Directors, restaurateurs, and many more. This year, we had the privilege of working in close ties with PreGel America, which created a strong bond between the two companies. In addition, our marketing team designed a very appealing booth and attracted the eyes of many. Overall, we’d say it was a success!
We’re already dreaming about next year’s ICC. To get the full scoop, visit our Facebook page to check out all of our photos from the 8th Annual StarChefs.com International Chef’s Congress.
It was a night of excitement, a night of remarkable talent, and surely a night to remember. That is the night we had the opportunity of experiencing at Scott Kuhn’s new Cleveland restaurant, Cibreo Italian Kitchen, for a Veggie U Benefit Dinner. From the authentic Italian ambiance to the eye catching wall of wine barrels, Cibreo set the perfect stage for an ideal evening. If the venue wasn’t enough, throw five culinary geniuses in there, jealous yet?
The dinner consisted of five courses; five courses of impact, exceptionality and culinary perfection. With every course came a new experience that tantalized the palate, leaving you wanting more. Not only was each course appealing in its own right, but furthermore bursting with fresh, Earth to Table ingredients courtesy of Chefs Garden. Let’s see if we can tantalize your palate, through a recollection of our experience.
The journey began with one of Cleveland’s very own, Chef Jonathon Sawyer, who evidently forgot to take us to Israel with him after the event (we forgive you). Just as we thought Chef Sawyer’s appetizer couldn’t get any better, we took the last bite and BAM — the zest hit you like a ton of really soft, delicious bricks.
Next stop was an exotic café on the Greek coast of the Mediterranean Sea; well at least that’s where we thought we were as soon as we tried Chef Amanda Freitag’s Greek Salad, delicioso!
On to entrée number one, where Chef Lee Anne Wong was undoubtedly a ‘Top Chef’! The smoky flavor of the Kona Kampachi had us gushing in the most delectable way.
As if one entrée wasn’t enough, we received two! Another native to the Cleveland food scene is Chef James Mowcomber, whose up and coming young talent is sure to win over any culinary heart. With every bite of Chef Mowcomber’s Wagyu Beef, it’s safe to say he won over ours.
Here I am looking through pictures from the event and my mouth is still watering! Nevertheless, simply reminiscing over the night’s experiences still doesn’t do it justice. The company was lovely, the food was out of this world, the venue was intimate and the purpose for the Veggie U dinner was greatest of all. What started out as a night to remember, turned out to be a night we will never forget.
Craft’s design harkens back to the age of artisan potters in which every plate, cup, and bowl was touched by hand and displayed subtle differences on their rustic surfaces. Diners are tapping into this nostalgia and finding these contemporary wares comforting, reminiscent of an early, simpler era.
Improving on artisan craftsmanship, the Craft line is built with a modern plate-making technique that’s unique to Steelite and produces wares that are both heat and chip resistant. The variation in the plates and the applied glazes makes each piece have a singular sparkle, and, in fall 2013, Klimecki plans to add a new color to the successful blue, green, brown, terracotta, and grey glazes already available.
The plated cuisine of any chef looks simultaneously fresher and richer on Craft plates. And the dishware comes in a number of organic shapes and sizes that complement traditional and modern styles of plating. It’s this seamless duality and versatility, that when paired with the artisan design, that makes Craft plates something to celebrate.
Richard Blais’s Bone Marrow, Tuna Tartare, and Fried Quail Eggs. (View Gallery)