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.  The winner will be announced on Tuesday, April 15 at the Rising Stars VIP Reception in Providence, Rhode Island.  Thanks to all those who voted!

 

Chef Tyler Burnley & Chef Chad Hoffer of Thames Street Kitchen

Main image: Pickled Beets with Horseradish-Buttermilk Cream, Horseradish Crumble, Asian Pear, and Dill

Chefs Chad Hoffer and Tyler Burnley of Thames Street Kitchen – Newport, RI

Click to view Chef Burnley & Chef Hoffer’s Plating Gallery

Pastry Chef Melissa Denmark of Gracie’s

Main image: Rooibos Dark Chocolate Cremeux, Shaved Asian Pear, Hazelnut-Fennel Biscotti, Sour Cherry Jam, Cocoa Nib Ice Cream

Chef Matthew Varga and Pastry Chef Melissa Denmark of Gracie’s – Providence, RI

Click to view Pastry Chef Denmark’s Plating Gallery

 

Chef Chris Fischer of Beach Plum Inn & Restaurant

Main image: Blue Fish Belly Crudo with Smoked Sea Salt, Lemon, and Arugula

Chef Chris Fischer of The Beach Plum Restaurant - Martha’s Vineyard, MA

Click to view Chef Fischer’s Plating Gallery

 

Hotel Chef James Hackney of Twenty-Eight Atlantic at Wequassett Resort & Golf Club

Main image: Poached Sole, Orleans Mussels, Black Quinoa, Watercress Broth, Black Truffles, and Garden Herbs

Chef James Hackney of Twenty - Eight Atlantic - East Harwich, MA

Click to view Chef Hackney’s Plating Gallery

 

Chef Mayumi Hattori of Straight Wharf

Main image: Seared Diver Scallops, Zucchini Ribbons, Tomato Confit, Nasturtium Pesto 

Chef Mayumi Hattori and Sommelier Tanya McDonough of Straight Wharf – Nantucket, MA

Click to view Chef Hattori’s Plating Gallery

Chef Evan Hennessey of Stages at One Washington

Main image: Squid-Ink Fettuccine, Shellfish Ragu of Clams and Lobster, Tarragon, and Fried Rock Weed

Chef Evan Hennessey of Stages at One Washington - Dover, NH

Click to view Chef Hennessey’s Plating Gallery

 

Chef Matt Jennings of Farmstead Inc.

Main image: New Bedford Albacore, Arugula, Cauliflower, Mustard Greens, Capers, Granny Smith Apple, Beef Marrow, Edible Flowers

Chef Matt Jennings and Mixologist Silas Axtell of Farmstead INC – Providence, RI

Click to view Chef Jennings’ Plating Gallery

Pastry Chef Ilma Lopez of Piccolo

Main image: ”Nonna”: Pizzelle, Goats Milk Ricotta, Roasted Nectarines, Abruzzi Honey, and Olive Oil

Chef Damian Sansonetti and Pastry Chef Ilma Lopez of Piccolo - Portland, ME

Click to view Chef Lopez’s Plating Gallery

 

Community Chef James Mark of north

Main image: Stir-Fried Drunken Mussels: Sake, Mussel Sauce, Japanese Turnips, Mustard Greens, Charred Leeks, Pickled Garlic, Hot Rice Vinegar, Daikon, Parsley, and Chile Oil 

Chef James Mark of North – Providence, RI

Click to view Chef Mark’s Plating Gallery

 

Chef Ravin Nakjaroen of Long Grain

Main image: Pad ke Mao (Drunken Noodles)

Chef Paula Palakawong and Chef Ravin Nakjaroen of Long Grain - Portland, ME

Click to view Chef Nakjaroen’s Plating Gallery

 

Chef Jake Rojas of Tallulah on Thames

Main image: Skate, Couscous, Candied & Raw Olives, White Chocolate Powder, Caper Berries, Brown Butter Espuma, Sautéed Mushrooms, & Lemon

Chef Jake Rojas of Tallulah on Thames – Newport, RI

Click to view Chef Rojas’ Plating Gallery

Chef Dan Sauer of 7a Foods

Main image: Liz Lemon: Hot House-Made Pastrami, Turkey, Swiss, Cole Slaw, Russian Dressing, and Crumbled Potato Chips on Marble Rye

Chef Dan Sauer of 7a Foods - Martha’s Vineyard, MA

Click to view Chef Sauer’s Plating Gallery

Chef Patrick Soucy of Ceia Kitchen + Bar

Main image: Braised and Seared Goat, Basil-infused Goat Yogurt, Wheat Berries, Violet Blossom, Beet and Brunet Mousse, and Bee Pollen

Chef Patrick Soucy and Pastry Chef Michael Daly of Ceia - Newburyport, NH

Click to view Chef Soucy’s Plating Gallery

 

Chef Ben Sukle of Birch

Main image: Rhode Island Beef Tartare Wrapped in Cape White Turnip, Fermented Turnip Juice, Crispy Rye-sourdough, Grilled Chives, Ramp-capers, Beef Bone-Soy-Sherry Vinaigrette, and Aged Beef Fat-Yolk Emulsion

Chef Ben Suckle of Birch – Providence, RI

Click to view Chef Sukle’s Plating Gallery

Chef Andrew Taylor & Chef Michael Wiley of Eventide Oyster Co. & Hugo’s

Main image: Chilled Razor Clams, Smoked Paprika Oil, Chile Ice, Confit potatoes, and Dehydrated Black Olive

Chefs Andrew Taylor and Michael Wiley of Eventide Oyster Bar - Portland, ME

Click to view Chef Taylor & Chef Wiley’s Plating Gallery

Sustainability Chef Derek Wagner of Nick’s on Broadway

Main image: Chocolate-Beet Cake, Cassis-Citrus Cream, Dark Chocolate Sauce, and Sea Salt

Chef Derek Wagner and Beverage Manager Liz Sawtelle of Nick’s on Broadway – Providence, RI

Click to view Chef Wagner’s Plating Gallery

 

Chef Justin Walker of Earth at Hidden Pond

Main image: Fried Nonesuch River Oysters, Wood-fired Padron Pepper Relish, and Fried Nepotella

Chef Justin Walker  and Pastry Chef Matthew Jauck of Earth – Kennebunkport, ME

Click to view Chef Walker’s Plating Gallery

 

 

Rising Stars Plating Award – TN/KY

On February 10, 2014, in Tradeshows & Events, by steelite

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!

 

Chef Annie Pettry of Decca

Main image: Diver Scallop Crudo, Jonathan Apple, Fried Sunchokes, Lime Zest, and Fennel Pollen

Chef Annie Pettry of Decca – Louisville, KY

Click to view Chef Annie’s Plating Gallery

Chef Matt Gallaher of Knox Mason

Main image: Crispy Braised Pork Belly, Tobasco-Sweet Potato Purée, Benton’s Bacon, and George Dickel Apples

Chef Matt Gallaher of Knox Mason, Knoxville, TN

Click to view Chef Matt’s Plating Gallery

Chef Keri Moser of IvyWild

Main image: Pork Shoulder, Pickled Peaches, Cornbread, Foie Gras Butter, and Sorghum Vinaigrette

Chef Keri Moser of IvyWild, Sewanee, TN

Click to view Chef Keri’s Plating Gallery

Chef Levon Wallace of Proof on Main

Main image: Seared Bison Carpaccio, Horseradish, Oyster Mushrooms, Squash Pickles and Seeds, and Nasturtium with House Ranch

Chef Levon Wallace of Proof on Main – Louisville, KY

Click to view Chef Levon’s Plating Gallery

Pastry Chef Kayla Swartout of Capitol Grille

Main image: Tennessee Corn Cake, Cruze Dairy Buttermilk Ice Cream, Meringue, Blood Orange Curd, and Citrus

Chef Tyler Brown and Pastry Chef Kayla Swartout of Capitol Grille - Nashville, TN

Click to view Chef Kayla’s Plating Gallery



Chef Michael Hudman & Chef Andrew Ticer of Hog and Hominy

Main image: Butternut Squash, Acorn Squash, Maple-Soy Glaze, Corn Nuts, and Pak Choi

Butternut Squash, Acorn Squash, Maple-Soy Glaze, Corn Nuts, and Pak Choi

Click to view Chef Michael and Chef Andrew’s Plating Gallery



Chef Phillip Krajeck of Rolf and Daughters

Main image: Squid Ink Canestri, Squid and Shrimp Sauce, House-cured Pancetta, Toasted Garlic, and Calabrian Chiles

Chef Philip Krajeck of Rolf & Daughters – Nashville, TN

Click to view Chef Phillip’s Plating Gallery



Chef Matt Lackey of Flyte World Dining

Main image: Trout Collar Croquette, Carrot Top Pesto, Cruze Buttermilk, and Winter Herbs

Chef Matt Lackey  and Pastry Chef Tony Galzin of Flyte World Dining – Nashville, Tennessee

Click to view Chef Matt’s Plating Gallery



Chef David Mitchell of Mitchell Deli

Main image: Bahn Mi – Pork Butt Confit in Benton’s Bacon Grease, Jicama-Carrot Slaw, Cucumber, Cilantro, Lime Mayonaise, and Silkes Hoagie

Chef David Mitchell of Mitchell Delicatessen – Nashville, TN

Click to view Chef David’s Plating Gallery

 

Dessert Tasting with Thomas Raquel

On January 20, 2014, in General, by steelite

It’s no secret that we are big fans of Chicago-based pastry chef extraordinaire Thomas Raquel. Truth be told, calling ourselves “fans” feels like the understatement of the year – especially when reminiscing about our extravagant, multi-course dessert experience with Thomas at Acadia last fall. Some would call it a tasting – which was the term used on the menu – but, again, “tasting” is beyond an understatement. This was an evening of pure pampering through pastry.

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Inspired by fall, Thomas’ menu showcased the warm, bright colors and flavors of the season.  The progression of each dessert presentation referenced the evolution of fall leaves – from vibrant red to earthy yellow to rich brown.  The menu touted three fantastic courses, each more impressive than the last.  Thomas even snuck in a few surprises (like the stunning Tête de Moine presentation pictured below).

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We left Thomas’ table in awe – and feeling spoiled! We don’t want to brag (well, maybe a little…), but we captured a few photos of the fantastic desserts. Here’s a little taste of the experience.

IMG_0544Course 1: “Fragrant pear” Compressed pear; muscat ribbons; distilled spiced pear jus; Earl Grey ice cream; autumn olive ice; honey croquant; Earl Grey infused oil; borage flowers; bronze fennel

IMG_0560Course 2: “French Apple” Calvados roasted apple; caramelized arlette – spiced puff pastry; caramelized maple ceylon cinnamon custard; pecan powder

IMG_0562Course 3: “Fall Chocolate” Squash cremuex – roasted kuri squash with caramelized white chocolate; chocolate sorbet; flourless chocolate cake; cashew croquant; figs roasted with burnt honey, sherry and black pepper; huckleberry confit; Cocoa nib powder

Thank you for taking such great care of us, Thomas! It was truly unforgettable.

Steelite Sponsors StarChefs ICC

On October 28, 2013, in Uncategorized, by steelite

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

Day 1: Pastry Chef Philip Speer, Uchi (Austin, TX)
Day 2: Pastry Chef Patrick Fahy, Sixteen, Trump International Hotel & Tower (Chicago, IL)
Day 3: Pastry Chef Michael Laiskonis, Institute of Culinary Education (New York, NY)

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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!

dream team

SAVORY Pop Up

Day 1: Chef Bill Kim, BellyQ (Chicago, IL)
Day 2: Chef David Bazirgan, Fifth Floor (San Francisco, CA)

Day 3: Chef Jeff McInnis, root & bone (New York, NY)

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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!

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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.

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dominique-crenn-plating

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.

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Congress Cocktail

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!

ICC Booth 2013

 

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.

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A Culinary Night to Remember

On October 17, 2013, in Tradeshows & Events, by steelite
Lovely tablescape at Cibreo Italian Kitchen

Lovely tablescape at Cibreo Italian Kitchen

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.

Chef Jonathon Sawyer, Appetizer Course -  Rhizome, Lucky Sorrel and Baby Chanterelle Button with Nepitella Bloom, Crab Apple, Milk n’ Cognac Corn Flake Cake, Oaked Chardonnay Vinegar and Black Butter.

Chef Jonathon Sawyer, Appetizer Course – Rhizome, Lucky Sorrel and Baby Chanterelle Button with Nepitella Bloom, Crab Apple, Milk n’ Cognac Corn Flake Cake, Oaked Chardonnay Vinegar and Black Butter.

 

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!

Chef Amanda Freitag, Salad Course – Greek Salad a la Veggie U

Chef Amanda Freitag, Salad Course – Greek Salad a la Veggie U

 

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.

Chef Lee Anne Wong, Entrée #1 - Smoked Kona Kampachi, Gold Coin Onion, Turnips, Black Garlic

Chef Lee Anne Wong, Entrée #1 – Smoked Kona Kampachi, Gold Coin Onion, Turnips, Black Garlic

 

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.

Chef James Mowcomber, Entree #2 – Wagyu Beef-Porcini Pesto, Braised Turnips, Bone Marrow Salsa Verde

Chef James Mowcomber, Entree #2 – Wagyu Beef-Porcini Pesto, Braised Turnips, Bone Marrow Salsa Verde

 

Last, but certainly not least, was a dessert erupting with unique flavors, textures and ingredients. Chef Johnny Iuzzini managed to create an earthy rendition of an otherwise deliciously sweet dessert.
Chef Johnny Iuzzini, Dessert Course - Frozen Beet Parfait, Bitter Chocolate Cream, Yogurt, Bulls Blood

Chef Johnny Iuzzini, Dessert Course – Frozen Beet Parfait, Bitter Chocolate Cream, Yogurt, Bulls Blood

 

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

andrew-klimecki
In the 20 years that Head of Design, Andrew Klimecki has worked for Steelite, he’s never been more excited for a new line of wares.

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.

Interview with Andrew Klimecki (Watch Now)

Chef Richard Blais and Pastry Chef Andrea Litvin of The Spence -

Richard Blais’s Bone Marrow, Tuna Tartare, and Fried Quail Eggs. (View Gallery)

 

The Rising Stars Plating Award, presented by Steelite International, honors chefs who not only make you want to devour a dish, but who also take the time to make plating beautiful.

View the platings below by each of the corresponding chefs listed within the poll, and then vote for your favorite San Francisco Bay Area Rising Stars dish plating by 3pm EST Monday, June 10.

The winning chef receives $5,000 towards Steelite International product. Please only vote ONCE.

Continue reading »

 


By almost every measure, the 2013 NRA Show was the most successful show Steelite has ever seen. Everyone had really great things to say about how nice the booth looked and how innovative the new products were.

It was a privilege to have several chefs masterfully plating food for us during the event. Also, all of the vegetables at our booth were provided by Chef’s Garden–a tremendous resource for chefs and restaurateurs! Chef’s Garden carries a vast range of sustainably grown vegetables and provides them directly to restaurants around the world.

Continue reading »

 

Our Twitter contest at the 2013 NRA Show was a great success, with many great people joining in and engaging with us on Twitter. We would like to recognize the winners of our giveaway below. We found them all to be great folks sincerely interested in good conversation. We are honored to share with them some of our best products. Congratulations to the winners!

Continue reading »

 

Steelite International has received the royal seal of approval for outstanding performance in overseas markets — the Queen’s Award for Enterprise in the International Trade category.

We have to admit, we’re pretty proud of our team.  ”It has truly been a team effort over many years,” said Steelite CEO Kevin Oakes.  ”Everyone has stepped up to the plate. This award is recognition of the effort many people have put in.”

The Queen’s Award for Enterprise is seen as the UK’s highest accolade for business success.

Mr. Oakes also acknowledged our Made in Britain campaign.  ”The business has been fully behind the Made in Britain effort, and this award can only add to that,” he said. “It underlines the quality of the workmanship and the integrity of the business. I think what sets us apart from other companies when we are selling to businesses abroad is the quality of the products, the excellent service we provide and there’s no question that the key driver to our growth has been design and innovation.”

Check out the full story in The Sentinel. Thank you, Queen Elizabeth! We’re honored.

 

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