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!

 

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

 

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