Rising Stars San Francisco – Art of Presentation Award

Steelite is proud to present the 2016 San Francisco Rising Stars Art of Presentation contest. This contest is all about the best looking dish, and the winner is determined by public vote. 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, June 17th at 3 pm EST. The winner will be announced on Tuesday, June 21st  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 StarChefs ICC with a spot in Steelite’s 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

This poll is closed! Poll activity:
Start date 05-27-2016 13:14:00
End date 06-17-2016 15:00:00
Poll Results:

Artisan John Blevins of Clove & Hoof

Main image: Berbere-spiced Beef Cheek Terrine, Deviled Egg Yolk Purée, Asparagus Gribiche, Trout Roe, and Smoked Dates


Artisan Salvatore Cracco of Trou Normand

Main image:Mango, Mint, Scallions, Mousse Melons, Fresh Milk Panna Cotta, and Burnt Bread Powder



Chef Ryan Pollnow of Aaxte

Main image: Pintxos: Poached Oyster Escabeche, Rice Wine-Dashi Gelee, Charred Lemon Juice, Pickled Persimmon, and Tobiko; Skewer of Manzanilla Olive, Cured Anchovy, and Pickled Guindilla Chile; Skewer of Smoked Quail Egg, Mushroom Conserva, and Medjool Date Puree; Marinated Mussel Montadito, Chorizo Allioli, and Sun Dried Tomato Relish; and Black Truffle and Black Trumpet Mushroom Croquetas


Chef David Barzelay of Lazy Bear

Main image: Butterball Potatoes, Hedgehog Mushrooms, Potato Fondue, Fines Herbes Powder, Brassicas, and Mustard Flowers


Chef Val Cantu of Californios

Main image: Yerba Buena Fruit Cup (YBFC): Asparagus, Fermented Carrots, Goat Cheese Mousse, Cherries, and Greens




Chefs Carrie and Rupert Blease of Lord Stanley

Main image: Beef Tartare, Grilled Ramps, Summer Truffle, and Hazelnut



Chef Yoni Levy of Outerlands

Main image: Sherry-Dill Pickled Herring, Celery Root, Kohlrabi, Olive Oil, Black Pepper, and House Danish Rye Bread 



Chef Brandon Rice of Rich Table

Main image: Kampachi, Black Trumpet Marmalade, Fennel, and Radish




Chef Ian Palazzola of Mourad

Main image: Lebni, Green Strawberry, Cashew, and Nettle paired with Chardonnay, Pierre-Yves Colin-Morey, Saint-Aubin, Burgundy, France, 2014



Community Chef Evan Allumbaugh of Flour + Water

Main image: Charcuterie Board: Pork Liver Pâté, N’duja, Culatello, Suckling Pig Porchetta di Testa, Sopresatte di Calabria, Calabrian-style Cured Capicola, Lardo, Duck Prosciutto, Calabrian Salami, and Ciabatta Toast




Hotel Chef Luke Knox of Burritt Room + Tavern

Main image: Potato Salad: Cured Salmon, Horseradish Aioli, Shallot, Chive, Olive Oil, and Lemon Juice




Restaurateur Jason Halverson of Stones Throw

Main image: Pecking Duck: Roasted Duck Breast, Duck Thigh Confit, Forbidden Rice, Braised Rhubarb, and Celery


Pastry Chef Edward Martinez of Cadence

Main image: Dark Chocolate Custard: Red Velvet, Red Miso, and Chocolate Wafers


Pastry Chef Maya Erickson of Lazy Bear

Main image: Huckleberry, Koshihikari Rice, Shio Koji, and Matcha


Pastry Chef Mikiko Yui of State Bird Provisions

Main image: Bella Viva Hand Pie: Rye Puff Pastry,  Thyme Pastry Cream, Rum-poached Apricot, Pear, and Plum, Hazlenut, and Grapefruit 

Corporate Pastry Chef Lisa Vega of Dandelion Chocolate

Main image: Tart: Chocolate-Shortbread Crust, Coconut-Rum Caramel, Passion Fruit Ganache, Toasted Coconut, and Toasted Meringue 

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