Star Chefs Rising Stars Awards and Gala

StarChefs Rising Stars Awards VIP Reception, Awards and Gala held at Lincoln Park Zoo’s Cafe Bauer. The second time in my life I had to say no to being offered too much caviar.

John Hogan of River Roast

River Roast Charcuterie: Duck Prosciutto-wrapped Figs, Chicken Liver Mousse Profiterole, Pork Terrine, Cornichons, and Dijon Mustard from Chef John Hogan

Chicken Liver Mousse Profiterole, and Pork Terrine from Chef John Hogan

Petrossian Caviar, Maine Lobster, Cauliflower Vichyssoise, and Micro Chervil from Chef David Burns

Sartori Cheese at StarChefs VIP Reception

Charcutier Gregory Laketek of West Loop Salumi with his Mentor, Will Horowitz

Abe Conlon of Fat Rice

Lee Wolen of BOKA for Art of Plating Award

Greg Biggers of Cafe des Architectes

Off Color Brewing

Greg Laketek of West Loop Salumi

Beverly Kim and Johnny Clark of Parachute. Boudin Noir, Seedy Salad, Radish Sprouts, and Rhubarb

Anna Posey of The Publican

Lula Cafe

Greg Mosko of NoMi at Park Hyatt. Smoked Valrhona Chocolate Mousse, Macadamia Nut Feuilletine, Avocado Puree, Black Pepper Dulce de Leche, Jerk Pineapple Sorbet and Vanilla-Poached Pineapple

Harold Jurado of Yusho. Szechuan Lamb Meatballs

Greg Biggers of Cafe des Architectes. Foie Gras, Jalapeño-Blueberry Jam, and Cheddar Doughnuts

Tyler Fry of Violet Hour Amaro Braulio, St. George Terroir Gin, Punt e Mes, Lemon Juice and Saline Solution

Po Kok Gai: Chicken, Coconut Curry, Chorizo, Olives, Cabbage, Potatoes, and Parrano Cheese Gratin by Abe Conlon of Fat Rice

Steak Pasty by Pleasant House Bakery

Foie Gras, Jalapeño-Blueberry Jam, and Cheddar Doughnuts by Greg Biggers of Cafe des Architectes

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Tags: boka, cafe des architectes, fat rice, river roast, star chefs, starchefs, west loop salumi