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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Star Chefs Rising Stars Awards and Gala was last modified: December 1st, 2017 by