What: StarChefs.com Rising Stars Revue™ Gala
When: Thursday March 17th, 2011, 7-10pm
Where: Four Seasons Hotel Houston, 1300 Lamar Street
They represent the best of the best on the Houston culinary scene today, chefs who have earned the respect of their peers and who have been recognized by their own industry.
At the StarChefs.com Rising Stars Revue™gala, you’ll get to meet each of the rising stars and sample the dishes they were judged on for selection as a rising star chef. Sommelier Sean Beck will select wine pairings for each dish.
This is an event you won’t want to miss. Tickets are $95 per person. VIP tickets are available for $125, and include a 6pm pre-event reception with Champagne and Petrossian Caviar
Limited tickets are available and sell-out possibility is high: Go to www.starchefs.com/tickets or call 212.966.7575; for more information go to www.starchefs.com/risingstars A portion of the proceeds will benefit Recipe for Success.
CHEFS
David Grossman | Branch Water Tavern
Roasted Cervena Venison, Sweet Potato-Brussels Sprout Hash, Bacon Confit, and Pomegranate Jus
Manabu "Hori" Horiuchi | Kata Robata
Uni Chawan Mushi: Traditional Egg Custard with Shrimp, Chicken, Sea Urchin, Shiitake Mushrooms, and Dashi
Jeramie Robison | Cinq at La Colombe d'Or Hotel
Braised Australian Short Ribs, Corn Velouté, Red Wine Cabbage, Mushroom Ragoût, and Port Syrup
Randy Rucker | Bootsie's
“Pastiche” Salad of Shaved Winter Vegetables, Roots, Stems, and Foraged Greens
Seth Siegel-Gardner | Kata Robata
Australian Beef Short Ribs with Broccoli Purée, Toasted Nori Yogurt, Kaeshi Sauce, and Wasabi Vinaigrette
Chris Shepherd | Catalan Food and Wine
Jamaican Curried Goat Pies, Cucumber-Tomato-Pickled Banana Pepper Salad, and Green Onion Emulsion
COMMUNITY CHEF
Randy Evans | Haven
Country Fried Chicken Livers, Buttermilk Biscuits, and Andouille Sausage Gravy
SUSTAINABILITY CHEF
Jamie Zelko | Zelko Bistro
Sautéed Shrimp, White Cheddar Polenta Grits, and Sweet Soy Agave Nectar
PASTRY CHEFS
Vanarin Kuch | Tiny Boxwoods
Sangria Poached Pears with Goat Cheese Mousse, Grand Cru Gruyère Reserve and Wisconsin Hook's 10-Year Cheddar Shards, Sangria Reduction, and Pineapple Sage Sorbet
Chris Leung | Bootsie's
Roasted Texas Carrot and Ruby Red Grapefruit Mousse, Grapefruit Marmalade, Hay Sherbet, Candied Sesame Seeds, Clove Meringue, and Miso Foam
RESTAURATEUR
Bryan Caswell | Little Bigs, Reef, and Stella Sola
Roasted Grouper, Braised Collard Greens, and Pecan-Shallot Cracklins
MIXOLOGIST
Bobby Heugel | Anvil Bar & Refuge
» The Anvil Paloma: Tequila Blanco, Grapefruit Beer, Lime Juice, Simple Syrup, and Salt Tincture
» Original Cocktail Featuring Highland Park Single Malt Scotch Whisky
SOMMELIER
Sean Beck | Backstreet Café, Hugo's, and Trevisio
Wine pairings with chefs' dishes
HOST CHEF
Maurizio Ferrarese | Quattro at Four Seasons Hotel Houston
Australian Lamb Ravioli with Lentil Ragoût and Parmesan Fondue
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