Events on StarChefs

  


 

 

 

 


New York Revue Gala Tasting Menu


Jamison Blankenship {Morimoto}

Morimoto Bouillabaisse

***

George Mendes {Aldea}

Mushroom Consommé, Mushroom “Ravioli”, Chorizo and Tomatoes

***

Damian Sansonetti {Bar Boulud}

Coq au Vin: Red Wine Braised Amish Chicken, Button Mushrooms, Pearl Onions, and Lardons

***

Isao Yamada {Upstairs at Bouley}

Steamed New Zealand Blue Abalone and Dungeness Crab with Tomato Water-Dashi Vinaigrette-Jelly

***

Jason Neroni {10 Downing}

Porchetta with Cannellini Beans and Salsa Verde

***

Patrick Connolly {Bobo}

Hazelnut-Crusted Duck with Date Purée, Parsnip, and Chorizo

***

Communuity Chef Award: Harold Dieterle {Perilla}

Coriander-Crusted Triggerfish with Quinoa, Wood Ear Mushrooms, and Sweet and Sour Basil-Eggplant Sauce

***

Sustainability Chef Award: Amanda Cohen {Dirt Candy}

Portobello Mousse with Peach-Fennel Compote, Grilled Portobello Mushrooms, and Truffled Crostini

***

Pastry Chef Robert Truitt {Corton}

Cashew Fruit Tart with Lavender and Muscovado

***

Pastry Chef Brooks Headley {Del Posto}

Lidia's Sweet Pea Sformato with Tri-Star Strawberries and Strawberry Gelato

Chocolate Bruciato

***

Sommelier Claire Paparazzo {Blue Hill}

Wine Pairings with Each Rising Stars Dish

***

Mixologist Orson Salicetti {Apothéke}

Tomato Basil Martini

Thào Quà featuring Highland Park Single Malt Scotch Whisky

***

Mixologist Maxwell Britten {Jack the Horse Tavern}

Zorrito Dorrado

Gingerbutter Collins featuring Highland Park Single Malt Scotch Whisky

***

Restaurateur Award: Colin Devlin
{Dressler, Dumont, Dumont Burger}

Warm Artichoke Heart, White Beans, Arugula, Parmigiano, and Garlic Dressing

***

Concept Award: Angelo Sosa {Xie Xie}

Sweet Glazed Pork, Chinese Bao Bun, Pickled Shallots, and Cilantro

***

Host Chef Brandon Kida {Asiate}

Buckwheat and Eggs

 

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