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New York Rising Stars Purveyors

What’s a chef without his purveyors? The quality of ingredients in a dish is nearly as important as the preparation itself, and chefs know that finding the right purveyors is one of the most critical aspects of their job. For the New York Rising Stars Revue, chefs relied on their tried-and-true purveyors from around the country to provide the products that made their dishes shine.

Company Product Chef/Dish Purveyor’s Comment Paired with
Crescent Duckling Duck Breast

Chef Patrick Connolly
Bobo
Hazelnut-Crusted Duck with Date Puree, Parsnip, and Chorizo
Hazelnut-Crusted Duck with Date Puree, Parsnip, and Chorizo

 

Kermit Lynch Cotes du Rhone 2007 (Kermit Lynch)
Debragga & Spitler Amish Chicken

Chef Damian Sansonetti
Bar Boulud
Coq au Vin: Red Wine Braised Amish Chicken, Button Mushrooms, Pearl Onions, and Lardons

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

DeBragga and Spitler's commitment to chefs can be summed up in three words: quality, service and consistency. They've become experts on quality meats during their 70 years in business, and they buy only from those suppliers whose products will allow them to maintain their reputation of excellence.

Edmunds Saint John Syrah 2006 "That Old Black Magic" (David Bowler)
duBreton Pork

Chef Angelo Sosa
Xie Xie
Sweet Glazed Pork with Chinese Bao Bun, Pickled Shallots, and Cilantro
Sweet Glazed Pork with Chinese Bao Bun, Pickled Shallots, and Cilantro

Specialized in hog farming and pork processing, duBreton strives to satisfy the world’s greatest chefs, in both restaurants and at home. They also want to spread a healthy eating approach, which respects animals and their development while holding their living conditions, processing, and overall environment to the highest standards.

Hoegaarden
Gourmet Mushrooms, Inc. Mushrooms

Chef George Mendes
Aldea
Wild Mushroom Consomme and Mushroom "Ravioli" with Chorizo and Tomatoes
Wild Mushroom Consomme and Mushroom "Ravioli" with Chorizo and Tomatoes

Founded in 1977, Gourmet Mushrooms Inc (GMI) has over 30 years experience growing exotic specialty mushrooms at their farm in Sonoma County, California. In addition to growing fresh mushrooms, Gourmet Mushrooms, Inc. produces a wide range of mushroom mycelial biomass products for the nutraceutical industry. Both fresh mushrooms and nutraceutical products have been Certified Organic since 2003.

Nicolas Potel Bourgogne Rouge 2007 (Wildman)
Nagano Pork

Chef Jason Neroni
10 Downing
Porchetta with Cannellini Beans and Salsa Verde
Porchetta with Cannellini Beans and Salsa Verde

Experience Nagano pork, an exceptionally tasty niche product from Québec prized by the Japanese. Most of our products are exported to Japan, and now we are the only slaughterhouse in Canada approved for export to Europe. With this high-end pork, great importance is placed on your culinary creations. You can expect the highest standard of quality from each selected cut to ensure the satisfaction of the finest palates every single time. Thanks to its exclusive properties, Nagano pork offers you juicy meat with a refined taste and exceptional tenderness combined with a longer shelf life.

Lionello Marchesi Brunello di Montalcino 2003 (W.J. Deutsch & Sons, Ltd.)
OceaNZ Blue Abalone, Ltd. Abalone Isao Yamada
Upstairs at Bouley
New Zealand Blue Abalone and Dungeness Crab with Tomato Water and Dashi Vinaigrette-Jelly
New Zealand Blue Abalone and Dungeness Crab with Tomato Water and Dashi Vinaigrette-Jelly

OceaNZ Blue Limited was established in 2002. The OceaNZ Blue paua (AKA abalone) farm is situationed in northern New Zealand, an area with some of the highest quality water in the world. OceaNZ Blue is committed to producing paua of the highest quality, which means no chemicals or unnatural substances are used on the farm during processing. OceaNZ Blue takes charge of the spawning, settling, on-growing, and processing, as well as marketing of premium quality paua to domestic and international markets.

Chateau de Chamboureau Chenin Blanc Savennieres 2004 Cuvee d'Antan (T. Edwards)
Petrossian Caviar Caviar Chef Brandon Kida
Asiate at Mandarin Oriental New York
Buckwheat and Eggs
Buckwheat and Eggs

Our search for exceptional caviars does not stop at the shores of the Caspian Sea. The Petrossian family covers the earth looking for the finest caviar options, both wild and farm-raised, of international or domestic origin.

Domaine Pelle Sauvignon Blanc Mentou 2007 (Skurnik)
Pierless Fish Triggerfish Chef Harold Dieterle
Perilla
Coriander-Crusted Triggerfish with Quinoa, Wood Ear Mushrooms, and Sweet and Sour Basil-Eggplant Sauce
Coriander-Crusted Triggerfish with Quinoa, Wood Ear Mushrooms, and Sweet and Sour Basil-Eggplant Sauce

 

Peter Jakob Kuhn Riesling Rheingau Germany 2007 (Domaine Select)
Riviera Produce Portobello Mushrooms

Chef Amanda Cohen
Dirt Candy
Portobello Mousse with Peach and Fennel Compote, Grilled Portobello Mushrooms, and Truffled Crostini
Portobello Mousse with Peach and Fennel Compote, Grilled Portobello Mushrooms, and Truffled Crostini

For the past 16 years, Riviera Produce has supplied farm fresh fruits and vegetables to the most discerning clientele in America.

Gary Farrell Russian River Pinot Noir 2006 (W.J. Deutsch & Sons, Ltd.)

Artichokes

Chef Polo Dobkin for Colin Devlin
Dressler
Warm Artichoke Heart, White Beans, Arugula, Parmigiano, and Garlic Dressing
Warm Artichoke Heart, White Beans, Arugula, Parmigiano, and Garlic Dressing

Sighardt Donabaum Gruner Veltliner Wachau Austria 2006 (Vignaioli Selections)

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  • StarChefs.com 2009 International Chefs Congress
  • The New York Mixology Dishrag


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