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Seattle 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 Seattle Rising Stars Revue, chefs relied on their tried-and-true purveyors from around the country to provide the products that make their dishes shine.

Company Product Chef/Dish Comment Paired with
Alaska Seafood Wild Alaskan Halibut

Chef Maria Hines
Tilth
Sous Vide Wild Alaskan Halibut, Cranberry Beans, Lacinato Kale, and Preserved Lemons

Sous Vide Wild Alaskan Halibut, Cranberry Beans, Lacinato Kale, and Preserved Lemons

An Alaska-based company dedicated to providing wild, sustainable seafood in order to preserve and protect seafood for future generations and prevent overfishing.

Adelsheim Pinot Gris
Corfini Gourmet Lamb

Chef Vuong Loc
Portage and Pig ’n Whistle
Lamb Chop Stuffed with Parsley Mousse, Brussels Sprouts, and Honey Glazed Lardons
Lamb Chop Stuffed with Parsley Mousse, Brussels Sprouts, and Honey Glazed Lardons

A Seattle-based foodservice business focused on sourcing all-natural, local, sustainable ingredients from nearby farmers and distributing them to restaurants, catering companies and food retailers all over the Pacific Northwest.

2004 Robert Hall Cabernet Sauvignon (Paso Robles)
Black Garlic

Chef Kelly Gaddis
McCaw Hall
Asparagus Panna Cotta with Black Garlic, Egg and Guanciale

Asparagus Panna Cotta with Black Garlic, Egg and Guanciale

2007 Chateau de Sancerre
Mutual Fish Wood Spot Prawns

Chef Mark Fuller
Spring Hill
Wood Grilled Spot Prawns, Creamy Grits, Poached Egg, Shrimp Gravy, and Wild Mushrooms
Wood Grilled Spot Prawns, Creamy Grits, Poached Egg, Shrimp Gravy, and Wild Mushrooms

A retail/wholesale seafood market owned and operated by three generations of the Yoshimura family since 1947 specializing in the freshest seafood available.

2003 Domaine de la Vougeraie, En Bollery, Bourgogne Grand Ordinaire (Gamay)
Quillisasscut Farm Goat Cheese

Chef Matt Kelley
Rover's
Goat Cheese Bavarian with Red Beet Foam, Lemon Coulis, and Candied Walnuts

Goat Cheese Bavarian with Red Beet Foam, Lemon Coulis, and Candied Walnuts

A small 36-acre family-operated farm in Northeastern Washington State using only the milk from their own herd of goats to produce a variety of aged raw milk cheese.

La Spinetta Moscato d'Asti
Scharffenberger Chocolate

Pastry Chef Dana Cree
Poppy
Bittersweet Chocolate Terrine with Seasonal Flavors

Bittersweet Chocolate Terrine with Seasonal Flavors

A small chocolate company with a focus on creating the richest, most flavorful chocolate by sourcing the best cacao in the world and using artisan chocolate-making methods.

2001 Taylors Fladgate's LBV Port
Seafoods.com Wild Day Boat Scallops Host Chef Adam Stevenson
Earth & Ocean
Wild Day Boat Scallops with Citrus-Braised Endive, Radishes, Smoked Bacon, and Garlic Puree

Wild Day Boat Scallops with Citrus-raised Endive, Radishes, Smoked Bacon, and Garlic Puree

American seafood company committed to delivering the highest quality seafood to chefs nationwide.

Schloss Gobelsburg GC "Gobelsburg"
Select Gourmet Foods Rabbit

Chef Stuart Lane
Craft
Venetian Rabbit Livers with Caramelized Onion, Anchovy, and Currants
Venetian Rabbit Livers with Caramelized Onion, Anchovy, and Currants

A Seattle-based company servicing local chefs with natural, organic, farm-raised meats and specialty items.

Leffe Blonde

Rabbit Agnolotti Dal Plin with Sage Butter

Rabbit Agnolotti Dal Plin with Sage Butter

Antinori Peppoli Chianti Classico
Shucks Maine Lobster Lobster

Chef Jason Wilson
Crush
Butter-Poached Lobster with Gnocchi and White Truffle Cream

Butter-Poached Lobster with Gnocchi and White Truffle Cream

A Maine-based seafood processing business that has revolutionized the way the world eats Maine Lobster by purchasing the freshest lobster and selling it fresh, raw and hand-shucked.

JLC Viognier/ Roussane "La Redonne"

The Swinery Pork Belly

Chef Joshua Henderson
Skillet Street Food
Spice-Braised Pork Belly, Cornmeal Waffle, Fried Quail Egg, and Braising Sauce

Spice-Braised Pork Belly, Cornmeal Waffle, Fried Quail Egg, and Braising Sauce

A Washington-
based company that purchases local heirloom pigs from a local family-run farm and is committed to organic and sustainable practices.

2006 des Voignes Solea

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  • Seattle Rising Stars Revue
  • Letter From the Editor – Seattle Dining
  • Seattle Rising Stars Purveyors


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