2013 Philadelphia Rising Stars
Seafood Salad: Lobster Consommé, Tomalley, Poached Lobster, Sea Urchin, Razor Clams, Caviar, and Apple-Horseradish Marshmallow from Chef Nicholas Elmi of Rittenhouse Tavern
Roasted Australian Lamb Chop, Sweetbreads, Fried Artichoke, and Sherry Jus from Chef Yun Fuentes of JG Domestic
Roasted Maitake Mushroom, Smoked Ricotta, Madeira Jelly, Arugula Purée, and Wild Greens from Chef Chris Kearse of Will
Scallop Crudo, Fermented Parsley, Beet-pickled Turnips, Olive Oil, and Lemon Juice from Chef Eli Kulp of Fork
Bloody Beet Steak, Beet Pan Jus, Yogurt, Amaranth, and Aged Balsamic from Chef Josh Lawler of Farm and Fisherman
Pumpkin French Toast Sticks, Oatmeal Ice Cream, and Maple-Root Beer Foam from Pastry Chef Peter Scarola of R2L
Pappardelle, Pig's Heart Ragout, Crème Frâiche, Chanterelles, and Leeks from Sustainability Chefs Andrew and Kristin Wood of Russet
Ladies' Choice Ice Cream Soda: Raspberry Soda, Peach Ice Cream, Whipped Cream, and Raspberries from Artisan Sara May of Franklin Fountain
The Whirly Berley Bar: Soft Chocolate Torrone, Dark Chocolate, Caramel, and Cocoa Nibs from Confectioner Davina Soondrum of Shane Confectionery
Bavarian: Smoked Bauernwurst, Bavarian Cole Slaw, Horseradish Sauce, and Fried Onions from Chef Jeremy Nolen of Wursthaus Schmitz
Poached Ocean Trout, Parsnip Purée, Tangerine, Trout Roe, Fried Red Quinoa, and Black Tea Vinaigrette from Chef Jonathan Cichon of Lacroix
Spiced Eggplant, Harissa, Beluga Lentils, and Garlic Tehina from Restaurateur Michael Solomonov of Zahav
Ocelotl: Ocho Tequila, Luxardo, Pernod, Green Apple Syrup, and
Dandelion-Burdock Bitters from Mixologist Al Sotack of Franklin Mortgage & Investment Co.
Australian Lamb Loin Brochette, Eggplant, Pearl Onion, Golden Raisin Puree, and Preserved Lemon Crema from Chef Adam DeLosso of Garces Group
Tasting Gala and Awards Ceremony
Thursday, February 21, 2013
7:15pm – 9:30pm
VIP Reception at 5:45pm*
General Admission at 7:15pm
Kimmel Center for the Performing Arts
Hosted by Garces Catering Group
300 S. Broad Street
Philadelphia, PA 19102
Tickets: $90 General Admission; $115 VIP*
*Includes exclusive access to the Awards Ceremony and private reception featuring Champagne and Petrossian caviar.
Rising Stars Award Winners
PASTRY CHEFPeter Scarola
SUSTAINABILITYAndrew and Kristin Wood
CONCEPT CHEFJeremy Nolen
COMMUNITY CHEFKevin Sbraga
HOTEL CHEFJonathan Cichon
Lacroix at the Rittenhouse Hotel
Citron and Rose, Federal Donuts, Percy Street Barbecue, Zahav
Franklin Mortgage & Investment Co.
HOST CHEFAdam DeLosso
How to Make It Panel
Join us as our Rising Stars discuss how they "made it" in the challenging culinary profession.
Wednesday, February 20
Drexel University Hospitality Management, Culinary Arts and Food Science Department
The Academic Bistro
Paul Peck Problem Solving and Research Bldg., Sixth Floor
101 North 33rd Street, Office 615
Philadelphia, PA 19104
There are more than 900,000 people in the Delaware Valley who are at risk for chronic hunger and malnutrition. Philabundance works to alleviate that hunger in partnership with neighborhood distribution programs and a network of close to 500 member agencies in nine counties. Philabundance distributes 21 million pounds of food per year, and close to 65,000 people per week benefit for just 50 cents per meal.
Visit www.philabundance.org or call
(215) 339-0900 for more information. Visit Facebook.com/Philabundance, and follow us on Twitter, @Philabundance. If you or someone you know is in need of food assistance, please call Philabundance's Food Help Line: (800) 319-Food.
Wednesday, February 20, 2013
Hosted by Daniel Stern
Chef Terence FeuryChef Bryan Sikora
Sommelier Bill Eccleson
This is a private event – invitation only
Thursday, February 21, 2013
Get your grub and drink on at the Rising Star After-Party!Attendance limited to foodservice professionals only
Complimentary late night snacks + beverages.
Hosted by Rising Star Chef Jeremy Nolen
10:00 p.m. - 1:00 a.m.
718 South Street
Philadelphia, PA 19147