The VIP reception on the Mustard Terrace of the Fairmont Heritage Place Ghirardelli Square
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Petrossian White Sturgeon Caviar with Champagne Poached Red Torpedo Onion Relish, Butterball Pomme Chip, Charred Citrus, and Creme Fraiche - JW Foster (The Fairmont San Francisco)
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Chef Michael Tuohy of Grange
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Rising Star Chefs Josh Thomsen and Thomas McNaughton with Rising Star Host Chef Martin Brock
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House Cold Smoked New Zealand Greenshell Mussel with Parsnip Frites, Santa Cruz Heirloom Tomato and Sonoma Riesling Consomme, and Asia Pear and Fennel Salad - JW Foster (The Fairmont San Francisco)
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Will Blunt of StarChefs.com
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Rising Star Chef Josh Thomsen and guests enjoy the VIP reception
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Rising Star Chef Thomas McNaughton
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Rising Star Chef Scott Nishiyama
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Rising Star Mixologists Erick Castro and Brian MacGregor and guests enjoy the VIP reception
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Michael Poulos of Molteni
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Rising Star Chef Joshua Skenes
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Petrossian White Sturgeon Caviar with Champagne Poached Red Torpedo Onion Relish, Butterball Pomme Chip, Charred Citrus, and Creme Fraiche - JW Foster (The Fairmont San Francisco)
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Rising Star Chef John Paul Carmona
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Katherine Martinelli and Antoinette Bruno of StarChefs.com and Chef Mourad Lahlou of Aziza
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Rising Star Chef Matthew Accarrino
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The VIP reception on the Mustard Terrace of the Fairmont Heritage Place Ghirardelli Square
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Rising Star Pastry Chef Catherine Schimenti
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Barbara Mattaliano of Goose Valley
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Rising Star Pastry Chef Melissa Chou
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Highland Park Single Malt Scotch Whisky
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Antoinette Bruno toasts the 2010 San Francisco Rising Stars with Stella Artois
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The 2010 San Francisco Rising Stars with their Vitamix blenders
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Chef Louis Maldonado (Aziza) with his Marinated Striped Bass, Petrossian Caviar, Green Strawberries, and Brown Rice
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Marinated Striped Bass, Petrossian Caviar, Green Strawberries, and Brown Rice - Chef Louis Maldonado of Aziza
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Ravioli Doppio of Pork and Pea - Chef Thomas McNaughton of Flour + Water
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Chef Matthew Accarrino (SPQR) with his Bone Marrow Sformatino, Smoked Bacon, and Onions
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Bone Marrow Sformatino, Smoked Bacon, and Onions - Chef Matthew Accarrino (SPQR)
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Chef Liza Shaw (A16) with Restaurateur Shelley Lindgren's Roasted Sardines and Minted Pea Bruschetta with Pickled Onions
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Roasted Sardines and Minted Pea Bruschetta with Pickled Onions - Chef Liza Shaw (A16) with Restaurateur Shelley Lindgren (A16 and SPQR)
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Pastry Chef Melissa Chou (Aziza) with her Creme Fraiche Panna Cotta with Plum Soup
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Creme Fraiche Panna Cotta with Plum Soup - Pastry Chef Melissa Chou (Aziza)
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Chef Maximilian DiMare of Wood Tavern
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Crispy Pork Belly with Bacon-Briased Red Lentils, Spinach, Soft Poached Egg, and Chives - Maximilian DiMare (Wood Tavern)
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Pastry Chef Catherine Schimenti (Michael Mina) with her Apricot Mousse, Cherries, and Lemon Verbena
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Apricot Mousse, Cherries, and Lemon Verbena - Pastry Chef Catherine Schimenti (Michael Mina)
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Chef Josh Thomsen (The Claremont Hotel Club & Spa) with his Goat Cheese-Potato Terrine with Slow-Roasted Baby Beets and Aged Balsamic Syrup
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Goat Cheese-Potato Terrine with Slow-Roasted Baby Beets and Aged Balsamic Syrup - Chef Josh Thomsen (The Claremont Hotel Club & Spa)
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Chef John Paul Carmona (Manresa) and his Boudin Blanc, Dates, and Wild Watercress
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Boudin Blanc, Dates, and Wild Watercress - Chef John Paul Carmona (Manresa)
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Chef Martin Brock (Gary Danko) with his Cured New Zealand Cured Salmon with Jicama, Lotus Root Chips, and Curry Remoulade
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Cured New Zealand Cured Salmon with Jicama, Lotus Root Chips, and Curry Remoulade - Chef Martin Brock (Gary Danko)
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Ravioli Doppio of Pork and Pea - Chef Thomas McNaughton (Flour + Water)
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Chef Gary Danko (Gary Danko)
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Chef Josh Thomsen and Restaurateur Shelley Lindgren
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Goat Cheese-Potato Terrine with Slow-Roasted Baby Beets and Aged Balsamic Syrup - Chef Josh Thomsen (The Claremont Hotel Club & Spa)
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Restaurateur Shelley Lindgren
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Pouring Cep Pinot Noir Rose
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Chef Martin Brock (Gary Danko)
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Plating Chef Thomas McNaughton's Ravioli Doppio of Pork and Pea
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Chef Louis Maldonado's station
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Marinated Striped Bass, Petrossian Caviar, Green Strawberries, and Brown Rice - Chef Louis Maldonado of Aziza
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Chef Joshua Skenes (Saison) with his Little Roots Braised with Bonito, Caramelized Shoots, Flowers, and Leaves
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Little Roots Braised with Bonito, Caramelized Shoots, Flowers, and Leaves - Chef Joshua Skenes (Saison)
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Chef Matthew Accarrino of SPQR
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Pastry Chef Melissa Chou of Aziza
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Ghirardelli Square
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Mixologist Brian MacGregor of Jardiniere
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Tippler's Delight - Mixologist Brian MacGregor (Jardiniere)
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The Lusty Maritime Punch, featuring Highland Park Single Malt Scotch Whisky - Mixologist Erick Castro (Rickhouse)
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Mixologist Erick Castro (Rickhouse)
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The Statesman - Mixologist Erick Castro (Rickhouse)
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Mixologist Erick Castro's station
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The Lusty Maritime Punch, featuring Highland Park Single Malt Scotch Whisky - Mixologist Erick Castro (Rickhouse)
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Chef Mourad Lahlou of Aziza
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Chef Mourad Lahlou assists his Chef de Cuisine Louis Maldonado
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The Lusty Maritime Punch featuring Highland Park Single Malt Scotch Whisky - Mixologist Erick Castro (Rickhouse)
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Chef Liza Shaw of A16
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Chef Scott Nishiyama of Chez TJ
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Moulard Duck Foie Gras "Neige," Blackberry, Cashew, and House-Made Mustard Toast - Chef Scott Nishiyama (Chez TJ)
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Howard Richardson of WInston Industries and Lex Poulos of Jade Range
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Plating Pastry Chef Catherine Schimenti's Apricot Mousse, Cherries, and Lemon Verbena
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Martin Daraz of Highland Park Single Malt Scotch Whisky talking with of John Niles of Steelite International
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Chef Josh Thomsen of The Claremont Hotel Club & Spa
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Chef Martin Brock of Gary Danko
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Will Blunt and Antoinette Bruno of StarChefs.com
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Gary Hooper and Rachel McKinnel of Aquaculture New Zealand
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Ghirardelli Square
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Guests taste Chef Maximilian DiMare's Pork Belly
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Zac Overman and Katherine Martinelli of StarChefs.com
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Past Rising Star Winners Marika Shimamoto Doob, Robbie Lewis, Geoff Kruth, Peter Rudolph, and David Bazirgan
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Ghirardelli Square
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The view from the Mustard Terrace at the Fairmont Heritage Place Ghirardelli Square
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Ghirardelli Square
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Al Lazard and The New World Street Players
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Ghirardelli Square
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Chef John Paul Carmona accepts the Rising Star award from Will Blunt, Antoinette Bruno, and Chef Michael Tuohy of Grange
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Sommelier Sarah Valor accepts the Rising Star award from Will Blunt, Antoinette Bruno, and 2009 Rising Star Sommelier Geoff Kruth
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Chef Mourad Lahlou accepts the award for Mentor Chef
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The 2010 San Francisco Rising Stars with past Rising Stars and Will Blunt and Antoinette Bruno
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The 2010 San Francisco Rising Stars
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The 2010 San Francisco Rising Stars with past Rising Stars and Will Blunt and Antoinette Bruno
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Chef Scott Nishiyama accepts the award for Best Dish of the Night from Antoinette Bruno and Lex Poulos of Jade Range
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Ghirardelli Square
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Ghirardelli Square
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2010 San Francisco Rising Stars Gala at The Fairmont Heritage Place Ghirardelli Square - San Francisco, CA
Photo: Chris Schmauch, Vicky Wasik | June 2010
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