Guests at the StarChefs.com Chicago Rising Stars VIP Reception
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Guests eye Chef Beverly Kim Clark's dish
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Grand Cru Gruyère Croque Madame: Soy-braised Pork Belly on Brioche Bread with Mornay Sauce by Host Chef Beverly Kim Clark of Aria Restaurant at Fairmont Chicago, Millennium Park - Chicago, IL
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Grand Cru Gruyère Croque Madame: Soy-braised Pork Belly on Brioche Bread with Mornay Sauce by Host Chef Beverly Kim Clark of Aria Restaurant at Fairmont Chicago, Millennium Park - Chicago, IL
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2011 StarChefs.com Chicago Rising Stars VIP Reception at The Fairmont Chicago, Millenium Park - Chicago, IL
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Champagne Duval-Leroy, Vertus, France NV
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Champagne Duval-Leroy, Vertus, France NV
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2011 StarChefs.com Chicago Rising Stars VIP Reception at The Fairmont Chicago, Millenium Park - Chicago, IL
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Caviar Parfait: Bellini Custard, Chopped Dressed Egg, Horseradish Crème, and Petrossian Ossetra Caviar by Host Chef Brad Parsons of Fairmont Chicago, Millennium Park - Chicago, IL
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Caviar Parfait: Bellini Custard, Chopped Dressed Egg, Horseradish Crème, and Petrossian Ossetra Caviar by Host Chef Brad Parsons of Fairmont Chicago, Millennium Park - Chicago, IL
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Caviar Parfait: Bellini Custard, Chopped Dressed Egg, Horseradish Crème, and Petrossian Ossetra Caviar by Host Chef Brad Parsons of Fairmont Chicago, Millennium Park - Chicago, IL
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CEO Kevin Oakes of Steelite International and Antoinette Bruno of StarChefs.com
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Guests toast with Champagne Duval-Leroy, Vertus, France NV
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2011 StarChefs.com Chicago Rising Stars VIP Reception at The Fairmont Chicago, Millenium Park - Chicago, IL
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2011 StarChefs.com Chicago Rising Stars VIP Reception at The Fairmont Chicago, Millenium Park - Chicago, IL
Photo: Shannon Sturgis, Bethany Fritz | May 2011
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