Steelite Sightings in San Francisco
Tortilla de Patata with Dungeness Crab, Spring Peas, Pea Shoots, Miner's Lettuce and Pepper Cress
Ryan Pollnow of Aatxe | San Francisco, CA
At Aatxe in San Francisco, Chef Ryan Pollnow joins the best of Northern California’s agricultural bounty with expert Spanish technique. His play on the classic tortilla de patata— dotted with spring peas, shoots, and plump Dungeness crab — bisects the dark hue of Steelite’s Craft Brown coupe bowl and creeps up its sides with rolling hills of green and white straight from a landscape painting.
Yogurt Panna Cotta with Calamansi, Jasmine Rice and Matcha
Edward Martinez of Cadence | San Francisco, CA
Edward Martinez's pastry creations are undeniably eclectic, and his yogurt panna cotta at Cadence in San Francisco takes the Italian dessert on a trip out east. The smooth incline of Steelite's Anfora Sedona (in black) leads diners down through mounds of jasmine rice and wedges of calamansi to the semicircle of thickened cream. Organic streaks of yogurt accentuate the slight bend of the Anfora Sedona's sides and—along with the pop of mint and citrus—enliven the plate’s sleek, black backdrop.
Rabbit Agnolotti with Crispy Brussels Sprouts, Roasted Garlic Jus, Celery Root Milk, Apple Oil and Parsley
Joey Elenterio of Cadence | San Francisco, CA
The subtle, circular grooves of Steelite’s Virtuoso rim pasta plate beckon diners towards a glistening portion of rabbit agnolotti at Cadence in San Francisco. Chef Joey Elenterio arranges the pasta with curled, crisp Brussels sprouts opposite a shallow pool of celery root milk that, alongside the gleaming white bowl, amplifies the vibrant tones of yellow and green.
South Florida Rising Stars - Art of Presentation Award Winner Niven Patel
Niven Patel | formerly of Michael’s Genuine
Art of Presentation
Jaggery-cured Bacon, Achar-spiced Carrots, Mung Beans, Brown Basmati, Yogurt, and Crispy Rice Cracker
Rising Star Chef Niven Patel, winner of Steelite’s Art of Presentation Award, gave South Florida a spicy preview of his next project at the 2016 Rising Stars Gala at Marlins Park. His Jaggery-cured Bacon, Achar-spiced Carrots, Mung Beans, Brown Basmati, and Yogurt stunned on the stark-white Steelite Paul Liebrandt collection plate.
2016 South Florida Rising Stars Honorees Dinner at Sarsaparilla Club
Jeff McInnis and Janine Booth | Sarsaparilla Club
Tiny Veggies in Pumpernickel Soil with Yuzu Cream
Pumpkin- and Cashew-filled Squash Blossoms with Arugula Mascarpone
At the Sarsaparilla Club on Miami Beach, the 2016 South Florida Rising Stars Honorees dinner featured past chefs cooking for and honoring the newest class of Rising Stars. Hosted by Jeff McInnis and Janine Booth, they served delectable Pumpkin-Cashew Squash Blossoms on Steelite’s Catherine Hurand Venus collection, and Tiny Veggies in Pumpernickel Soil with Yuzu Cream. McInnis and Booth also showed us that it’s not just their dishes that know how to work the camera!
Kelly Fields | Willa Jean
Valrhona Chocolate Chip Cookies with Angostura Vanilla Milk
At the New Orleans Honorees Dinner at Coquette, Chef Kelly Fields of Willa Jean served the ultimate classic, cookies and milk. Her simple yet delightful Valrhona Chocolate Chip Cookies were presented on Pillivuyt Grain Blue plates. The plate's swirl lured everyone in for another helping. The Angostura Vanilla Milk was served in Ypsilon Shot Glasses, which was the perfect accompaniment to wash down the decadent dessert.
Michael Gulotta | MOPHO
Crema Catalana, Apple Foam, Compressed Apple, and Gelée
Antonio Bachour of Bachour Bakery and Bistro | Miami, FL
The bronze hue of the Pillivuyt Grain plate highlights the warmth and brightness of Pastry Chef Antonio Bachour’s Crema Catalana at his Bakery and Bistro in Miami.
Soft Egg: Sea Scallop Espuma, Chive, Truffle Pearls, Gruyère, and Sassanian Caviar
Brad Kilgore of Alter | Miami, FL
Chef Brad Kilgore of Wynwood’s Alter carefully crafted his Soft Egg dish in the like-colored Steelite Monaco Vogue Axis Bowl. The complexity of the Soft Egg goes beyond the bowl's depth, leaving the diner pleasantly surprised with each spoonful.
Diver Scallops, Soba Risotto, Asian Pear, Yuzukoshō, Guanciale, and Heirloom Carrots
Eric Baker of Max's Harvest | Delray Beach, FL
Chef Eric Baker of Max’s Harvest uses Steelite’s Craft line (in Blue) to highlight the earthen tones of his Diver Scallops and Soba Risotto at his seasonal South Florida kitchen.
Geoduck Crudo: Cucumber, Sichuan Peppercorn, Celery Leaf, and Lemon
Chef Joe Ritche of Goldfinch Tavern at Four Seasons Seattle and the 2015 StarChefs Seattle Rising Star was given the Art of Presentation Award, presented by Steelite International. Seattle Rising Stars Gala attendees had the chance to witness his precise wreath-style plating of Geoduck Crudo on Steelite's new Anfora Spruce.
Ahi Tuna Crudo, Grapefruit, Ash-roasted Parsnip, Pickled Mustard seeds and greens, and Spiced Seed Crumble
Chef Jason Wilson of Miller's Guild's Ahi Tuna Crudo was bold not only in flavor, but in color, highlighted by the sleek slate coloring of Steelite's Pillivuyt Grey plates at the 2015 Seattle Rising Stars Honorees Dinner.
Xocopili Crémeux, Beet Ganache, Opalys Yogurt Noodles, Beet Araguani Cake, Smoked Meringue, and Cranberry Gel
Steelite's simple and sophisticated Crucial Detail Plateau Deep plate was the perfect backdrop for Pastry Chef Matt Kelley of Barking Frog's vibrant, complex, beet-based dessert at the 2015 Seattle Rising Stars Honorees Dinner.
Vegetables at the Forefront
At Mourad Lahlou's Art of Presentation workshop at ICC this year, he paid homage to Chef Michel Bras' famous Gargouillou of Young Vegetables, specifically as an ode to its presentation. Steelite's Rectangular Platter, part of the Paul Liebrandt by Rene Ozorio collection, served as the canvas for the iconic artful salad. Lahlou guided the attendees, as they plated their vegetables with precision together. The result was 30 beautifully vibrant interpretations of the Michel Bras salad. Each stood out on its own against the sleek, white, rectangular backdrop.
Chef Daniela Soto-Innes of New York's Cosme serves the pop-up guests her Veal Tongue, Ha' Sikil P'ak, and Brussel Sprouts Pico on Steelite's Varick Alpha Ceram.
Chef Mattie McGhee of Washington D.C.'s RANGE Beef Cheeks and Tongue, Root Vegetables, and Yukon Gold Potatoes on Steelite Anfora Denali Spruce.
Chef Lee Wolen of Boka's Smoked Foie Gras, Pig’s Head, Fall Radish, and Dill on Steelite Anfora Denali Gray.
Whose (ramen) bowl is best? 5 ramen masters and their assembled 5-person teams battled it out for the ultimate title at ICC 2015's Inaugural Ramen Battle, sponsored by Steelite.
Mihoko Obunai, the master of the masters from Mibo Ramen in Atlanta, presented a seafood-based Gyojkai Yuzu Shoyu Ramen in Steelite's Koto Axis Bowl for the win.
Formerly of Hapa Ramen in San Francisco, master Richie Nakano and his team presented a slow-cooked pork neck and shoulder “Big Daddy Ramen,” in Steelite's Taste Tulip Bowl.
Keeping it fresh and clean, master Jamison Blankenship's Spicy Vegetarian Miso Ramen, served in the Steelite Taste Tulip Bowl, put up a healthy fight to the finish.
Our favorite brunch ramen master from Boston's Snappy Ramen, Youji Iwakura, brought his Eggs Benedict Tonkatsu Ramen to life with the help of Steelite's Distinction Axis Bowl to highlight the vibrant greens and bright yellow yolk of the dish.
Once of Chicago's Yusho, master Harold Jurado lit up the crowd with his carnivorous Tan Tan Hop, presented in Steelite's Distinction Axis Bowl.
Pickle Plate: Horseradish Cream, Fresh Violet and Green Grapes, Fermented and Smoked Grapes, Half-Sour Cucumbers, White Pickle, Cardamom, Garlic, Dill, Peppercorns, Fresh Italian Prune Plums, and Fermented Watermelon
Chef Marie Rutherford of The Whale Wins in Seattle uses Steelite's Monaco Vogue—an elegant white platter perfect for the vibrant hues of her ingredients—to present her comforting, refined, and home-style pickle plate to the cucumber lovers of the Pacific Northwest.
Grilled Redfish, Guacamole, Pickled Vegetables, and Tomatillo Salsa
Chef Miles Landrem of Johnny Sanchez uses the versatility of the Steelite International Craft Collection to show off the complexity of his dinner-for-three at the New Orleans Modern Mexican eatery.
Ricotta, Honey, Citrus, Chocolate Bread Wafer, Hazelnut-Chocolate Paste, Tempered Chocolate Leaf, Fig Compote, and Edible Flowers
“Fall is coming,” says Pastry Chef Junko Mine of Seattle's Cafe Juanita, thus her fun, rich dessert is a reflection of the changing of the seasons. Mine uses Craft as a canvas to paint a striking and thoughtful representation of fall.
Pickled Murder Point Oysters, Fennel-Buttermilk Puree, Alabama Apple, Wild Ginger Vinegar, Fried Croutons, Sliced Radish, and Fennel Fronds
The silvery hue of the Anfora Denali Grey plate is the perfect background for the bright, lively coloring of Chef Alex Harrell's Pickled Oyster dish at Angeline, a Mediterranean-Southern fusion restaurant in New Orleans.
Valrhona Guanaja dark chocolate mousse, flourless chocolate cake with a milk chocolate crunch, finished with Fiori di Sicilia cream on Delfin Greystone.
Hosted at Nightwood Restaurant in the Pilsen neighborhood of Chicago, the 2015 Chicago Rising Stars Honorees dinner featured dishes, cocktails, and wine pairings from past winners. Executive pastry chef Meg Galus of Boka, Rising Star in 2011, proved that she is still deserving of the title today. Her carefully crafted dessert is a work of art on a plate, and the durability and simplicity of the Greystone dinnerware creates the perfect canvas for her pastry.
Salt Cod ravioli with lardo, braised artichoke, crispy artichoke, artichoke puree, finished with a Cod emulsion on Anfora denali Grey.
Chef Lee Wolen of Boka Restaurant Group and the 2015 StarChefs.com Chicago Rising Star was granted the Art of Presentation Award, presented by Steelite International. Following his accolades, Wolen proceeded to wow the event's attendees with his beautifully plated Salt Cod Ravioli, his feature at the 2015 Chicago Rising Stars Gala.
We’re excited to host the 2015 Chicago StarChefs Rising Stars Art of Presentation plating contest, which will honor the best-looking plate presentations. Chicago is home to many top-notch restaurants and world-class chefs, and ten of the city’s finest chefs have crafted beautiful dishes to be considered.
The Art of Presentation Award winner is determined by public vote. Check out the images* in each Chef’s plating gallery shown below, then use the poll to vote for the Rising Star Chef who created your favorite presentations. The deadline to vote is Friday, June 5 at 3 pm EST. The winner will be announced on Monday, June 8 at the Awards Ceremony & Tasting Gala. The winning chef receives $5,000 towards Steelite International product of their choice (at list price) and a ticket to StarChefs ICC with a spot in Steelite’s Art of Presentation Pop Up. Please only vote ONCE.
You choose the winner, so please share this contest with your friends! Use the hashtag #ArtofPresentation and tag us @steeliteusa.
Steelite Plates Are a Chef's Canvas in Boston
Mustard Gelato, Pumpernickel Purée, Pickled Carrots, Turnips, Sea Beans, Chickweed, and Swordfish Pastrami from Chef Will Gilson of Puritan & Company
Chef Will Gilson thoughtfully and delicately composes a dish on an elegant Steelite plate
Fermented Cabbage, Sauerkraut Marinated Asparagus, Grilled Ramps, Country Ham, Green Almonds, Pickled Green Strawberries, and Cured Egg Yolks
At modern American Puritan & Company, Chef Will Gilson exemplifies artisanship and restraint on his plates of seaonal New England ingredients that are always an intriguing mix of both fresh and pickled, fermetned, funky product. Bright and colorfully composed, Gilson's artful yet unpretnetious cuisine finds the perfect home on simple, sophisticated Steelite plates.
Winner: Chef John daSilva of Spoke – Somerville, MA
2015 StarChefs.com Boston Rising Star John daSilva took home the Art of Presentation Award, presented by Steelite International
Harissa-spiced Australian Lamb Tartare, Diva Cucumber, Labneh, and Pistachio
Hosted at the Colonnade Hotel, the 2015 StarChefs.com Boston Rising Stars Gala kicked off with the awards ceremony in the ballroom, where Chef John daSilva earned extra recognition as Boston’s best plater with Steelite’s Art of Presentation Award. Following the awards ceremony, 500 hungry Bostonians descended on the winning dishes and drinks from the city’s top culinary talent.
JJ Johnson's Oxtail Dumplings, Apple Curry, Micro Cilantro
JJ Johnson's Fried Guinea Hen, Frisée, Sweet Potatoes, Charred Okra, and Adzuki Beans
Mame Sow's South Africa Malba Pudding Cake, Apricot Jam, Buttermilk Ice Cream, Candied Honeycomb, and Grilled Apricots
At The Cecil in Harlem, Rising Star Chef JJ Johnson and Pastry Chef Mame Sow blend Asian influences with flavors of the African diaspora to make a cuisine that’s distinct and soulful. Sow hails from Senegal and Johnson from NYC (with Caribbean roots and work in Ghana to his credit), and the duo’s wide range of influences and flavors show off the versatility of Steelite’s Craft line. At The Cecil, everything from dumplings to larger format share plates and desserts come plated on Craft.
The Boston StarChefs Rising Stars have plated up some exquisite plating presentations, and we want you to pick your favorite. Our Art of Presentation award honors the Chef or Chefs who have presented the best-looking dishes — help choose the winner!
The Art of Presentation Award winner is determined by public vote. Check out the images in each Chef’s plating gallery, then use the poll to vote for the Rising Star Chef who created your favorite presentations. The deadline to vote is Friday, April 10 at 3 pm EST. The winner will be announced on Thursday, April 16 at the Awards Ceremony & Tasting Gala. The winning chef receives $5,000 towards Steelite International product of their choice (at list price) and a ticket to StarChefs ICC with a spot in Steelite’s Pop Up. Please only vote ONCE.
You choose the winner, so please share this contest with your friends! Use the hashtag #ArtofPresentation and tag us @steeliteusa.
To Plate or to Place in a Bowl?
Chef Richard Kuo of Pearl & Ash (NYC), Quail Eggs, Focaccia, Trumpet Mushrooms, and Dandelion Greens
Who says elegant plating can’t be approachable? Rising Star Chef Richard Kuo uses Steelite’s Taste stacking bowl as the vessel for his Quail Eggs, Focaccia, Trumpet Mushrooms, and Dandelion Greens. It’s a dish that would work on a plate, sure, but the clean, casual lines of the Taste stacking bowl scream dig in. Plus, the deep, straight sides give diners a sturdy surface to help scoop up every last bit of crunchy bread and sauce.
Comfort Flavors, Upmarket Plating
Pastry Chef Tracy Obolsky of the North End Grill (NYC), Maple Panna Cotta, Oatmeal Cookie Crumble, Poached Pears, Pomegranate, and Pomegranate Juice Poached Raisin
Maple, oatmeal, pear, raisin, pomegranate: It’s a comfort dessert dream team of flavors. But at North End Grill in Manhattan’s Financial District, Rising Star Pastry Chef Tracy Obolsky elevates the plating by setting the maple panna cotta in a Monaco Steelite bowl, and then building the rest of the dish on top. She starts with a crescent of oatmeal cookie crumble, followed by thin spirals of poached pears, and last with jewel-like raisin and pomegranates peeking from every nook.
The StarChefs Rising Stars New York City VIP Reception & Tasting Gala is fast approaching, and it’s time for our Art of Presentation Award. There is nothing we love more than a beautiful dish, so we created the Art of Presentation Award to recognize the Chef or Chefs who present the most attractive plating presentations.
The Art of Presentation Award winner is determined by public vote. Check out the images* in each Chef’s plating gallery, then use the poll to vote for the Rising Star Chef who created your favorite presentations. The deadline to vote is 3pm EST Friday, February 20th. Winner will be announced at the VIP Reception & Tasting Gala on Wednesday, February 25th. The winning chef receives $5,000 towards Steelite International product of their choice (at list price) and a ticket to StarChefs ICC with a spot in Steelite’s Pop Up. Please only vote ONCE.
You choose winner, so please share this contest with your friends! Use the hashtag #ArtofPresentation and tag us @steeliteusa.
Plating Takes Front and Center for EAT@ICC
- Chef Nick Elmi pates his Venison, Juniper, Shinjiku, Sauce Grand-Veneur on Steelite’s Chena line
- Chef Ryan McCaskey hands diners his Werp Farms Beets, Granola, Caviar, Cauliflower, and Pickled Blueberry plated on Steelite Craft
- Chef Niki Nakayama’s Scallop Sashimi, Kiwi, Dill, Lemon, Olive Oil, and Red Beet-Sorrel Ink plated on Steelite’s Venus collection
- Bartender Danielle Pizzutillo shakes her Long and Leggy
Steelite International brought three of the country’s most exciting chefs to the EAT@ICC pop-up at the 9th Annual StarChefs.com International Chefs Congress, where they fed 30 lucky attendees every day. “Top Chef” winner and Rising Star Chef Nick Elmi brought his Philadelphia Restaurant Laurel to Brooklyn on Day 1. Day 2 saw Chef Ryan McCaskey’s artful cuisine from Chicago’s Acadia come to life in the Chefs Products Fair. And Rising Star Chef (and Steelite Art of Presentation Winner) Niki Nakayama served attendees the graceful kaiseki cuisine of L.A.’s n/naka on Day 3. Each chef prepared signature dishes and plated them on Steelite plateware. During Congress Cocktail on Monday evening, Steelite showed off their Nick and Nora glasses and Danielle Pizzutillo’s Long and Leggy gin cocktail.
Omni Shoreham Goes Vintage
They’re not in the Steelite catalog any more, but when Chef Peter McCall conceived a menu of Shoreham classics, dating back to the 1930s, he chose to plate on collection of vinatge Steelite plates that he uncovered in the basement of the Omni Shoreham Hotel in Washington, D.C.
Minibar in the Groove
At José Andrés’ minibar in Washington, D.C., Chef Johnny Spero uses the natural curves and dips of Steelite’s Crucial Details Landscape plate to serve as the springboard for his organic plating style—and hold all the goodness of his summer lamb dish.
Edward Martinez | Cadence
Yogurt Panna Cotta with Calamansi, Jasmine Rice, and Matcha [photo 3]
Edward Martinez’s pastry creations are undeniably eclectic, and his yogurt panna cotta at Cadence in San Francisco takes the Italian dessert on a trip out east. The smooth incline of Steelite’s tktktk leads diners down through mounds of jasmine rice and wedges of calamansi to the semicircle of thickened cream. Organic streaks of yogurt accentuate the slight bend of the tktktk’s sides and—along with the pop of mint and citrus—enliven the plate’s sleek, black backdrop.