The Call of the South: Rising Stars Gala in Kentucky Tennessee
All in the Crucial Details at Seviche
At the 2014 StarChefs.com Rising Stars Kentucky-Tennessee Honorees Dinner, Chef Anthony Lamas hosted winners and the region's mentor chefs at his restaurant Seviche. Plating his wagyu tiradito on a Crucial Detail plate, Chef Lamas showcased his contemporary, Pan-Latin cuisine with style. "A plate is more than a plate; it is a canvas and a frame," says Lamas. "Here at Seviche we source the finest ingredients, and we want them to be featured in a way that brings them to the forefront. The artisans at Steelite have done an excellent job making a plate that is not only beautiful and durable, but also allows the food to be the masterpiece."
Mentor Chefs Showcase Their Craft
Chef Dean Corbett is the Godfather of Louisville, Kentucky's culinary scene, and he's been making upscale American cuisine there for more than three decades. When honoring this year's Louisville-Kentucky Rising Stars, Corbett made a playful, "constructed" shepherd's pie disguised as a Scotch egg. His down-home and done-up dish was plated in a deep Craft bowl, conveying the warmth and thought Corbett poured into his dish and plating. Rustic and elegant all at once, the dish and its Craft vessel speak to the timelessness of artisan plateware and American cooking.
And the Award Goes to ...
Chef Annie Pettry was born in Asheville, North Carolina, and has worked extensively on both coasts with time spent in New York City and San Francisco. Now at the helm of Decca in Louisville, Kentucky, she combines the bright flavors of California, the products of the South, and the avant-garde styles of the big city into her soulful, subtle dishes. Named a StarChefs.com Rising Star, Pettry showcased her strikingly composed Carrots, Buttermilk Ricotta, Brown Butter Egg Yolk, and Kale Furikake at this year's gala. To boot, her plating style was voted the best among her peers, and she took home Steelite's Art of Presentation award, along with $5,000 in Steelite plateware.
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