 |
 |
|
|
|
|||||||
|
|||||||
|
|||||||
|
|||||||
Iconic American Chef David Burke uses Jade’s new infrared broiler to make a modern day, upscale Surf & Turf.
 |
House Cured Salumi and the Berkel X13-PLUS Slicer |
 |
Brooklyn Brewery Brewmaster Garrett Oliver of Brooklyn Brewery - Brooklyn, NY |
 |
Alon Shaya's Chicken Liver Pâté Chef Alon Shaya of Domenica - New Orleans, LA |
 |
Cold Buttered Rum Cocktail Mixologist Jeret Peña of Esquire Tavern - San Antonio, TX |
 |
Strawberry Delight Chef Phillip Lopez of Restaurant Root - New Orleans, LA |
 |
Chicken Tod Mun Pla with Kaffir Lime Vinegar and Bacon Snow Chef Paul Qui of Uchiko - Austin, Texas |
 |
Jim Meehan of PDT Perfects the Piña Colada Jim Meehan of PDT - New York, NY |
 |
Pisco Sour by Jim Meehan Mixologist Jim Meehan of PDT - New York, NY |
 |
Bart Bell's Creole Sausage with Pan-fried Mac & Cheese in New Orleans |
 |
Cesare Casella of Salumeria Rosi - New York, NY |
 |
Chef Ralph Perrazzo formerly of Clio - Boston, MA Chef Ralph Perazzo formerly of Clio |
 |
Jimmy MacMillan Pastry Chef Jimmy MacMillan of Cathedral Hall at the University Club of Chicago |
 |
Yeasted Waffle with Recreated Rum Pearl Sugar and Braised Pineapple Dana Cree of Barry Callebaut Chocolate Academy in Chicago, IL |
 |
Strawberry, Radish Top and Tomato Gazpacho Chef Ken Oringer of Clio Restaurant in Boston, MA. |
 |
Bobby Heugel Bobby Heugel of Anvil Bar and Refuge in Houston, TX |
 |
Steak Tartare & Foie Gras Smoothie Chef Chris Shepherd of Catalan Food and Wine in Houston, TX |
 |
Sous-Vide Table Chef Michael Williams at NRA 2011 in Chicago, IL |
 |
Fresh Monkey Bread Chef Chris Pandel of The Bristol in Chicago, IL |
 |
Chocolate Caramel Tart Pastry Chef Johnny Iuzzini of Jean Georges in New York City |
 |
Deconstructed Tiramisu Pastry Chef Michael Laiskonis of Le Bernardin in New York City |
 |
Arctic Char, Pickled Cucumber Salad, and Romanesco Chef April Bloomfield of The Breslin in New York City |
 |
Vitamix Challenge 2010 StarChefs.com International Chefs Congress in New York, NY |
 |
Fresh Gnocchi with Bolognese Sauce Chef Dante de Magistris of Il Casale in Belmont, MA |
 |
Verdita en Vuelo Mixologist Jason Littrell of Dram Bar in Brooklyn, NY |
 |
Graham-Cracker Crusted Lamb Neck with Caramelized Beet Yogurt Chef Bobby Hellen of Resto in New York City |
 |
Raspberry Chocolates with Jacques Torres Chef Jacques Torres of Jacques Torres Chocolate in New York City |
 |
Rapid Infusion Technique (Non-Alcoholic) Dave Arnold, Director of Culinary Technology, at The French Culinary Institute in New York City |
 |
Rapid Infusion Technique (For Cocktails) Dave Arnold, Director of Culinary Technology, at The French Culinary Institute in New York City |
 |
Grass-Kickin' Chicken Liver Parfait Chef David Varley, a 2010 StarChefs.com Rising Star, from Washington, DC |
 |
The Royal Thai Mixologist Gina Chersevani of ps7's in Washington, DC |
 |
Ginger Margarita Junior Merino, The Liquid Chef, of The Liquid Lab in The Bronx, NY |
 |
Coming Up Roses Cocktail Junior Merino, The Liquid Chef, of The Liquid Lab in The Bronx, NY |
 |
Spring Cocktail Junior Merino, The Liquid Chef, of The Liquid Lab in The Bronx, NY |
 |
Broiled Whole Red Snapper Chef David Burke of David Burke Fromagerie in Rumson, NJ |
 |
Modern Day Surf & Turf Chef David Burke of David Burke Fromagerie in Rumson, NJ |
 |
Hamachi Sashimi with Chamomile Yogurt Snow Chef Justin Bogle of Gilt Restaurant in New York, NY |
 |
Light and Airy Peach Coffee Float Barista Danielle Glasky of Café Grumpy in Brooklyn, NY |
 |
Bone Marrow Sformatino Chef Matthew Accarrino of SPQR in San Francisco, CA |
 |
The Bon-Bon Biracha Mixologist Brian MacGregor of Jardiniere in San Francisco, CA |
 |
Smoked Salmon and Cream Cheese Snow Chef Michael Voltaggio of The Dining Room at The Langham in Pasadena, CA |
 |
Carbonated Spherification of Mojito Chef Ruben Garcia of minibar by José Andrés in Washington, DC |
 |
Behind the Scenes at The Publican Executive Chef Paul Kahan at The Publican in Chicago, IL |
 |
Whipped and Bubbled: An Airy Reincarnation of Brioche and Fraise de Bois from Michael Voltaggio Chef Michael Voltaggio of The Dining Room at the Langham in Pasadena, CA |
 |
Constantino's Revenge Mixologist Julian Cox of Rivera in Los Angeles, CA |
 |
Grilled Milk Mousse Chef Jordan Kahn from Los Angeles, CA |
 |
Watermelon Granita with Agave Lime Mixologist Orson Salicetti of Apotheke-- New York, NY |
 |
Siamese Watercress Curry Chef Harold Dieterle of Perilla – New York, NY |
 |
Parmesan Gelee, Glazed Morels, Peas and Truffles Chef Christopher Kostow of Meadowood - Napa, CA |
 |
Idiazabal Soup with Blood Sausage Ragu and Apple Butter Chef Jamie Bissonnette of Coppa and Toro - Boston, MA |
 |
Pan-Roasted Duck Breast with Concord Grape Sauce Chef Rachel Klein of Aura Restaurant at the Seaport Hotel - Boston, MA |
 |
Cool Watermelon and Lemongrass Curry with Young Radish, Local Chevre, and Sweet Herbs Chef Jeremy Fox of Ubuntu – Napa, CA |
 |
Wood-Grilled Long Island Duck and Foie Gras a la Plancha Chef Franklin Becker of Abe & Arthur's - New York, NY |
 |
Grilled and Sliced Lamb Loin with Spring Pea Salad, Toasted Almond Espuma, and Tempura Pea Shoots Chef Bradford Thompson - New York, NY |
 |
Green Tea Cake and Rhubarb Consommé Chef Johnny Iuzzini of Jean-Georges- New York, NY |
 |
Couture Cooler Cocktail Mixologist Somer Perez |
 |
Pheasant Consommé with Wine and Pomegranate Chef Tim Graham of Tru - Chicago, IL |
 |
Mokume-Gane Fish Technique Dave Arnold of The French Culinary Institute - New York City, NY |
 |
Carrot Cake, Carrot Crisps, Crispy Brown Butter Gel Pastry Chef Johnny Iuzzini of Jean-Georges - New York City, NY |
 |
Olive-Oil Crusted Monkfish, Olive Oil Emulsion, Eggplant Puree Chef Neil Ferguson, formerly of Allen & Delancey - New York, NY |
 |
Regal Colada Cocktail Mixologist John Kinder |
 |
Olive Oil Sorbet Chef Jeff McInnis of The DiLido Beach Club - Miami, FL |
 |
Trio of Hamachi Crudo Chef Jason Wilson of Crush - Seattle, WA |
 |
Haute-Vegetarian Enchiladas Chef Colin Patterson of Sutra - Seattle, WA |
 |
Porcini Crusted Halibut, Red Lentil Crepes, and Sauce Verte Chef Greg Engelhardt of Andre’s - Las Vegas, NV |
 |
Banana Chocolate Cream Pie Cocktail Mixologist Eben Freeman of Tailor - New York, NY |
 |
Salt Cod Espuma Chef Paul Liebrandt of Corton - New York, NY |
 |
Chilled Sunchoke Soup Chef Mark Andelbradt of Tao - Las Vegas, NV |
 |
Escargot Ravioli, Parsley Velouté, Pernod Foam Chef Clay Conley of Azul - Miami, FL |
| Sign up for our newsletters! | | | Print this page | | | Email this page to a friend |
| |
 | |
|
|
| Copyright © 1995-2013 StarChefs. All rights reserved. | Privacy Policy |
