The 2007 San Francisco Rising Stars and their mentors gathered at Bacar for an elegant six-course feast in celebration of the award winners – the city’s best up-and-coming culinary talent. 2005 San Francisco Rising Star (and executive chef of Bacar) Robbie Lewis hosted the fête, which featured an abundance of Champagne Nicolas Feuillatte, Cervena venison, artisan cheese from Wisconsin, and Hudson Valley Foie Gras. Winston donated a C-Vap Cook and Hold oven to the lucky host, and Bauscher provided plates. Wine was drunk, Lewis’ refined, elegant dishes were enjoyed… all in all a good night!
Menu
Recipes in Bold
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The StarChefs.com Rising Stars Revue™
Honorees Dinner
Monday, June 18, 2007
Hosted by Chef Robbie Lewis MENU
Hors d'oeuvres
Nicolas Feuillatte Brut NV
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Cervena Venison Tartare Coriander Scented Crème Frâiche
and Preserved Kumquats
Von Simmerern, Eltviller Riesling, Kabinett, Rheingau 2005
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Hudson Valley Foie Gras Torchon with Pain d’Épice and Tulare Cherries
Nicolas Feuillatte Palmes d’Or 1997
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Alaskan King Salmon with Pacific Shrimp, Baby Artichokes
and Lettuce Emulsion
George Vintage III Pinot Noir 2005
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Suckling Pig: Loin Confit, Sweetbread-Stuffed Trotter and Coppa di Testa
George Vintage III Pinot Noir 2005
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Assorted Artisanal Wisconsin Cheeses
Carr Valley Gran Canaria, Crave Brothers Mascarpone, Black River Blue
Dow Crusted Porto
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Scharffen Berger Chocolate “Milky Way”
Rhum ClÉment CuvÉe HomÈre
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Nespresso Espresso
A special thank you to Winston Industries who has generously donated a CVap® Cook & Hold Oven and to Bauscher for donating plates from their Options line for tonight's dinner.
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We would also like to thank:
George Wine Company, Hudson Valley Foie Gras, Nespresso, Pacojet, Rhum Clément, Sw. Pellegrino, Scharffen Berger
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