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On the Plate: Notable Presentations
May 2007
vol.10
Silks
The Mandarin Oriental, San Francisco, CA
Silks at the Mandarin Oriental Palate Cleanser of Honeydew Ice and Kalamata Ice Cream on starchefs.com
Palate Cleanser of Honeydew Ice and Kalamata Ice Cream

A palate cleanser of honeydew ice disks and tiny quenelles of kalamata olive ice cream is served on a base of chilled upside-down shot glasses. The presentation is delicate, pretty and fun –
a refreshing interlude, as far as mid-meal shots go.

Chef Joel Huff
The Dining Room
The Ritz-Carlton, Atlanta, GA
The Dining Room Vegetable "Bone Marrow" with Cepes and Red Wine Bordelaise  at the Ritz Carlton Buckhead on starchefs.com

Vegetable "Bone Marrow" with Cepes and Red Wine Bordelaise

Not your average bone marrow or your average vegetarian dish. Fresh hearts of palm cryovac’d with coconut milk forms the bone and pureed mushrooms form the marrow for a high-concept vegetarian dish with a carnivorous spirit. Visually, the marrow impostor could almost pass for the real thing.

Chef Arnaud Berthelier
Nana
The Hilton Anatole, Dallas, Texas
Nana at the Anatole Hilton Fresh Tomato Marmalade, Bulgarian Yogurt Sorbet, Fennel Pollen, Texturized Olive Oil on starchefs.com
Fresh Tomato Marmalade, Bulgarian Yogurt Sorbet, Fennel Pollen, Texturized Olive Oil

The see-through bowl reveals that the familiar textures and colors are actually in unusual incarnations: a loose tomato marmalade that’s as sweet and savory as a ripe tomato, a dollop of sharp, dense yogurt sorbet, and a melting quenelle of cold olive oil dribbling down the whole. The bowl’s unusual shape invites the diner to play with their conception of the familiar flavor pairings.

Chef Anthony Bombaci
Seasons
The Four Seasons, Chicago, IL
The Four Seasons Hotel Sablefish Cooked in a Clay Pot with Forbidden Black Rice and Langostino Broth  on starchfes.com
Sablefish Cooked in a Clay Pot with Forbidden Black Rice and Langostino Broth

A small clay pot and some accoutrements are brought to the table; the pot’s cover is removed and the diners inhale the aromas of lemongrass, galangal and kaffir lime as the dish is artfully composed table-side in a throwback to classic hotel dining.
Chef Kevin Hickey
The Palace Hotel
San Francisco, CA
The Palace Hote Macaroni and Cheese on starchefs.com
Macaroni and Cheese

Lapitan’s macaroni is an ode to the classic American comfort food with tiny elbow macaroni pieces and a bright orange cheesy sauce. But there’s a luxurious twist: pieces of tender duck confit and the miniature white casserole dish with matching lid.

Chef Jesse Lapitan
Campton Place
San Francisco, CA
White Dutch Asparagus, Silky Custard, Salmon Roe, and Prosciutto Ribbon

Rudolph’s dish gives the illusion of liquid and depth, though in reality the dish is quite shallow, and holds a set custard. The shallow dip in the plate has rounded corners that contribute to its ultra-modern feel, and the haphazard beads of roe and shiny ribbon taking the shape of the asparagus give the plate a softer feel.

Chef Peter Rudolph
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  • Letter from the editor
  • Classic Hotel Cuisine
  • Experimental Hotel Cuisine
  • Global Hotel Dining
  • Comfort Hotel Dining

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