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Vitamix
Vita-Prep 3 Vitamix Xl The Quiet One BarBoss Advance
 
Chicken Liver Pate   Grilled Octopus with Piri Piri and Tapenade
Kevin Sbraga of Sbraga – Philadelphia, PA
 
       
Pisco Sour   Harissa & Turkish Hummus
Michael Solomonov of Zahav – Philadelphia, PA
 
       
Pisco Sour   Duck Neck Croquettes
Evan Hanzcor of Parish Hall – Brooklyn, NY
 
       
  Jillian Vose
Death and Co - New York, NY
 
       
Chicken Tod Mun Pate   Crispy Shinsato Farms Pig Tail
Mark Noguchi of Pili Catering – Honolulu, HI
 
       
Cold Buttered Rum   Dave Newman
Pint + Jigger – Honolulu, HI
 
       
Strawberry Delight   Bone Marrow Foam
Tyler Williams of Abattoir – Atlanta, GA
 
       
Cold Buttered Rum   Cold Buttered Rum Cocktail
Mixologist Jeret Pena of Esquire Tavern – San Antonio, Texas
 
       
Chicken Tod Mun Pate   Chicken Tod Mun Pal
Chef Paul Qui of Uchiko – Austin, Texas
 
       
Chicken Liver Pate   Chicken Liver Pate
Chef Alon Shaya of Domenica – New Orleans, LA
 
       
Pisco Sour   Pisco Sour
Mixologist Jim Meehan of PDT – New York, NY
 
       
Strawberry Delight   Strawberry Delight
Chef Phillip Lopez of Restaurant Root
 
       
  Adam Schop of Nuela and His Signature Peruvian Roasted Chicken - New York, NY
Adam Schop demonstrates the preparation and plating of Nuela's Peruvian Roasted chicken, using the Vitamix XL.
 
       
  The 2011 Vitamix Challenge
Six finalists traveled to the 6th Annual StarChefs.com International Chefs Congress in New York City.
 
       
Chef Naomi Pomeroy of Beast in Portland, OR   Cream of Celery Soup with Fines Herbs Sauce Verte
Chef Naomi Pomeroy of Beast in Portland, OR
 
       
Dirk Flanigan   Dirk Flanigan
from Henri and The Gage, Chicago, IL
 
       
A Potent Tiki Blend   A Potent Tiki Blend from Mixologist Damon Boelte
Mixologist Damon Boelte of Prime Meats - Brooklyn, NY
 
       
Steak Tartare & Foie Gras Smoothie   Steak Tartare & Foie Gras Smoothie
Chef Chris Shepherd of Catalan Food and Wine in Houston, TX
 
       
Bobby Heugel   Bobby Heugel
Bobby Heugel of Anvil Bar and Refuge in Houston, TX
 
       
Jimmy MacMillan   Jimmy MacMillan
Pastry Chef Jimmy MacMillan of Cathedral Hall at the University Club of Chicago
 
       
  Vitamix Challenge
2010 StarChefs.com International Chefs Congress in New York, NY
 
 
Graham-Cracker Crusted Lamb Neck with Caramelized Beet Yogurt  

Graham-Cracker Crusted Lamb Neck with Caramelized Beet Yogurt
Chef Bobby Hellen of Resto in New York City

 
 
The Royal Thai   The Royal Thai
Mixologist Gina Chersevani of PS7's in Washington, DC
 
 
Bone Marrow Sformatino  

Grass-Kickin' Chicken Liver Parfait
Chef David Varley, a 2010 StarChefs.com Rising Star, from Washington, DC

 
 
Bone Marrow Sformatino  

Bone Marrow Sformatino
Chef Matthew Accarrino or SPQR – San Francisco, CA

 
 
The Bon-Bon Biracha  

The Bon-Bon Biracha
Mixologist Brian MacGregor of Jardiniére – San Francisco, CA

 
 
Constanino's Revenge  

Constantino's Revenge
Mixologist Julian Cox of Rivera – Los Angeles, CA

 
 
Smoked Salmon and Cream Cheese Snow  

Smoked Salmon and Cream Cheese Snow
Chef Michael Voltaggio of The Dining Room at The Langham – Pasadena, CA

 
 
Idiazabal Soup with Blood Sausage Ragu and Apple Butter  

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  

Pan-Roasted Duck Breast with Concord Grape Sauce
Chef Rachel Klein of Aura Restaurant at the Seaport Hotel – Boston, MA

 
 
Siamese Watercress Curry  

Siamese Watercress Curry
Chef Harold Dieterle of Perilla – New York, NY

 
 
Parmesan Gelee, Glazed Morels, Peas and Truffles  

Parmesan Gelee, Glazed Morels, Peas and Truffles
Chef Christopher Kostow of Meadowood – Napa, CA

 
 
Cool Watermelon and Lemongrass Curry with Young Radish, Local Chevre, and Sweet Herbs  

Cool Watermelon and Lemongrass Curry with Young Radish, Local Chevre, and Sweet Herbs
Chef Jeremy Fox of Ubuntu – Napa, CA

 
 
Pheasant Consommé with Wine and Pomegranate  

Pheasant Consommé with Wine and Pomegranate
Chef Tim Graham of Tru - Chicago, IL

 
 
Escargot Ravioli, Parsley Velouté, Pernod Foam  

Escargot Ravioli, Parsley Velouté, Pernod Foam
Chef Clay Conley of Azul - Miami, FL

 
 
Chilled Sunchoke Soup  

Chilled Sunchoke Soup
Chef Mark Andelbradt of Tao - Las Vegas, NV

 
 
Porcini Crusted Halibut, Red Lentil Crepes, and Sauce Verte  

Porcini Crusted Halibut, Red Lentil Crepes, and Sauce Verte
Chef Greg Engelhardt of Andre’s - Las Vegas, NV

 
 
Haute-Vegetarian Enchiladas  

Haute-Vegetarian Enchiladas
Chef Colin Patterson of Sutra - Seattle, WA

 
 
Olive Oil Sorbet  

Olive Oil Sorbet
Chef Jeff McInnis of The DiLido Beach Club - Miami, FL

 
 
Olive-Oil Crusted Monkfish, Olive Oil Emulsion, Eggplant Puree  

Olive-Oil Crusted Monkfish, Olive Oil Emulsion, Eggplant Puree
Chef Neil Ferguson, formerly of Allen & Delancey - New York, NY

 
 
 
 
 
Harissa & Turkish Hummus
Michael Solomonov of Zahav – Philadelphia, PA

 
 
Related Links

Vitamix

2013 Vitamix Challenge

2013 San Francisco Bay Area Rising Star Sean Baker

2013 San Francisco Bay Area Rising Stars Scott Baird and Josh Harris

 
 

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