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Cold Buttered Rum Cocktail
Mixologist Jeret Pena of Esquire Tavern – San Antonio, Texas |
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Chicken Tod Mun Pal
Chef Paul Qui of Uchiko – Austin, Texas |
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Chicken Liver Pate
Chef Alon Shaya of Domenica – New Orleans, LA |
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Pisco Sour
Mixologist Jim Meehan of PDT – New York, NY |
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Strawberry Delight
Chef Phillip Lopez of Restaurant Root |
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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. |
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The 2011 Vitamix Challenge
Six finalists traveled to the 6th Annual StarChefs.com International Chefs Congress in New York City. |
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Cream of Celery Soup with Fines Herbs Sauce Verte
Chef Naomi Pomeroy of Beast in Portland, OR |
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Dirk Flanigan
from Henri and The Gage, Chicago, IL |
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A Potent Tiki Blend from Mixologist Damon Boelte
Mixologist Damon Boelte of Prime Meats - Brooklyn, NY |
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Steak Tartare & Foie Gras Smoothie
Chef Chris Shepherd of Catalan Food and Wine in Houston, TX |
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Bobby Heugel
Bobby Heugel of Anvil Bar and Refuge in Houston, TX |
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Jimmy MacMillan
Pastry Chef Jimmy MacMillan of Cathedral Hall at the University Club of Chicago |
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Vitamix Challenge
2010 StarChefs.com International Chefs Congress in New York, NY |
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Graham-Cracker Crusted Lamb Neck with Caramelized Beet Yogurt
Chef Bobby Hellen of Resto in New York City |
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The Royal Thai
Mixologist Gina Chersevani of PS7's in Washington, DC |
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Grass-Kickin' Chicken Liver Parfait
Chef David Varley, a 2010 StarChefs.com Rising Star, from Washington, DC |
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Bone Marrow Sformatino
Chef Matthew Accarrino or SPQR – San Francisco, CA |
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The Bon-Bon Biracha
Mixologist Brian MacGregor of Jardiniére – San Francisco, CA |
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Constantino's Revenge
Mixologist Julian Cox of Rivera – Los Angeles, CA |
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Smoked Salmon and Cream Cheese Snow
Chef Michael Voltaggio of The Dining Room at The Langham – Pasadena, CA |
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Idiazabal Soup with Blood Sausage Ragu and Apple Butter
Chef Jamie Bissonnette of Coppa and Toro – Boston, MA |
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Pan-Roasted Duck Breast with Concord Grape Sauce
Chef Rachel Klein of Aura Restaurant at the Seaport Hotel – Boston, MA |
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Siamese Watercress Curry
Chef Harold Dieterle of Perilla – New York, NY |
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Parmesan Gelee, Glazed Morels, Peas and Truffles
Chef Christopher Kostow of Meadowood – Napa, CA |
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Cool Watermelon and Lemongrass Curry with Young Radish, Local Chevre, and Sweet Herbs
Chef Jeremy Fox of Ubuntu – Napa, CA |
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Pheasant Consommé with Wine and Pomegranate
Chef Tim Graham of Tru - Chicago, IL |
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Escargot Ravioli, Parsley Velouté, Pernod Foam
Chef Clay Conley of Azul - Miami, FL |
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Chilled Sunchoke Soup
Chef Mark Andelbradt of Tao - Las Vegas, NV |
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Porcini Crusted Halibut, Red Lentil Crepes, and Sauce Verte
Chef Greg Engelhardt of Andre’s - Las Vegas, NV |
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Haute-Vegetarian Enchiladas
Chef Colin Patterson of Sutra - Seattle, WA |
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Olive Oil Sorbet
Chef Jeff McInnis of The DiLido Beach Club - Miami, FL |
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Olive-Oil Crusted Monkfish, Olive Oil Emulsion, Eggplant Puree
Chef Neil Ferguson, formerly of Allen & Delancey - New York, NY |
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