December 11, 2005 -, the magazine for culinary insiders, has named its 2005 Chicago Rising Stars award recipients. These up-and-coming chefs will serve their signature dishes at the Rising Stars Revue, a walk-around tasting event at The Fairmont Chicago Hotel, Tuesday, December 13, 2005 from 7-9 pm. The Chicago Rising Stars Revue will coincide with's 10th Anniversary celebration.

StarChefs 2005 Chicago Rising Stars include:

Graham Elliot Bowles {Avenues at the Peninsula Chicago}
Homaro Cantu {Moto}
Jason Hammel & Amelea Tshilds {Lula Café}
Gene Kato {Japonais}
Missy Robbins {Spiaggia}
Todd Stein {MK}
Paul Verant {Vie}
Pastry Chef Tara Lane {Blackbird}
Pastry Chef Mindy Segal {Hot Chocolate}
Pastry Chef Alex Stupak {Alinea}
Sommelier Fernando Beteta {NoMi at the Park Hyatt }
Bar Chef Adam Seger {Nacional 27}
Host Chef Noah Bekofsky {Aria at the Fairmont Chicago}

The Rising Stars Revue is a traveling series of tasting events showcasing chefs from around the country who are coming into their own as young leaders in the culinary field. Each Revue features a walk-around tasting including signature dishes created by the Rising Star Chefs and Pastry Chefs, carefully paired with premium wines by the Rising Star Sommeliers. Tickets to the Revue cost $85 per person if purchased in advance ($95 at the door, depending on availability). Tickets are available online now at

A VIP Champagne and caviar reception will take place before the gala at 6 pm featuring Palmes d'Or Champagne from Nicolas Feuillatte and caviar from Paramount Caviar. VIP tickets are available for $125.
"Chicago's culinary scene is exploding right now, and it's due in large part to these Rising Stars," says Antoinette Bruno, CEO and Editor-in-Chief of "I've traveled to a dozen top food cities in the country this year alone, and Chicago is hands down where the most exciting, most creative food is being served."
The Rising Stars were recommended for selection by the Advisory Board, which is made up of over 20 of the country's most influential chefs including Daniel Boulud, Norman Van Aken, Jean-Georges Vongerichten, Todd English, Marcus Samuelsson and Bobby Flay. Final choices were made by's editorial team.
In addition to Chicago, Rising Stars Revues were held in New York, Las Vegas and San Francisco earlier this year. As part of StarChefs' commitment to encouraging future rising stars, the proceeds from the Jade Products Cooktop Raffle at the Revues will be donated to local educational programs in the pursuit of culinary excellence.
National Sponsors of the 2005 Rising Stars Revue include Nespresso, Jade Range, Pernod, Nicolas Feuillatte, Paramount Caviar, S. Pellegrino, and Vineyard 7& 8. Espiritu del Ecuador is the exclusive sponsor of the 2005 Rising Star Pastry Chef Awards." is an award-winning online culinary magazine, serving the foodservice industry and food aficionados since 1995. It is both a backstage pass to the celebrity chef world for food and wine-savvy consumers and an essential information resource for aspiring professional chefs." features 25,000 published pages of original, chef-focused culinary content and generates monthly traffic of over 14.6 million hits a month. It has won Best of the Web awards from, among others, Forbes, U.S. News & World Report, USA Today, Brill's Content, and Lycos. Its Board of Advisors is made up of 20 of the country's most influential chefs, including Jean-Georges Vongerichten, Daniel Boulud, Norman Van Aken, Todd English, Marcus Samuelsson and Bobby Flay. StarChefs JobFinder is the leading niche job board for the hospitality industry, featuring cutting edge, interactive classifieds technology.
For more details on the Rising Stars Revue, go to

Edible Pernod Cocktail: Pernod Gelée Stuffed Cherry Tomato with Horseradish Foam, Micro Celery and Cracked Black Pepper
Chef Graham Elliot Bowles of Avenues at The Peninsula Chicago - Chicago, IL
Adapted by

Yield: 20 Servings

20 cherry tomatoes
5 ½ sheets gelatin
1 cup Pernod
½ cup pureed horseradish
4 egg whites
20 micro celery leaves
Sea salt to taste
Cracked black pepper to taste

Thoroughly rinse cherry tomatoes under cold water. Cut off tomato tops and remove seeds.
Season inside with salt and pepper.

Bloom gelatin in cool water. In a saucepot, warm Pernod to a simmer, being careful to not cook off any of the alcohol. Remove the saucepot from the heat. Whisk 2 ½ sheets of the softened gelatin into the Pernod and season with salt and pepper. Once seasoning is dissolved, pour Pernod gelée mixture onto a sheet tray. Allow to cool about2 hours, or until firm.

Warm horseradish to a slow simmer in a saucepot. Using the remainder of the bloomed gelatin, slowly whisk into the horseradish puree. Pull the horseradish-gelatin mixture off of the heat. Once mixture has cooled down, add the egg whites and season mixture with salt and pepper. Place mixture into an ISI Canister and add NO2 charger. Set canister in a cooler and hold until needed.

To Assemble and Serve:
Using a rubber spatula, scrape Pernod gelée from the sheet tray. With a sharp chef's knife, thoroughly chop the gelee until it is finely minced. Place gelée into the seasoned cherry tomato, about ¾ of the way full. Carefully shoot some of the horseradish foam into the tomato.
Garnish with fresh cracked black pepper and a micro celery leaf.

Honeycrisp Apple Pie with "Smoky" Ice Cream
Chef Mindy Segal of HOTCHOCOLATE - Chicago, IL
Adapted by

Yield: 6 Servings

1 pound, plus 2 ounces all-purpose flour
8 ounces butter, cubed
2 ½ ounces pork fat
1 Tablespoon sugar
Pinch of salt
1 egg
Cold water

4 Honeycrisp apples
½ cup sugar
¼ cup cider
Pinch of salt
Pinch of black pepper
¼ cup caramel (recipe follows)
2 pinches of corn starch or arrow root

4 ounces butter, chilled and cubed
½ cup sugar
½ cup light brown sugar
½ cup dark brown sugar
1 cup all-purpose flour
Pinch of salt
Pinch of cinnamon

Smoky Roasted Apple Puree:
4 apples, such as Pink Lady, Golden Delicious, Mutsu, or Fiji
1 cup cider
½ cup caramel
1 ounce butter
Pinch of salt
Pinch of pepper
2 ounces raw bacon

Ice Cream Base:
25 egg yolks
14 ounces sugar
1 quart cream
1 quart milk

24 ounces sugar
7 ounces corn syrup or glucose
Pinch of salt
Pinch of pepper
1 quart cream

For the Dough:
In a KitchenAid with a paddle attachment, work the flour, butter, pork fat, sugar, and salt until the butter is the size of tiny peas. Add the egg and about ¼ cup water, and work until the dough comes together. Form into a ball and refrigerate for 2-24 hours.

For the Apples:
Peel apples and cut them into ¼-inch cubes. Place apples in a large bowl and toss with all the other ingredients. Set aside.

For the Streusel:
Combine all of the ingredients in a Cuisinart and work until the mixture "crumbles." Chill the mixture.

For the Smokey Roasted Apple Puree:
Quarter the apples. Toss with the rest of the ingredients and roast at 350°F until the apples are broken down and caramelized. Remove the bacon and discard. Puree remaining mixture in a Cuisinart until smooth.

For the Ice Cream Base:
Mix the yolks and sugar completely. Bring the cream and the milk to a boil; pour it over the yolks and mix completely. Put the mixture back on the stove, mixing constantly, until the custard is thick and coats the back of a wooden spoon. Place in an ice bath and allow to cool. Once cooled, add the apple puree to taste. Freeze and process in an ice cream machine according to the manufacturer's instructions.

For the Caramel:
In a heavy pot, combine half of the sugar with the corn syrup, salt and pepper. Cook over medium heat, stirring occasionally, until the mixture is dark amber in color.
Add the remaining sugar, ¼ cup at a time. Mix well after each addition. In another pot, heat the cream just until it comes to a boil. Slowly add the cream to the caramel, and let the mixture reduce after each addition.

To Assemble and Serve:
Preheat the oven to 375°F. Roll out the dough to 1/8-inch thickness. Trim and fit the dough into a pie tin or tart mold. Fill the Honeycrisp apple cubes to the top of the pie shell; pour some of the juice from the bottom of the bowl on top of the apples. Cover with the streusel. Bake for about 30-45 minutes, or until the streusel is golden brown and the liquid is bubbling.

Serve with smoky roasted apple ice cream and caramel sauce.