Austin-San Antonio Gala Tasting Menu

CHEFS
David Bull, Congress Austin
Pan-roasted Sea Scallop, Jicama-Mint Salad, Coconut Cream, Cocoa Nib, and Chocolate Mint
Ned Elliott, Foreign & Domestic
Australian Wagyu Flank Steak, Red Pepper Sauce, Fried Orzo, Poached Egg, Bacon, Togarashi, and Ham Broth
Aaron Franklin, Franklin Barbecue
Featured Barbecue
Bryce Gilmore, Barley Swine
Grilled Rabbit Terrine, Bacon-Liver Mousse, French Breakfast Radishes, and Texas Onions
Rene Ortiz, La Condesa
Cervena Venison Tacos, Chipotle Harissa, Fennel Pollen Yogurt, and Bacon Fat Tortilla
Paul Qui, Uchiko
Sunchoke-Dashi Soup, Uni, Bottarga, Baby Carrots, and Zucchini Blossoms
Quealy Watson, The Monterey
Braised Beef Cheek, Green Romesco, Spiced Almonds, and Fenugreek
Andrew Wiseheart, Contigo
Cauliflower Gratin, Currants, Capers, Almonds, Garlic Cream, Parmesan, and Balsamic Reduction
PASTRY CHEFS
Plinio Sandalio, Carillon
Grapefruit Sorbet, Grapefruit Supremes, Campari Pop Rocks, and Angostura Bitters Ice Cream
Philip Speer, Uchiko
Peanut Butter Semifreddo, Miso-Apple Sorbet, Peanut Brittle, Micro Wasabi, and Raisins
SUSTAINABILITY CHEF
Michael Sohocki, Restaurant Gwendolyn
Pig’s Foot Terrine, Rooster Mousse and Deviled Eggs
HOTEL CHEF
Josh Watkins, Carillon
Cured Niragi, Beet Ceviche, Goat Cheese, and Citrus Vinaigrette
ARTISANS
John Bates and Brandon Martinez, The Noble Pig
Italian Sausage Sandwich with Roasted Red Onions, Tomatoes, Provolone, and Basil Pesto-Aïoli
RESTAURATEURS
Tyson Cole, Uchi, Uchi Houston, and Uchiko
Hama Nabe: Baby Yellowtail, Koshihikari Rice, Farm Egg, and Soy Broth
Jason Dady, Bin 555, Tre Trattoria, and Two Bros. BBQ Market
Smoked Cabrito Ribs, Polenta, and Natural Jus
MIXOLOGIST
Jeret Peña, The Esquire
Cabin Fever: Highland Park 12-year Single Malt Scotch Whisky, Pecan Syrup, Fernet Branca, and Habañero Pepper
The Sacrilege: Chamomile-infused Pisco, Green Chartreuse, Lime, Honey, Egg White, and Cracked Pepper
SOMMELIER
June Rodil, Congress Austin
Beverage pairings with chefs’ dishes
HOST CHEF
Jonathan Gelmann, Driskill Grill
Purple Potato, Truffled Crème Fraîche , Petrossian Caviar, and Lemon (VIP Reception)
Herb-crusted Australian Lamb Lollipop with Spicy Apple Kimchee (Gala)
Reuben Sandwich: Organic Australian Brisket Pastrami, Sauerkraut, Tomato-Caper Dressing, Swiss Fondue, and Pumpernickel Bun (Gala)
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