2013 Carolinas Rising Stars


Porchetta, Marinated Squash, Mustard Greens, and Pickles on Ciabatta from Stuart Tracy of Butcher & Bee

Rudderfish Crudo, Citrus-marinated Cabbage, Shiitakes, Radishes, Radish Flowers, and Nasturtiums from Chef Travis Grimes of Husk

Duck Breast, Buttermilk-poached Winter Vegetables, and Cornbread Purée from Chef Josh Keeler of Two Boroughs Larder

Bittered Holland Sling: Cardinal Barrel Rested Gin, Redbreast 12-year Irish Whiskey, Demerara Sugar, Boker's Bitters, Ron Zacapa 23-year Rum from Mixologist Joe Raya of The Gin Joint

Bergamot-encrusted Australian Lamb, Kuri Squash, Smoked Black Trumpet Mushrooms, and Chestnuts from Chef Bill Greene of Artisanal

Mediterranean Octopus, Romesco, Gigante Lima Beans, and Salsa Verde from Chef Matt Dawes of The Bull and Beggar

Australian Beef Carpaccio, Bone Marrow Béarnaise, and Puffed Beef Shin Tendon from Chef Brian Canipelli of Cucina24

Grilled Secreto Ibérico, Brussel Sprouts, Cauliflower, and Yogurt-Celery Root Espuma from Chef Katie Button of Cúrate

Wood-grilled Cervena Venison, Green Strawberry Relish, Foraged Mushroom Gratin, Chioggia Beets, and Foie Gras from Chef William Dissen of The Market Place

Country Terrine, Chicken Liver Pâté, Pickles, and Pistachio Pesto from Chef Mike Moore of Seven Sows Bourbon & Larder

Pimped Grits: Pimento Cheese, Cherokee Tomato Salsa, and Jalapeno Cornbread from Chef Vivian Howard of Chef & the Farmer

Chanterelle Risotto, Carolina Moon Cheese, Foie Gras, and Apple Espuma from Chef Colin Bedford of Fearrington House

Chanterelle Risotto, Carolina Moon Cheese, Foie Gras, and Apple Espuma Paired with Bodegas Cesar Florido, Cruz del Mar Oloroso Seco Sherry, Chipiona, Andalucia, Spain NV from Sommelier Maximilian Kast of Fearrington House

The Long Goodbye: Los Nahuales Blanco Mezcal, Lime Juice, Mint Syrup from Barman Dean James of Peccadillo

Nasturtium Panna Cotta: Sumac Water, Pesto, Flowers, and Salted Seed Pods from Chef Nathan Allen of Knife & Fork
Tasting Gala and Awards Ceremony
Wednesday, December 11, 2013
Memminger Auditorium
56 Beaufain St
Charleston, SC 29401
5:45pm VIP Reception
6:30pm Awards Ceremony
7pm – 9:30pm Gala
Tickets:
Enjoy 21 dishes, 21 beverage pairings, and two signature cocktails with admission.*Also includes private reception featuring Champagne and Petrossian caviar.
Rising Stars Award Winners
CHEFS
Nathan Allen
Knife & Fork
Justin Burdett
Ruka’s Table
Brian Canipelli
Cucina24
Matt Dawes
The Bull and Beggar
William Dissen
The Market Place
Bill Greene
Artisanal
Travis Grimes
Husk
Vivian Howard
Chef & the Farmer
Josh Keeler
Two Boroughs Larder
Jason Stanhope
FIG
Stuart Tracy
Butcher & Bee
CONCEPT
Presented by Clean Slate German Riesling
Aaron Siegel
Fiery Ron's Home Team BBQ
COMMUNITY
Mike Moore
Seven Sows Bourbon & Larder
SOMMELIERS
Brad Ball
Social Wine Bar
Maximilian Kast
Fearrington House
HOTEL CHEF
Colin Bedford
Fearrington House
PASTRY CHEF
Presented by PreGel
Katie Meddis
Rose's Meat Market and Sweet Shop
SUSTAINABILITY
Katie Button & Felix Meana
Cúrate
ARTISANS
Danielle Centeno & Hallot Parson
Escazú Artisan Chocolates
Justin Meddis
Rose's Meat Market and Sweet Shop
David Schnell
Brown's Court Bakery
David Bauer
Farm and Sparrow
MIXOLOGISTS
Presented by Hobart
Dean James
Peccadillo
Joe Raya
The Gin Joint
BREWER
Walt and Luke Dickinson
Wicked Weed Brewing
ROASTER
Marshall Hance
Mountain Air Roasting
VIP HOST CHEF
Charles Arena
Fish House at Charleston Harbor Resort & Marina
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Giving Back
Charleston Feed the Need
Feed the Need and Teach the Need are collaborative efforts of the Charleston restaurant community spearheaded by Charleston Grill General Manager Mickey Bakst. Feed the Need focuses on serving the hungry in our community by area restaurateurs donating their food and services to different shelters. To date approximately 50,000 meals have been served. Teach the Need is an initiative to train high school students from high risk areas in the skills needed for front-of-the-house restaurant jobs. 16 area restaurateurs are currently teaching 120 students in eight high schools. The goal is to place these students in jobs in our community. -
Honorees Dinner
Tuesday, December 10, 2013
Yacht Club
Charleston Harbor Fish House
32 Patriots Point Rd
This is a private event – invitation only
Co-hosted by:
- Jeremiah Bacon
The Macintosh and Oak Steakhouse - Craig Deihl
Cypress - Mike Lata
Fig and The Ordinary - Geoff Rhyne
The Ordinary - Jacob Sessoms
Table
Industry-only After-Party
Wednesday, December 11, 2013
Hosted by Chefs Mike Lata
The Ordinary
544 King St
Charleston, SC 29403
Attendance limited to foodservice professionals onlyRSVP
- Jeremiah Bacon