Fly on the Wall: 2013 New York City Rising Stars Honorees Dinner

Fly on the Wall: 2013 New York City Rising Stars Honorees Dinner

Le Cirque
One Beacon Court, 151 E. 58th Street
New York, NY 10022


Passed Hors d’Oeuvres
Petrossian Royal Transmontanus Caviar
Brut Laurent-Perrier, Champagne, France, NV

East India Negroni: Banks 5-Island Rum, Campari, and Lustau East India Sherry
Mixologist Jim Meehan, PDT

Spring Vegetables and Green Garlic Soup
Syrah/Grenache, Château de Campuget Tradition Rosé, Costières de Nîmes, France, 2012
Chef Michael Anthony, Gramercy Tavern

Cervena Venison Carpaccio, Foie Gras, Peas, and Curry
Herdade Esporao Vinha, Esporão Reserva Red, Alentejo, Portugal, 2009
Chef John Fraser, Dovetail

Australian Lamb Shanks, Mint-Olive-Caper Relish, and Fresh Origins Pea Tendril Leaves
Grenache Blend, Château Mourgues du Gres Galets Rouges, Costières de Nîmes, France, 2011
Chef Craig Hopson

Australian Waygu Tartine, Cornichons, Spring Radishes, Mustard Greens
Gnommegang, Belgian Strong Pale Ale, Brewery Ommegang, United States
Chef Gavin Kaysen, Café Boulud

The Flavors of Banana Split
Pastry Chef Sam Mason, Odd Fellows

A special thanks to Steelite International for providing all glassware for the evening.

This year’s class of Rising Stars left their lines for a taste of Upper East Side luxury at Sirio Maccioni’s Le Cirque, where hosted its 2013 New York Rising Stars Honorees Dinner. Laurent-Perrier Champagne greeted guests at the door, people double fisted spoons of Petrossian caviar, Central Park arranged fireworks in their honor (that’s our story at least), and some of New York City’s most talented professionals gathered to honor the 2013 award winners.

It’s not every night that six Rising Stars host your party, with the likes of Michael White, Daniel Boulud, Wylie Dufresne, Elizabeth Falkner, and Jonathan Waxman, attending and clinking glasses. The menu went something like this: Returning to his former kitchen home at Le Cirque, Chef Craig Hopson (Rising Stars ’07) slow-cooked tender Australian lamb shanks served with a briny caper relish and fresh pea tendrils. Michael Anthony (Rising Stars ’07) gave the honorees a taste of spring (that’s still failed to materialize in New York) with a subtle, chilled green garlic soup. John Fraser (Rising Stars ’08) topped slices of delicate Cervena venison carpaccio with rich foie and a complex curry. Café Boulud’s Chef Gavin Kaysen (Rising Stars ’08) made a late-night-worthy tartine with Australian wagyu, bright cornichons, ketchup, and a special sauce “that makes meat sing.” And Pastry Chef Sam Mason (Rising Stars ’05) served a deconstructed banana split with banana cake and crisps, strawberry foam, and ice creams from his new venture, Odd Fellows Ice Cream Co. Not bad, eh?

Mixologist Jim Meehan (Rising Stars ’07) of the famed PDT poured a rummy East India Negroni that appropriately loosened tongues for the speeches ahead. Meehan started what would turn into an (extremley long) industry love fest, honoring his protégée, Rising Star Mixologist Jeff Bell, who has “changed the culture” of PDT. Chef Jonathan Waxman spoke for Rising Star Chef Justin Smillie (and of the push-ups he made Smillie complete in the walk-in). “Justin showed up with that fire in his eye, but he was a little undisciplined,” said Waxman. Rising Star Community Winner Daniel Holzman showed his continued lack of discipline, speaking for his mother Sherry on his own behalf. “I would like to say how proud I am of my son,” he said.

Antoinette Bruno, Michael White, Elizabeth Falkner, Rising Star Aurelien Dufour, Dominique Ansel, Daniel Boulud, Mauro Maccioni, Franklin Becker, and Jonathan Waxman

Antoinette Bruno, Michael White, Elizabeth Falkner, Rising Star Aurelien Dufour, Dominique Ansel, Daniel Boulud, Mauro Maccioni, Franklin Becker, and Jonathan Waxman

Roberta’s and Blanca Chef Carlo Mirarchi and former Chef de Cuisine Max Sussman represented Bushwick and their Rising Stars protégées, Pastry Chef Katy Peetz of Blanca and Chef Angelo Romano of The Pines. “My only real hope is that I've given as much to you as you’ve given to me,” said Mirarchi. Death & Company’s Thomas Waugh admitted to poaching Rising Star Mixologist Jillian Vose (though he claims he “had no idea about this New York ‘poaching’ thing.”) Mentors who couldn’t attend sent their love via letter with Andoni Luis Aduriz expressing gratitude for Matt Lightner passing through his kitchen and Perla’s Gabriel Stuhlman confessing his respect for and food bromance with Michael Toscano. And to wrap-up the evening, and Vitamix’s Christy Bezuijen presented the Rising Stars Mentor Award to Chef Wylie Dufresne.

With speeches complete, guests filtered into the unseasonably chilly air. Chefs returned home (and, for some, their kitchens) with the reality of prepping 500 portions for the following night’s Rising Stars Gala settling in. But the magic of Le Cirque and the New York culinary community was enough to keep the spirit alive well through the next day’s Gala and 3am after-party dance fest.