2013 Philadelphia Rising Stars


Seafood Salad: Lobster Consommé, Tomalley, Poached Lobster, Sea Urchin, Razor Clams, Caviar, and Apple-Horseradish Marshmallow from Chef Nicholas Elmi of Rittenhouse Tavern

Roasted Australian Lamb Chop, Sweetbreads, Fried Artichoke, and Sherry Jus from Chef Yun Fuentes of JG Domestic

Roasted Maitake Mushroom, Smoked Ricotta, Madeira Jelly, Arugula Purée, and Wild Greens from Chef Chris Kearse of Will

Scallop Crudo, Fermented Parsley, Beet-pickled Turnips, Olive Oil, and Lemon Juice from Chef Eli Kulp of Fork

Bloody Beet Steak, Beet Pan Jus, Yogurt, Amaranth, and Aged Balsamic from Chef Josh Lawler of Farm and Fisherman

Pumpkin French Toast Sticks, Oatmeal Ice Cream, and Maple-Root Beer Foam from Pastry Chef Peter Scarola of R2L

Pappardelle, Pig's Heart Ragout, Crème Frâiche, Chanterelles, and Leeks from Sustainability Chefs Andrew and Kristin Wood of Russet

Ladies' Choice Ice Cream Soda: Raspberry Soda, Peach Ice Cream, Whipped Cream, and Raspberries from Artisan Sara May of Franklin Fountain

The Whirly Berley Bar: Soft Chocolate Torrone, Dark Chocolate, Caramel, and Cocoa Nibs from Confectioner Davina Soondrum of Shane Confectionery

Bavarian: Smoked Bauernwurst, Bavarian Cole Slaw, Horseradish Sauce, and Fried Onions from Chef Jeremy Nolen of Wursthaus Schmitz

Poached Ocean Trout, Parsnip Purée, Tangerine, Trout Roe, Fried Red Quinoa, and Black Tea Vinaigrette from Chef Jonathan Cichon of Lacroix

Spiced Eggplant, Harissa, Beluga Lentils, and Garlic Tehina from Restaurateur Michael Solomonov of Zahav

Ocelotl: Ocho Tequila, Luxardo, Pernod, Green Apple Syrup, and
Dandelion-Burdock Bitters from Mixologist Al Sotack of Franklin Mortgage & Investment Co.
Tasting Gala and Awards Ceremony
Thursday, February 21, 2013
7:15pm – 9:30pm
VIP Reception at 5:45pm*
General Admission at 7:15pm
Kimmel Center for the Performing Arts
Hosted by Garces Catering Group
300 S. Broad Street
Philadelphia, PA 19102
Tickets: $90 General Admission; $115 VIP*
*Includes exclusive access to the Awards Ceremony and private reception featuring Champagne and Petrossian caviar.
Rising Stars Award Winners
FEATURED GUEST CHEFS
Caitlin MateoSquare 1682 at Hotel Palomar
Guillermo Tellez
Red Owl Tavern at Hotel Monaco
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How to Make It Panel
Join us as our Rising Stars discuss how they "made it" in the challenging culinary profession.
Wednesday, February 20
10amDrexel University Hospitality Management, Culinary Arts and Food Science Department
The Academic Bistro
Paul Peck Problem Solving and Research Bldg., Sixth Floor
101 North 33rd Street, Office 615
Philadelphia, PA 19104Giving Back
There are more than 900,000 people in the Delaware Valley who are at risk for chronic hunger and malnutrition. Philabundance works to alleviate that hunger in partnership with neighborhood distribution programs and a network of close to 500 member agencies in nine counties. Philabundance distributes 21 million pounds of food per year, and close to 65,000 people per week benefit for just 50 cents per meal.
Visit www.philabundance.org or call
(215) 339-0900 for more information. Visit Facebook.com/Philabundance, and follow us on Twitter, @Philabundance. If you or someone you know is in need of food assistance, please call Philabundance's Food Help Line: (800) 319-Food. -
Honorees Dinner
Wednesday, February 20, 2013
Hosted by Daniel Stern
R2LCo-hosted by:
Chef Terence Feury
Chef Bryan Sikora
Tavoro 13
a.KitchenChef Jean-Marie Lacroix
Brûlée Catering
Chef Matt Ridgway
PorcSaltSommelier Bill Eccleson
PanoramaThis is a private event – invitation only
Industry-only After-Party
Thursday, February 21, 2013
SOLD OUT
Get your grub and drink on at the Rising Star After-Party!
Attendance limited to foodservice professionals only
Complimentary late night snacks + beverages.
Hosted by Rising Star Chef Jeremy Nolen
10:00 p.m. - 1:00 a.m.
Brauhaus Schmitz
718 South Street
Philadelphia, PA 19147