2017 Austin - San Antonio Rising Stars
Candied Pork Butt
Porridge of Steel-cut Oats and Maple with Lichen, Spring Creek Mushrooms, and Smoked Mascarpone Cheese
Gumbo Z’herbs
Shrimp and Tasso Pinchos, Jicama Slaw, Pepper Gastrique, and Hot Sauce Beurre Blanc
“Pastiche” Salad of Shaved Winter Vegetables, Roots, Stems, and Foraged Greens
Jamaican Curried Goat Pies, Cucumber-Tomato-Pickled Banana Pepper Salad, and Green Onion Emulsion
Australian Beef Short Ribs with Broccoli Purée, Toasted Nori Yogurt, Kaeshi Sauce, and Wasabi Vinaigrette
Sangria Poached Pears with Goat Cheese Mousse, Grand Cru Gruyère Reserve and Wisconsin Hook’s 10-Year Cheddar Shards, Sangria Reduction, and Pineapple-Sage Sorbet
Roasted Texas Carrot and Ruby Red Grapefruit Mousse, Grapefruit Marmalade, Hay Sherbet, Candied Sesame Seeds, Clove Meringue, and Miso Foam
Country Fried Chicken Livers, Buttermilk Biscuits, and Andouille Sausage Gravy
Cervena Venison Loin with “Texas Gin”
Cold-grilled Australian Wagyu Beef with Mission Fig and Bone Marrow Mousse
Poached Pear, Buttermilk Blue Cheese, and Smoked Almonds
Koviche: Scallops with Apple Curry Gastrique, Black Olive Powder, Corn Flake Tuile, and Black Lime Salt
Chefs Gone Wild: Foraging, Texas Style
Under the Texan Sun: Big Ideas, Names, and Calories at IACP Austin
Flying South for (Texas) Quail