Friday, October 23, 2009

The StarChefs Rising Stars Revue: Nov.3

The Rising Star Revue returns to Boston for the first time since 2006. The Rising Star Awards recognize up-and-coming chefs, pastry chefs, sommeliers, and mixologists from around the country that represent future leaders of the national culinary scene. Candidates are nominated by the StarChefs Advisory Board, previous winners, local media, StarChefs’ editorial research and through the website. Winners are chosen by the StarChefs editorial team.

They tasted food, pastry, cocktails, and wine pairings from over 75 talented chefs, pastry chefs, mixologists, and sommeliers across Boston, and only 14 of them earned the title of Rising Star. So what makes them shine? Creativity, ambition, exquisite presentation, and, most importantly, a stellar dish win each up-and-coming culinary star the Rising Star Award. What's more, each Rising Star has attributes that make us believe they will be the future leaders of the country's culinary scene.

Boston chefs are all about community, whether it’s rallying behind a cause, helping a chef in need, or just hanging out and cooking together—the support and camaraderie there is unlike that in any other city. Our 14 Rising Stars represent the best of the next generation of chefs in the city,” says Antoinette Bruno, CEO and Editor-in-Chief of’s 2009 Boston Rising Stars include:

Chef Jamie Bissonnette {Toro}
Chef Chris Chung {Uni}
Chef Wil Gilson {Garden at the Cellar}
Chef Andres Grundy {Clio}
Chef Mike Pagliarini {Via Matta}
Chef Chris Parsons {Catch}
Chef Rachel Klein {Aura}
Pastry Chef Jiho Kim {L’Espalier}
Sommelier Theresa Paopao {Oleana}
Bar Chef Tom Schlesinger-Guidelli {Craigie on Main}
Restaurateur Joanne Chang {Flour, Myers + Chang}
Restaurant Concept Award Maura Kilpatrick {Sofra}
Community Award Louis DiBiccari {Sel de la Terre}
Sustainability Award Richard Garcia {Tastings Wine Bar & Bistro}
Host Chef Jodi Bernhard {Longwood Events}

The Revue will be held on Tuesday, November 3, from 7:00 -9:30 pm (VIP Reception begins at 6:00 PM).

General Admission - $85 per ticket
VIP Reception - $125 per ticket*
To purchase tickets, visit
*Come earlier and mingle with the honorees at the VIP Champagne & Caviar Reception, hosted by The Liberty Hotel Chef Joseph Margate, which will include Palmes d’Or Champagne from Nicolas Feuillatte and Petrossian caviar.
A portion of the Proceeds will be donated to the Greater Boston Food Bank.

The event will be held at State Room, 60 State Street, Boston, MA.

At the event, there will be a special Revue Gala Tasting Menu, which certainly sounds phenomenal to me.

Jamie Bissonnette {Toro}
Island Creek Oyster Escabeche with Grains of Paradise and Lovage
Chris Chung {Uni}
Abalone and Porcini with Aka Curry and Pickled Negi
Will Gilson {Garden at the Cellar}
Seared Foie Gras and Doughnuts with Rhubarb
Andres Grundy {Clio}
Vegetable Crudités with Green Goddess Dressing and Avocado
Mike Pagliarini {Via Matta}
Muscovy Hen Breast with Apple, Turnip, Spiced Pistachios, and Swiss Chard
Chris Parsons {Catch}
Taylor Bay Scallops with Scallop Roe, Soy Beans, and Smoked Red Pepper Puree ***
Community Award: Louis DiBiccari {Sel de la Terre}
Baby Octopus with Charred Pepper Vinaigrette, English Peas, Radish, and Croutons
Sustainability Chef Award: Richard Garcia {Tastings Wine Bar and Bistro}
White Vanilla Gazpacho
Pastry Chef: Jiho Kim {L’Espalier}
Greek Yogurt Panna Cotta “Capsule” with Cranberry Gelée and Yogurt Sorbet
Sommelier Theresa Paopao {Oleana}
Wine pairings with each chef’s dish
Mixologist Tom Schlesinger-Guidelli {Craigie on Main}
Camino CocktailNorthern Lights (featuring Highland Park Single Malt Scotch Whisky)
Hotel Chef: Rachel Klein {Aura at The Seaport Hotel}
Scarlet Borscht, Smoked Sable, Candy Striped Beets, and Sour Cream
Restaurateur: Joanne Chang {Flour Bakery, Myers + Chang}
Asian-Braised Short Rib Taco with Asian Pear and Sesame-Cilantro Salsa
Restaurant Concept Award: Maura Kilpatrick {Sofra}
Kunefe with Vanilla-Bay Leaf Syrup
Host Chef: Jodi Bernhard {Longwood Events}
Slow Roasted Leg of Lamb with Lamb-Fennel Sausage, White Bean Capelletti, and Brussels Sprouts
VIP Host Chef: Joseph Margate {Clink at the Liberty Hotel}
Small Caviar Bites

I will be at this event so hopefully I will see some of my readers there.

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