A Starry Night with Chefs

Honoring the Rising Stars of DC’s Culinary Scene

Mary

Last night we celebrated the rising culinary mavens of the DC/VA/MD area at the 2010 DC Rising StarChefs Gala, and an event it was!  Held on the rooftop of Charlie Palmer Steak, guests were treated with almost-perfect weather (the winds clearly wanted in on the celebration), a beautiful view of the capital’s best, a special surprise guest, and of course, copious amounts of wine, cocktails, and food.

Snapshots of the panoramic view

Presented by the honorees themselves, the dishes and drinks showcased the exact talent that awarded them the prestigious accolade. From Bryan Voltaggio’s New Zealand King Salmon, Everything Bagel Crumbs, Pickled Mustard Seeds, Lemon Pudding, Chives, and Red Onion to Gina Chersevani’s Bourbon, Meyer-Lemon Limoncello, and sour cherry cocktail, to Jason Alley’s Braised Australian Beef Cheeks, Juniper, Ginger Beer, Stone Ground Grits, and Arugula, this was definitely the event to attend with an empty stomach and thirsty palate.  

Bryan Voltaggio's table was one of the many who suffered power outages caused by the wind.  Although their only source of light was a small LED light and my camera flash, they still managed to execute one of my favorite dishes of the night.

Amidst the mingling, tasting, and sipping, I spotted a familiar face in the crowd.  An old friend? No. A former acquaintance? Not quite.  Then it hit me.  It was Grant Achantz, chef/owner of the Alinea in Chicago.   Sure enough, the next thing I know, he’s on stage presenting his protégé, John Shields, with the Rising StarChefs award.  In true fan form, I tracked him immediately afterwards for a photo op.



Chef Grant and me

One of these days, I will plan a trip to Chicago to dine at his internationally-acclaimed restaurant.  My bucket list just got one line longer.

All in all, the night was a successful array of flavors, fun and excitement to celebrate the next generation of star chefs, sommeliers, and mixologists who, under the tutelage of their nationally renowned mentors, have helped put DC on the culinary map.  Congratulations to all the winners! 

Washington DC Area's Revue Gala Tasting Menu

WASHINGTON, DC CHEFS

Rubén García, minibar by josé andrés and ThinkFoodGroup
Cotton Candy Eel

***

Benjamin Lambert, Restaurant Nora
Hawaiian Hearts of Palm Salad, Thai Basil, Cucumber, Mango, Coriander Berries, Basil Seeds, Heirloom Tomato Water, and Hearts of Palm Sorbet

***

Nick Stefanelli, Bibiana
Hay Smoked Veal Sweetbreads, Jerusalem Artichokes, and Black Truffle-Anchovy Dressing

***

David Varley, Bourbon Steak
Sustainable Shrimp, Shaved Green Papaya, Long Peppers, and Peanuts

***

Nobu Yamazaki, Sushi Taro
Alaskan King Crab Shabu Shabu

***

VIRGINIA CHEFS

Jason Alley, Comfort
Braised Australian Beef Cheeks, Juniper, Ginger Beer, Stone Ground Grits, and Arugula

***

Bertrand Chemel, 2941
Local Beets, Compressed Watermelon, Laughing Bird Shrimp, and Cherrywood Balsamic

***

Clayton Miller, Trummer's on Main
Chilled New Zealand Greenshell Mussels, Quinoa, Curry Mayo, and Fluffy Ocean

***

John Shields, Town House Restaurant
Australian Lamb, Cooked in Ash with Smoked Eggplant Purée, Miso, Bonito Dressing, and Black Garlic

***

MARYLAND CHEF

Bryan Voltaggio, VOLT
New Zealand King Salmon, Everything Bagel Crumbs, Pickled Mustard Seeds, Lemon Pudding, Chives, and Red Onion

***

COMMUNITY CHEF

Matt Hill, Charlie Palmer Steak (Washington, DC)
Prosciutto-Wrapped Pork Tenderloin, Cauliflower, and Preserved Cherries

***

SUSTAINABILITY CHEF

Isaiah Billington, Woodberry Kitchen (Maryland)
Summer Pudding

***

HOTEL CHEF

Dean Maupin, Formerly of The Clifton Inn (Virginia)
Duck Confit and Ricotta Gnocchi with Butternut Squash, Arugula, Cracklin's, and Grated Wisconsin SarVecchio Parmesan

***

VIP HOST CHEF

Aaron Tootill, Washington Marriott at Metro Center (Washington, DC)
Tuna Ceviche with Red Bell Pepper Sauce, Cilantro Sauce, Micro Peppercress, and Petrossian Osetra Caviar

***

PASTRY CHEFS

Chris Ford, Trummer's on Main (Virginia)
Chocolate Soup, Cocoa Nib Sherbet, Cinnamon Marshmallow, and Devil's Food Cake

***

Tiffany MacIsaac, Birch & Barley (Washington, DC)
Chocolate Peanut Butter Tart, Malted Milk Sorbet, and Whiskey Vanilla Shake

***

Karen Urie Shields, Town House Restaurant (Virginia)
Parsnip Candy, Coconut, Yeast Sponge, Banana, Maca Crumbs, and Lemongrass

***

MIXOLOGISTS

Gina Chersevani, PS 7's (Washington, DC)
- Beet-iful Apples with Highland Park Single Malt Scotch Whisky, Dolin Sweet Vermouth, Apple Juice, Red Beet Reduction, and Mint
- Mulberry Street: Woodford Bourbon, House-made Meyer Lemon Limoncello, and Sour Cherries

***

Stefan Trummer, Trummer's on Main (Virginia)
The Reefer: Rum, Fresh Mint, Virginia Honey, Angostura Bitters, Barboursville Brut, and Bouquet Garnis Steeped in Absinthe

***

SOMMELIERS

Greg Engert, Birch & Barley (Washington, DC)
Beer Pairings with chefs' dishes

***

Carlton McCoy, Sou'Wester (Washington, DC)
Wine Pairings with chefs' dishes