2013 StarChefs.com Philadelphia Rising Stars

Chef Nicholas Elmi of Rittenhouse Tavern

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

Chef Yun Fuentes of JG Domestic

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

Chef Chris Kearse of Will

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

Chef Eli Kulp of Fork

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

Chef Josh Lawler of Farm and Fisherman

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

Greg Vernick of Vernick Food & Drink

Smoked Salmon Belly, Golden Egg, and Parmesan Vinaigrette from Greg Vernick of Vernick Food & Drink

Chef Will Zuchman of Alma de Cuba

Sea Scallop, King Crab-Corn Quinoa, and Merken Vinaigrette from Chef Will Zuchman of Alma de Cuba

Pastry Chef Peter Scarola of R2L

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

Sustainability Chefs Andrew and Kristin Wood of Russet

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

Artisan Joe Cicala of Le Virtù

Salumi Board from Artisan Joe Cicala of Le Virtù

Artisan Sara May of Franklin Fountain

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

Pastry Chef Davina Soondrum of Shane Confectionery

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

Concept Chef Jeremy Nolen of Wursthaus Schmitz

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

Community Chef Kevin Sbraga of Sbraga

Australian Beef Meatloaf, Carrots, Hazelnut Crust, and Mushrooms from Chef Kevin Sbraga of Sbraga

Hotel Chef Jonathan Cichon of Lacroix

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

Restaurateur Michael Solomonov of Zahav

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

Sommelier Brian Kane of Zahav

Pairings with Winners' Dishes

Mixologist Al Sotack of Franklin Mortgage & Investment Co.

Ocelotl: Ocho Tequila, Luxardo, Pernod, Green Apple Syrup, and
Dandelion-Burdock Bitters from Mixologist Al Sotack of Franklin Mortgage & Investment Co.

Chef Adam DeLosso of Garces Group

Australian Lamb Loin Brochette, Eggplant, Pearl Onion, Golden Raisin Puree, and Preserved Lemon Crema from Chef Adam DeLosso of Garces Group

Guest Chef Caitlin Mateo of Square 1682 at Hotel Palomar

Guest Chef Guillermo Tellez of Red Owl Tavern at Hotel Monaco

Cervena Venison Chop, White Sweet Potato, Truffle White Oil and Huckleberry Sauce from Guillermo Tellez, Red Owl Tavern at Hotel Monaco