RECIPES
Whether you’ve been a reader since the late 90s or are just starting to work the line, get some inspiration straight from the StarChefs’ community.
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Minch's Lure
Scotch, Sherry, Poire Eau de Vie, and Almond | Bartender Tommy Ho of Anvil Bar & Refuge
Formerly Known As
Tequila, Marigold, Cocchi, Maurin Quina, and Gran Classico | Bartender Westin Galleymore of Underbelly Hospitality
Barbecue Pork Ribs
Spice Rub and Sweet Chili Sauce | Pitmaster Patrick Feges and Chef Erin Smith of Feges BBQ
Pomegranate- Rose Sorbet
Pomegranate-Rose Sorbet | Pastry Chef Jasmine Chida of SweetCup Gelato & Sorbet Originale
Foie Gras Candy Bar
Hazelnut Dacquoise, Candied Black Sesame Seeds, Truffle Caramel, Foie Gras Semifreddo, and Smoked Vanilla Salt | Pastry Chef Meredith Clarke of Uchi
Smoked Lamb Tartare
Australian Lamb, Celtuce and Cured Egg Yolk | Chef Kaitlin Steets of Theodore Rex
Slum Village
Ash-Aged Potato, Okra, Créme, Shallots, and Thyme | Chef Jonny Rhodes of Indigo
Ginger-Gochujang-Glazed Wagyu Beef Rib
Cucumber, Radish, Serrano, Pickled Watermelon Rind, and Malaysian Roti
Fried Oyster Loaf
White Texas Toast, Mayonnaise, and Dill Pickles | Chef Bobby Matos of La Lucha
Green Shakshuka
Tomato, Greens, Chiles, Sunchoke, Yogurt, Egg | Chef Natasha Douglas of Better Luck Tomorrow