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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Candy Roaster Squash Tortellini
Feta, Brown Butter, Pomegranate, Smoked Aleppo Honey, Black Lime | Chef Chris deJesus of Butcher & Bee
Grilled Napa Cabbage Salad
Bitter Orange Vinaigrette, Kataifi Crunch, Crumbled Feta, Orange | Chris deJesus of Butcher & Bee
Duck Confit Tart
Dried Cherries, Bulgur, Caramelized Onion Soubise | Chris deJesus of Butcher & Bee
Honey Custard
Citrus Caramel, Vanilla, Lemon | Pastry Chefs Keaton Vasek and Michael Werrell of The Continental
Ruby Trout
Grilled Mango Tabbouleh, Roasted Corn, and Mango-Mustard Vinaigrette | Chef Kristin Beringson of Henley
Butterkin Squash
Squash Molasses, Savory Granola, Rose Za’atar, and Chervil | Chef Chris deJesus of Butcher & Bee
Coffee Malabi
Coconut Caramel, Cherries, and Puffed Rice Peanut Brittle | Pastry Chef Katie Fair of Butcher & Bee
Betel Leaf Miang Kham
Tamarind Sauce, Lemongrass, Lime, Daikon Radish, Fried Shallots, Coconut Flakes, and Toasted Peanuts | Chef Arnold Myint of International Market
Falling Through a Field
London Dry Gin, Pineau des Charentes, Green Beans, Lemon Juice, Simple Syrup, and Absinthe | Bartender Natalie Newberry of Henley
Palmetto Squab Pithivier
Foie Gras Cure, Brisée Dough, Poultry Mousse, Black Trumpet Duxelles, and Egg Wash | Chef Coline Shane of The Continental
Potato Sfincione
Potato Cream, Garlic, Fontina, Grana Padano, Seasoned Breadcrumbs, and Lemon | Chef Michael Hanna of St. Vito Focacceria
Sweetpotato Noodle Fritti
Tempura-fried North Carolina Sweetpotatoes, Parmesan, Herbs, and Preserved Lemon Aïoli | Chef Michael Gibson of The Hart
Rip Current
ROKU Gin, Sipsmith Gin, Salted Apple, Falernum, Fennel, and Savory Seltzer | Bartender Kenneth Vanhooser of The Optimist
Venison with Cherry Gastrique
Swiss Chard, Piquillo Peppers, Red Radish, and Toasted Barley | Chef Matt Bolus of The 404 Kitchen
Poached Scallops
Carrot Dressing, Pickled Cherries, Horseradish Mousse, Toasted Almonds, Fried Leeks, Celery, Mint, Shallot, and Poppy Seeds | Chef Pamela Stevenson of Henrietta Red
Champurrado Old Fashioned
Whiskey, Mezcal, Amaro Ciociaro, Cold Brew, Mole-spiced Cocoa Puffs and Burnt Honey | Bartender Laura Unterberg of The Fox Bar & Cocktail Club
Chocolate, Banana, and Maple
Roasted Chocolate Ice Cream, Banana Sherbet, Maple Caramel, Whipped Banana Cream, Yuzu Granita, and Maple Banana Milk Foam | Pastry Chefs Keaton Vasek and Michael Werrell of The Continental
