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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Pulpo Gallego
Octopus, Confit Potatoes, Pimenton Aïoli, Sherry Vinaigrette | Chef Josh Elliott of QP Tapas
Pan-Roasted Foie Gras
Plantain Pave, Sour Orange Caramel, Cocoa Nibs, Sea Salt, Chives | Chef Michael Beltran of Ariete
Green Beast
Apple, Avocado, Celery, Oat Milk, Matcha Tea, Honey, Parsley | Bartender Stacey Swenson
Curry Vanilla Coffee Shake
Cold Brew Concentrate, Lemon, Curry Powder, Vanilla Ice Cream | Bartender Julia Momose of Kumiko
Jumbo Prawns
Butternut Squash, Honeynut Squash, Lemon Purée, Kinome Leaf Oil | Chef Kim Alter of Nightbird
Candy Roaster Squash Tortellini
Feta, Brown Butter, Pomegranate, Smoked Aleppo Honey, Black Lime | Chef Chris deJesus of Butcher & Bee
Kabocha Squash Soup
Spaghetti Squash, Burdock Fritter, Lotus Root Tuile, Osetra Caviar, Fresh Origins Petite Pumpkin Green | Chefs Jiwon Kim and Sungchul Shim of Kochi
Sunchoke Banana Pudding
Banana Jam, White Chocolate Mousse, Crispy Sunchoke Peels | Chef Bobo Catoe of Alewife
Straight To The Point
Grapefruit-Infused Gin, Dry Vermouth, Cucumber, Orange Bitters, Fresh Origins Fuschia Flower | Bartender Ryan Silva of Otium
Pork Chop and Pluots
Corn Polenta, Pluot Teriyaki, Shiso Leaves | Chef Gizela Ho of Rich Table
Matsutake Carpaccio
Grilled Matsutake, King Trumpet Purée, Finger Lime, Kumquat, Matsutake Broth, Fresh Origins Kinome Leaf | Chef Kim Alter of Nightbird
Hot Buttered Chai
Brown Butter Chai, Sage Cream, Sage Leaf | Bartender Stacey Swenson of Corner Bar
Beef Galbi
Kabocha Purée, Barley, Trumpet Mushrooms, Zucchini, Fresh Origins Petite Pumpkin Green | Chefs Jiwon Kim and Sungchul Shim of Kochi
Jorim-Glazed Zabuton
Charred Cabbage, Baby Carrots, Fresh Origins Petite Watercress Red | Chef Dave Park of Jeong