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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Beets and Carrots
Smoked Beets, Roasted Carrots, Whipped Feta, Hibiscus-Pickled Shallots, Fermented Honey, Fresh Herbs | Chef Nathan Parsons of Sister Ship
House Ricotta and Jamón Ibérico
Crème Fraîche, Peach Mostarda, Pickled Mustard Seeds, Toasted Hazelnuts, House Focaccia | Chef Jeremy Broucek and Baker Tanner Rubin of Bread & Friends
Grilled Bok Choy
Grilled Squid, XO Sauce, Citrus Vinaigrette, Blue Basil | Chef Christopher Pfail of Oberlin
Marshmallow-Sudachi Pie
Sudachi Curd, Marshmallow Nougat, Green Szechuan Peppercorns, Graham Cracker Crust, Cream Cheese Ice Cream | Pastry Chef Millie Joslyn of Pickerel
Oysters Aguachile
Kumquat, Cucumber, Lime, Chile, Shallot, Radish, Chive Oil | Chef Andre Miller of Straight Wharf
Grandma Bars
Brown Sugar Crust and Blueberry Jam | Pastry Chef Michael Lagasse of Salt Yard at the Canopy Hotel
Smoked Tomato Sliders
Smoked Plum Tomatoes, Pimento Cheese, Toasted Bun | Chef Ed Davis of Durk’s BBQ
Tahini Banana Foster Split
Tahini-Banana Ice Cream, Whipped Passion Fruit Crémeux, Caramelized Banana, Candied Cocoa Nibs, Candied Cashew, Sesame Tuile | Pastry Chef Michelle Padovano of Straight Wharf
Shrimp Epis
Fried Plantains and Mango Salsa | Chef Joel Eugene formerly of Blu Violet at Aloft Hotel
Tuna de Tigre
Yellowfin Tuna, Avocado, Coconut, Red Onion, Cilantro, Soy Sauce, Thai Vinegar, Fried Shallots | Chef Jordan Rubin of Mr. Tuna
Calabrese Pizza
Tomato Sauce, Basil, Red Onion, Oregano, Calabrian Chile | Chef Elio DiMambro of Pizzeria Gemelle
Soft Serve Swirl
Sea Salt-Vanilla Soft Serve and Chocolate-Kelp Soft Serve | Chefs Jason Eckerson and Kate Hamm of Fish & Whistle
Fumo Bianco
Bell Pepper-Infused Mezcal, Luxardo Bitter Bianco, White Peppercorn-Infused Vermouth | Bartender Cristian Cantaragiu of Clementine Cocktail Bar
The Rivington
Smoked Sable, Beet Cream Cheese, Horseradish, Cucumbers, Capers | Chef Chad Conley of Rose Foods
Smoked Steelhead Trout (Video)
Buttermilk Ponzu, Chive Oil, Caramelized Cucumber, Golden Osetra Caviar, Fresh Origins Micro Sun Daisies | Chef Randy Rucker of River Twice
Fall Vegetable Poriyal (Video)
Red and Golden Beets, Butternut Squash, Edible Flowers Fireside Fall Mix | Chef Vijay Kumar of Semma
Lamb and Fermented Bean Curd
American Lamb, Gai Lan, Pea Shoots, Mint, Macademic Nuts | Chef Anna Nguyen of sắp sửa