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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Charred Cabbage
Toasted Oats, Sultanas, Fresh Herbs, Lemon-Tahini Vinaigrette | Chef Alonso Luna of P6 at The LINE Austin
Seared Polenta
Bell Pepper Stew, Chile, Goat's Milk Feta, Arugula | Chef George Madosky of Fork
Cartagena Rooftops
Mistela, Lime, Orange, Blackberry | Bartenders Kyle Darrow and John Grubb of Next of Kin
Khach’ap’uri Adjaruli
Borodinsky Sourdough Bread, Bulgarian Feta, Mozzarella, Egg Yolk | Restaurateurs Michael and Donna Kolodesh of Saami Somi
Sippin’ The Tea
Black Tea-Infused Vodka, Oat Milk, Faccia Brutto Gorini, Lockhouse Amaro, Walnut Bitters | Bartender Fred Beebe of Post Haste
Whole Wheat Hazelnut Cake
Vanilla Buttercream and Strawberry-Rhubarb Jam | Baker Abby Love of Abby Jane Bakeshop
Charred Eggplant Ravioli
Almond Pesto, Summer Squash, Heirloom Tomato, Vecchio | Chef Joseph Martinez of Tributary at the Marriott San Antonio
Grapefruit Curd
Grapefruit Sorbet, Aloe Foam, Fresh Grapefruit, Olive Oil, Fennel Pollen, Edible Flowers | Pastry Chef Ariana Quant of Uchiko
Coffee Crème Brûlée
Banana Sorbet, Malt Crumble, Coffee Meringue, Malt Tuile | Pastry Chef Elise Russ of Clementine
Stuffed Onion
Sausage, Beef Broth, Parmesan, Breadcrumbs | Chef Cassie Ramsey of Restaurant Claudine
Crawfish Pie
Crawfish Tails, Celery, Onion, Bell Pepper, Sharp Cheddar | Pastry Chef Jules Stoddart of Little Ola’s Biscuits
Fried Green Tomato Po’boy
Beefsteak Tomato, Smoked Bacon, Shredded Lettuce, Pickles, Ranch, Green Goddess Dressing, Hot Sauce Vinaigrette | Chef Rene Garza of Uptown Sports Club
Tomato Leaf Risotto
Tomato Leaf Pesto, Pickled Tomatoes, Pickled Celery, Arugula, Pecorino Romano, Olive Oil | Chefs Sarah Heard and Nathan Lemley of Foreign & Domestic
Grilled Akaushi Wagyu
Shishito Peppers, Smoked Black Bean Purée, Guajillo Purée | Chef Jakub Czyszczon of The Garrison at Fairmont Austin
Smoked Brisket Taco
Salsa Dona, Onion, Cucumber, Cilantro, Lime, Flour Tortilla | Chefs Elliott and Nick Reese of Reese Bros. BBQ
Poppy Lou Paloma
Spice-Infused Mezcal, Rosé Pamplemousse, Lemon, Grapefruit, Elderflower Liqueur | Bartender Conor O’Reilly of In Plain Sight
Spaghetti and Sungold Tomatoes
Crème Fraîche, Arugula, Lemon, Parmigiano Reggiano | Chef Tracy Malachek-Ezekiel of Birdie’s