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. All recipes are provided directly from the featured professionals and are not recipe tested by StarChefs or any of its affiliates.
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The Forest Floor
Angostura Rum, Angostura Amaro, Mushroom Syrup, Lemon Bitters | Bartender Dave Kwiatkowski of Detroit Optimist Society
Pickled Lamb
Royal Basmati Polenta, Puffed Basmati, and Golden Raisin Chutney | Chef Jamilka Borges of Spoon
Wok-Charred Brassicas
Miso-Tahini Dressing, Pickled Chiles, Crispy Rice, and Mint | Chef Brad Greenhill of Katoi
Smoked Tomato Bisque
Cherokee Tomatoes, Leeks, Shallots, Carrot, Coconut Milk, Curry Powder, Paprika | Chef Ben Hall of Russell Street Deli
And Fire Green As Grass
Bombay Sapphire East Gin, Green Chartreuse, Allspice Dram, Smith and Cross Rum | Bartender Will Hollingsworth of The Spotted Owl
Dirty Porridge
Chicken Liver, Hearts, and Gizzards, Pearl Barley, and Ramp Butter | Chef Curtis Gamble of Station
Mugolio-Glazed Carrots
Turnips, Genmai, and Spruce Tips | Chef David Kocab of The Black Pig
Sauerkraut-Mushroom Pierogi
Mustard-Almond-Yogurt Sauce and Chives | Chefs Kate Lasky and Tomasz Skowronski of Apteka
Scotch Egg
Bison, Quail Egg, Winter Squash Agrodolce, Goats Milk Yogurt, Micro Herbs | Chef Vishwatej Nath of Urban Farmer at The Westin
Chicken and Duck Wings
Orange-Habenero Jam and Shishitos | Chef James Rigato of Mabel Gray
Angelic Conversation
Campari, Aperol, Dry Vermouth, Tangerine Sherbert, Lemon, Egg White, Angostura Bitters | Bartender Joe Robinson of Standby
Yellow Corn Grits Croquettes
Smoked Shrimp Rillettes, Fermented Peanuts, Micro Okra | Chef Brett Sawyer of The Plum
Lake Fish en Papier
Hen of the Woods Mushrooms, Chardonnay, Braised Artichokes, New Potato, Meyer Lemon | Chef Jonathon Sawyer of The Greenhouse Tavern