StarChefs.com’s 2009 International Chefs Congress ended with a gala tasting high-concept cooking done by the 2009 New York Rising Stars held at the Mandarin Oriental (Columbus Circle).  Each dish was paired with ultra-premium wines selected the the Rising Star Sommelier Claire Paparazzo from Blue Hill.

We began the evening sipping Palmes d’Or Champagne and nibbling yummy Pertossian caviar on a buckwheat waffle, with each indentation filled with either caviar or chopped red onion, egg yolk or egg white —  a dish created by host chef Brandon Kida from the hotel’s Asiate restaurant.

Once the doors opened to the tasting room, we sampled the chef’s delicacies and the matching wine.

Since the event, I’ve been tootling around New York City and trying to first-hand experience these fabulous chefs’ cooking in their own place. I’d suggest —if you’re looking for a new place to dine — you do the same.

StarChefs.com 2009 New York Rising Stars and the dishes they served:

  • Jamison Blankenship {Morimoto} Morimoto Bouillabaisse
  • George Mendes {Aldea} Mushroom Consommé, Mushroom “Ravioli”, Chorizo and Tomatoes
  • Damian Sansonetti {Bar Boulud}  Coq au Vin: Red Wine Braised Amish Chicken, Button Mushrooms, Pearl Onions, and Lardons
  • Isao Yamada {Upstairs at Bouley} Steamed New Zealand Blue Abalone and Dungeness Crab with Tomato Water-Dashi Vinaigrette-Jelly
  • Jason Neroni {10 Downing} Porchetta with Cannellini Beans and Salsa Verde
  • Patrick Connolly {Bobo} Hazelnut-Crusted Duck with Date Purée, Parsnip, and Chorizo
  • Communuity Chef Award: Harold Dieterle {Perilla} Coriander-Crusted Triggerfish with Quinoa, Wood Ear Mushrooms, and Sweet and Sour Basil-Eggplant Sauce
  • Sustainability Chef Award: Amanda Cohen {Dirt Candy}  Portobello Mousse with Peach-Fennel Compote, Grilled Portobello Mushrooms, and Truffled Crostini
  • Pastry Chef Robert Truitt {Corton}  Cashew Fruit Tart with Lavender and Muscovado
    Pastry Chef Brooks Headley {Del Posto}  Lidia’s Sweet Pea Sformato with Tri-Star Strawberries and Strawberry Gelato
  • Restaurateur Award: Colin Devlin {Dressler, Dumont, Dumont Burger} Warm Artichoke Heart, White Beans, Arugula, Parmigiano, and Garlic Dressing
  • Concept Award: Angelo Sosa {Xie Xie} Sweet Glazed Pork, Chinese Bao Bun, Pickled Shallots, and Cilantro

Starchefs.com just announce the 2009 Boston Rising Stars and the dishes they’ll be serving on Tuesday November 3 in The State Room (60 State Street, 33rd floor, Boston).  To order tickets for that event (general admission $85) click here.

Note:

Shintaro Okamoto (Okamoto Studio Ice Sculpture) created this ice sculpture that illustrated the fresh seafood in Jamison Blankenship’s (Morimoto) Bouillabaisse.
– bonnie