The StarChefs.com Rising Stars Revue™

T u e S d a y , N o v e m b e R 3 , 2 0 0 9

b o S T o NG a l a T a S T i N G 7 : 0 0 – 9 : 3 0 p m

Boston Rising staRs sponsoRs

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V i p R e c e p t i o nH o s t e d B y

Chef Joseph margate{clink at tHe liBeRty Hotel}

and the winning chef takes home a Jade Range Plancha!

in addition to the premium pairings selected by our Rising star sommelier, the following beverage

showcases will be featured at the gala:

Wine SelectionS

geyseR peak geyser peak Block collection River Ranches sauvignon Blanc 2008

geyser peak Block collection Water Bend chardonnay 2008geyser peak Block collection Walking tree cabernet 2005

geyser peak Meritage Reserve alexandre 2005

Buena Vista caRneRos Ramal chardonnay 2004Ramal pinot noir 2004

gaRy FaRRell Russian River pinot noir 2006

Russian River chardonnay 2006

XyZin XyZin 10 2007XyZin 50 2006

XyZin 100 2004

the crossings sauvignon Blanc 2008kunde Family estate sauvignon Blanc 2007

sparr cremant Rose nVcastello di Monastero chianti superiore 2006

Ramon Bilbao crianza 2006covey Run Riesling 2007

sparr pinot Blanc Reserve 2007Vidal Fleury crozes Hermitage 2006

coldisole Brunello 2003

Beer SelectionSstella artoisHoegaarden

leffe

SPirit SelectionSHighland park 12-year single Malt scotch WhiskyHighland park 18-year single Malt scotch Whisky

Jamie BiSSonnette {toRo}island creek oyster escabeche

with grains of paradise and lovageWine pairing: 2008 gurrutxaga txakoli (Bizkaiko txakolina, spain)

chriS chung {uni}new Zealand abalone and porcini with aka curry and pickled negi

Wine pairing: 2008 leitz ‘dragonstone,’ Riesling (Rheingau, germany)

Will gilSon {gaRden at tHe cellaR}seared Foie gras and doughnuts with RhubarbWine pairing: emilio lustau ‘east india sherry’ (Jerez, spain)

andreS grundy {clio}Vegetable crudites with green goddess dressing and avocadoWine pairing: 2007 sepp Moser ‘gebling,’ gruner Veltliner (kremstal, austria)

mike Pagliarini {Via Matta}Muscovy Hen Breast with apple, turnip,

spiced pistachios, and swiss chardWine pairing: 2008 Hofstatter ‘Meczan,’ pinot nero (alto adige, italy)

chriS ParSonS {catcH}taylor Bays scallop with scallop Roe, soy Beans,

and smoked Red pepper pureeWine pairing: 2007 kuentz-Bas ‘alsace Blanc’ (alsace, France)

community aWard Winner louiS diBiccari {sel de la teRRe}

Baby octopus with charred pepper Vinaigrette, english peas, Radish, and croutons

beer pairing: leffe Blonde

SuStainaBility aWard Winner richard garcia {tastings Wine BaR and BistRo}

White Vanilla gazpachoWine pairing: 2007 Mar de Frades albarino (Rias Biaxas, spain)

G a l a m e N u

reStaurant concePt aWard Winner maura kilPatrick {soFRa}

kunefe with Vanilla-Bay leaf syrupWine pairing: 2008 kourtaki Muscat ‘Vin doux’ (samos, greece)

reStaurateur aWard Winner Joanne chang {FlouR, MyeRs + cHang}

asian-Braised short Rib taco with asian pear and sesame-cilantro salsa

Wine pairing: nicolas Feuillate ‘Rose’ (champagne, France)

PaStry chef Jiho kim {l’espalieR}greek yogurt panna cotta “capsule”

with cranberry gelée and yogurt sorbetWine pairing: Renardat-Fache ‘cerdon de Bugey’ (savoie, France)

Whisky-chocolate Bonbon (featuring Highland park single Malt scotch Whisky)

Spirit pairing: Highland park single Malt scotch Whisky

hotel chef rachel klein {auRa at tHe seapoRt Hotel}scarlet Borscht, smoked sable,

candy striped Beets, and sour creamWine pairing: 2007 le craie Vouvray (loire Valley, France)

mixologiSt tom SchleSinger-guidelli {cRaigie on Main}camino cocktail

northern lights cocktail(Featuring Highland park single Malt scotch Whisky)

Sommelier thereSa PaoPao {oleana}pairings with each chef’s dish

hoSt chef Jodi Bernhard {longWood eVents}slow Roasted leg of lamb with lamb-Fennel sausage,

White Bean capelletti, and Brussels sproutsWine pairing: 2004 J. Vidal-Fleury chateauneuf-du-pape (Rhone Valley, France)

G a l a m e N u

Chef Jamie bissonnettetoRo

Jamie Bissonnette is a chef’s chef who cooks straightforward food with incredible depth of flavor. Toro is a neighborhood tapas bar with a devoted following—including a serious chef clientele. Bissonnette offers expertly prepared house-made charcuterie that bursts with flavor and has all the right textures. He draws heavily on his arsenal of spanish techniques, exemplified in simple dishes like navajas a la plancha and elegant ones like ostras en escabeche composed of four oysters each with a slightly different presentation and taste.

Bissonnette is the equivalent of an early bird in the culinary world, with a youthful love for food and cooking that led him to graduate the art institute of Fort lauderdale at the ripe young age of 19. From there, Bissonnette traveled the world, eating and working his away around places like san Francisco, new york, and paris. now settled into the kitchen of Toro, Bissonnette uses his internationally-influenced, technique-laden repertoire to create some of the city’s finest meat and seafood dishes. Bissonnette’s next project with partner ken oringer, Coppa, will have an italian slant with more salumi, italian small plates, wood-oven pizza, and house-made pasta.

island Creek oyster escabeche with Grains of paradise and lovagechef Jamie Bissonette of Toro – Boston, Maadapted by starchefs.comyield: 4 Servings

ingRedients

oysters in escabeche:12 island creek oysters½ cup champagne vinegar½ cup brut cava½ cup grapeseed oil½ ounce rooibos-bergamot teasea salt½ ounce brunoise shallots

Tabasco® emulsion: (Makes about 1½ cups)1 clove garlic ½ ounce brunoise shallots¼ cup godello white wine1 egg, soft poached2 tablespoons water1 pinch saffron1 cup canola oilJuice of 1 lemontabasco® saucekosher salt

To assemble and Serve:1 tablespoon chopped fresh chives1 tablespoon cracked grains of paradiseespelette peppersea salt1 tablespoon chiffonade lovageMixed herb flowers (arugula, chives, nasturtiums, kale, borage, or cicely)

MetHod

For the oysters in escabeche:shuck the oysters over a bowl on ice, reserving the shells. Reserve the oysters in the reserved brine in the iced bowl for 20 minutes. transfer the oysters to a plastic container. strain the oyster liquid over the oysters three times to remove any dirt or shell pieces.

in a small sauce pot combine the vinegar, cava, and grapeseed oil. Bring the mixture to a simmer. add the tea and remove from the heat. allow the mixture to steep for 10 minutes. strain the liquid through cheesecloth over the oysters. add the shallots and chill overnight. For the Tabasco® emulsion:combine the garlic, shallots, and wine. Reduce the mixture by half. in a blender, add the poached egg, wine reduction, water, and saffron. Blend on medium speed for 1 minute, slowly adding the oil in a thin stream. season with the lemon, tabasco®, and salt. Reserve warm.

To assemble and Serve:using wet salt or ice to hold the oyster shells, place 4 shells on a plate. put one oyster in each shell. add the escabeche liquid to each oyster shell. top with the tabasco emulsion, chives, grains of paradise, espelette pepper, sea salt and lovage. Garnish each oyster with a different herb flower.

oysters provided by island Creek oysters

Wine pairing: 2008 gurrutxaga txakoli (Bizkaiko txakolina, spain)

Chef Chris Chunguni

chris chung grew up in the restaurant and hotel business in Hawaii and Macao and can’t imagine doing anything else. at ken oringer’s tiny Back Bay sashimi bar, Uni, chung prepares classic Japanese sashimi dishes that are elegant in presentation and execution with flavors that are consistently well-balanced with wonderful acidity. although chung serves sashimi in a traditional style, he is all about unusual ingredients and adventurous flavor combinations. one example: spicy tuna tataki with Foie gras, aji amarillo, spiced strawberries, and cumin cilantro, a dish that twists Spanish and Japanese flavors and techniques with foie gras. We don’t often think about the use of spice in sashimi, but chung has mastered the delicate balance of flavors through the careful combination of ingredients, like kalamansi, garlic, ginger, and onion with scallop.

chef chris chung’s interest in cooking was ignited when he took his first bite of a potato dish prepared by Joël Robuchon at the Hotel Lisbon Casino in Macao. chung was only eight years old, but he was hooked. since then, chung has gotten to know the inner workings of the kitchen and has worked at almost every station. combining his extensive resume and his personal experience in both asian and portuguese cuisines, chung took the helm of Uni in 2004. He is planning to open his own sashimi bar in the suburbs of Boston in the very near future.

new Zealand abalone and porcini with aka curry and pickled Ramps

New Zealand abalone and porcini with aka Curry and pickled Rampschef chris chung of Uni – Boston, Maadapted by starchefs.comyield: 6 Servings

ingRedients

abalone:6 pieces abalone, shelled and cleaned

pickled Ramps:½ cup rice vinegar½ cup distilled white vinegar½ cup sugar2 tablespoons salt20 ramps, green leaves removed

aka Curry:1 teaspoon finely chopped garlic 1 teaspoon finely chopped shallots ½ teaspoon finely chopped ginger1 teaspoon finely chopped scallions 2 tablespoons canola oil1 tablespoon curry powder¼ teaspoon cumin¼ cup chopped onion¼ cup chopped carrots¼ cup chopped celery¼ cup chopped fennel2 tablespoons red curry paste½ cup chopped tomato2 cups chicken stockZest of 1 lime1 stalk lemongrass, finely chopped2 kaffir lime leaves, chiffonade2 tablespoons coconut puree2 tablespoons finely chopped fresh cilantro2 tablespoons finely chopped fresh basil 2 tablespoons palm sugar2 tablespoons lime juice1 Thai chili, finely chopped1 teaspoon soy sauce1 teaspoon fish sauce

basil vinaigrette:¼ cup basil leaves, blanched¼ cup grapeseed oil2 tablespoons water 1½ tablespoons lime juice salt and pepper

porcini:3 porcini mushrooms, slicedextra virgin olive oilsalt and pepper

To assemble and Serve:4 bulbs baby fennel, thinly sliced2 tablespoons yuzu juice2 tablespoons water2 tablespoons mirin3 scallions, sliced½ red onion, thinly sliced espelette peppersea salt and peppersesame oil¼ cup fried shallots

MetHod

For the abalone:the day before, pound the abalone until tender. Refrigerate overnight.

For the pickled Ramps:Bring the rice vinegar, white vinegar, sugar, and salt to a boil. simmer until the sugar and salt are dissolved. pour the liquid over the ramps. let cool and refrigerate.

For the aka Curry:sweat the garlic, shallots, ginger, and scallions in oil. add the curry powder and the cumin. stir for 3 minutes and add the onions, carrots, celery, fennel, and red curry paste. sweat for 3 minutes and add the tomato, chicken stock, lime zest, lemongrass, and kaffir leaves. Bring to a simmer for 30 minutes, and add the coconut puree, cilantro, basil, palm sugar, lime juice, chili, soy sauce, and fish sauce. Let sit for 15 minutes; strain and reserve.

For the basil vinaigrette:combine the basil and the grapeseed oil. Blend until smooth and strain though cheesecloth. Whisk together the water, lime juice, and ¼ cup of the basil oil. season with the salt and pepper.

For the porcini:preheat the oven to 350°F. toss the porcini with extra virgin olive oil, salt, and pepper. Bake for 10 minutes and reserve.

To assemble and Serve:toss the fennel with the yuzu juice, water, and mirin. toss together the fennel, scallions, red onion, 4 pickled ramps, and 2 tablespoons of the basil vinaigrette. Bring the curry to a light simmer and ladle into a bowl. season the abalone with espelette pepper, salt, and pepper. sear the abalone in sesame oil on each side for 30 seconds. slice the abalone and toss with the porcini and 1 tablespoon of the curry. place the abalone in the middle of the bowl. Garnish with the fennel mixture and fried shallots; sprinkle with sea salt.

abalone provided by oceaNZ blue abalone

Wine pairing: 2008 leitz ‘dragonstone,’ Riesling (Rheingau, germany)

“Now we’re spoiled...

just doesn’t cook!”

Chefs that useT E L ( 8 0 0 ) 8 8 4 - J A D E | W W W . J A D E R A N G E . C O M

– Dante de Magistris Restaurant Dante | Cambridge, MA

Boston Rising Star 2003

any other range

Now we’re spoiled….any other range just doesn’t cook!

Dante de Magistris

Restaurant Dante

Boston Rising Star 2003

Chef Will GilsongaRden at tHe cellaR

Having been raised on an herb farm with a working restaurant outside of Boston, it’s no surprise that the focus of Will gilson’s cuisine is local and seasonal produce. Garden at the Cellar is an unassuming restaurant in cambridge, and gilson’s dishes are deceivingly homey in presentation but out-of-this-world in taste. each dish is based on a simple and classic concept, like tomato salad, foie gras and rhubarb, arctic char, schnitzel, but refined and brought to the next level by unusual techniques or flavor combinations that marry exceptionally well. seared foie gras is served with spiced doughnuts, rhubarb jam, rhubarb syrup, rhubarb foam, pickled cherries and strawberries, and is garnished with edible violets and thyme flowers from his father’s herb farm. plans for another restaurant are on the way, and we can’t wait to see what he comes up with.

as a young chef, gilson honed his craft in positions at Marcuccio’s in Boston’s north end, london’s Lanesborough Hotel, Silks at the Stonehedge Inn, and Oleana. gilson further expanded his culinary range on a tasting trip to wineries all over the world, from san Francisco to Venice and paris—his reward for being one of six recipients of the R.c. kopf student achievement scholaraship. now gilson plies his craft in two restaurant kitchens, the family-owned Herb Lyceum where he has the opportunity to experiment, and the neighborhood favorite, sustainability-minded Garden at the Cellar.

seared Foie gras and doughnuts with Rhubarb

Foie Gras provided by bella bella Gourmet Foods

Wine pairing: emilio lustau ‘east india sherry’ (Jerez, spain)

Seared Foie Gras and doughnuts with Rhubarb chef Will gilson of Garden at the Cellar – cambridge, Maadapted by starchefs.comyield: 4 Servings

ingRedients

pickled Fruit:1 pint water½ cup balsamic vinegar½ cup sugar ¼ cup salt1 vanilla bean1 stalk rhubarb, chopped into ¼-inch pieces12 cherries12 strawberries

Rhubarb:4 stalks rhubarb, chopped into ½-inch pieces¼ cup sugar1 tablespoon salt1 teaspoon xanthan gum

doughnuts:1 stick butter¼ teaspoon salt3 tablespoons sugar1 cup water1 cup all-purpose flour4 eggs

To assemble and Serve:4 3-ounce slices laBelle foie grassalt and pepper1 cup sugar1 teaspoon baharat1 teaspoon ground coriander1 teaspoon saltMixed herb flowers

MetHod

For the pickled Fruit:combine the water, vinegar, sugar, salt, and vanilla bean, and bring to a boil. Remove from the heat and add the rhubarb, cherries, and strawberries. let sit overnight.

For the Rhubarb:in a bowl, combine the rhubarb with the sugar and the salt. cover the bowl with plastic wrap and place over a double boiler. cook for 40 minutes or until the rhubarb is soft. strain and reserve the liquid. using the back of a fork, lightly mash the strained rhubarb and reserve.

Mix the xanthan gum with the reserved rhubarb juice using an immersion blender. Mix until all the powder is incorporated and the mixture is slightly thick. pour the mixture into a food whipper and double charge. Refrigerate the whipper for at least 2 hours or overnight.

For the doughnuts:combine the butter, salt, sugar, and water and bring to a boil. Remove from the heat and stir in the flour. Return the pan to the heat and stir continuously for 3 to 5 minutes or until the mixture forms a ball. transfer the mixture to a medium bowl. use an electric hand mixer on low speed to incorporate the eggs, one at a time. Beat until smooth.

To assemble and Serve:season the foie gras. in a dry, cast iron skillet, sear the slices of foie gras until cooked through. Heat a deep fryer to 350ºF. use a small scoop to form dough-nut balls and deep-fry 8. toss the cooked doughnuts in the sugar, baharat, coriander, and salt. place a small scoop of the rhubarb jam on the plate. arrange the pickled fruit and 2 doughnuts around the jam. top the jam with a slice of foie gras. garnish with the rhubarb foam and the herb flowers.

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Chef andres Grundyclio

a native of Queens, ny, when andres grundy was in high school he participated in a program that connected inner-city kids with fine dining restaurants. The aspiring chef was placed at Restaurant DANIEL, and he’s never looked back. now at ken oringer’s French contemporary restaurant, Clio, grundy’s food is as fun to look at as it is to eat. His amuse bouche are innovative bites that act as conversation starters, like a crudités dish that looks like a potted plant, or a futuristically presented take on fish and chips (with fried sardines and vinegar foam). grundy’s presentations range from space-age to woodsy, and although most of his dishes involve playful molecular techniques, he is grounded in classic techniques. grundy hopes to one day open his own restaurant, perhaps in his hometown of new york.

thanks to a high school program, grundy was working in restaurants like Le Cirque and Daniel as a teenager, sometimes cutting class just to get to the kitchen faster. From there grundy sought formal training at Acquavit—a formative experience for him—and later the new york Restaurant school, although his education would continue afterwards in kitchens from La Broche in Madrid to david Bouley’s Danube and Bouley and L’Arpege in paris. upon returning to the us, grundy was ready for the challenge of leadership, and he found it in Boston with ken oringer at Clio.

Vegetable crudités with green goddess dressing and avocado

vegetable Crudités with Green Goddess dressing and avocado chef andres grundy of Clio – Boston, Maadapted by starchefs.comyield: 6 Servings

ingRedients

Nigella Seed Soil:2 tablespoons nigella seeds 1 teaspoon dill seeds 250 grams almond flour 75 grams demerara sugar 300 grams pumpernickel bread 150 grams butter salt and pepper

avocado Cream:3 avocados 1 tablespoon lemon juice1 tablespoon lime juice 1 teaspoon sherry vinegar½ cup heavy creamsalt and pepper

dressing:1 pint organic yogurt 1 cup garlic aioli 2 teaspoons dijon mustard 4 dashes tabasco® 1 teaspoon Worcestershire sauce2 teaspoons champagne vinegar 3 tablespoons chiffonade fresh tarragon 3 tablespoons chiffonade fresh chervil 3 tablespoons chiffonade fresh parsley 1 tablespoon chiffonade minutina1 tablespoon chiffonade leaf celery 1 tablespoon chiffonade tansy 3 tablespoons chiffonade sorrel1 tablespoon chiffonade sylvetta 1 tablespoon chiffonade calamynth 3 tablespoons chopped fresh chives 1 tablespoon chopped garlic chives1 tablespoon grains of paradiselemon zest salt and pepper

To assemble and Serve:6 baby radishes, tops attached6 baby turnips, tops attached6 round carrots, tops attached6 baby tatsoi

MetHod

For the Nigella Seed Soil:preheat the oven to 350ºF. combine the seeds and grind them together. Combine the almond flour, sugar, bread, and butter. season and mix the ingredients until they are a paste consistency. Roll the mixture out on half sheet trays and dust with the ground seeds mixture. Bake for 20 minutes and then lower the heat to 220ºF; continue to bake until the soil is crunchy.

For the avocado Cream:puree the avocado in a blender. add the lemon and lime juice and season. in a separate bowl, whip the cream and vinegar together to form stiff peaks. Fold the avocado mixture into the cream.

For the dressing:combine the yogurt, aioli, mustard, tabasco®, Worcestershire, and vinegar. Fold in the tarragon, chervil, parsley, minutina, leaf celery, tansy, sorrel, sylvetta, calamynth, chives, garlic chives, grains of paradise, and lemon zest, and season with salt and pepper.

To assemble and Serve:Fill the bottom third of a bowl with the avocado cream. top with a layer of the dressing, followed by a layer of the nigella seed soil. insert a radish, turnip, carrot, and a tatsoi in the nigella seed soil.

baby vegetables provided by

Wine pairing: 2007 sepp Moser ‘gebling,’ gruner Veltliner (kremstal, austria)

Sid Wainer & Son

Boston • Brookline • Newport

longwoodevents.com

Congratulations to Boston’s Rising Stars

State Room, Proud Hosts of Boston Rising Star Revue 2009

LWE 09-008 Rising Star:Layout 1 10/13/09 12:26 PM Page 8

r

Chef mike pagliariniVia Matta

Hailing from a family of umbrian lentil farmers, Mike pagliarini’s food is as unassuming as his character. as chef de cuisine at Michael schlow’s Via Matta, Pagliarini serves refined rustic italian cuisine with personal touches. scottish salmon crudo is served with umbrian lentils, offering a direct link to his heritage. other dishes, like the grilled Branzino alla ligure, are the result of meticulous research into ligurian ingredients—and, in this case, a search for ligurian celery leaves, which turned out to be lovage. pagliarini has been with schlow’s restaurant group for six years and is very happy in his current position. looking to the future, though, pagliarini sees himself and his wife as proprietors of a small neighborhood restaurant in the Boston area.

after graduating from the cia in 2000, pagliarini literally came through the back door of Hamersley’s Bistro (the bonus item in a routine produce delivery) to land his externship, after which he moved on to garde manger at Radius with Michael schlow. Formative career experiences followed, with two years staging with grant achatz, then sous chef at Trio, followed by a stage with the incomparable Heston Blumenthal of The Fat Duck. experiences like this left pagliarini well prepared for take the helm as executive chef at Via Matta.

Muscovy Hen Breast with turnips, Rhubarb, swiss chard, and spiced pistachios

muscovy Hen breast with Turnips, Rhubarb, Swiss Chard, and Spiced pistachioschef Mike pagliarini of Via Matta – Boston, Maadapted by starchefs.comyield: 2 Servings

ingRedients

Spiced pistachios:1 cup sugar1 cup water¼ teaspoon cayenne pepper½ cup shelled pistachios

muscovy Hen breasts:2 6-ounce Muscovy hen breasts, skin on1 tablespoon chopped thyme

Swiss Chard:¼ cup olive oil5 thin slices garlic1 bunch swiss chard

Turnips:2 bunches hakurei turnipssalt

Rhubarb:2 stalks rhubarb, thinly sliced on the bias¼ cup red verjus olive oilsalt and pepper

To assemble and Serve:2 tablespoons buttersalt and pepperolive oilRed verjus

Wine pairing: 2008 Hofstatter ‘Meczan,’ pinot nero (alto adige, italy)

MetHod

For the Spiced pistachios:preheat the oven to 325ºF. combine the sugar, water, and cayenne and bring to a simmer. add the pistachios and simmer for 4 minutes. strain the mixture, reserving the syrup, and spread on a non-stick baking pad. Roast the pistachios in the oven until light golden brown and crunchy. season and chop the nuts roughly. store in a tightly-sealed container at room temperature.

For the muscovy Hen breasts:preheat the oven to 325ºF. score the skin side of the duck breasts in a cross-hatch pattern. season both sides of the breasts. put the breasts skin-side down on a sauté pan and allow the fat to render from the skin. Remove the excess rendered fat from the pan and sear the breasts until golden brown. add the thyme and baste the flesh side of the breasts. Transfer the duck to the oven for 8 to 10 minutes or until medium-rare. Let the breasts rest for 10 minutes in a warm area before slicing.

For the Turnips:Bring the turnips to a simmer in salted water. cook until the turnips pierce easily with the tip of a paring knife. cut the turnips into quarters.

For the Swiss Chard:Heat the olive oil, add the garlic, and season. add the swiss chard leaves and a splash of water. cover and cook briefly over high heat until the leaves are wilted. Remove the pan from the heat.

For the Rhubarb:season the rhubarb with the red verjus and a drop of the pistachio syrup. add the olive oil, and season.

To assemble and Serve:Reheat the duck in the oven. Warm the turnips in seasoned butter. slice the duck. on a warm platter, arrange the turnips and swiss chard. top with the duck and arrange the rhubarb and pistachios over the slices of duck. season with salt, olive oil, and verjus.

Chef Chris parsonscatcH

Catch is all about new england seafood, and chris parsons is all about understated elegance and preparing the freshest fish with seasonal, local, farm fresh produce. the seemingly simple dishes have layers of complex flavor and textural contrasts. each of parsons’ dishes are bright, clean, and refreshing. He focuses on forging relationships with his local fishermen and farmers so he can ensure the best product for his guests—he can tell you where each piece of fish came from, when and where it was caught, and who caught it. parsons has visions of expanding Catch beyond its current 48 seats and small kitchen staff, but for now he’s happy to focus on making the restaurant the best it can be.

a born and bred Massachussets boy who spent his summers fly-fishing on Cape cod, parsons is exactly who you’d want at the helm of bistro fish restaurant, Catch. although parsons took a detour out of his home state, spending several years in telluride and Boulder after graduating from Johnson and Wales, he eventually returned to Boston. after working as sous chef Arizona 206 and Cena in new york under chef normand laprise, parsons returned to his Massachusetts roots, where he was opening chef at Pravda 116 and chef at Flour Bakery and Café with Joanne chang, before opening his own restaurant, Catch.

Taylor bays Scallop with Scallop Roe, Soy beans, and Smoked Red pepper pureechef chris parsons of Catch – Winchester, Maadapted by starchefs.comyield: 6 Servings

ingRedients

Smoked Red pepper puree: 6 roasted red peppers, peeled and seeds removed1 teaspoon extra virgin olive oilsea saltWhite pepper

Scallops: 6 live taylor Bays scallops, shucked, cleaned, shells and roe reservedsaltWhite pepperRice flour

To assemble and Serve:extra virgin olive oil1 cup soy beans, blanched and shocked in ice water1 tablespoon brunoise preserved lemon rind saltWhite pepper2 tablespoons butter2 tablespoons chopped fresh chivesMicro arugula leaves

MetHod

For the Smoked Red pepper puree: prepare a smoker. Finely dice ¼ cup of the red peppers and reserve the rest. lightly smoke the remaining red peppers over applewood for 5 minutes and transfer to a blender. puree until smooth and strain through a fine chinois. Whisk in the olive oil and season with sea salt and white pepper.

For the Scallops: place each cleaned scallop shell on a bed of salt in the center of 6 white plates. season the scallops with salt and white pepper, and toss in rice flour. Dust off any excess flour and season again with salt and white pepper.

To assemble and Serve:Warm a teaspoon of olive oil over medium heat and add the diced red peppers, soy beans, preserved lemon, salt, and white pepper. in a steel pan over high heat, sear the scallops in olive oil. Flip the scallops, lower the heat to medium, and add the butter. When the butter is melted, add the scallop roe. Baste the scallops and roe with the melted butter, cooking until they are golden brown. transfer the scallops to a towel-lined plate. spoon a tablespoon of the smoked pepper puree into the center of each shell. divide the soy bean mixture into each of the shells and top with a scallop and a scallop roe. sprinkle each roe with sea salt and chives. garnish with micro arugula leaves.

Scallops provided by Taylor bays

Wine pairing: 2007 kuentz-Bas ‘alsace Blanc’ (alsace, France)

Community award: Chef louis dibiccarisel de la teRRe

louis diBiccari, the talented young chef de cuisine at the Boylston street location of Sel de la Terre (home of 2004 Rising star chef geoff gardener), seems to be everywhere in Boston. But whenever he is not on his home turf, he can usually be spotted in a kitchen elsewhere, whether it be cooking for a sommelier smackdown, hosting one of his popular “chef louis” nights, traveling to new york to help a buddy cook at the Beard House, or supporting his fellow chefs at their restaurants. He and co-Rising star Will gilson have dreams of starting a chef organization that will bring the Boston culinary community together through a website and casual seminars. diBiccari’s enthusiasm and involvement are infectious—and it doesn’t hurt that his rustic French country cooking (not to mention a highly acclaimed burger) is brilliantly executed.

after graduating from the scottsdale culinary institute, Massachusetts native diBiccari plied his culinary skills at chef christopher gross’ Fermier Brasserie. From there he returned to Boston, working at L’Espalier, the italian-style Sage, and finally finding a home in the family of Sel de la Terre with chef geoff gardner.

Baby octopus with charred pepper Vinaigrette, english peas, Radish, and croutons

baby octopus with Charred pepper vinaigrette, english peas, Radish, and Croutonschef louis diBiccari of Sel de la Terre – Boston, Maadapted by starchefs.comyield: 4 Servings

ingRedients

braised octopus:1½-pounds baby octopi 3 tablespoons salt 1 shallot, diced4 cloves garlic, minced1 sprig fresh thyme2 tablespoons olive oilpeel of ¼ lemon, diced1 jalapeño pepper, diced Charred pepper vinaigrette:10 anaheim peppers 2 tablespoons crème fraiche½ tablespoon chopped lemon zest½ tablespoon chopped fresh rosemary½ tablespoon chopped fresh mint2 tablespoons olive oil

Croutons:sourdough bread, cut into ½-inch by 3-inch batonsolive oil2 tablespoons clarified buttersalt and pepper1 tablespoon chopped fines herbs

peas and Radishes:½ tablespoon chopped shallots½ cup peas8 French breakfast radishes, halved3 tablespoons butter4 ounces court bouillonsalt and pepper

To assemble and Serve:1 tablespoon chopped fines herbs

octopus provided by Sunny’s Seafood

beer pairing: leffe Blonde

MetHod

For the braised octopus:Marinate the octopi in salt for 10 minutes. sauté the shallot, garlic, lemon, jalapeño, and thyme in the olive oil. Reduce the heat and add the octopi. cook until tender. Remove the octopi and strain the liquid, skimming off any oil. Return the octopi to the liquid and let cool.

For the Charred pepper vinaigrette:char the peppers on a grill until the skins blister. put the peppers in a bowl and cover until the skins separate from the flesh. Clean and reserve half of the seeds. combine the crème fraiche, lemon zest, rosemary, and mint in a blender. pulse while drizzling in the olive oil. season and add the seeds to the vinaigrette.

For the Croutons:toss the bread in the olive oil. toast the bread in the clarified butter. Remove from the heat and season with the salt, pepper, and fines herbes.

For the peas and Radishes:sauté the shallots, peas, and radishes in the butter for a minute, and then add the court bouillon. season and cook until the vegetables are tender and the liquid reduced and saucy.

To assemble and Serve:in a small black cast iron pan, lay down a crouton and top with the octopus. arrange the peas and radishes next to the octopus and drizzle with the charred red pepper vinaigrette. Garnish with the fines herbes.

Sustainability award: Chef Richard Garciatastings Wine BaR and BistRo

We weren’t expecting to find the winner of our sustainability award in a wine bar sitting in the shadow of gillette stadium. But chef Richard garcia surprised us at every turn, not only with his Spanish-inflected food (his family owns restaurants in Rioja, spain) and commitment to sustainability, but also with his sensual plating presentation. the former Marine started learning about sustainability when he was living in the Virgin islands. now, it’s engrained in his philosophy—not just because it’s good for the environment, but because it tastes better and supports the local economy. Ninety five percent of the products in their kitchen are local, sustainable, and/or organic; all the equipment is energy efficient; all the water is recycled; they don’t use linens (to cut down on water usage); the take out containers are biodegradable; their biodynamic wine list is growing; and the cocktail list is focused on fresh, local produce. and that’s only a few of the steps garcia has taken. He hopes to ultimately open more restaurants so he can spread his passion for food and sustainability.

garcia graduated from the u.s. Marine Food service school and the u.s. army Quartermaster school for the culinary arts with honors. after leaving the military, he decided to pursue the culinary arts and worked in banqueting and for a country club before becoming the corporate chef for stoneforge Restaurants. in 2006, he moved to the us Virgin islands and ran two of the islands’ most acclaimed restaurants. upon his return to the Boston area, garcia was appointed executive chef of Tastings Wine Bar and Bistro.

White Vanilla gazpacho

White vanilla Gazpacho chef Richard garcia of Tastings Wine Bar and Bistro – Foxboro, Maadapted by starchefs.comyield: 6 Servings

ingRedients

beet Salt:1 large red beet 56 grams kosher salt

Gazpacho:50 grams green seedless grapes8 grams blanched and peeled almonds 1 slice country white bread, crust removed5 grams pine nuts5 grams peeled garlic cloves2 grams Maine sea salt1 tahitian vanilla bean’s seeds 10 milliliters spanish sherry vinegar1 gram ground black pepper400 milliliters bottled water50 milliliters spanish extra virgin olive oil

Roasted Chanterelles:100 grams small chanterelle mushrooms, rinsed and trimmed 56 grams thinly sliced shallots 30 milliliters spanish extra virgin olive oil 15 milliliters melted unsalted butter 2 grams thyme leaves 5 grams Maine sea salt 5 grams ground black pepper

To assemble and Serve:12 roasted garlic cloves30 toasted peeled almonds6 green grapes, halved6 small edible flowers14 grams mixed rainbow micro greensspanish extra virgin olive oil

MetHod

For the beet Salt:use a mandolin to slice the beets thinly. in a dehydrator, dry the beets at 150ºF for 24 hours. transfer the beets to a spice grinder and pulse until powdered. add the salt and pulse again to mix thoroughly.

For the Gazpacho:in a blender, combine the grapes, almonds, bread, pine nuts, garlic, salt, vanilla beans, sherry, pepper, and water. Blend until smooth while slowly drizzling in the olive oil. Season and strain through a fine-mesh sieve.

For the Roasted Chanterelles:preheat the oven to 400°F. combine the mushrooms, shal-lots, olive oil, butter, thyme, salt, and pepper. Bake in the oven for 15 minutes or until the mushrooms are tender and beginning to brown on the edges.

To assemble and Serve:arrange 2 roasted garlic cloves, 3 chanterelles, 5 toasted almonds, a grape, flower, micro greens, and a small pile of the beet salt in a bowl. drizzle olive oil around the bowl. tableside, pour 5 ounces of the gazpacho into the bowl.

Raw Spanish marcona almonds provided by dole & bailey, inc

Wine pairing: 2007 Mar de Frades albarino (Rias Biaxas, spain)

Produced & Bottled by Geyser Peak® Winery, Geyserville, CA©2009 Distributed by W.J. Deutsch & Sons, Ltd. Harrison, NY 10604

wjdeutsch.com Enjoy Responsibly.

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Restaurant Concept award: Chef maura KilpatricksoFRa

as the pastry chef at ana sortun’s restaurant Oleana, Maura kilpatrick has mastered the application of spice and seamless integration of Middle eastern ingredients into her desserts. now, as co-owner of Sofra, kilpatrick has taken her skills and creativity to new heights. the casual neighborhood bakery serves breakfast (think soft boiled egg that is breaded in shredded phyllo dough and deep fried), lunch (the best lamb schwarma we’ve ever had), and baked goods (ranging from syrian shortbread to kunefe), and offers their own line of spice blends.

after discovering her love of pastry in the midst of an underwhelming career as a travel agent, kilpatrick enrolled in the california culinary academy and received a graduate certificate in baking. From there she worked as a pastry chef alongside some of Boston’s great chefs and opened two bakeries, High-Rise Bread Company and High-Rise Pie Company, in 1999. kilpatrick was enamored of the Mediterranean and Middle eastern spices used by chef ana sortun at Oleana and incorporated the exotic ingredients into her pastry repertoire. kilpatrick along with Sofra partners Gary Griffin and Ana Sortun have plans to expand; we’re begging them to bring one to new york!

Kunefe with Champagne-Cardamom Syruppastry chef Maura kilpatrick of Oleana and Sofra – cambridge, Maadapted by starchefs.comyield: 8-10 Servings

ingRedients

Kunefe:¼ cup milk1 cup cream1 tablespoon sugar1 tablespoon cornstarch1 pound ricotta cheese

Champagne-Cardamom Syrup:½ cup whole green cardamom pods, crushed1 bottle sparkling wine1½ cups sugarZest and juice of 1 lemon

To assemble and Serve:½ pound shredded phyllo1½ sticks butter, melted 8 ounces mascarpone1 cup pistachios, chopped

MetHod

For the Kunefe:in a medium sized saucepan, combine the milk, cream and sugar. Bring the mixture to a boil over medium high heat. Meanwhile, put the cornstarch in a small bowl. slowly whisk in a small amount of the hot milk into the cornstarch and whisk it until smooth. pour the cornstarch mixture back into the saucepan with the remaining milk and return to the heat. cook over medium heat, whisking constantly until thick and smooth. set aside. put ricotta in a large bowl and whisk until smooth and thick. (this can also be done in a food processor.) once smooth, whisk thickened milk into ricotta until well blended. chill until ready to assemble.

For the Champagne-Cardamom Syrup:combine the cardamom, sparkling wine, sugar, and lemon in a medium-large saucepan. Bring to a boil on high heat, stirring to dissolve the sugar. turn the heat down and simmer the mixture for about 30 minutes, until it’s thick and syrupy. strain through a fine-mesh sieve.

To assemble and Serve:preheat the oven to 350°F. Break the shredded phyllo into a large bowl, gently pulling the strands apart. pour melted butter over the phyllo, tossing until well coated. Butter an 8-inch square baking dish. Spread half of the phyllo in the pan and flatten into an even layer. Bake for 20 minutes. When cool, spread an even layer of the kunefe over the phyllo. top with the remaining phyllo, leaving loose strands on top. Bake for 1 hour until the top is golden. allow to cool until the cream is set. While still warm, pour the champagne-cardamom syrup over top. cut the kunefe into squares and top with mascarpone and pistachios.

Ricotta provided by Specialty Foods boston

Wine pairing: 2008 kourtaki Muscat ‘Vin doux’ (samos, greece)

Restaurateur award: Joanne ChangFlouR, MyeRs + cHang

Bakeries are new on our Rising star hit list, especially for the Restaurateur award. But Joanne chang not only has three outposts of Flour Bakery, she is also the co-owner (with husband christopher Myers) of Myers + Chang, a hip, modern asian restaurant. she is the mastermind behind the savory and the pastry at both concepts, and the food isn’t just good, it’s addictive. at Myers + Chang asian-braised short ribs are served in tacos and taiwanese shaved ice is a grown-up, sophisticated snow cone. Flour offers divine baked goods as well as breakfast items, like a sandwich with egg custard, portabello mushrooms, and greens.

chang is a woman of many hats: Harvard graduate, former management consultant, marathon runner, one-time garde manger, and now acclaimed pastry chef and restaurateur. after working in many of Boston and new york’s best kitchens, she opened up her own bakery to incredible acclaim in 2000. chang has plans for a fourth Flour (and more as the opportunities arise) plus a cookbook in the works.

asian-Braised short Rib taco with asian pear and sesame-cilantro salsa

asian-braised Short Rib Taco with asian pear and Sesame-Cilantro Salsa chef Joanne chang of Flour and Myers + Chang – Boston, Maadapted by starchefs.comyield: 8 Servings ingRedients

Sesame-Cilantro Salsa:½ cup sliced scallions½ cup chopped fresh cilantro2 tablespoons sesame seeds2 tablespoons sesame oil2 teaspoons chili oil1 tablespoon soy sauce2 tablespoons chopped kimcheeJuice of 1 limesalt and pepper

Short Ribs:1 pound short ribs, trimmed and cut into 2-inch pieces salt and pepper2 tablespoons vegetable oil1 tablespoon sugar2 tablespoons soy sauce1 tablespoon honey1 clove garlic, smashed1 inch piece ginger, smashed2 star anise¼ onion, chopped1 scallion, sliced1 tablespoon sesame oil½ asian pear, chopped1½ pints chicken stock

To assemble and Serve:½ cup julienne chinese cabbage ½ asian pear, julienne8 corn tortillassriracha chili sauce16 large sprigs cilantro1 lime, cut into 8 pieces

Short ribs provided by Kinnealey Quality meats

Wine pairing: nicolas Feuillate ‘Rose’ (epernay, France)

MetHod

For the Sesame-Cilantro Salsa:combine the scallions, cilantro, sesame seeds, sesame oil, chili oil, soy sauce, kimchee, and lime juice. season and reserve chilled for up to 1 day.

For the Short Ribs:preheat the oven to 350ºF. season the ribs. in a casserole, sear the ribs for 4 minutes on each side until well caramelized. com-bine the sugar, soy, honey, garlic, ginger, star anise, onion, scal-lion, sesame oil, asian pear, and chicken stock. pour over the ribs and bring the mixture to a boil. cover the pot tightly and transfer to the oven for 2½ hours or until the meat is tender enough to pierce with a fork. allow the meat to cool to room temperature. shred the meat, discarding any fat. strain the braising liquid into a large bowl and combine with the shredded meat. To assemble and Serve:preheat the oven to 350ºF. season the cabbage and the asian pear. Wrap the corn tortillas in aluminum foil and heat in the oven until warm. put the cabbage and pear on a tortilla and top with the braised short ribs. garnish with sriracha, 2 sprigs of cilantro, sesame-chili salsa, and a lime wedge.

T H E B E S T S P I R I T I N T H E W O R L D

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© 2009 Highland Distillers Limited, Highland Park® Scotch Whisky.43% Alc./Vol. Imported by Rémy Cointreau USA Inc., New York, NY.

F. Paul Pacult is a recognised independent authority onspirits. After 18 years his subscription only newsletter,

Spirit Journal, published a list of the Top 115 spirits Paulhad reviewed. Highland Park 18 year old stands proudly at

the top of the list as “Best Spirit in the World”.

This accolade is no accident; it is based on an unbrokentradition of whisky-making at Highland Park

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pastry Chef Jiho Kiml’espalieR

a native of seoul, korea, pastry chef Jiho kim is the creative mind behind the playful desserts at Boston fine dining mecca L’Espalier. amidst the formal setting and white glove service, kim’s imaginative desserts are a refreshing palate cleanser. at times he re-imagines classic american desserts, as in classic oreo cookies that are presented as a chocolate Milk tart with oreo cookie and Milk sorbet. in other instances, kim exhibits restrained creativity, as in raspberry greek yogurt with sophisticated muscat gelee and a luxurious coconut sorbet. kim is one of the most imaginative young pastry chefs in Boston, and he is sure to go far.

Kim uses a “fingertips” approach to apply the most delicate detail to his pastry at L’Espalier. kim received his korean national Certification after two intense years of study, followed by additional certifications in chocolate, confectionary, cake, patisserie, and show pieces. His prolific talent in pastry has brought him from the five star Renaissance Hotel in seoul to Boston’s L’Espalier, where he creates intricate, delicate masterworks of pastry.

greek yogurt panna cotta “capsule” with cranberry gelée and yogurt sorbet

Greek yogurt panna Cotta “Capsule” with Cranberry Gelée and yogurt Sorbetpastry chef Jiho kim of L’Espalier – Boston, Maadapted by starchefs.comyield: 2 Servings

ingRedients

panna Cotta: 380 grams heavy cream48 grams water4 grams carageenan lp-418 grams gelatin, bloomed140 grams sugar1 gram sea salt200 grams buttermilk160 grams greek yogurt

muscat Jelly: 200 grams sugar2.5 grams potassium8 grams kappa carageenan2 grams locust bean gum 1 kilogram Muscat wine

Cranberry Gelée: (Makes approximately 2 quarts)200 grams sugar8 grams agar1.6 grams locust bean gum 100 grams water1 kilogram cranberry puree, warmed

Greek yogurt Sorbet:625 grams sugar125 grams atomized glucose5 grams carageenan2.5 grams locust bean gum1250 grams light cream2 kilograms greek yogurt

Honey Foam: (Makes approximately 1 quart)200 grams honey300 grams water5 grams versawhip

buttermilk puff:250 grams skim milk2.5 grams iota carageenan1.5 grams guar gum100 grams sugar250 grams buttermilk1 gram malic acid

MetHod

For the panna Cotta:Bring the heavy cream to a boil. transfer the cream to a blender. add the water and the carageenan. Blend for 4 minutes on medium speed. While blending, add the gelatin, sugar, sea salt, buttermilk, and yogurt. Blend until thoroughly combined. transfer to spherical flexi molds and chill to set.

For the muscat Jelly:combine the sugar, potassium, carageenan, and locust bean gum. Whisk the mixture into the Muscat. Bring the mixture to a boil while whisking. Boil the mix-ture for 3 to 5 minutes or until the Muscat is clarified. transfer the mixture to a shallow pan and chill to set.

For the Cranberry Gelée:combine the sugar, agar, and locust bean gum. add water and bring the mixture to a boil for 3 minutes. Whisk in the cranberry puree. While the mixture is still liquid, unmold the panna cotta hemispheres and dip into the cranberry to coat. chill until set.

For the Greek yogurt Sorbet:combine the sugar, glucose, carageenan, and locust bean gum. Bring the light cream to a boil and add the mixture. temper in the yogurt. Freeze the mixture using a pacojet.

For the Honey Foam:in a blender, combine the honey and water and blend on medium speed. add the versawhip and blend until combined. transfer the mixture to a standing mixer and whip until the foam is stable.

For the buttermilk puff:Bring the milk to a boil and transfer to a blender. With the blender running, add the carageenan, guar gum, sugar, buttermilk, and malic acid to the milk. Blend until combined. transfer to a standing mixer and whip on high speed until cooled. spoon the foam onto a dehydrator mat.

To assemble and Serve:place a panna cotta sphere on the plate. cut out a rib-bon of the Muscat jelly and arrange around the panna cotta. add a quenelle of yogurt sorbet and arrange dollops of the honey foam and buttermilk puffs around the plate.

Greek yogurt provided by paul W. marks

Wine pairing: Renardat-Fache ‘cerdon de Bugey’ (savoie, France)

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Hotel Chef award: Rachel KleinauRa at tHe seapoRt Hotel

Melding a variety of international influences, Rachel klein of Aura at the seaport Hotel cooks highly sophisticated food that defies any expectations of a hotel chef. although this is her first hotel gig, Klein takes it all in stride and won’t be boxed in. she channels her eastern european heritage in a creative and modern rendition of borscht that is thickened with agar and xanthan gum and served with smoked sable, pickled beets and onions, vinegar-braised potatoes, and sour cream. Right now her family is her five year plan, but down the line, klein hopes to open her own restaurant.

klein began developing her cosmopolitan palate at an early age, with an eastern european heritage that predisposed her to the kitchen and a new york city family prone to world travel. after graduating from the art institute of new york, klein developed her style, with emphasis on globally influenced, deconstructed classics in new york restaurants Anissa and The Savoy, later garnering national attention for her work as executive chef at X.O. Café and Lot 401 in providence and OM in Boston. klein has been at the helm of the seaport Hotel’s Aura restaurant since spring of 2008.

scarlet Borscht, smoked sable, candy striped Beets, and sour cream

Wine pairing: 2007 le craie Vouvray (loire Valley, France)

Scarlet borscht, Smoked Sable, Candy Striped beets, and Sour Creamchef Rachel klein of Aura – Boston, Maadapted by starchefs.comyield: 10-12 Servings

ingRedients

pickled pearl onions:1 pint red wine vinegar2 sprigs fresh dill1 tablespoon black peppercorns3 allspice berries¼ cup sugar1 tablespoon kosher salt1 pint water2 medium red beets, peeled and sliced1 quart red pearl onions, peeled

borscht Gel:½ ounce olive oil1½ ounces ginger, peeled and julienne10 pounds red beets, peeled and medium dicekosher salt1 cup cider vinegar3 quarts leek stock½ cup sugar1 cup raspberry red wine vinegar¼ cup ginger juiceWhite pepper8 grams agar1½ grams xanthan gum800 grams borscht base

vinegar-braised potatoes: 1 quart mixed color peanut potatoes1 quart leek stock1 cup dry Riesling1 pint cider vinegar1 tablespoon kosher salt1 teaspoon black peppercorns3 sprigs fresh parsley3 cloves garlic, crushed½ bay leaf5 sprigs fresh cilantro, leaves chopped5 sprigs fresh dill, fronds choppedolive oilsaltWhite pepper2 tablespoons lime juice

To assemble and Serve:smoked sable, thinly sliced and rolledsour creamcandy striped beets, scrubbed and shaved into thin rounds5 sprigs fresh cilantro, leaves chopped5 sprigs fresh dill, fronds chopped

MetHod

For the pickled pearl onions:Bring the vinegar, dill, peppercorns, allspice, sugar, salt, water, and beets to a boil. pour the liquid over the onions. cool and let pickle for 7 days before using.

For the borscht Gel:In a stainless steel pot, sweat the ginger in the olive oil. Add the beets and mix thoroughly; season with salt. add the cider vinegar and reduce the liquid by half. add the leek stock and bring to a boil. Reduce the heat to a simmer and cook the beets for 35 minutes or until soft. add the sugar and mix thoroughly. steep for 1 hour on very low heat. strain the beets, reserving the liquid. add the raspberry vinegar and the ginger juice to the beet liquid. season with the salt, white pepper, and sugar. strain through cheesecloth and let cool.

use an immersion blender to mix the agar and xanthan gum into the beet base. Bring the mixture to a boil. Reduce the heat and let simmer for 10 seconds while whisking. allow to cool until set. transfer the gel to a blender and blend until creamy. strain through a chinois.

For the vinegar-braised potatoes: preheat the oven to 350ºF. in a hotel pan, combine the potatoes, leek stock, Riesling, vinegar, salt, pep-percorns, parsley, garlic, and bay leaf. cover with a layer of parchment and foil. transfer to the oven and bake until the potatoes are fork tender. let the potatoes cool in the liquid until warm. Remove the potato skins and toss in the cilantro, dill, and olive oil. season with salt, white pepper, and lime juice.

To assemble and Serve:use a paintbrush to brush the sour cream across the plate. place 3 pieces of sable and 2 potatoes on the sour cream. arrange the candy stripe beets and spoon small dollops of borscht gel around the plate. garnish with the pickled pearl onions, dill, and cilantro.

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RisingStarsAd.indd 1 10/13/09 3:46:23 PM

Bostonmagazine

mixologist Tom Schlesinger-GuidellicRaigie on Main

as the home of 2006 Rising star chef tony Maws, we have been longtime fans of Craigie on Main. Much of the popularity of the bar is thanks to enthusiastic young mixologist tom schlesinger-guidelli whose interest and knowledge of classic cocktails drives all of his traditional and modern concoctions. schlesinger has been making artisanal house-made vermouth for over a year and it’s worth the trip alone. He uses craigie ambre Vermouth in the camino cocktail alongside Rittenhouse rye and a highly unusual myrtle berry liquor from sardignia called Mirto. the result is a masculine and incredibly well balanced libation that is ideal for sipping on a crisp, cool day.

schlesinger-guidelli began his career bartending for his uncle at his seasonal restaurant, The Back Eddy. From there, he went on to work at Eastern Standard, which had opened up conveniently as schlesinger-guidelli finished college. After three and a half years of assisting Jackson cannon behind the bar at Eastearn Standard, schlesinger-guidelli went on to helm the bar at Craigie on Main, where he continues to develop his classically-rooted, highly imaginative cocktails.

camino cocktail

Camino CocktailMixologist tom schlesinger-guidelli of Craigie on Main – cambridge, Maadapted by starchefs.com yield: 1 Cocktail

ingRedients:

1½ ounces Rittenhouse 100 Rye½ ounces tremontis Mirto dell’isola di sardegna Myrtle Berry liqueur1 ounce craigie ambre Vermouth2 dashes angostura orange Bitters2 dashes angostura Bittersorange twist

MetHod:

combine the rye, myrtle berry liqueur, vermouth, orange bitters, angostura bitters, and ice. Stir and strain into a chilled lowball glass. Garnish with a flamed orange twist.

Rye provided by Rittenhouse and m.S. Walker

Northern lightsMixologist tom schlesinger-guidelli of Craigie on Main – cambridge, Maadapted by starchefs.comyield: 1 Cocktail

ingRedients:

1½ ounces Highland park 12-year single Malt scotch Whisky¾ ounce st. germain½ ounce lemon juice¼ ounce clear creek douglas Fir eau de Vie¼ ounce orange juice¼ ounce demerara syrup2 dashes tiki bitterslemon twist

MetHod:

combine the whisky, st. germain, lemon juice, eau de vie, orange juice, demerara syrup, bitters, and ice in a mixing glass. shake and strain into a glass and garnish with the lemon twist.

Whisky provided by

eau de vie provided by Clear Creek distillery and m.S. Walker

Coming to los angeles (march), San Francisco (June), New york (September), and Washington dC (November) in 2010!

Check StarChefs.com for details on dates.to nominate a Rising star chef, pastry chef, sommelier, or Mixologist, go to www.starchefs.com/nominate

go to www.starchefs.com/risingstars or call 212.966.7575 for more information and tickets.

Sommelier Theresa paopaooleana

past Rising star chef ana sortun’s Middle eastern restaurant Oleana has long been one of our favorite Boston restaurants, so we were thrilled to find the talented young sommelier theresa paopao there pouring wines. paopao is knowledgeable and enthusiastic with a laid back tableside manner. Middle eastern food is notoriously hard to pair with wine, but this presents no challenge to paopao. she selected impeccable, slightly left of center wines that not only went well with the food, but added to each dish. paopao and sortun are in such sync that their food and wine are total yin and yang—whatever one is missing the other adds. she often takes her passion for wine to the streets and into the community. local sommeliers often gather at Oleana for informal gatherings and tastings, and paopao is currently the reigning champ in the local sommelier smackdown series hosted by gordon’s Fine Wine and culinary center in Waltham.

Although Paopao received her certification from the court of Master sommeliers in 2009, her passion for wine extends years back in time. once “very part-time” sommelier for L’Espalier, paopao is now head sommelier and wine buyer for Oleana. a student of all wine regions, paopao brings a broad perspective to the task of wine list maintenance, although the loire Valley still claims a place in her heart as her favorite wine region.

Wine Tipssommelier theresa paopao of Oleana – cambridge, Ma

it’s all about the food.1. as a sommelier, there is no one that eats as much of your restaurant’s food and drinks as much wine as you do. keep your menu in mind when you’re choosing wines for your list. your cumulative experience and intuition will tell you if the wine works with your cuisine. trust yourself.

Keep an open mind.2. It’s easy to lean on “red with meat” and “white with fish” but some of the most creative pairings come from highlighting the supporting flavors on the plate instead of the main protein. there is never just one perfect pairing.

Think outside the bottle.3. don’t be nervous about selling wine with unconventional packaging or closures. the wine will always speak for itself. if it tastes good to you, it doesn’t matter where it was before it was in your glass.

don’t forget about beer!4. Beer works well with many spicy dishes, cheeses, and even desserts. the range of beer styles available allows for endless pairing possibilities.

Talk it out.5. sediment, screwcaps, corked wine, boxed wine… people have questions on all of these topics, but most are too shy to ask. When the opportunity presents itself to have a conversation, take it! people love learning new things, especially about the ever-confusing world of wine.

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Host Chef Jodi bernhardlongWood eVents

already ensconced in the heady career of a new york stock broker, chef Jodi Bernhard was bit by the food bug when she prepared gourmet grilled cheese sandwiches for a summer shakespeare troupe at drew university. Bernhard left the hubbub of Wall street to attend the cambridge school of the culinary arts, where she developed an early respect for the classical european approach to cuisine. over the next few years of her career, Bernhard assumed a more contemporary culinary style, incorporating fresh, sustainable produce and product into her cuisine while simultaneously transforming it with modern constructions.

currently overseeing the culinary direction for all three venues of the acclaimed longwood events, Bernhard develops customized menus that are distinguished by their creative and non-traditional food pairings. With her select and highly regarded team, Bernhard creates dishes inspired by everything from a client’s life experience to a recent gastronomic adventure. Her cuisine, and her culinary philosophy, is the perfect complement to the ultra-modern, green-friendly luxury of longwood’s many weddings, fundraisers, and galas. Bernhard was most recently featured at the newport Wine & Food Festival, and she will be participating in the taste of newport this november and featured in the upcoming holiday issue of Boston Magazine.

slow Roasted leg of lamb with lamb-Fennel sausage, White Bean capelletti, and Brussels sprouts

Slow Roasted leg of lamb with anchovy-Garlic marinade and White bean Cappellettichef Jodi Bernhard of longwood events – Boston, Maadapted by starchefs.comyield: 6-8 Servings

ingRedients

White bean Cappelletti:1 cup cooked cannellini beans2 teaspoons chopped garlic2 tablespoons extra virgin olive oil¼ pound ground lamb2 egg yolks¼ cup grated parmigiano Reggiano1 tablespoon chopped fresh rosemary8 ounces all-purpose flour4 ounces semolina2 teaspoons kosher salt4 ounces egg yolks5 ounces whole eggs1 tablespoon extra virgin olive oil

anchovy-Garlic marinade:¾ cup extra virgin olive oil15 cloves garlic2 anchovy fillets6 sprigs fresh rosemary

lamb:4-pound bone-in leg of lambsalt and pepper1 cup white wine2 tablespoons butter1 teaspoon chopped fresh rosemary

To assemble and Serve:extra virgin olive oilsalt and pepper

MetHod

For the White bean Cappelletti:combine the white beans, garlic, and olive oil in a food processor and blend until very smooth. transfer the mixture to a standing mixer fitted with a paddle attachment. Add the lamb, 2 egg yolks, cheese, and rosemary. Mix until well combined and reserve chilled.

Combine the flour, semolina, and salt in the bowl of a standing mixer fitted with a dough hook attachment. Form a well in the center and add the 4 ounces of egg yolks, whole eggs, and olive oil in the well. knead the dough until it’s smooth and elastic. Remove the dough from the mixing bowl and knead by hand for 3 minutes. Roll the dough through a pasta machine, working from the largest setting to the smallest setting, and passing the dough through each setting twice. Transfer the rolled pasta onto a floured surface. Use a round cookie cutter to cut out 2-inch diameter circles of dough. Place a level teaspoon of the lamb filling in the middle of each circle. Fold the circles over in a half-moons shape, dampening the edges of the disks to make the dough stick. Wrap the half-moons around your little finger, giving them a half-twist to turn up one pair of corners and pressing the other pair together to make a ring.

For the anchovy-Garlic marinade:preheat the oven to 325°F. combine ¼ cup of the olive oil and the garlic. Bake the garlic until light golden brown. combine the anchovies, roasted garlic cloves, rosemary, and the remaining olive oil in a blender. puree until smooth.

For the lamb:preheat the oven to 400°F. Rub the lamb leg generously with the salt and black pepper. Reserve uncovered at room temperature for 30 minutes. use a pastry brush to coat the lamb generously with the anchovy-garlic marinade. Roast the lamb in the oven in a roasting pan for 15 minutes. Reduce the heat to 325°F and roast the lamb until the leg reaches an internal temperature of 135°F. Remove lamb from the oven and let rest 30 minutes. While the lamb is resting, pour off the excess fat from the roasting pan. deglaze the pan with the white wine. transfer the liquid to a small saucepan and the butter. Strain through a fine-mesh sieve and add the rosemary.

To assemble and Serve:cook the cappelletti in a large pot of boiling salted water for 5 minutes. toss the pasta in olive oil and season. slice the lamb and arrange on a plate with the cappelletti. spoon the lamb sauce over the lamb.

lamb provided by Rosen Company

Wine pairing: 2004 J. Vidal-Fleury chateauneuf-du-pape (Rhone Valley, France)

chefs to knowa g u i d e t o c h e f s f o r c h e f s• Over 600 notable chefs and pastry chefs across the country• New sommelier, mixologist, and international chef sections• Pull-out guide to chefs' favorite off-the-beaten-path

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Chefs to Know is an essential culinary guidebook - and a perfect gift for culinary students, chefs, and food lovers.

On sale now for $24.95 on www.starchefs.com

“StarChefs.com once again proves its true understanding of the industry by providing an invaluable resource for anyone serious about gastronomy.” -Grant Achatz, Alinea

“Chefs to Know is an invaluable reference for chefs, anyone in the industry, and diners. The chef dining recommendations in “Restaurants off the Beaten Path” will provide any adventurous eater with dining destinations for at least a year.” -Wylie Dufresne, wd~50 ”“

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"StarChefs.com once again proves its true understanding of the industry by providing an invaluable resource for anyone serious about gastronomy." -Grant Achatz, Alinea

“Chefs to Know is an invaluable reference for chefs, anyone in the industry, and diners. The chef dining recommendations in “Restaurants off the Beaten Path” will provide any adventurous eater with dining destinations for at least a year.” -Wylie Dufresne, wd~50

“StarChefs.com has always produced pioneering innovations that have helped the hospitality industry work more effectively and efficiently. This indispensable guide is just another opportunity to wonder, ‘why didn’t I think of that?!’ I’m confident that a copy of Chefs to Know will end up on the desk of every culinary professional in America” -Danny Meyer, Union Square Hospitality Group

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“Chefs to Know is a comprehensive guide to American chefs and a valuable resource for culinary students and veteran chefs alike - it’s the who, what, when, where and how of the fastest-growing industry in the country.” -Norman Van Aken, Norman’s

the magazine for cul inar y insiders

A G U I D E T O C H E F S F O R C H E F S

chefs to knowa g u i d e t o c h e f s f o r c h e f s• Over 600 notable chefs and pastry chefs across the country• New sommelier, mixologist, and international chef sections• Pull-out guide to chefs' favorite off-the-beaten-path restaurants •Full-page dish photos, chef recipes, kitchen facts, fun facts, and more!

Chefs to Know is an essential culinary guidebook - and a perfect gift for culinary students, chefs, and food lovers.

On sale now for $24.95 at the StarChefs booth and on www.starchefs.com

“StarChefs.com once again proves its true understanding of the industry by providing an invaluable resource for anyone serious about gastronomy.” -Grant Achatz, Alinea

“Chefs to Know is an invaluable reference for chefs, anyone in the industry, and diners. The chef dining recommendations in “Restaurants off the Beaten Path” will provide any adventurous eater with dining destinations for at least a year.” -Wylie Dufresne, wd~50 ”“

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Rising staRs RestauRant diRectoRy

Jamie bissonnette Toro1704 Washington streetBoston, Ma 02118(617) 536-4300

Joanne ChangFlour Bakery12 Farnsworth streetBoston, Ma 02210(617) 338-4333

Myers + Chang1145 Washington streetBoston, Ma 02118(617) 542-5200

Chris ChungUni370 commonwealth avenueBoston, Ma 02215(617) 536-7200

louis dibiccariSel de la Terre774 Boylston streetBoston, Ma 02199(617) 266-8800

Richard GarciaTastings Wine Bar and Bistro99 patriot placeFoxboro, Ma (508) 203-9463

Will GilsonGarden at the Cellar991 Massachusetts avenuecambridge, Ma 02138(617) 230-5880

andres GrundyClio370 commonwealth avenueBoston, Ma 02215(617) 536-7200

maura KilpatrickSofra1 Belmont streetcambridge, Ma 02138(617) 661-3161

Jiho Kim L’Espalier774 Boylston streetBoston, Ma 02199(617) 262-3023

Rachel Klein Aura at the Seaport Hotel1 seaport lane Boston, Ma(617) 385-4000

mike pagliarini Via Matta79 park plazaBoston, Ma 02116(617) 422-0008

Theresa paopao Oleana134 Hampshire street cambridge, Ma (617) 661-0505

Chris parsonsCatch34 church streetWinchester, Ma 01890(781) 729-1040

Tom Schlesinger-Guidelli Craigie on Main853 Main streetcambridge, Ma 02139(617) 497-5511

ingredients:Bella Bella gourmet Foodsdole & Bailey, incisland creek oysterskinnealey Quality MeatsoceanZ Blue abalonepaul W. MarksRosen lambsid Wainer & sonsspecialty Foods Bostonsunny’s seafoodtaylor Bays scallops

beverages:atlanticBoston Wine companycarolina / Martignettichampagne nicolas Feuillattecharles River Wine coHighland park single Malt scotch WhiskyHoegaardenleffeMs WalkerOz PacificRubystella artoisunited liquorsWJ deutsch & sons, ltd.

photography:antoinette BrunoVicky Wasik

Rising staRs’ FaVoRite spots oFF tHe Beaten patH

puRVeyoRs

Ho Yuen Ting 13 Hudson streetBoston, Ma 02111(617) 426-2316

Windsor Dim Sum11 tyler streetBoston, Ma 02111(617) 338-1688

Taiwan Café34 oxford streetBoston, Ma 02111(617) 426-8181

Tupelo1193 cambridge streetcambridge, Ma 02139(617) 868-0004

Bob’s Imported Food & Fine Catering324 Main streetMedford, Ma 02155(781) 395-0400

Turk’s Seafood Market & Sushi83 Marion RoadMattapoisett, Ma 02739(508) 758-3117

Peach Farm 4 tyler streetBoston, Ma 02111(617) 482-1116

Woodman’s of Essex121 Main streetRoute 133essex, Ma 01929