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Wednesday, February 22, 2012
StarChefs.com awards recognized talent from Austin and San Antonio
The Driskill buzzed with culinary talent and enthusiasts for the StarChefs.com Rising Stars Revue on Tuesday night.
The San Antonio-Austin area was selected as one of the four U.S. “cities” that StarChefs.com featured this year. Over 20 chefs and beverage industry professionals were selected from area restaurants to represent the identity and soul of the Central Texas culinary scene. The full list of winners is posted below.
The upscale event kicked off with cocktails prepared by San Antonio’s Jeret Peña, the master barman at Esquire Tavern (and James Beard Semifinalist). Traditionalists often claim that a good scotch shouldn’t be mixed, but Peña succeeded at crafting a cocktail that showcased and complimented the bold power of Highland Park 12 year Single Malt. The Cabin Fever cocktail tasted like a warm summer afternoon on a sprawling Texas ranch. The bright and bitter Fernet Branca brought a minty herbal spice to the concoction, while Habanero bitters brightened the flavors with it’s peppery fire, and pecan syrup connected the dots with a nutty, savory base note.
The awards ceremony that followed recognized all the winners individually. Kevin Brand of (512) Brewing won the Rising Star Brewer Award (pictured left), and Brian Peters of Uncle Billy’s was recognized with a Brewer Mentor Award. Chef Andrew Weissman of Il Sogno won the overall Mentor Award, which was determined by a blind ballot from each of the chefs. The chefs then took the stage as a group for a final toast.
After the formal awards ceremony, the chefs were released to their tables to share their prowess in the kitchen with guests. Each chef and their team prepared a small dish that showcased their individual styles.
I didn’t make it to every station, but I did get to sample the light and refreshing Sunchoke-Dashi Soup with Uni, Bottarga, Baby Carrots and Zucchini Blossoms by Paul Qui (who like many of the other chefs in attendance had a constant flock of admirers requesting personalized kodak moments). The dish looked eerily similar to the challenge-winning soup he created for Top Chef a few weeks ago, which had the judges raving. Another delight was from John Bates and Brandon Martinez of the Noble Pig, who appropriately cut wedges of italian sausage sandwiches with roasted red onions, tomatoes, provolone and basil aioli, that paired delightfully with the (512) Rye Wit beer. My only regret is not waiting in line for Rene Ortiz of La Condesa’s Cervena Venison Taco with Chipotle Hariassa, Fennel Pollen Yogurt and Bacon Fat Tortilla. The tortillas were warmed to order and the presentation looked quite appealing.
Aside from the featured brew from (512), wine samples accompanied the other dishes at the event, with each pairing carefully orchestrated by June Rodil of Congress Austin.
Tasting Foreign and Domestic’s delectable Australian Wagyu flank steak with red pepper sauce, fried orzo, poached egg and ham broth (pictured on the right), with the Australian Shiraz/Voigner by Domaine Terleto & Chapoutier reminded me that while beer and cocktails make for acceptable food and beverage pairings, the perfect wine match can elevate the dish to the status of a work of art. The flavors flirt with one another, highlighting nuances that might otherwise go unnoticed in both the wine and the food.
To wrap up the evening, desserts were made available from each of the pastry chef Rising Stars, Plinio Sandalio of the Carillon and Philip Speer of Uchi. Sandalio presented his booze-inspired grapefruit sorbet and Angostura bitters ice cream with Campari pop rocks, and Speer stopped the show with a Peanut Butter Semifreddo, with Miso-Apple Sorbet, Peanut Brittle, Micro Wasabi and Raisins. I don’t normally enjoy peanut butter desserts, but the explosion of flavor and playful textures in this dish were remarkable.
Check out more photos of the event, shot by John Pesina.
Austin-San Antonio Rising Stars Award Winners
Chefs
David Bull, Congress Austin
Ned Elliott, Foreign & Domestic
Aaron Franklin, Franklin Barbecue
Bryce Gilmore, Barley Swine
Rene Ortiz, La Condesa
Paul Qui, Uchiko
Quealy Watson, The Monterey
Andrew Wiseheart, Contigo
Pastry Chefs
Plinio Sandalio, Carillon
Philip Speer, Uchiko
Sustainability Chef
Michael Sohocki, Restaurant Gwendolyn
Hotel Chef
Josh Watkins, Carillon
Artisans
John Bates and Brandon Martinez, The Noble Pig
Restaurateurs
Tyson Cole, Uchi, Uchi Houston, and Uchiko
Jason Dady, Bin 555, Tre Trattoria, and Two Bros. BBQ Market
Mixologist
Jeret Peña, Esquire Tavern
Sommelier
June Rodil, Congress Austin
Host Chef
Jonathan Gelman, Driskill Grill
Brewer
Kevin Brand, (512) Brewing
