Rising Stars Revue Gala Part 3

After sipping on some Highland Park Scotch, we continued around the gala.   I continued to ask the chefs, "how did you react when you found out you won the Rising Star Award?"  We got some great responses below:

Chris Ford, Trummer's on Main (Virginia), is one of the nicest chefs that I met.  

He made Chocolate Soup, Cocoa Nib Sherbet, Cinnamon Marshmallow, and Devil's Food Cake paired with Allagash Black.  He said he was honored by the award and, "I could die today, and I would be complete."  I've got to make it out to his restaurant.  Not 1, not 2, but 3 members of their team received Rising Star Awards.  Well done!!

Fairfax
7134 Main St
Clifton, VA 20124
www.trummersonmain.com  

I met Austria native,  Stefan Trummer, Trummer's on Main (Virginia), shortly after that.  He said when they called him about the award, he said, "Are you serious?"  He was thrilled that 2 people from Trummer's were being honored.  He was making these awesome flaming cocktails.  The Reefer: Rum, Fresh Mint, Virginia Honey, Angostura Bitters, Barboursville Brut, and Bouquet Garnis Steeped in Absinthe

Clayton Miller , Trummer's on Main

Chilled New Zealand Greenshell Mussels, Quinoa, Curry Mayo, and Fluffy Ocean

Gina Chersevani, PS 7's (Washington, DC) made 2 cocktails.  She said she went crazy when they told her she won and said, "What, are you kidding me, no way!"

- Beet-iful Apples with Highland Park Single Malt Scotch Whiskey, Dolin Sweet Vermouth, Apple Juice, Red Beet Reduction, and Mint
- Mulberry Street: Woodford Bourbon, House-made Meyer Lemon Limoncello, and Sour Cherries

Jason Alley, Comfort
Braised Australian Beef Cheeks, Juniper, Ginger Beer, Stone Ground Grits, and Arugula

Bertrand Chemel , 2941, Local Beets, Compressed Watermelon, Laughing Bird Shrimp, and Cherrywood Balsamic

 Bryan Voltaggio's, VOLT, New Zealand King Salmon, Everything Bagel Crumbs, Pickled Mustard Seeds, Lemon Pudding, Chives, and Red Onion, had great flavor.

Isaiah Billington, Woodberry Kitchen (Maryland) 

Summer Pudding

 

Dean Maupin, Keswick Hall (Virginia)

Duck Confit and Ricotta Gnocchi with Butternut Squash, Arugula, Cracklin's, and Grated Wisconsin SarVecchio Parmesan

Other notable chefs: 

Tiffany MacIsaac, Birch AND Barley (Washington, DC) Chocolate Peanut Butter Tart, Malted Milk Sorbet, and Whiskey Vanilla Shake
John Shields', Town House Restaurant, Australian Lamb, Cooked in Ash with Smoked Eggplant Purée, Miso, Bonito Dressing, and Black Garlic, was one of my favorite dishes. 

Congratulations to all of the Chefs for a job well done! 
Photos by Emily Clack