Chicago Rising Star Chefs & Pork Carpaccio

Online culinary mag StarChefs feted its pick of Chicago's rising star chefs at a tasteful gala on Monday, May 23. The event took place at the beautiful Fairmont Hotel Chicago and hosted by executive chef Brad Parsons and Beverly Kim Clark, chef de cuisine at Aria. Chef Clark's Buttermilk Bleu Cheese Semifreddo with Port Foam and Five-spice Walnuts was a sweet-savory delight, served in a miniature ice cream cone.



Every chef's dish was fantastic.  A few stand-outs for my palate were the homey Milk-braised Pork Shoulder and Mashed Potatoes by Jimmy Bannos Jr. of The Purple Pig, and the Braised Australian Lamb Neck with Warm Heirloom Tomato Panzanella and Sauce Aureole by Geoff Rhyne of Fig.  Chef Rhyne's sous vide technique produced a supremely delicate texture. 


Restaurateurs Kevin Boehm and Rob Katz of Boka Restaurant Group were honored, and their presentation of Yellowfin Tuna with Prickly Pear, Pear-wasabi Vinaigrette, Jicama and Kaffir Lime Chips was interactive. You had to break through the chip to get to the spicy and bright flavor combination balanced by GT Fish and Oyster chef Carl Shelton. (I have to remember to take more pictures of the food...too busy sampling and chatting!)  


Mercedes Lamamié from the Trade Commission of Spain was on hand, sampling Iberico pork products.  Most notably, I was enticed to try Iberico pork carpaccio.  That's right, raw pork. Though I had a cartoon bubble over my head containing my tsk-tsk-ing mother, I went ahead anyway. Fantastic! The texture was incredibly supple, and the flavor of the pork unlike anything I have ever tasted. The flavor is unique because the Jamón Ibérico de Bellota pigs are fed a diet of feed and acorns, and only given the Dehesa de Extremadura seal if fed the proper proportion of acorns.


This event reinforced the fact that Chicago is not second to any city when it comes to culinary talent, innovative restaurateurs, and hospitality chutzpah.  Thank you, StarChefs, for organizing this great celebration of culinary talent.

Views: 41

Tags: career, cater, chef, culinary, direct, find, food, general, headhunter, hospitality, More…hotel, job, manage, organic, recruiter, restaurant, strategic, wine


You need to be a member of FohBoh to add comments!

Join FohBoh

Comment by FohBoh on June 1, 2011 at 8:54am
Great post Joseph, thanks for sharing!




Social Wine Club for Craft Wineries


Restaurants may feel the pinch of pricier coffee later this year

Prices for arabica coffee futures hit a 26-month high amid a drought in Brazil, which produces a third of the world's coffee  -More

McDonald's rules out all-day breakfast in push to simplify

McDonald's breakfast menu accounts for 25% of the chain's U.S.  -More

Easy ways to use 5 uncommon spring greens

As light, crisp greens arrive at farmers markets and grocery stores, chefs are finding creative ways to add them to spring me -More


Posting a job or finding a job starts here at FohBoh. Call us about special $25 posting packages to syndicate across all major jobs boards.

National News

National Restaurant Association Offers Training DVDs on Harassment Prevention, Social Media Use, and Customer Service

The National Restaurant Association has released three new DVDs that offer best practices in dealing with harassment and discrimination, customer service training, and the first of its kind video guide on the use of social media.

Yum! Brands Reports First-Quarter EPS Growth of 24% Excluding Special Items

China Division System Sales Increased 17% with Operating Profit Growth of 80%; Yum! Reaffirms Full-Year Guidance of at Lea

Souplantation & Sweet Tomatoes Certified As Nation's Largest 'Green' Restaurant Chain

National Group Salutes Country's Only Large Restaurant Group to be 'Certified Green Restaurants®'

National Restaurant Association and EatStreet Release Online Ordering Guide

The National Restaurant Association and EatStreet have released a free educational guide focusing on online ordering and emerging restaurant technology trends.

Boyd's Coffee Launches Single-Cup Coffees For Retail And Foodservice

The coffees come in a variety of roast levels and include organic and Rainforest Alliance Certified™ options: French No. 6®, Red Wagon® Organic Coffee, Good Morning™, Hi-Rev® (delivers more caffeine), and Lost Lake™ Decaf Organic Coffee.


If you are looking for capital to start or grow your restaurant, create the next 501c3, develop and launch the next app for the restaurant industry,or want to help your peers in some meaningful way, we want to know about it.


TED: Hamish Jolly: A shark-deterrent wetsuit (and it's not what you think) - Hamish Jolly (2013)

Hamish Jolly, an ocean swimmer in Australia, wanted a wetsuit that would deter a curious shark from mistaking him for a potential source of nourishment. (Which, statistically, is rare, but certainly a fate worth avoiding.) Working with a team of scientists, he and his friends came up with a fresh approach — not a shark cage, not a suit of chain-mail, but a sleek suit that taps our growing understanding of shark vision.

TED: Michel Laberge: How synchronized hammer strikes could generate nuclear fusion - Michel Laberge (2014)

Our energy future depends on nuclear fusion, says Michel Laberge. The plasma physicist runs a small company with a big idea for a new type of nuclear reactor that could produce clean, cheap energy. His secret recipe? High speeds, scorching temperatures and crushing pressure. In this hopeful talk, he explains how nuclear fusion might be just around the corner.

TED: Sarah Lewis: Embrace the near win - Sarah Lewis (2014)

At her first museum job, art historian Sarah Lewis noticed something important about an artist she was studying: Not every artwork was a total masterpiece. She asks us to consider the role of the almost-failure, the near win, in our own lives. In our pursuit of success and mastery, is it actually our near wins that push us forward?

TED: Matthew Carter: My life in typefaces - Matthew Carter (2014)

Pick up a book, magazine or screen, and more than likely you'll come across some typography designed by Matthew Carter. In this charming talk, the man behind typefaces such as Verdana, Georgia and Bell Centennial (designed just for phone books -- remember them?), takes us on a spin through a career focused on the very last pixel of each letter of a font.

© 2014   Created by FohBoh.

Badges  |  Report an Issue  |  Terms of Service