StarChefs.com, which toured 90 local restaurants for its 2013 Philadelphia Rising Stars Awards, will hand out prizes at the StarChefs.com Rising Stars Gala on Feb. 21 from 6:30 to 9:30 p.m. at the Kimmel Center, hosted by Chef Adam DeLosso of Garces Group Catering. The event will be a walk-around tasting gala. Ticket info is here.
More than 90 candidates in the Philadelphia area were considered through in-person tastings and interviews.
Chef winners are:
Nicholas Elmi of Rittenhouse Tavern: Featured Dish: Seafood Salad: Lobster Consommé, Tomalley, Poached Lobster, Sea Urchin, Razor Clams, Caviar, and Apple-Horseradish Marshmallow
Yun Fuentes of JG Domestic: Featured Dish: Roasted Australian Lamb Chop, Sweetbreads, Fried Artichoke, and Sherry Jus
Chris Kearse of Will: Featured Dish: Roasted Maitake Mushroom, Smoked Ricotta, Madeira Jelly, Arugula Purée, and Wild Greens
Eli Kulp of Fork: Featured Dish: Guinea Hen, Eight-hour Cabbage, and Mustard Oil-compressed Apples, Pears, and Plums
Josh Lawler of the Farm and Fisherman: Featured Dish: Bloody Beet Steak, Beet Pan Jus, Yogurt, Amaranth, and Aged Balsamic
Greg Vernick of Vernick Food & Drink: Featured Dish: Smoked Salmon Belly, Golden Egg, and Parmesan Vinaigrette
Will Zuchman of Alma de Cuba: Featured Dish: Sea Scallop, King Crab-Corn Quinoa, and Merken Vinaigrette
Pastry chef winner is Peter Scarola of R2L. Featured Dish: Pumpkin French Toast Sticks, Oatmeal Ice Cream, and Maple-Root Beer Foam
Sustainability chef is Andrew Wood of Russet. Featured Dish: Pappardelle, Pig's Heart Ragout, Crème Frâiche, Chanterelles, and Leeks
Artisan chefs are Joe Cicala of Le Virtù (Charcuterie Board), Sara May of Franklin Fountain (Ladies’ Choice Ice Cream Soda: Raspberry Soda, Peach Ice Cream, Whipped Cream, and Raspberries), Davina Soondrum of Shane Confectionery (The Whirly Berley Bar: Soft Chocolate Torrone, Dark Chocolate, Caramel, and Cocoa Nibs).
Concept chef is Jeremy Nolen of Wursthaus Schmitz (Bavarian: Smoked Bauernwurst, Bavarian Cole Slaw, Horseradish Sauce, and Fried Onions).
Community chef is Kevin Sbraga of Sbraga (Australian Beef Meatloaf, Carrots, Hazelnut Crust, and Mushrooms).
Hotel chef is Jonathan Cichon of Lacroix (Poached Ocean Trout, Parsnip Purée, Tangerine, Trout Roe, Fried Red Quinoa, and Black Tea Vinaigrette).
Restaurateur is Michael Solomonov of Zahav (Spiced Eggplant, Harissa, Beluga Lentils, and Garlic Tehina).
Sommelier is Brian Kane of Zahav.
Mixologist is Al Sotack of Franklin Mortgage & Investment Co.