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Risingstars Los Angeles - San Diego risingstars Los Angeles - San Diego Thursday, March 18, 2010 Gala Tasting 7:00 - 9:30 pm VIP Reception Hosted by Chef Jason Prendergast of Fairmont Miramar Hotel & Bungalows Heirloom Marble Fingerling Potatoes with Bone Marrow and Petrossian Caviar Champagne J. Lassalle Cochet d’Or NV and the winning chef takes home a Jade Range Plancha! Los Angeles - San Diego Rising Stars Sponsors & Partners Gala Menu LOS ANGELES CHEFS Vinny Dotolo & Jon Shook Animal Poutine with Oxtail, Gravy, and Cheddar WINE PAIRING: Vieux Telegramme Châteauneuf-du-Pape Rory Herrmann Bouchon Bistro Crispy Sweetbreads, Celery, and Sauce Perigourdine WINE PAIRING: Chardonnay, Santa Rita Hills, California 2008 Walter Manzke Church + State Roasted Bone Marrow WINE PAIRING: George Pinot Noir, “Martaella Vineyard,” Russian River Valley 2008 Diana Stavaridis BLD Roasted Beet Salad with Fresh Goat Cheese WINE PAIRING: Rolly Gassmann, Pinot Blanc, Alsace 2007 Ken Takayama Melisse Serrano-Wrapped Monkfish with Celtuce, Maitake Mushrooms, and Mustard Sabayon BEER PAIRING: Hoegaarden Kuniko Yagi Sona Seared Foie Gras, Okinawa Black Sugar, and Green Tea Mochi WINE PAIRING: Hexamer Riesling “Meddersheimer Rheingrafenberg”, Spätlese 2003 ORANGE COUNTY/PASADENA CHEFS Zachary Pollack & Stephan Samson Pizzeria Ortica Tortelli di Pere e Pecorino al Burro e Salvia WINE PAIRING: Scarpetta, Friulano Michael Voltaggio The Dining Room at The Langham Langoustine and Mushroom Lasagna with Porcini Cracker and Fennel Pollen WINE PAIRING: Domaine de la Florane Côtes-du-Rhône Blanc 2007 SAN DIEGO CHEFS William Bradley Addison Canard Rôti with Caramelized Chicory and Ginger WINE PAIRING: Domaine Faiveley, Bourgogne Rouge 2007 Jason Knibb Nine-Ten Jamaican Jerk Pork Belly with Scotch Bonnet Pepper Jelly WINE PAIRING: Brown Estate, Zinfandel, Napa Valley 2008 PASTRY CHEFS Jordan Kahn XIV Compressed Native Strawberries, Beet, Cacao Fruit, Elderflower, and Violets WINE PAIRING: Onyx, Chenin Blanc, “Noble Late Harvest” Darling, South Africa Adrian Vasquez Providence Kalamansi Gelee, Lychee-Shiso Sorbet, and White Chocolate-Coconut-Soy-Milk-Soup WINE PAIRING: Jorge Ordoñez & Co. “Victoria” Moscatel No. 2, Malaga, Spain 2005 MIXOLOGISTS Eric Alperin The Varnish The Highlander Julian Cox Rivera Barbacoa SOMMELIERS Christopher Miller Spago Wine pairings with each chef’s dish Jesse Rodriguez Addison (San Diego) Wine pairings with each chef’s dish SUSTAINABILITY CHEF Ray Garcia Fig Bacon-Wrapped Bacon with Sylvetta, Brandywine Tomatoes, and Cocktail Avocados SPIRIT PAIRING: Highland Park Single Malt Scotch Whisky COMMUNITY CHEF Roy Choi Kogi RESTAURANT CONCEPT Adam Fleischman Umami Burger Mini Umami Burgers WINE PAIRING: Gramercy Cellars ‘Lagniappe’ Syrah, Columbia Valley, Washington 2006 RESTAURATEURS Josh Loeb & Zoe Nathan Huckleberry & Rustic Canyon Chocolate Pudding Pie WINE PAIRING: Chambers Rutherglen Muscat, Rutherglen, Australia NV VIP HOST CHEF Jason Prendergast Fairmont Miramar Hotel & Bungalows Charred New Zealand King Salmon Gravlax with Crawfish-Stuffed Morels and Green Garlic Jus WINE PAIRING: Kinshihai Yukikage “Snow Shadow” Tokubetsu Junmai Sake Giblet-Crusted New Zealand Lamb Loin with Goose Valley Puffed Wild Rice and Lamb Tongue Salad WINE PAIRING: Yorba Barbera 2007 Amador County CHEFS Vinny Dotolo & Jon Shook Animal Vinny Dotolo and Jon Shook bring a whole new meaning to the phrase dynamic duo. They met while attending culinary school at The Art Institute of Ft. Lauderdale in Florida, and they haven’t had a reason to split up since. “We work together as a team, so wherever one of us went, the other went,” Shook says. Dotolo and Shook worked together at Michelle Bernstein’s The Strand in South Beach, Mark Millitello’s Mark’s, Oliver Saucy’s Café Maxx, and Doug Reese’s The River House. They left Florida to work with Ray Roach at the Wildflower Restaurant in Vail, Colorado. Continuing their trajectory west, they landed in Los Angeles in 2001 where they worked with Govind Armstrong and Ben Ford at Chadwick until the restaurant closed in 2002. Unemployed and running short on cash, the two were hired to paint Ben Ford’s house; instead of painting they ended up cooking, and that turned into a gig cooking for Ben’s father, actor/ producer Harrison Ford. In 2004, Dotolo and Shook launched their first joint venture, the catering company Caramelized Productions. The two twenty-something caterers were something to see—or so thought producers at The Food Network after their appearance on Iron Chef America. Their TV series “2 Dudes Catering” aired in 2007; their cookbook, Two Dudes, One Pan (Clarkson Potter), hit bookstore shelves in 2008. With their catering company going strong, Dotolo and Shook wanted a place of their own. Their “meat-centric farmers market-driven restaurant, Animal, opened in June of 2008; nine months later they were named Food & Wine’s “Best New Chefs” for 2009 and were nominated for “Best New Restaurant” by the James Beard Foundation. The dynamic duo plans to open more restaurants in Los Angeles and possibly San Francisco and New York. ©Hong Pham of http://ravenouscouple.blogspot.com Poutine, Oxtail, Gravy, and Cheddar Chefs Vinny Dotolo & Jon Shook of Animal – Los Angeles, CA Adapted by StarChefs.com Yield: 8 to 10 Servings INGREDIENTS Fries: For the Bordelaise: Veal Stock: 3 pounds Kennebec potatoes, Sweat all the vegetables in the oil in a 50 pounds veal bones julienne large pot over medium heat. Deglaze 5 Spanish onions with red wine and reduce by half. Add 5 carrots To Assemble and Serve: the thyme and veal stock and reduce 2 celery root bulbs Extra sharp Cheddar, grated the mixture again by two-thirds. Herb sachet with thyme, peppercorn, garlic, bay leaf, parsley stems METHOD For the Foie Sauce: ¼ cup tomato paste For the Veal Stock: Sear the foie gras with the shallots and Put the veal bones in large stock pot thyme in a sauté pan over medium-high Oxtail: and cover with cold water. Bring to a heat. Deglaze with red wine and stir 20 pounds center-cut oxtail boil. Discard the water and wash the in 2 quarts of bordelaise. Reduce the Salt and freshly ground black pepper bones with running water. Return the mixture by half over medium-high heat, ¼ cup neutral oil bones to a clean stock pot and add the stirring occasionally. When the mixture 1 pint red wine onions, carrots, celery root, herb sachet, is reduced, add the cream and whisk in 2 carrots and tomato paste. Fill the pot with water the butter. Season to taste. 2 onions and cook over medium heat, stirring 2 celery root bulbs intermittently, for 3 days (not overnight), For the Fries: 5 to 6 sprigs fresh thyme adding more water as needed. Strain. Wash all the starch off the potato slices. Blanch in a preheated deep-fryer at Bordelaise: For the Oxtail: 275°F for 5½ minutes. Drain the fries 1 tablespoon neutral oil Preheat the oven to 275°F. Season on a paper towel-lined sheet tray to 2 carrots, chopped the oxtail. Sear the oxtail in the oil in cool slightly. 2 onions, chopped a sauté pan until golden brown on all 2 celery root bulbs, chopped sides. After searing all the pieces, pour To Assemble and Serve: 1 pint red wine out the oil and deglaze the pan with red Preheat a deep-fryer to 350°F. 5 to 6 sprigs fresh thyme wine. Remove the seared oxtail pieces Combine the oxtail meat and foie sauce 1 gallon veal stock to a hotel pan and add the vegetables in a sauce pan over medium heat and and deglazing liquid. Pour in room reduce until thick, or the consistency of Foie Sauce: temperature water to cover the oxtail gravy. While it reduces, fry the blanched 10 ounces foie gras about halfway. Cover the pan and cook fries until golden brown. Sprinkle a bed 3 ounces shallots, sliced in the preheated oven for 3 hours or of Cheddar on the serving plate and 1½ tablespoons chopped fresh thyme until the oxtail is fork-tender. Cool the top with a bunch of fries. Sprinkle with 4 ounces red wine oxtail to room temperature and pick the another generous layer of Cheddar and ¼ cup cream meat from the bones. Reserve. Discard then spoon the hot oxtail gravy over 12 ounces butter the cooking liquid. the top. Salt Vieux Telegramme Châteauneuf-du-Pape Rougié Foie Gras provided by Gourmet Imports for Rougié CHEF Rory Herrmann Bouchon Bistro Rory Herrmann has tasted the best of both coasts, growing up in the beauty of California and Utah and training in the culinary crucible that is New York City. After training at The French Culinary Institute, Herrmann went westward like a culinary pilgrim, working the kitchens of Sundance Resort in Sundance Village, Robert Redford’s cultural oasis in the wilds of Utah. After several years of cooking in Utah, Herrmann returned to the East Coast to work with some heavyweights of cuisine in several top New York area restaurants, including Alain Ducasse at his eponymous Essex House restaurant and Dan Barber at Blue Hill. Furthering the good impression he was making on the city’s culinary landscape, in 2004 Herrmann was chosen for the opening kitchen team for Thomas Keller’s Per Se restaurant, where he worked first as chef de partie, then sous chef. Herrmann eventually became the private dining chef, where he oversaw all private events and parties for the restaurant. When Keller opened Bouchon Bistro in Beverly Hills, Herrmann headed back to California to helm the kitchen as chef de cuisine in November of 2009. Since its opening, Bouchon Bistro has garnered constant praise, even ranking as one of Angeleno Magazine’s Top 10 LA Dining Spots. Meanwhile, Herrmann continues to learn from his mentor, Keller, ensuring that each and every plate that goes out bears the same mark of irrefutable quality. On top of his culinary pursuits, Herrmann is a firm believer in giving back to the community and actively contributes his culinary talents in helping raise funds and awareness for charitable organizations such as Meals on Wheels, Cystic Fibrosis Foundation, March of Dimes and the Starlight Children’s Foundation.
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