2014 StarChefs.com Washington, D.C. Area Rising Stars

Kyle Bailey of The Arsenal at Bluejacket

Kyle Bailey of The Arsenal: Pork Loin, Chanterelles, Pear, Quinoa, and Pecans

Ian Boden of The Shack

Ian Boden of The Shack: Pretzel Gemelli, Virginia Ham, and Mustard Sauce

Austin Fausett of Trummer's on Main

Austin Fausett of Trummer's on Main: Duck, Foie Gras, Popcorn, Wild Rice, and Balsamic

Mike Friedman of The Red Hen

Mike Friedman of The Red Hen: Cavatelli, Peas, Bacon, Spring Onions, and Basil

Lee Gregory of The Roosevelt

Lee Gregory of The Roosevelt: Wagyu Tartare, Egg, and Pickled Watermelon

George Marsh of Parts & Labor

George Marsh of Parts & Labor: Lebanon Bologna and Charcuterie

Matthew McGhee of RANGE

Matthew McGhee of RANGE: Octopus, Lentils, Wheat Berries, and Pistachio

Joe Palma of Bourbon Steak

Joe Palma Of Bourbon Steak: Fluke Crudo, White Shoyu, Turnips, and Herb Jus

Phillip Perrow and Caleb Shriver of Dutch & Company

Phillip Perrow and Caleb Shriver of Dutch & Company: Perfect Egg with Cured Salmon, Quinoa, and Cumin Yogurt

Graeme Ritchie of VOLT

Graeme Ritchie of VOLT: Binchōtan-grilled Wagyu Short Rib, Malt, and Salsify

Aaron Silverman of Rose's Luxury

Aaron Silverman of Rose's Luxury: Lychee, Coconut, and Sausage

Joe Sparatta of Heritage

Joe Sparatta of Heritage: Flounder, Smoked Potatoes, Spinach, and Brown Butter

Johnny Spero of minibar

Johnny Spero of minibar: Lamb, Cucumbers, Whey, and Dil

Mike Isabella of Kapnos

Mike Isabella of Kapnos: Australian Lamb with Bulgur-Couscous-Wild Rice Salad

Nathan Anda of Red Apron Butchery

Nathan Anda of Red Apron Butchery: Selection of charcuterie at Red Apron Butchery

Brewers Dave Coleman and Mike McGarvey of 3 Stars Brewing Company

Brewers Dave Coleman and Mike McGarvey of 3 Stars Brewing Company: Southern Belle Imperial Ale

Evrim Dogu of Sub Rosa Bakery

Evrim Dogu shares heritage grain varieties at Sub Rosa

Benjamin Thompson of The Rock Barn

Benjamin Thompson of The Rock Barn: Selection of charcuterie at The Rock Barn

Arrington, Virginia

Jay Caragay of Spro Coffee

Giane Cavaliere of Rogue 24

Giane Cavaliere of Rogue 24: Sour Cherries, Chocolate, Cola, and Pistachios

Sarah Malphrus of Woodberry Kitchen

Sarah Malphrus of Woodberry Kitchen: Buttermilk Sorbet, Oat Granola, Sorghum, and Peaches

Bryan Tetorakis of Rogue 24

Bryan Tetorakis of Rogue 24: The Martyr: Belle Meade Bourbon, Fermented Pineapple, Cocchi Americano, Lime Juice, Piloncillo Syrup, Smoked Paprika Tincture, and Celery Ribbons

Derek Brown of Columbia Room, Eat The Rich, Mockingbird Hill, and Southern Efficiency

Derek Brown of Mockingbird Hill: Oloroso Float

Julie Dalton of Wit & Wisdom

Chesapeake Bay Fluke Sashimi, Cucumber Ponzu, Sriracha Ice Cream, Pickled Onions, and Radishes paired with Cinsault Rosé, Château des Deux Rocs, Coteaux du Languedoc, France, 2013

Brent Kroll of Neighborhood Restaurant Group

A glass of Uncouth Vermouth at Iron Gate

Julian Mayor of Bourbon Steak

Strawberry Gazpacho, Buttermilk Sorbet, Lemon Balm, Cucumber, and Pea Blossoms paired with Demi Sec Traditionelle, Margaine, Champagne, France, NV