Jump to Navigation
Fallow Deer: Cauliflower, Chocolate, and Quince
Full English Breakfast
Meat Fruit
Miang of Crab and Green Mango
Tripe, Butter Beans, and Smoked Bacon
Roasted Venison Fillet, Celeriac Purée, Spicy Apple Beets, Celery, Masala Jus
Yukimi Daifuku: Mochi-wrapped Clementine Ice Cream, White Ear Mushroom, Lotus Root Snowflake, and Almond Oil Snow
Nettle Soup (NG7) with Horseradish Panna Cotta
London Calling
Ma Cherie
Coco Cola
London Calling
Boneless Australian Short Rib, Sweet Onion-Herb Salad, Lime, and Soy-Ginger Dressing
Bad Bart’s Black Jambalaya
Smoked Ham Hock, Farro, Ham Hock Consommé, Pickled Squash, and Bitter Greens
Market Vegetable Salad, Cashew Purée, and Citrus Vinaigrette
Verdelho Madeira Cobbler: Madeira, Gum Syrup, Thyme, Strawberry, and Citrus Peel
Swing Hammer Swing: Highland Park 12-year Single Malt Scotch Whisky, Averna Amaro, Pierre Ferrand Pineau des Charentes White, and Drambuie Bitters
Amertinez: London Dry Gin, Amer Picon Replica, Maraschino Liqueur, and Orange Bitters
Highland Hula: Highland Park 12-year Single Malt Scotch Whisky, Orgeat, Melletti Amaro, Orange Curacao, and Lime
  • ‹‹
  • 51 of 87
  • ››
Home
Moving the industry forward
Newsletter

Membership

Main menu

  • Chefs
  • Articles
  • Jobs
  • Photos
  • Videos
  • ICC
  • Rising Stars
Home
Copyright © 1995-2025 StarChefs.
All rights reserved.
  • Chefs
  • Articles
  • Jobs
  • Photos
  • Videos
  • ICC
  • Rising Stars
  • Newsletter Archive
  • About Us
  • Press Releases
  • StarChefs.com in the News
  • Subscribe to Rising Stars Magazine
  • Contact Us
  • Advertising Inquiry
  • Advertising Kit
  • Privacy Policy
  • Career