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StarChefs Rising Stars New York City

Posted Sep 23rd 2009 4:00PM by Sara Bonisteel
Filed under: Restaurants, Celebrities

Strawberry gelato and sweet-pea sformato

Strawberry gelato and sweet-pea sformato. Photo: Sara Bonisteel.

StarChefs, the "magazine for culinary insiders," celebrated New York's "Rising Stars" on Tuesday with a gala tasting in New York City.

Slashfood popped in to check out the fare and gaze at culinary stars like honoree and "Top Chef" Season One winner Harold Dieterle and Iron Chef Masaharu Morimoto (whose New York restaurant Chef Jamison Blankenship was honored and whipped up a bouillabaisse) as well as Babyface (who knew the hitmaker was a foodie?).

Del Posto's pastry chef, Brooks Headley, paired pea shoots with strawberry gelato, while mixologist Maxwell Britten made Gingerbutter Collins with scotch whiskey. Best overheard conversation of the night: "She puts bacon in everything now, even chocolate chip cookies." We'll have to try that.

Food porn after the jump.

Continue reading StarChefs Rising Stars New York City

Top Chef Trivia

Posted Sep 1st 2009 4:25PM by Slashfood Editor
Filed under: Quizzes

Do you have what it takes to master this Top Chef quiz? Or will you be asked to pack your knives and go? Find out below.

Top Chef Trivia

In Season 5, who stepped in as a semi-permanent judge when Gail Simmons took time off to honeymoon?

Anthony Bourdain
Wylie Dufresne
Eric Ripert
Toby Young

Who was the first guest judge of season four?

Rocco DiSpirito
Anthony Bourdain
Daniel Boulud
Ming Tsai

Which season four recipe will be included in the Top Chef Cookbook?

Dale's Baby Back Ribs Marinated in Tandoori
Richard's Banana Scallops with Banana Guacamole
Antonia's Rice Salad with Skirt Steak, Arugula, Cherry Tomatoes
Jennifer's Shrimp and Scallop Beignets

Which season four chef won the most elimination challenges?

Stephanie
Richard
Dale
Antonia

During season four, Lisa created a bizarre side dish that impressed Rick Tramonto. What was it?

Honey-Soaked Rice Pilaf
Peanut Butter Mashed Potatoes
Butterscotch Scallops
Sugared Shrimp Scramble

In an earlier season, this contestant earned some heat from the Judges' Table with the statement,

New York Times Dining & Wine section in 60 seconds

Posted Jul 25th 2007 12:02PM by Sarah J. Gim
Filed under: Restaurants, Recipes, Newspapers, Lists, In Sixty Seconds

This week, a slight departure from pure food and dining with a story on where animals that were once destined for the dinner plate actually go for sanctuary. Also, beef jerky becomes haute cuisine, sort of.

In the kitchen, Mark Bittman does chicken wings and blackberries come into season.

On the dining scene, Frank Bruni vists Perilla, the restaurant by Top Chef winner Harold Dieterle, gluten-free menus are becoming more popular, and the best way to eat during the summer is a series of starters.

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StarChefs Rising Stars New York City

Top Chef Trivia

Top Chef Trivia

In Season 5, who stepped in as a semi-permanent judge when Gail Simmons took time off to honeymoon?

Who was the first guest judge of season four?

Which season four recipe will be included in the Top Chef Cookbook?

Which season four chef won the most elimination challenges?

During season four, Lisa created a bizarre side dish that impressed Rick Tramonto. What was it?

In an earlier season, this contestant earned some heat from the Judges' Table with the statement,

New York Times Dining & Wine section in 60 seconds

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