Thursday, March 18, 2010 Gala Tasting 7:00 - 9:30 pm

risingstarsLos Angeles - San Diego

VIP ReceptionHosted 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 MenuL O S A N G E L E S C H E F S

Vinny Dotolo & Jon Shook Animal Poutine with Oxtail, Gravy, and CheddarWINE PAIRING: Vieux Telegramme Châteauneuf-du-Pape

Rory Herrmann Bouchon BistroCrispy Sweetbreads, Celery, and Sauce Perigourdine WINE PAIRING: Chardonnay, Santa Rita Hills, California 2008

Walter Manzke Church + StateRoasted Bone Marrow WINE PAIRING: George Pinot Noir, “Martaella Vineyard,” Russian River Valley 2008

Diana Stavaridis BLDRoasted Beet Salad with Fresh Goat Cheese WINE PAIRING: Rolly Gassmann, Pinot Blanc, Alsace 2007

Ken Takayama MelisseSerrano-Wrapped Monkfish with Celtuce, Maitake Mushrooms, and Mustard Sabayon BEER PAIRING: Hoegaarden

Kuniko Yagi SonaSeared Foie Gras, Okinawa Black Sugar, and Green Tea Mochi WINE PAIRING: Hexamer Riesling “Meddersheimer Rheingrafenberg”, Spätlese 2003

O R A N G E C O U N T Y / P A S A D E N A C H E F S

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 LanghamLangoustine and Mushroom Lasagna with Porcini Cracker and Fennel Pollen WINE PAIRING: Domaine de la Florane Côtes-du-Rhône Blanc 2007

S A N D I E G O C H E F S

William Bradley AddisonCanard 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

P A S T R Y C H E F S

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 ProvidenceKalamansi Gelee, Lychee-Shiso Sorbet, and White Chocolate-Coconut-Soy-Milk-Soup WINE PAIRING: Jorge Ordoñez & Co. “Victoria” Moscatel No. 2, Malaga, Spain 2005

M I X O L O G I S T S

Eric Alperin The VarnishThe Highlander

Julian Cox Rivera Barbacoa

S O M M E L I E R S

Christopher Miller SpagoWine pairings with each chef ’s dish

Jesse Rodriguez Addison (San Diego)Wine pairings with each chef ’s dish

S U S T A I N A B I L I T Y C H E F

Ray Garcia FigBacon-Wrapped Bacon with Sylvetta, Brandywine Tomatoes, and Cocktail Avocados SPIRIT PAIRING: Highland Park Single Malt Scotch Whisky

C O M M U N I T Y C H E F

Roy Choi Kogi

R E S T A U R A N T C O N C E P T

Adam Fleischman Umami BurgerMini Umami Burgers WINE PAIRING: Gramercy Cellars ‘Lagniappe’ Syrah, Columbia Valley, Washington 2006

R E S T A U R A T E U R S

Josh Loeb & Zoe Nathan Huckleberry & Rustic Canyon Chocolate Pudding Pie WINE PAIRING: Chambers Rutherglen Muscat, Rutherglen, Australia NV

V I P H O S T C H E F

Jason Prendergast Fairmont Miramar Hotel & BungalowsCharred New Zealand King Salmon Gravlax with Crawfish-Stuffed Morels and Green Garlic JusWINE 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.

Poutine, Oxtail, Gravy, and CheddarChefs Vinny Dotolo & Jon Shook of Animal – Los Angeles, CAAdapted by StarChefs.comYield: 8 to 10 Servings

INGREDIENTS

Veal Stock:50 pounds veal bones5 Spanish onions5 carrots2 celery root bulbsHerb sachet with thyme, peppercorn, garlic, bay leaf, parsley stems¼ cup tomato paste

Oxtail:20 pounds center-cut oxtailSalt and freshly ground black pepper¼ cup neutral oil1 pint red wine2 carrots2 onions2 celery root bulbs5 to 6 sprigs fresh thyme

Bordelaise:1 tablespoon neutral oil2 carrots, chopped2 onions, chopped2 celery root bulbs, chopped1 pint red wine5 to 6 sprigs fresh thyme1 gallon veal stock

Foie Sauce: 10 ounces foie gras3 ounces shallots, sliced1½ tablespoons chopped fresh thyme 4 ounces red wine¼ cup cream12 ounces butterSalt

Fries:3 pounds Kennebec potatoes, julienne

To Assemble and Serve:Extra sharp Cheddar, grated

METHOD

For the Veal Stock: Put the veal bones in large stock pot and cover with cold water. Bring to a boil. Discard the water and wash the bones with running water. Return the bones to a clean stock pot and add the onions, carrots, celery root, herb sachet, and tomato paste. Fill the pot with water and cook over medium heat, stirring intermittently, for 3 days (not overnight), adding more water as needed. Strain.

For the Oxtail:Preheat the oven to 275°F. Season the oxtail. Sear the oxtail in the oil in a sauté pan until golden brown on all sides. After searing all the pieces, pour out the oil and deglaze the pan with red wine. Remove the seared oxtail pieces to a hotel pan and add the vegetables and deglazing liquid. Pour in room temperature water to cover the oxtail about halfway. Cover the pan and cook in the preheated oven for 3 hours or until the oxtail is fork-tender. Cool the oxtail to room temperature and pick the meat from the bones. Reserve. Discard the cooking liquid.

©Hong Pham of http://ravenouscouple.blogspot.com

For the Bordelaise: Sweat all the vegetables in the oil in a large pot over medium heat. Deglaze with red wine and reduce by half. Add the thyme and veal stock and reduce the mixture again by two-thirds.

For the Foie Sauce: Sear the foie gras with the shallots and thyme in a sauté pan over medium-high heat. Deglaze with red wine and stir in 2 quarts of bordelaise. Reduce the mixture by half over medium-high heat, stirring occasionally. When the mixture is reduced, add the cream and whisk in the butter. Season to taste.

For the Fries:Wash all the starch off the potato slices. Blanch in a preheated deep-fryer at 275°F for 5½ minutes. Drain the fries on a paper towel-lined sheet tray to cool slightly.

To Assemble and Serve:Preheat a deep-fryer to 350°F. Combine the oxtail meat and foie sauce in a sauce pan over medium heat and reduce until thick, or the consistency of gravy. While it reduces, fry the blanched fries until golden brown. Sprinkle a bed of Cheddar on the serving plate and top with a bunch of fries. Sprinkle with another generous layer of Cheddar and then spoon the hot oxtail gravy over the top.

Rougié Foie Gras provided by Gourmet Imports for Rougié

Vieux Telegramme Châteauneuf-du-Pape

CHEF

Rory HerrmannBouchon 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.

Herb-Roasted Veal Ribeye with Crispy Sweetbreads, Celery, and Sauce PerigourdineChef Rory Herrmann of Bouchon Bistro – Los Angeles, CA Adapted by StarChefs.comYield: 4 Servings

INGREDIENTS

Sweetbreads:8 ounces veal sweetbreads Canola oil All-purpose flour1 carrot, chopped 2 shallots, medium chop4 cloves garlic, crushed1 bay leaf3 sprigs fresh thyme20 peppercorns100 grams Noilly Pratt500 grams chicken stock

Herb-Roasted Veal:1½ pounds veal ribeye, de-boned and tiedSalt and freshly ground black pepper1 tablespoon canola oil3 tablespoons butter 2 sprigs fresh thyme 2 cloves garlic, crushed4 cups caramelized mirepoix

Sauce Perigourdine:20 grams black winter truffle juice500 grams veal jus 100 grams black winter truffle, chopped10 grams white truffle oilSherry vinegar (optional)

Celery:Salt1 head celery root, peeled and cut into 1-inch dice1 bunch celery, ribs separated, peeled and cut on bias20 raw chestnuts, peeled1 cup olive oil4 cloves garlic, crushed1 bay leaf20 peppercorns

To Assemble and Serve:All-purpose flourButter2 cloves garlic, crushed1 bay leafCelery leaves

METHOD

For the Sweetbreads: Soak the sweetbreads in ice water for 2 days, changing water frequently to remove all blood. Bring a large pot of water to a boil and blanch the sweetbreads for about 3 minutes. Shock them in a large ice water bath. Drain and remove any unwanted membrane with kitchen shears. Layer the sweetbreads on a sheet pan and top with another, weighted sheet pan. Press for 24 hours.

Heat canola oil in a rondeau. Dust the pressed sweetbreads with flour and sear until golden brown on both sides. Remove and set aside. Sweat the carrots and shallots in the same oil until tender. Add the garlic, bay, thyme, and peppercorn and deglaze with the Noilly Pratt until almost dry. Add the chicken stock. Return the sweetbreads to the pan and poach for 15 minutes over medium heat. Remove the pan from the heat and allow the sweetbreads to soak for 24 hours. Strain and reserve the liquid.

For the Herb-Roasted Veal: Season and then sear the ribeye in a hot rondeau with canola oil until golden brown on all sides. Add the butter, thyme, and garlic and baste continually for about 3 minutes. Remove the veal from the pan and place on a bed of caramelized mirepoix in a roasting pan. Put in the oven. Turn over after 20 minutes and continue to roast for another 15 minutes. Remove from oven and let rest for 20 minutes.

For the Sauce Perigourdine:In a medium sauce pot over medium-high heat, reduce the truffle juice by half. Add the veal jus and black truffle and simmer for about 15 minutes. Add the truffle oil. Check the seasoning and adjust with sherry vinegar, if necessary.

For the Celery: Bring two pots of salted water to a boil. Add the celery root and boil until tender; then drain and reserve. In the other pot, blanch the celery rib pieces and then shock in an ice water bath. Combine the chestnuts with the olive oil with the garlic, bay, and peppercorns in a saucepan over medium heat. Simmer gently until the nuts are tender; hold the chestnuts in the oil.

To Assemble and Serve:Portion the sweetbreads and dust in flour; sear them in the hot pan, basting with butter and garlic and bay leaf, until crispy. Heat the celery root cubes and celery ribs in another pan with butter, along with the chestnuts (drained of the oil), being sure not to brown them. Slice the veal roast and arrange the items on the plate; garnish with celery leaves.

Chardonnay, Santa Rita Hills, CA 2008

Sweetbreads provided by Newport Meat Company

CHEF

Walter ManzkeChurch + State

Walter Manzke grew up fluent in “seasonality,” with family gardens and orchards full of organic, seasonal vegetables and fruits populating his dinner table from day to day. This mentality, the now popularized farm-to-table restaurant ethos, is something Manzke learned as a kid and took with him everywhere he went.

But Manzke bravely abandoned the charm of his childhood gardens for the business world. With a degree in Business and Restaurant Management from San Diego Mesa College, Manzke moved on to work in some of the most renowned kitchens of Europe and America. Among them were Le Louis XV in the Hotel de Paris, Monte Carlo under Alain Ducasse, Spain’s famed high-tech training ground, el Bulli, under Ferran Adrià, and Patina in Los Angeles, where Manzke developed his signature style under the guidance of Joachim Splichal and earned the restaurant three stars from the Los Angeles Times.

A brief stint outside of Los Angeles saw Manzke opening three successful restaurants in Carmel: Bouchee, Cantinetta Luca, and L’Auberge Carmel, which was one of Gourmet’s Top Fifty Restaurants in America in 2006. Returning to LA, Manzke opened Bastide, where he earned yet another three stars from the LA Times. Since taking over the kitchen at Church + State, Manzke has continued to ply his craft and deserve his trail of stars, always with that early-ingrained, almost intuitive sense of seasonality.

Roasted Bone MarrowChef Walter Manzke of Church + State – Los Angeles, CAAdapted by StarChefs.comYield: 6 Servings

INGREDIENTS

Bone Marrow:6 5-inch lengths of marrow bones, halved lengthwise 1 tablespoon clarified butter¼ cup beef jusFleur de sel

Radish Salad:1/8 cup Champagne vinegar1 bunch fresh tarragon1 shallot, diced1 bunch red radishes, cut into ¼-inch dice½ bunch fresh parsley, choppedSalt and freshly ground black pepper

Croutons:½ baguette, sliced diagonally into 18 ¼-inch slicesExtra virgin olive oil

METHOD

For the Bone Marrow: Preheat the oven to 400°F. Put the marrow pieces in a large pan and brush the cut side with clarified butter. Put in the oven and roast for 10 minutes or until cooked through. Baste the cooked bones several times with the beef jus to glaze and put under a broiler or salamander until browned. Sprinkle with fleur de sel.

For the Radish Salad: Heat the Champagne vinegar and tarragon in a sauce pot over medium heat. Strain the hot vinegar over the shallots and set aside to cool. Toss the radish, pickled shallots, and parsley together and season with salt and pepper.

For the Croutons:Brush the baguette slices with olive oil. Toast the slices on both sides in a dry pan over medium heat or in a panini press until toasted.

To Assemble and Serve:Arrange the bone marrow, radish salad, and 3 croutons on a plate and serve immediately.

George Pinot Noir, “Martaella Vineyard,” Russian River Valley 2008

Bone Marrow provided by Rocker Bros Meat & Provisions, Inc.

CHEF

Diana StavaridisBLD

Starting your career knuckles deep in pizza dough at Domino’s might not seem like the most auspicious beginning, but for Diana Stavaridis it was the first foray into the food world which would eventually be her professional home. A BA in Marketing and Advertising from the University of Massachusetts led Stavaridis to a brief tenure in the Boston financial software sector, an important career step in that it taught her exactly where she didn’t belong.

Perhaps recalling those formidable days of dough-kneading, Stavaridis left the relative security of advertising for a culinary education across the continent, at LA Trade Tech. After cooking at several popular LA restaurants (including Axe, Joe’s, and Grace) Stavaridis eventually landed a job on the line at Grace. She must have impressed Chef Neal Fraser, because in 2006 he named her sous chef to his newest LA restaurant, BLD.

Diana proved such an integral part of the BLD kitchen that in only two short years she became the chef de cuisine, guiding the menu planning for the entire restaurant. In addition to executing Chef Fraser’s vision and honing her own style, Stavaridis is currently obsessed by the seemingly divergent pursuits of smoking proteins and attending to vegetarian and vegan needs on the BLD menu. Being welcoming and accommodating, after all, are the key elements of Stavaridis’ earliest food memories.

And while she hopes to someday own her own restaurant, preferably with beach-front views, Stavaridis is eager to keep expanding her already impressive repertoire in the kitchen at BLD.

Roasted Beet Salad with Fresh Goat CheeseChef Diana Stavaridis of BLD – Los Angeles, CAAdapted by StarChefs.comYield: 4 Servings

INGREDIENTS

Roasted Beet Salad:10 ounces trimmed yellow beetsOlive oilSalt4 ounces grated red beets 2 ounces sherry vinegar ½ ounce fresh mint leaves, chopped

Saba Vinaigrette:1 ounce saba2 ounces balsamic vinegar 1 vanilla bean, split and scraped½ ounce shallot, chopped Zest of 1 orange2 ½ ounces olive oil 2 ½ ounces canola oil

To Assemble and Serve:8 ounces wild arugula4 ounces shaved fennel4 ounces pistachios, shelled and toasted 4 ounces goat cheese Salt

METHOD

For the Roasted Beet Salad:Preheat the oven to 350˚F. Rinse the yellow beets (do not peel) and toss in a bit of olive oil and salt. Wrap the beets in foil and roast for 1 hour, until soft in the center (test with a toothpick). When cool enough to handle, peel the skins. Use a mandoline to cut the beets into ¼-inch thick slices; set aside.

Marinate the red beets with the sherry vinegar and mint for 1 hour, and then drain all the liquid.

For the Saba Vinaigrette:Whisk together the saba, balsamic vinegar, vanilla seeds, shallots, and zest. Whisk in the oils and season with salt.

To Assemble and Serve:Toss the arugula, fennel, pistachios, goat cheese, yellow beet slices, and grated red beets with the desired amount of saba vinaigrette. Season with salt, if needed.

Rolly Gassmann Pinot Blanc, Alsace 2007

Goat Cheese provided by LA Specialty

CHEF

Ken TakayamaMelisse

Dreams of basketball stardom were permanently deferred for Chef Ken Takayama when he discovered a similar kind of teamwork, with its own enticing rhythms, in the restaurant kitchen. Born in Saitama, Japan and raised in Southern California’s Monterey Park, Takayama got his first pro shot at cooking at a neighborhood restaurant, where he learned traditional techniques for preparing robata, sushi, tempura, and other basic components of Japanese cuisine.

More sophisticated gigs were soon to follow, with Takayama working under Christophe Moreau for Patina Pastry from 1999 to 2001. Ambitious and determined, Takayama set his sites on Melisse, the über-sophisticated, contemporary French outpost of Chef Josiah Citrin. Not one to give up, Takayma knocked not twice, but three times, on the back door of Melisse before Chef Citrin finally let him try out.

Once he had secured himself a spot as sous chef at Melisse, Takayama put his head down and worked like a man driven by promising knowledge of what he could become. Although shy and unassuming in person, Takayama quickly proved himself an integral and creative component of the Melisse team. And after nine years of patient, meticulous work, he was promoted to chef de cuisine. From this well-deserved perch, Takayama creates elegant plates to suit the two-Michelin starred restaurant’s legacy and express his own matured style. And while he may not enjoy the celebrity status of a pro-baller, Takayama has proven his all-star skills in the kitchen.

Serrano-Wrapped Monkfish with Celtuce, Maitake Mushrooms, and Mustard SabayonChef Ken Takayama of Melisse – Los Angeles, CAAdapted by StarChefs.comYield: 4 Servings

INGREDIENTS

Maitake Mushrooms:100 grams peeled celtuce stems, diced 15 grams extra virgin olive oil 100 grams maitake mushrooms, chopped15 grams butter 10 grams freshly squeezed lemon juice Fleur de sel Freshly cracked black pepper

Monkfish:8 2½-inch wide slices Serrano ham 4 boned 70-gram portions monkfish loin

Mustard Sabayon:2 egg yolks 45 grams Banylus vinegar 5 grams sel gris 10 grams freshly squeezed lemon juice 15 grams Dijon mustard 20 grams whole grain mustard 200 grams clarified butter, warmed

Celtuce Puree:100 grams shallots, sliced 2 cloves garlic, blanched 3 times 30 grams clarified butter 250 grams cream 150 grams celtuce leaves 10 grams brown butter 10 grams butter Sel gris Freshly cracked white pepper

Jus de Roti: 150 grams reduced roasted chicken jus 30 grams butter

To Assemble and Serve:30 grams clarified butter Fleur de sel Freshly cracked white pepper

METHOD

For the Maitake Mushrooms:Vacuum-pac the celtuce stems with the olive oil and cook in an 83°C water bath for 1½ hours. In a hot sauté pan, sweat the mushrooms with butter. Add the cooked celtuce stems. Add lemon juice and season with salt and pepper.

For the Monkfish:Put a piece of plastic wrap on a cutting board and place 2 slices of the Serrano ham side by side on the plastic along the closest edge. Place the monkfish on top of the ham. Lift the plastic and roll the monkfish away, toward the top of the board. Make sure the monkfish is completely wrapped in the ham. Tighten the wrapped monkfish with more plastic wrap and tie both ends like a wrapped candy. Refrigerate for at least 1 hour before cooking.

Mustard Sabayon:Whisk together the egg yolks, Banylus vinegar, salt, and lemon juice. Place the bowl over a hot bain marie and whisk until it reaches sabayon consistency. Combine the Dijon mustard and whole grain mustard and whisk into the sabayon. Incorporate the hot clarified butter in a gentle stream, whisking constantly. Once all the butter is incorporated, keep the sauce covered in a warm place.

For the Celtuce Puree:In a medium-sized saucepan, sweat the sliced shallots and garlic in the clarified butter. Cook over low heat until tender without any browning. Add the cream and simmer until reduced by half. Add the celtuce leaves and cook until completely

wilted. Transfer the mixture into a Vita-Prep blender and blend until the puree is smooth. Strain through a fine-mesh sieve into a small saucepan. Whisk in the butters over low heat and season with salt and pepper.

For the Jus de Roti:Reduce the jus in a saucepan over medium-low heat until it reaches sauce consistency, then whisk in the butter until thoroughly combined.

To Assemble and Serve: Preheat the oven to 500°F. Heat a large oven-proof non-stick pan over medium heat and add the clarified butter. Cut the ends of the wrapped fish and unwrap. Sear the monkfish in the butter, rotating to get even coloring on the ham. Once the Serrano is evenly browned, transfer the pan to the oven and roast for 5 minutes. Take the fish out of the oven and cut each roll in half. Season with fleur de sel and white pepper. Spoon 1 tablespoon of the celtuce puree into a 2-inch ring mold. Place the divided monkfish rolls side by side on the puree with the cut sides facing up. Top with 1 tablespoon the maitake mushrooms.

Drizzle 1 tablespoon of the jus de roti around the celtuce puree. Pour ½ tablespoon of the mustard sabayon over each portion.

Hoegaarden

Monkfish provided by Universal Seafood

CHEF

Kuniko YagiSona

Like many chefs, Kuniko Yagi came to food in a roundabout way, cutting her teeth in a finance career in her native Japan before realizing that the humdrum world of banking didn’t whet her appetite. Ever the optimist, Yagi left Japan and the banking world behind her shortly after, hoping to find professional inspiration in that storied jungle of opportunity, America.

Landing a server’s position at a Japanese noodle house in LA might not seem like a stroke of luck, but for Yagi, the position was pivotal to her future career. There she discovered her innate affinity for gastronomy. The energy of the kitchen and the sheer pleasure of a well-prepared meal made a huge impression on this former banker: the food world was where she belonged.

A stroke of luck did come the day Yagi was communicating this very enthusiasm to a patron of the noodle house—a patron who just happened to be none other than Chef David Myers of LA’s Sona. Moved by Yagi’s passion and zeal, Myers suggested she test her culinary aspirations in his kitchen.

Not only did Yagi rise to the challenge—an untrained cook in one of the city’s most famed professional kitchens—she blossomed. Impressed by her natural affinity for cooking, and her ease in the breakneck pace of the kitchen, Myers offered Yagi a coveted full-time position at Sona. Not surprisingly, it took Yagi a mere three years to rise from the amuse station to sous chef, and in 2007 she was promoted to chef de cuisine, a role which allows her to lead other cooks and actively support Myers’ culinary viewpoint at Sona.

Seared Foie Gras, Okinawa Black Sugar, and Green Tea MochiChef Kuniko Yagi of Sona – Los Angeles, CA Adapted by StarChefs.comYield: 4 Servings

INGREDIENTS

Corn Puree: 4 ears corn Salt1 tablespoon olive oil¼ yellow onion, chopped

Roasted Plum and Pineapple: ½ red plum1/8 pineapple, skinned and cored½ cup simple syrup1 kaffir lime leaf

Okinawa Black Sugar:4 ounces Okinawa black sugar4 ounces water

Green Tea Mochi: ½ teaspoon matcha green tea powder2 ounces water2 ounces shiratamako, or glutinous rice flour2 tablespoons red bean paste

Seared Foie Gras: 8 ounces foie gras lobeSea salt and freshly ground black pepper

METHOD

For the Corn Puree:Remove the kernels from the cobs and reserve. Put the cobs in a stock pot, add water to cover, and season with a pinch of salt. Bring to a boil and simmer for 1 hour. Strain through a chinois. Heat the olive oil in a sauté pan and add the onions and salt. Cook until the onions are translucent. Add the corn kernels and stir to coat, then add the strained corn stock. Once this mixture comes to a boil, lower the heat to simmer for about 30 minutes, or until the kernels are soft. Pour the mixture into a blender or use an immersion blender to blend until smooth. Strain with a chinois. Reserve.

For the Roasted Plum and Pineapple: Place all the ingredients in a vacuum bag. Seal and cook in a 68°F water bath for 30 minutes. Remove the plum and pineapple from the bag and slice; reserve.

For the Okinawa Black Sugar: Combine the sugar and water in a saucepan over medium-high heat. Bring to a boil and reduce until it has the consistency of honey. Reserve.

For the Green Tea Mochi: Put the green tea powder, water, and shiratamako in a bowl and mix well. When the dough is tender, divide it into pieces approximately 0.2 ounces in weight. Using your thumb, make a depression in the center of the mochi. Pipe or spoon the red bean paste into the center and fold the dough carefully over the paste and seal it. Blanch the mochi in boiling water until the mochi rise to the top of the pot. Remove and drain. Place the mochi in the Okinawa black sugar syrup immediately.

For the Seared Foie Gras: Preheat the oven to 350°F. Cut the foie gras lobe into 4 ½-inch thick pieces. Season with salt and pepper. Sear on both sides in a hot ovenproof pan. Put pan in the oven to cook for about 3 minutes. Remove from the oven. Reserve the rendered foie gras fat.

To Assemble and Serve:Toss the fruit slices in a saucepan with the reserved foie gras fat over medium heat; season with salt. Heat the mochi in the black sugar syrup. Warm the corn puree. Spoon a pool of corn puree onto the dish, top with the foie gras and mochi. Arrange the fruit on top of the foie.

Hexamer Riesling, “Meddersheimer Rheingrafenberg” Spätlese 2003

Foie Gras provided by Sonoma Artisan Foie Gras

CHEFS

Zachary Pollack & Stephan SamsonPizzeria Ortica

Beyond handmade pizza and pasta, Zachary Pollack and Stephan Samson have a surprisingly similar path to culinary enlightenment. Neither chef set out in life to sauté, but both found their way to their life calling via Italy. The more senior of the pair, Samson, grew up spending summers in Bologna at his grandparent’s home where handmade pasta was the norm. Samson initially pursued medicine, but his heart wasn’t in it. He left the Columbia University pre-med program and enrolled in the culinary program at New York City’s Institute of Culinary Education.

Samson worked in Maine, New York City, and then at the three-star Michelin rated Dal Pescatore in Italy (one of the many Michelin-starred Italian restaurants he’s worked in over the years); he cooked for Chef Piero Selvaggio for many years, helping to open Selvaggio’s Las Vegas outpost of Valentino in 1999 and eventually becoming chef of the LA branch. Next, Samson joined the kitchen team of David Myers’ Sona; shortly thereafter Samson and Myers started discussing opening a pizza place—what would become Pizzeria Ortica.

Zachary Pollack’s culinary experience as a child, on the other hand, was one of microwave and cardboard box dinners. There was little to ignite his culinary fire early on, but a year abroad in Italy as a student of architecture at Brown University changed that. Instead of contemplating Roman arches, Pollack scrutinized farmers markets, food shops, and restaurant dishes. Back in the US, the aspiring cook spent his college breaks interning for Chef Neal Fraser at Grace, where he met his current partner in the kitchen, Steve Samson. Upon his college graduation in spring of 2006, Pollack was promptly offered a job at Grace and later at Fraser’s BLD. Pollack was lured back to Italy later that year to stage in several Michelin-starred restaurants. A year later, Pollack reconvened with Samson at Sona.

In January 2009, Pollack and Samson opened Myers’ Pizzeria Ortica.

Tortelli di Pere e Pecorino al Burro e SalviaChefs Zachary Pollack & Stephan Samson of Pizzeria Ortica – Costa Mesa, CAAdapted by StarChefs.comYield: 4 Servings

INGREDIENTS

Pasta Dough:250 grams “00” flour1 egg4 egg yolks½ teaspoon kosher salt

Pear and Pecorino Tortelli:1 Bosc pear, peeled and grated1 Bartlett pear, peeled and grated½ cup ricotta cheese, passed through a fine-mesh sieve½ cup grated young pecorino cheese½ cup grated aged pecorino cheese½ cup mascarpone cheese1 tablespoon honey1 egg yolkSalt and freshly ground black pepper Freshly grated nutmegCoarse semolina flour

To Assemble and Serve:4 tablespoons unsalted butter12 fresh sage leaves4 tablespoons grated aged pecorino cheese

METHOD

For the Pasta Dough:Combine the flour and salt in a mixer with the dough hook attachment. Add the eggs and yolks and mix on low speed. When the dough begins to come together, increase the speed to medium. Let it knead for 5 to 7 minutes, or until dough is smooth and taut. Wrap it with plastic wrap and refrigerate at least 30 minutes, but not more than 4 hours as it will discolor.

Pear and Pecorino Tortelli:Combine all the ingredients except the egg yolk in a large bowl and mix well to combine. Taste and adjust the seasonings. (You may need to adjust the amount of honey based on the ripeness of the pears.) Mix in the egg yolk and place the filling in a piping bag with a medium tip.

Roll the pasta through a machine, narrowing the setting after each pass, to desired thickness. Cover half the sheet of dough with a barely damp cloth and pipe the filling onto the other half of the sheet in quarter-sized dollops. When finished, drape the un-topped half of pasta sheet over the other, pressing around each tortello to seal and eliminate any air pockets. Cut the tortelli using a crinkled 60mm dough cutter. Place the tortelli on a parchment-lined sheet tray dusted with coarse semolina flour.

To Assemble and Serve:Bring a large pot of salted water to boil over high heat. Heat a saucepan over medium heat. Add the butter and sage. When the butter browns and stops sizzling, remove the sage leaves, which should be fried crisp at this point, and set them aside. Carefully add a small ladleful of pasta water to the butter to stop the cooking. Drop the tortelli into the boiling water. Cooking time will depend on thickness and freshness of the pasta, but it should be between 1 and 3 minutes. When done, remove tortelli with a spider or slotted spoon, and place directly into the pan with brown butter. Toss the pasta with the butter while adding half of the grated cheese. Garnish with more grated cheese and the fried sage leaves.

Scarpetta Friulano

Pecorino provided by Guidi Marcello LTD

CHEF

Michael VoltaggioThe Dining Room at The Langham

Known to most now as Top Chef winner of the Bravo reality show’s sixth season, Michael Voltaggio spent the majority of his culinary career toiling away in relative obscurity. From his teen years on, Chef Voltaggio has never made a dollar outside of the restaurant kitchen. And it’s only recently that the cameras started showing up. But fame was never the goal for Voltaggio; as a young chef, and still today, Voltaggio has always been in it for the food.

And he’s followed that path wherever it took him. After an apprenticeship under Certified Master Chef Peter Timmins at the Greenbriar Resort in West Virginia, from which he graduated with a gold medal at the age of 21, Voltaggio moved on to become sous chef of banquet dining at The Ritz-Carlton in Naples, Florida. Since then, this top chef has worked in some of the country’s top kitchens, including Charlie Palmer’s Dry Creek Kitchen in Healdsburg, where he earned the restaurant a Michelin star and worked in close collaboration with Chef Palmer.

It was only from his position as Executive Chef of The Bazaar by José Andrés that Voltaggio made the leap to television with his appearance on Top Chef. Since then, and despite the dizzying accolades and attention that accompany any televised win, Voltaggio has kept his focus on the food, rather than the limelight. As Executive Chef at The Dining Room, Voltaggio emphasizes seasonality with a blend of classical and modern technique, yielding an incomparable take on new American cuisine that will likely continue to earn him more time in the spotlight.

Langoustine and Mushroom Lasagna with Porcini Cracker and Fennel Chef Michael Voltaggio of The Dining Room at the Langham – Pasadena, CAAdapted by StarChefs.comYield: 8 Servings

INGREDIENTS

Porcini Filling:6 sheets gelatin350 grams porcini mushrooms¼ cup extra virgin olive oil200 grams langoustine stock40 grams Amontillado sherry700 grams heavy cream10 grams agar agar

Porcini Chicharrones:400 grams truffle juice550 grams cooked, chopped porcini mushrooms250 grams tapioca starch

Langoustine:8 large langoustine¼ cup canola oil1 teaspoon tomato paste1 rib celery, chopped¼ cup chopped onion 1 Roma tomato, chopped1 tablespoon minced leeks 1 tablespoon minced fennel Pinch saffron1 teaspoon fennel seeds ¼ cup Pernod1 liter water 2 tablespoons heavy cream2 tablespoons butterSalt

Pasta:80 grams egg yolks20 grams milk75 grams lobster roe250 grams all-purpose flour20 grams extra virgin olive oil10 grams salt

To Assemble and Serve:ButterShaved baby fennel (optional)

METHOD

For the Porcini Filling: Put the gelatin sheets in water to bloom. Meanwhile, sweat the mushrooms in the olive oil in a large sauté pan over medium heat. Deglaze with the sherry. Add the langoustine stock and reduce by half. Add the cream and simmer until the mushrooms are tender. Use a hand-held immersion blender to blend the mixture until smooth. Add the agar agar to the mixture and blend again. Bring the mixture to a boil. Blend in the bloomed gelatin sheets and return to a boil. Pour the mixture onto a hotel pan and put in the refrigerator to set. Cut the set filling into rectangles the same size as the pasta.

For the Porcini Chicharrones: Reduce the truffle juice to 125 grams. Preheat a combi oven to 100°C and set the dehydrator to 150°F. Preheat the deep-fryer to 390°F. Combine all the ingredients in a food processor and pulse to incorporate. Roll this mixture into a thin dough between two sheets of plastic wrap. Cook in the combi oven at 100% humidity for 15 minutes. Remove from the oven and peel away the plastic. Dehydrate the dough for 2 hours. Break into pieces and deep-fry.

For the Langoustines:Separate the langoustine heads from the tails and split the tails lengthwise. Chill the tails until service. Chop the heads, reserving all the juices. Heat the canola oil in a sauce pot over high heat and add the langoustine heads; sauté until deep brown in color. Add the tomato paste and vegetables, stirring to distribute the paste. Add the saffron and fennel and stir again to distribute. Once everything is coated, deglaze the mixture with the Pernod, scraping the sides and bottom with a wooden spoon. Add the water and lower the heat to simmer for 20 minutes.

Strain the mixture through a fine chinois into a clean pot over medium-high heat and reduce by half. Add the heavy cream and reduce mixture to a nappe consistency, then whisk in the butter. Season lightly with salt.

For the Pasta:Set a large pot of water to boil. Whisk together the egg yolks, milk, and lobster roe. Put the flour in a Robot Coupe and turn it on, slowly adding the egg mixture. When egg mixture is fully incorporated, add the olive oil and salt. Blend until well incorporated. Put contents in a vacuum bag and seal on full power. Remove the dough from vacuum bag and, using a pasta machine to roll it out to the second lowest setting. Cut the pasta into even rectangles for individual lasagnas. Blanch the pasta in boiling water and shock in an ice water bath. Gently pat pasta dry with paper towels.

To Assemble and Serve:Preheat the oven to 350˚F. Build individual miniature lasagnas by placing a piece of porcini filling between 2 pieces of pasta. Arrange mini lasagnas on a sheet pan with 1 teaspoon of butter on top of each piece. Put the tray in the oven to heat the lasagnas until they are hot to the touch. Meanwhile, drizzle the langoustine tails with olive oil and broil under a salamander for about 2 minutes.

To plate, put one lasagna in the center of a wide, shallow bowl. Using tweezers, remove langoustine flesh from the shells. Place two pieces of langoustine on top of each lasagna. Spoon the langoustine jus over the top. Place chicharrones on top and garnish, if desired, with shaved baby fennel.

Domaine de la Florane Côtes-du-Rhône Blanc 2007

CHEF

William BradleyAddison

William Bradley isn’t just a chef, he’s a cookbook collector. Since his teenage foray into the kitchen of a local Italian restaurant in Bonita, California, Bradley knew he’d found his life’s passion. And collecting cookbooks, especially rare vintage editions, has since become a kind of sidelong hobby. “I love the history of eating,” says Bradley, “and [I] really believe to be creative, you need to have a strong sense of tradition.”

This respect for the tradition and history of food has been a foundation for Bradley’s culinary ambitions since his youth. A San Diego native, Bradley spent a few of his early culinary years outside of the city, under the guidance of his mentor James Boyce at Azzura Point at Loews Coronado Bay Resort and then again under Boyce as a sous chef at the award winning Phoenician in Scottsdale, Arizona.

Bradley also worked as the executive chef at the critically acclaimed Vu Restaurant at the Hyatt Regency Scottsdale Resort & Spa, where he was nominated for a James Beard “Rising Star Chef” award for three years in a row. Bradley earns such attention for his commitment to simplicity and sophistication, prioritizing the purity of flavors and textures in perfect combination.

And since 2006, Bradley has translated this passion for fresh, sophisticated cuisine at Addison, the signature dining venue of The Grand Del Mar, where he has earned the Forbes, formerly Mobil, Five Star and AAA Five Diamond Awards for 2010 and 2009, respectively—the first and only restaurant in San Diego to earn such accreditation.

Canard Roti with Caramelized Endive and GingerChef William Bradley of Addison – San Diego, CAAdapted by StarChefs.comYield: 4 Servings

INGREDIENTS

Crystallized Ginger:2 whole ginger roots1 pint simple syrup1 pint rice wine vinegar 1 lime leaf1 cinnamon stick

Port Wine Sauce:4 juniper berries1 cup port wine vinegar1 quart port wine2 cups sugarSea salt

Duck Breast:2 large Canard duck breastsSea salt and freshly ground black pepper2 tablespoons butter 3 cloves garlic½ cup fresh thyme leaves

Caramelized Endive:2 whole endives, halved lengthwise2 tablespoons olive oil1 tablespoon sugar2 tablespoons balsamic vinegarSea salt

METHOD

For the Crystallized Ginger:Prepare the ginger at least one month in advance. Peel and slice the ginger lengthwise into paper thin slices. Put sliced ginger in a heavy saucepan with the simple syrup, rice wine vinegar, lime leaf, and cinnamon. Cook over low heat for 3 hours. Remove the mixture from the heat, pour into a jar, and let cool to room temperature. Store in the refrigerator for 1 month to allow the ginger to crystallize.

For the Port Wine Sauce:In a heavy-duty saucepan, combine the juniper berries, port wine vinegar, port wine, sugar, and sea salt. Cook over low heat for about 1 hour to reduce the mixture by two-thirds. Set aside.

For the Duck Breast:Preheat the oven to 350°F. Season the duck with salt and pepper and place each breast skin-side down in a Dutch oven skillet over medium-high heat; cook for 1 minute. Add the butter to the pan and distribute the garlic cloves and a handful of thyme on top of each duck breast. Cook for an additional 3 minutes, constantly basting the duck with the butter. Remove the pan from the heat, flip the duck breasts over, and place in the oven for 8 minutes. Remove the duck breasts from the oven and let them rest at room temperature.

For the Caramelized Endive:Preheat a grill or grill pan. Put endive halves into a mixing bowl and add olive oil, sugar, balsamic vinegar, and salt and toss thoroughly. Put endive halves on preheated grill and cook on each side for 3 minutes. When both sides have been grilled, remove endive halves from heat and let them rest at room temperature.

To Assemble and Serve:Slice the rested duck breasts into 6 slices. Arrange three slices of duck breast on each plate and sprinkle with sea salt. Spoon the port syrup around the duck and place 1 piece of grilled endive and 3 pieces of crystallized ginger on top of the duck.

Domaine Faiveley, Bourgogne Rouge 2007

Duck Breast provided by Danko Foods Inc and Bella Bella Gourmet Foods LLC

CHEF

Jason KnibbNine-Ten

Jason Knibb has a pedigree that reads like a travel guide. Born in Montego Bay, Jamaica, and raised in Southern California, Knibb’s culinary education took him from Los Angeles to Maui to Santa Monica and San Francisco, with a tour in Warsaw, Poland, for climactic diversity. But Knibb is no tourist. He’s an ambitious chef who trained on the job, in a variety of time zones, and in some excellent kitchens.

Besides Wolfgang Puck, who Knibb worked with at LA’s Eureka, the young chef trained with culinary luminaries like Roy Yamaguchi and Hans Rockenwagner. “Each of my mentors has a simple common philosophy about cooking,” says Knibb. “They create regional cuisine using the freshest local products available.” Incorporating this philosophy into his cooking has led Knibb to some key positions in California kitchens, including sous chef positions at two beloved California eateries, Moose Café in San Francisco and Joe’s Restaurant in Venice. Knibb even got the opportunity to act as a kind of culinary ambassador, personally overseeing the menu development for Malibu, a California cuisine outpost set in the decidedly less-sunny city of Warsaw, Poland.

After two years at Joe’s, Knibb landed a sous chef position under chef Trey Foshee at the Tree Room in Robert Redford’s star-studded Sundance Village in 1998. Working under Foshee, whom he would eventually succeed as executive chef, Knibb further developed what would become his signature “earth-to-table” style of cooking. Since Knibb took the helm at Nine-Ten in 2003, praise for the chef and his updated Californian cuisine flows in at a steady rate. Knibb was one of the first three chefs to be inducted into the 2009 San Diego Chef Hall of Fame.

Jamaican Jerk Pork Belly with Scotch Bonnet Pepper JellyChef Jason Knibb of Nine-Ten – San Diego, CAAdapted by StarChefs.comYield: 4 Servings

INGREDIENTS

Pepper Jellies:3 fresh Scotch bonnet or habanero peppers 1 pint water15 grams (or 4 sheets) silver gelatin 2 ounces sugar 2.6 grams gellan0.7 grams gellan LT-1001.5 grams fine sea salt

Jerk Marinade: (Makes 1½ quarts)3 medium yellow onions, chopped1½ cups finely chopped scallions2 tablespoons minced fresh thyme1 tablespoon kosher salt1 tablespoon brown sugar1 tablespoon ground allspice1½ teaspoons ground nutmeg 1½ teaspoons ground cinnamon 1 tablespoon ground black pepper3 scotch bonnet peppers or habaneras½ cup plus 1 tablespoon soy sauce 3 tablespoons canola oil3 tablespoons cider vinegar

Jerked Pork Belly:1 side pork belly2 medium yellow onions, diced3 carrots, peeled and diced4 stalks celery, diced1 gallon chicken stock2 quarts veal stock

Sweet Potato Puree:4 cups peeled and diced garnet sweet potatoes (substitute yams) 1 ounce olive oil1½ quarts water1 tablespoon glucose powder

Black-Eyed Peas:1 cup cooked black-eyed peas 1 cup diced and fried plantains6 Thumbelina carrots, braised and halved1 tablespoon thyme leavesSalt and freshly ground black pepper

To Assemble and Serve:2 ounces micro Swiss chard

(continued on next page)

Jamaican Jerk Pork Belly with Scotch Bonnet Pepper Jelly (continued)

METHOD

For the Pepper Jellies: Put the peppers in a blender with the water and purée on high speed. Use a coffee filter-lined chinois to strain the liquid into a small sauce pot. Bloom the gelatin sheets in ice water and reserve. Add the sugar, gellan, gellan LT-100, and salt to the pepper mixture; blend and hydrate the mixture with a hand-held immersion blender for 30 seconds. Bring the mixture to a boil, stirring often with a whisk; let it boil for 30 seconds and then remove from the heat. Whisk in the gelatin sheets. Work quickly to pour the jelly mixture into two shallow ninth pans and let cool in the refrigerator for two hours. Remove the jellies from the pans. Cut the jellies into a 1½-inch by 4-inch long rectangle. Use a Japanese slicer to slice the jellies as thinly as possible to create small jelly sheets. To store, layer the jellies on acetate sheets and reserve.

For the Jerk Marinade: Put all of the ingredients into a food processor and purée. The mixture should be slightly chunky and smooth.

For the Jerk Pork Belly: Preheat oven to 325˚F. Pour the jerk marinade over the pork belly and marinate overnight. Remove the pork from the marinade, scrape off the excess, and reserve. Cut the pork belly in half and season it with salt and pepper. In a large sauté pan, sear the pork on both sides until golden brown.

Place the pork in a 4-inch hotel pan. Add the onions, carrots, and celery to the sauté pan used to sear the pork and caramelize the vegetables. Add the reserved marinade and stocks and bring to a boil and pour over the pork. Place a piece of parchment on top of the pork and cover with foil. Braise in the oven for 3 to 4 hours, until fork tender.

Remove and let cool to room temperature. Remove the pork from the braising liquid and strain the liquid into a large sauce pot. Skim the fat from the pot and reduce the volume by half over medium high heat. Reserve the braising liquid for later. Transfer the belly to the fridge and let cool until firm. Once firm, cut the belly into 1½-inch by 1½-inch cubes. Reserve for later.

For the Sweet Potato Purée: In a medium sauté pan, add the sweet potatoes and oil. Sauté for 2 to 3 minutes and add a pinch of salt and the water. Reduce the heat to medium-high and simmer until the sweet potatoes are soft and the liquid is just about evaporated. (You may need to add more water if the potatoes are not cooked.) Put the potatoes in a blender and purée until silky smooth. Once the purée is smooth, add the glucose and blend for 1 minute, until glassy. Season with salt. Strain through a chinois and place into an ice bath to cool. Make certain to stir often while cooling so a skin doesn’t form on the purée. Reserve.

For the Black-Eyed Peas:Sauté the black-eyed peas, plantains, and carrots; deglaze with most of the reserved braising liquid. Season to taste with thyme, salt, and pepper.

To Assemble and Serve: For each plate, deep-fry 3 cubes of pork belly until golden brown and crispy. Glaze the belly cubes with the remaining reserved braising liquid. Create a swoosh of sweet potato puree on the plate and arrange the belly cubes. Spoon the black-eyed pea mixture on top of each piece of pork. Place a sheet of the pepper jelly on top of each pork cube and place under a salamander for 30 seconds to warm the jelly and adhere to the pork. Garnish with micro Swiss chard.

Brown Estate Zinfandel, Napa Valley 2008

Pork Belly provided by

“No matter what the job is,

Chefs that useT E L ( 8 0 0 ) 8 8 4 - J A D E | W W W . J A D E R A N G E . C O M

– Ray Garcia Fig | Los Angeles, CA

I can always count on my Jade.”

PASTRY CHEF

Jordan Kahnformerly of XIV

Visions of Concord grape bubbles, cocoa sablé crumbs, and carrot glass have been dancing in Pastry Chef Jordan Kahn’s head since he was a child. His first kitchen job was in his hometown of Savannah, Georgia when he was only 15 years old. A year later he enrolled at Johnson & Wales and graduated in just eight months. His first job out of school was at Thomas Keller’s The French Laundry. Kahn was 17; the youngest chef to ever work in Keller’s kitchen. But that’s Jordan Kahn for you: inexhaustibly creative and—perhaps a bit insanely—driven.

Kahn was asked to join the opening pastry team of Keller’s New York City four-star outpost Per Se, where his inventive desserts and techniques caught the eye of Chef Grant Achatz of Chicago’s groundbreaking Alinea. In 2005, Kahn moved to Chicago to work with Alinea’s Pastry Chef Alex Stupak, who helped the young pastry daredevil further develop his signature style. Kahn returned to New York in late 2006 to become the pastry chef at Varietal, where he won national acclaim for his culinary artistry. The New York Times’ food critic Frank Bruni compared the pastry chef to Jackson Pollock and the New York Observer likened his dishes to Salvador Dalí paintings. Kahn was 23.

Chef Michael Mina tapped Kahn to work at his eponymous restaurant in San Francisco. Kahn then transitioned into a corporate role, assisting in the opening and operations of Mina’s multiple restaurants across the US and in Mexico. Kahn settled down at Mina’s LA flagship, XIV, where he once again broke boundaries and redefined dessert.

Kahn’s mission to challenge convention and reinterpret tradition (think: wood ice cream) has already distinguished him in the culinary world. Where he’ll take pastry next remains to be seen; Kahn is currently pursuing his own restaurant project.

Compressed Native Strawberries, Beet, Cacao Fruit, Elderflower, and VioletsPastry Chef Jordan Kahn formerly of XIV – Los Angeles, CAAdapted by StarChefs.com

INGREDIENTS

Kaffir Lime Leaf Meringue:1 kilogram hot water50 grams kaffir lime leaves8.25 grams Methocel F50200 grams sugarPinch saltPinch citric acid

Strawberry Glass:500 grams strawberry pulpSugar

Fraise de Bois-White Chocolate Sphere:500 grams fraises des bois250 grams strawberries50 grams sugar500 grams white chocolate, melted100 grams cocoa butter, melted

Cacao Fruit Sorbet:28 grams HM pectin900 grams sugar1.6 kilograms water400 grams dry glucose150 grams dextrose2.3 kilograms cacao fruit pulpCitric acid

Elderflower Meringue:200 grams filtered water250 grams Nikolaihof elderflower syrup8 grams Versawhip1.1 gram xanthan gum100 grams sugar

Compressed Native Strawberries:12 small strawberries500 milliliters fresh strawberry juice

Beet Genoise:510 grams eggs800 grams sugar1 teaspoon salt964 grams beet puree454 grams cake flour

Violet Sauce:50 grams organic violet petals50 grams blue pansies1 kilogram water6 grams agar agar200 grams sugar80 grams glucosePinch salt

To Assemble and Serve:Candied violetsFreeze-dried strawberriesBorage flowersAnise hyssop

(continued on next page)

Compressed Native Strawberries, Beet, Cacao Fruit, Elderflower, and Violets (continued)

Onyx Chenin Blanc, “Noble Late Harvest” Darling, South Africa

METHOD

For the Kaffir Lime Leaf Meringue:Infuse the hot water with the lime leaves for 30 minutes. Put the infusion in a pot and bring to a boil. Transfer 500 grams of the infusion to a Vita-Prep blender and, with the machine running on low, add the Methocel; blend on high for 1 minute. Place in an ice bath and cool to 38°F.

Transfer the mixture to a mixing bowl and add the sugar, salt, and acid. Use a mixer with the whisk attachment to whip on high speed until stiff peaks form. Spread out onto 2 acetate-lined dehydrator trays and place in the dehydrator for 24 hours. Remove and store in a plastic zipper bag.

For the Strawberry Glass:Blend the strawberry pulp and sugar in the Vita-Prep blender until smooth. Spread on acetate sheets and place in the dehydrator for 24 hours, until crisp.

For the Fraise de Bois-White Chocolate Sphere:Puree the fraises des bois, strawberries, and sugar until smooth and strain through a chinois. Pour into spherical molds and freeze.

Combine the white chocolate and cocoa butter thoroughly and strain through a chinois. Unmold the frozen strawberry sphere from the mold; prick the sphere with the tip of a pin to dip it into the white chocolate. Store in the refrigerator.

For the Cacao Fruit Sorbet:Mix the pectin with 100 grams of the sugar. Put the water in a medium pot and whisk in the pectin mixture; bring to a boil while whisking constantly and continue to boil for 1 minute. Add the remaining sugar, glucose, and dextrose, and whisk until dissolved. Pour the syrup into an ice bath, and chill completely. Combine the syrup and cacao fruit pulp with a hand blender, and season with citric acid. Freeze in an ice cream machine.

For the Elderflower Meringue:Put the water, elderflower syrup, Versawhip, and xanthan gum in the Vita-Prep blender and blend on high speed for 1 minute. Transfer the mixture to a mixing bowl and add the sugar. Use a mixer with the whisk attachment to whip on high speed until stiff peaks form. Store in air-tight quart containers.

For the Compressed Native Strawberries:Put the strawberries and juice in a shallow container. Set the entire container in a vacuum-sealed chamber and pressurize completely.

For the Beet Genoise:Preheat the oven to 320°F. Use a mixer with the whisk attachment to whip the eggs, sugar, and salt until the mixture is at full volume; fold in the beet puree; carefully sift the cake flour into the mixture while gently folding until all of the flour is absorbed. Scale to 682 grams per ½ sheet pan and bake.

For the Violet Sauce:In a Vita-Prep blender, puree the water and flowers until smooth and well-blended. Put the violet water, agar agar, sugar, glucose, and salt together in a pot and bring to a boil while whisking constantly. Pour the mixture into an ice bath and chill thoroughly. Transfer to the Vita-Prep and blend on high until smooth.

To Assemble and Serve:The fraise de bois center of the white chocolate spheres should be liquid (not still frozen) for service. Arrange all the elements of the dish on the plate as you like; garnish with candied violets, freeze-dried strawberries, borage, and hyssop.

PASTRY CHEF

Adrian VasquezProvidence

Born in San Francisco but raised in the suburbs, Adrian Vasquez’s exposure to culinary culture was limited to his family’s regular visits to the city for Asian food and Mexican pastries. By age 15, he envisioned himself as a musician and immersed himself in playing the guitar.

Musical talent enabled Vasquez to tour Switzerland, but the rough road of a struggling musician was not how Vasquez wanted to make his living. Determined to train for a career that would be creatively and financially rewarding, the former professional musician enrolled in architectural school. But after a year Vazquez realized it wasn’t his calling to become a great architect.

While working in a bookstore, Vazsquez spent free time with a cousin making epic 12-course dinners for friends. A seminal meal at Socca (the critically acclaimed first restaurant of Chef John Caputo in San Francisco) was what finally convinced Vasquez to pursue the culinary arts professionally. He convinced Chef Caputo to let him work as an unpaid apprentice in exchange for the experience, and he quickly learned all aspects of the kitchen.

A bicycle trip throughout Europe led Vasquez to a sponsorship at Pied à Terre, a two-Star Michelin restaurant in London. Upon his return to the US, he made his mark at restaurants including Aqua and Hawthorne Lane in San Francisco, the Napa Valley Grill in Providence, RI and Ambrosia in Boston, finally returning to collaborate with Caputo at Bin 36 in Chicago.

In early 2006, Vasquez accepted the pastry chef position at Providence in Los Angeles during the restaurant’s debut year.

Kalamansi Gelee, Lychee-Shiso Sorbet, and White Chocolate-Coconut-Soy-Milk-Soup Pastry Chef Adrian Vasquez of Providence – Los Angeles, CA Adapted by StarChefs.com

INGREDIENTS

Kalamansi Gelée: (makes 28 servings) 800 grams frozen Le Boiron kalamansi juice 800 grams water 400 grams sugar 1 vanilla bean, split and scraped 35 grams gold gelatin

Litchi-Shiso Sorbet: (makes 60 servings) 245 grams sugar 11 grams sorbet stabilizer 136 grams p-glucose powder 806 grams warm water 45 grams trimoline 3 bunches shiso 1 kilogram litchi purée 60 grams fresh lime juice

White Chocolate-Coconut-Soy Milk Soup: (makes 30 servings) 200 grams white chocolate 500 grams soy milk 500 grams coconut purée with 20% sugar added 125 grams tapioca Sugar Salt

To Assemble and Serve: Sliced coquitos Micro shiso

METHOD

For the Kalamansi Gelée: Put the frozen kalamansi juice in a pot to defrost. In another pot, add the water, sugar, vanilla bean and seeds, and gelatin one at a time and heat slowly to dissolve the gelatin and sugar. When the syrup is just warm, mix with an immersion blender. Using a metal spatula, chop the partially defrosted kalamansi juice like a granita and return to the pot. Strain the syrup through a chinois into the pot with the chopped kalamansi and bring together with an immersion blender (this way the kalamansi juice will not separate). Pour into a lexan lid; transfer to the refrigerator and chill until set. For the Litchi-Shiso Sorbet: Combine the sugar, sorbet stabilizer, and glucose powder in a bowl and mix. Slowly whisk in the water and trimoline and bring to a boil; transfer to an ice bath. When the syrup is cold, put in a Vita-Prep blender with the shiso and mix on high for 1 minute. Combine the shiso syrup, litchi purée, and lime juice in a bain-marie; blend with an immersion blender and freeze immediately in a Pacojet beaker to maintain the color. For the White Chocolate-Coconut-Soy Milk Soup: Melt the white chocolate. Heat the soy milk and coconut purée and add slowly to the melted white chocolate and emulsify. Add the sugar and salt to taste. Fill a 2-liter pot with water and bring to a rolling boil. Add the tapioca and cook for approximately 10 minutes (the tapioca is done when a white speck appears in the center when removed from the water for 5 seconds). Rinse in cold water. Add half of the white chocolate-coconut-soy milk soup to the tapioca and chill until the tapioca absorbs the soup and becomes thick. Add more soup as needed to reach desired consistency. To Assemble and Serve: Pour the chocolate-coconut-soy milk soup with tapioca into a bowl. Cut a round of gelée and place it in the middle of the bowl on top of the soup. Top with a quenelle of litchi-shiso sorbet. Garnish with thinly sliced coquitos and micro shiso.

Jorge Ordoñez & Co. “Victoria” Moscatel No. 2, Malaga, Spain 2005

Micro Purple Shiso provided by

Coconut Puree provided by Qzina

MIXOLOGIST

Eric AlperinThe Varnish

Eric Alperin made a name for himself behind the bar at The Screening Room in Manhattan—he was the quickest draw in downtown. But it was the craft of cocktails that caught Alperin’s attention, slowed his pace, and drew him to Lupa and then Sasha Petraske’s seminal mixology havens Milk & Honey and Little Branch.

While his time at Lupa gave him expertise in Italian liquors and a taste of cocktail creation and modification, it was his experience at Milk & Honey and Little Branch that laid the foundation for his classic cocktail expertise. Alperin drank up the methods, precision, style, and roots of making classic cocktails, and sunk his teeth into the importance of fresh ingredients and the careful selection of liquors.

Alperin headed out west three years ago and settled into Los Angeles’ small but passionate and ever-growing cocktail community. He coupled his craft cocktails with food at Osteria Mozza, where his mix mastery won praise on TV shows and national publications (like “After Hours with Daniel” and Vogue). He then moved to Cedd Moses’ self-proclaimed “luxury lair” The Doheny, a private club wholly dedicated to the art of cocktails.

In early 2009, Alperin teamed up with Sasha Petraske and Cedd Moses to open The Varnish in downtown LA. There in the back room of the landmark (and remastered à la Cedd Moses) Cole’s French Dip, Alperin created a modern speakeasy-style lounge that focuses on classic American cocktails made with exacting precision.

More recently, Alperin was featured in Tasting Panel magazine as one of “America’s Best Bar Chefs,” and in the LA Weekly’s “The New Cocktailians” article. He is currently working on his B. A. R. Master certification. Additionally, Alperin consults for Steve Olson’s wine and spirits education company, aka wine geeks, and is the Vice President of the Southern California chapter of The United States Bartenders Guild.

The HighlanderMixologist Eric Alperin of The Varnish – Los Angeles, CAAdapted by StarChefs.comYield: 1 Cocktail

INGREDIENTS:

½ ounce Heering cherry liqueur2 ounces Highland Park Single Malt Scotch Whisky 12 Year Old Lemon zest

METHOD:

Stir in a whisky glass over a big rock of ice. Garnish with the lemon zest.

Whisky provided by

Cherry Heering Liqueur provided by Cherry Heering (Kindred Spirits)

MIXOLOGIST

Julian CoxRivera

Sweet syrups and Red Bull were the bane of Julian Cox’s bartending existence. Stymied by the artificially colored cocktails that club and bar patrons guzzled down in Los Angeles, Cox quit the bar scene outright. But a friend turned him on to a new kind of cocktail that was being made at Chef David Myers’ French brasserie Comme Ça.

The bar team was trained by the elite cocktail-crafters of Sasha Petraske’s famed Milk & Honey; Cox was inspired by their use of fresh ingredients and the careful skill they applied to each and every drink. Unfortunately, the closest he could get to the bar at Comme Ça was as a server. It wasn’t long before his cocktail talent was discovered and he joined the mixology team. Cox learned the ins and outs of mixology fundamentals, from recipes to best practices, and came away with a genuine passion for the tradition and tools of his craft.

Cox crafted cocktails at Comme Ça and at Myers’ modern California restaurant Sona before hooking up with Chef John Sedlar to open his Southwestern/Latin-inspired Rivera in January of 2009. At Rivera, Cox uses the kitchen as a muse for his mixology creations as, for example, when he effortlessly blends mezcal with chipotle puree and ginger syrup for a spicy, savory, beef jerky-garnished appetizer/cocktail.

In addition to his recent 2010 StarChefs.com Rising Star Mixology Award, Cox won the Roy’s National Holiday Drink competition in 2006, and was given The Jimmy Barela Award for his 1800 Tequila cocktail, the G.T. Foam Home. In March, Cox will be opening Cedd Moses’ latest mixology temple Las Perlas in downtown LA.

BarbacoaMixologist Julian Cox of Rivera – Los Angeles, CAAdapted by StarChefs.comYield: 1 Cocktail

INGREDIENTS:

4 lime wedges4 red bell pepper slices½ ounce ginger syrup½ ounce fresh lime juice1 teaspoon chipotle puree2 ounces tequilaBeef jerky

METHOD:

Combine all the ingredients with ice in a shaker. Shake thoroughly and strain into a cocktail glass. Garnish with a slice of beef jerky.

Mezcal provided by Del Maguey Single Village Mezcal

SOMMELIER

Christopher MillerSpago

When you are raised in a Creole household in New Orleans, gastronomy is often an essential part of your daily life; attending college in New Orleans will ensure that libations are as well. Christopher Miller began his restaurant career while working his way through Tulane University’s Freeman School of Business. Finance degree in hand, he embarked on two years of equity research at an investment bank. The idea of a third year, however, led to migraines.

A weekend vacation to Seattle changed everything. While visiting wineries in Washington, for the first time in Miller’s life, he knew exactly what he wanted to do for a living. Miller figured if he was going to start a new life and career, he wanted to train with the best. In Seattle, that meant Canlis restaurant.

Miller signed up for a sommelier course taught by Shayn Bjornholm, MS, who also happened to be the Canlis wine director. Miller’s plan was perfect, with one snag: Canlis would not hire him. Three months, four applications and two interviews later, however, Miller was rewarded with the title of ‘busboy.’ Apparently, this was going to take a little longer than expected.

Four years and several promotions later, Miller left his position as cellar master at Canlis for the chance to run a dynamic wine program at Spago in Beverly Hills. In 2008, Miller was named one of Wine & Spirits Magazine’s “Best New Sommeliers in America,” and he became the second American to win the title of “Best Young Sommelier” at the International Chaîne des Rotisseurs Competition. Three weeks later, Chris passed two portions of his Master Sommelier in London.

Miller is currently studying for the final portion of his MS and releases his first wine later this year.

Wine Tips for the Sommelier:1. Take pride in your wine list. Never compromise on the quality of any of the wines on your list. Whether you have 50 or 5,000 wines on your list, every single one counts and is a personal reflection of you as a sommelier. A great chef does not compromise on the quality of what s/he is serving; a sommelier shouldn’t, either. You should take as much pride in your least expensive bottles as you do in your most expensive.

2. Study, study, study. A sommelier’s job is divided into several different roles, each overlapping but distinct. Whether it involves interpretation, communication, or education, a sommelier’s role requires a great breadth and depth of knowledge to be done effectively. And building this knowledge is a lifelong process. This career is truly a privilege; don’t abuse that privilege through laziness or casual disregard.

3. Listen more, talk less. I have yet to see this disproven as an effective means of communication. You already know everything that’s coming out of your mouth; the only way you’re going to learn and grow is by hearing what others have to say. Ask a few questions and actually pay attention to the answers and what guests mean by them, then translate that information into their perfect bottle of wine. Remember: guests are in a restaurant, not a lecture hall.

Wine Tips for Diners:1. Forge a relationship. Whether it’s at a retail store or a restaurant, this will serve you incredibly well in the long run. Even when you’re dealing with a professional, taste is subjective and their recommendations won’t be perfect every time. If you develop mutual trust and give honest feedback, the sommelier is going to understand your palate better. Soon, they’ll get it right almost every time, and you’ll fall in love with some wines you’d never have thought to try otherwise.

2. An open mind and $50 can serve you better than a closed mind and $150. I often internally classify wines into classics, look-alikes, and some totally unique styles. Everyone knows the classics, e.g. Bordeaux, famous Burgundy communes, Napa Cabernet—and they’re usually priced accordingly. The look-alike selections on a list can offer a lot of the same elements of those wines for a fraction of the price. A lot of sommeliers’ cellars at home are stocked with these look-alikes; that’s a pretty big endorsement.

3. My favorite words from a guest: “I want to spend $___. Bring me what you would drink for that price.” You’ll never have a better bottle of wine in that restaurant than you will that night.

SOMMELIER

Jesse RodriguezAddison

It was a sip of Huet Clos du Bourg Vouvray that changed everything for Jesse Rodriguez. He was working on his second master’s degree at the time and waiting tables at The Phoenician in Arizona; the position of sommelier—and its singular focus on wine—was fascinating to Rodriguez. “I became very passionate about wine and its ties with history,” he explains.

The history buff spent six months convincing the wine team leads, Chris Coon and MS Greg Tresnor, to give him a shot—and the consistent harassing paid off. Since that day, Rodriguez has done nothing short of immerse himself in the study of wine—from its deeply rooted history to how it’s made—and made it his personal mission to educate people—from diner to novice sommelier—about how to best experience wine.

Rodriguez joined the wine team at Thomas Keller’s landmark The French Laundry in Napa, helping the restaurant become the only dining venue in California to earn a three-star Michelin rating, and he also spent time as a sales manager for ZD Wines. Rodriguez came to The Grand Del Mar as the opening head sommelier for the resort’s flagship restaurant, Addison, where he built an award-winning 3,300-bottle collection (recognized by Food & Wine magazine and Forbes.com) and tirelessly educated his staff and diners about wine.

Rodriguez is now the wine director for The Grand Del Mar, overseeing the wine programs at five dining venues, catering, gourmet shop, and events; training teams of sommeliers; assembling and maintaining the property’s 35,000-bottle wine collection; and still making time to be on the floor and serve guests. On top of it all, Rodriguez works with vineyards from Champagne, Germany, Austria, Italy, and California to handcraft 13 private labels for the resort—a relationship he describes as “the same idea as farm-to-table, but farm-to-barrel-to-glass.” He is currently working toward his Master Sommelier certification.

Wine Tips1. Work in tandem with your chef. I am very fortunate as William Bradley and I have a great relationship and that speaks volumes when we work together to create a great experience for our guests. Get to know your chef and his/her style, and become a team as opposed to working front-of-the-house vs. back-of-the-house.

2. When in doubt, always pick wines with bright acidity. If you are asked to pick out one wine and there is an array of different foods for the table, try to defer to wines such as Champagne, Austrian Grüner-Veltliner, German Trocken Rieslings, white Burgundy, or red Burgundy. These wines will save you and make you look like a superstar!

3. Give decanted demi-sec Champagne a chance for soft cheeses. This is always a nice standby for us here at Addison. By decanting the demi-sec and pouring it into a Burgundy glass, you blow off some of the CO2 and allow the wine to showcase its fruit while maintaining a touch of effervescence. After your rich main course, this glass will taste oh-so-refreshing!

4. Give your guests a tour around the world. When we do wine pairings at Addison and The Grand Del Mar, we never repeat the same grape or country. You owe it to your guest to be creative but not über-quirky, where they say, “What was that?” Showcase different styles; visit the classical regions and/or classical grapes grown in other areas of the world. Remember, you are not trying to impress yourself, you are providing an experience for your guests and their hard-earned money.

5. Always help those who are truly willing to learn. I will always remember the words of the wise and mighty Master Sommelier Greg Tresner, who took me under his wing when I decided to join the wine industry back in Arizona. His words to me were: “Now that I have helped you, now you have to help those that ask for your help.” We were not born with wine wisdom, we all have to study and we have all asked for help. So don’t hoard your knowledge.

5th Annual StarChefs.com

International Chefs Congress A K I T C H E N W I T H O U T B O U N D A R I E S

September 20-22, 2010NEW YORK CIT Y

5th Annual StarChefs.com5th A al StarChefs.com

A K I T C H E N W I T H O U T B O U N D A R I E S

tember 20-22, 2010SeptembNEW YORK CCITI Y

For more information and tickets, visit

www.starchefs.com/icc or call 212-966-7575

SUSTAINABILIT Y CHEF

Ray GarciaFig

For Ray Garcia, growing up near family in Los Angeles meant a lot of Sunday dinners at grandma’s house. It was during those long Sunday evenings, full of laughter and family, that Garcia first really began to feel the profound conviviality of food. But with his eyes set on a law degree, Garcia temporarily parted ways with the culinary world, devoting four years of study to the very un-foodie disciplines of political science and business economics at the University of California Los Angeles. Possibly because he maintained some ties to the food world, working as a server at various restaurants over the course of his studies, Garcia finally realized his true calling wasn’t in a courtroom, but a kitchen.

“I didn’t choose food,” he explains. “It chose me.” Putting away his Stenopads and legal binders, Garcia enrolled at the California School of Culinary Arts. Over the course of his studies, Garcia was able to work under some local—and global—culinary giants, including Thomas Keller of The French Laundry and Douglas Keane of Cyrus. With the guidance of such heavy-hitters, Garcia learned the value of restrained technique, as well as a deep respect for the integrity of his ingredients.

Now at the helm of Fig, Garcia expresses his own, fully matured style, highlighting seasonality with an updated bistro menu that is bright, bold, and fundamentally ingredient-driven. And with a restaurant thoroughly committed to sustainability, with in-house water filtration and a plan to recycle frying oil for hand soap, Garcia has proven a leader in ecologically responsible, high quality fine dining. And putting out plates of pure, flavorful food night after night, Garcia doesn’t regret putting courtroom fantasies aside. No doubt, grandma would be proud.

Bacon-Wrapped Bacon with Sylvetta Arugula, Heirloom Tomatoes, and Avocado CreamChef Ray Garcia of Fig – Los Angeles, CAAdapted by StarChefs.comYield: 10 Servings

INGREDIENTS

Bacon:1 2-pound slab smoked bacon10 shallots, julienne 2 quarts apple juice1 gallon chicken stockApproximately 45 strips thinly sliced smoked bacon

Avocado Cream:1 avocado1 cup crème fraîcheSalt and freshly ground black pepper

To Assemble and Serve:4 heirloom or Early Girl tomatoesFleur de sel2 cups baby Sylvetta arugulaExtra virgin olive oilFreshly ground black pepper

METHOD

For the Bacon:Trim the bacon slab of its tough top skin and excess fat and slice into 2-inch by 2-inch squares. Sear all sides of the bacon pieces over medium-high heat; remove from the pan and set aside. Sweat the shallots in the same pan until fragrant; add the apple juice, stock, and the seared bacon. Transfer the bacon and liquid to a CVap oven and cook for 8 hours at 180°F. (Alternately, braise in traditional method until soft.)

Remove the bacon from the braising liquid and let cool. After the bacon is cooled, wrap each piece with enough strips of the thinly sliced bacon to cover. Fry the wrapped bacon over medium-high until crispy on the outside and warm on the inside and slice into 4 even pieces.

For the Avocado Cream:Blend the avocado and crème fraîche and season with salt and pepper.

To Assemble and Serve:Cut the tomatoes into thick slices; put them on a plate and season with fleur de sel. Toss the arugula with extra virgin olive oil and season with salt and pepper. Top each piece of tomato with the arugula and add the wrapped bacon. Spoon the avocado cream along the side of the tomatoes and finish with the freshly cracked black pepper.

COMMUNIT Y CHEF

Roy ChoiKogi

At a time when chefs and food trucks were members of distinctly different classes of the food world, Roy Choi had the gall to rent a truck of his own and hit the streets of downtown Los Angeles. With a pedigree including the CIA, Le Bernardin, and the Beverly Hills Hilton, Chef Choi might not seem the most likely candidate to go roadside, hocking tacos on street corners. But that is exactly what Choi did, and that’s precisely what’s garnered rabid praise and attention of the food press and public ever since.

Of course, serving upscale Angeleno street food out of a moving vehicle wasn’t always in Choi’s sights. He worked for 15 years prior, executing classical technique in professional kitchens and banquet halls in New York, San Francisco, Portland, and Lake Tahoe. But a night of carousing and brainstorming led Choi and his future business partners to an unlikely formulation: gourmet food served straight to the streets.

With his Korean-Latin tacos as the marquee star, Choi found a way to develop and carry out the vision that drives him to this day. With Kogi BBQ, Choi is serving top quality food at a great price to the very people who don’t normally have access to it—Angelenos, the kids and neighborhood people Choi grew up with on the streets of K-town and beyond. And building on his accrued success (including television appearances and major buzz in local and national press), Choi will be providing yet another source of culinary revelation for his Angeleno clientele with his first sit-down restaurant, Chego in Mar Vista, in March of 2010.

Blackjack QuesadillaChef Roi Choi of Kogi BBQ – Los Angeles, CAAdapted by StarChefs.comYield: 4 Servings

INGREDIENTS

Spicy Pork:1 quart Korean chili paste3 jalapeños, stemmed1 cup sugar1 cup garlic cloves1 pint soy sauce1 cup chopped green onions½ cup sesame oil1 cup orange juice1 can Sprite soda2 pounds pork belly, sliced4 cups diced onions

Salsa Verde:1 quart canola oil1 clove garlic, peeled5 jalapeños, stemmed¼ onion, peeled10 bunches fresh cilantro, chopped1 cup kosher salt1¼ cup lime juice1¼ cup orange juice¼ cup roasted sesame seeds

To Assemble and Serve:½ cup canola oil4 12-inch flour tortillas 4 cups shredded Cheddar-Jack cheese4 teaspoons roasted sesame seeds12 sprigs fresh cilantro

METHOD

For the Spicy Pork:Puree all the ingredients except the pork belly and onions. Marinate the pork belly in this mixture for at least 2 hours. Cook the onions and marinated pork belly on a hot plancha or griddle until slightly charred, about 8 minutes. Chop the pork into bite-sized pieces.

For the Salsa Verde:Stir oil and garlic in a pot on low heat until the garlic browns. Roast the jalapeños and onion in a dry pan until almost black. Cool the garlic, oil, onions and jalapeños, then puree with the cilantro, salt, juices, and sesame seeds. Reserve.

To Assemble and Serve:Pour 2 tablespoons of oil on a griddle and place a tortilla flat on top of it and add 1 cup of cheese on half of the tortilla. Add the spicy pork on top of the cheese and fold over, cooking until the cheese has melted. Cut the quesadillas into four triangles and top with 2 tablespoons of salsa verde and 1 teaspoon of sesame seeds. Garnish with 3 sprigs of cilantro.

RESTAURANT CONCEPT

Adam FleischmanUmami Burger

Before Adam Fleischman fell in love with umami, he had a long affair with wine. But his first love was the written word. Fleischman studied literature in college and prepared for a life in journalism. A trip to Burgundy after graduating sparked a culinary and oenophilic fire in the fledgling journalist, so he focused his writing on food and wine.

Fleischman became immersed in the wine world after writing on the subject. He worked for several prominent Los Angeles wine retailers and also served as a wine consultant to Tesori Imports, a top importer of European wines with distribution in seven states. Fleischman was responsible for hand picking quality wines for import to the US, a role that not only involved objective evaluation of flavor profiles, but also assessment of their appropriateness for the American market. Later Fleischman founded and ran some of LA’s first wine bars, BottleRock and Vinoteque.

Detecting the myriad flavors in wines was an ideal primer for Fleischman’s introduction and eventual fascination with the fifth taste, umami. Infatuated with so-called savory flavor, Fleischman developed a restaurant concept wholly dedicated to it—and to an all-American classic, the burger—and opened his first Umami Burger in La Brea in 2009. Three more locations have quickly followed in Los Angeles alone. But Fleischman isn’t resting on his laurels. He plans to share his love for umami and expand his burgeoning savory empire all over the globe.

Umami BurgerChef Adam Fleischman of Umami Burger – Los Angeles, CAAdapted by StarChefs.comYield: 4 Servings

INGREDIENTS

Umami Seasonings: 2 salted anchovies, cleaned TamariWorcestershire sauceMarmiteTruffle saltHarissa

Umami Ketchup:1 32-ounce can San Marzano tomatoes 1 medium onion, chopped3 tablespoons olive oil2 tablespoons tomato paste½ cup packed dark brown sugar ½ cup cider vinegar 1 teaspoon salt

Oven-Dried Tomatoes: 1 tablespoon brown sugar1 tablespoon tomato paste¾ teaspoon soy sauce powder½ teaspoon Worcestershire sauce2 pounds ripe tomatoes, sliced

Caramelized Onions: 2 pounds large onions 1 tablespoon unsalted butter 1 tablespoon vegetable oil ½ teaspoon table salt 2 star anise

Parmesan Crisps:3 ounces Parmigiano-Reggiano

To Assemble and Serve:1½ pounds assorted cuts of well-marbled beef (short rib, flap, skirt, brisket or hanger)Vegetable oilSalt and freshly ground black pepper1 tablespoon butter6 ounces shiitake mushrooms, stems removed4 soft buns (potato or Portuguese), halved

(continued on next page)

Umami Burger (continued)

METHOD

For the Umami Seasonings: Combine the anchovies with the remaining ingredients to taste. Blend in a mortar and pestle or, for larger quantities in a blender or food processor. Set aside.

For the Umami Ketchup: Purée the tomatoes with the juice from can in a blender until smooth. Cook the onion in oil in a heavy saucepan over moderate heat, stirring, until softened, about 8 minutes. Add the puréed tomatoes, tomato paste, brown sugar, vinegar, and salt and simmer, uncovered, stirring occasionally, until very thick, about 1 hour. Purée the ketchup in a blender until smooth. Chill, covered, overnight for flavors to develop. Then add the umami seasonings to taste and chill the ketchup until needed.

For the Oven-Dried Tomatoes:Preheat the oven to its lowest temperature setting. Stir the brown sugar, tomato paste, soy sauce, and Worcestershire sauce together; brush on the sliced tomatoes. Put the tomatoes on a lined sheet pan; dry in the oven overnight.

For the Caramelized Onions:Cut the onions in half from pole to pole; peel and slice across the grain to ¼-inch thickness. Heat the butter and oil in a 12-inch nonstick skillet over high heat; when the foam subsides, stir in the salt and star anise. Add the onions and stir to coat; cook, stirring occasionally, until the onions begin to soften and release some moisture, about 5 minutes. Reduce the heat to medium and cook, stirring frequently, until the onions are deeply browned and slightly sticky, about 40 minutes longer.

Gramercy Cellars “Lagniappe” Syrah, Columbia Valley, WA 2006

Brandt Beef provided by Hamilton Meat

Micro Onion and Mustard Greens provided by

For the Parmesan Crisps:Preheat the oven to 375°F. Using the largest holes on a box grater, coarsely shred enough cheese to measure 1 cup. Line a large sheet pan with a nonstick liner. Arrange tablespoons of cheese 2 inches apart on the liner. Flatten each mound slightly with a spatula to form a 3-inch round. Bake in the middle of the oven until golden, about 10 minutes. Cool for 10 minutes on sheet on a rack; then carefully transfer each crisp with a metal spatula to a rack to cool completely.

To Assemble and Serve:Grind the beef coarsely in a meat grinder or food processor. Put 6 ounces of meat into a 4-inch ring mold and gently tap down to form into a patty. Heat a cast iron skillet on high for 5 minutes. When it’s very hot, pour in a drop of vegetable oil to lubricate the pan. Season the patties liberally with salt and pepper. Add the patties to the skillet and sear on one side for 3 minutes; flip once and sear for 2 more minutes for medium rare. In another skillet, add half of the butter and sauté the mushroom caps until soft, about 2 minutes. Set aside. Remove the beef patties to rest. Wipe the mushroom skillet and toast the buns cut side down with the remaining butter. Remove the buns when toasted and spread 2 tablespoons of the umami ketchup on both halves of the bun. Stack a beef patty with 1 tablespoon of the caramelized onions, a parmesan crisp, 2 mushroom caps and 2 slices of oven dried tomato. Serve immediately.

RESTAURATEURS

Josh Loeb & Zoe NathanHuckleberry & Rustic Canyon

Finding the right person to share your life with is one thing; finding a business partner is another; finding both in the same person is nothing short of extraordinary. Restaurateurs and husband and wife team Josh Loeb and Zoe Nathan started their careers on opposite coasts and with dissimilar goals.

Nathan was going to art school when she realized that she wanted to work with something tangible—specifically food. She packed her bags, moved to New York, enrolled in culinary school, and fell in love with butchering. She landed her first job at Mario Batali’s Lupa, honing her butchery and sausage-making skills. Nathan then moved west to San Francisco and worked in Traci Des Jardin’s Jardiniere, before finding a home at Tartine, one of San Francisco’s top bakeries. Nathan found her calling as a baker at Tartine. She then moved to Los Angeles and worked as the opening baker for Neal Fraser’s BLD and also spend time at Joe Miller’s landmark Joe’s in Venice.

Josh Loeb grew up in Rustic Canyon, what he calls a “small tree house of a neighborhood in Santa Monica.” He began his career in the publishing world in New York City before returning home and landing in the restaurant world. Loeb’s culinary pursuits initially were in the form of underground supper clubs; the more dinners he cooked, the more he wanted to do it for a living. He learned the ups and downs of the industry working alongside LA restaurateur Bruce Marder, and before long he transitioned his informal dinner club concept to a legit business, Rustic Canyon Wine Bar and Seasonal Kitchen, which opened in late 2006.

Loeb and Nathan met when Nathan was hired as the pastry chef of Rustic Canyon. What started as a business relationship turned personal after a fateful tango lesson; they’ve been at full speed ever since, opening Huckleberry Café and Bakery in early 2009. They are working on a cookbook based on Rustic Canyon’s cuisine, will open an ice cream parlor, Sweet Rose Creamery in the coming months, plan to open multiple additional concepts, and have a crew of kids, to boot.

Chocolate Pudding PiePastry Chef Zoe Nathan of Huckleberry and Rustic Canyon – Los Angeles, CAAdapted by StarChefs.comYield: 12 Servings

INGREDIENTS

Flaky Pie Dough:20 ounces all-purpose flour ¾ teaspoon salt ¾ teaspoon baking powder 9 ounces cream cheese1 tablespoons cider vinegar12 ounces Plugra butter 2 tablespoons water

Chocolate Pudding:1 vanilla bean 2½ cups whole milk 1¼ cups heavy cream 2 teaspoon salt½ cup cornstarch1½ cups granulated sugar 6 tablespoons cocoa powder 6 eggs2 ounces Valrhona chocolate, chopped

To Assemble and Serve:Freshly whipped cream Chocolate ganache

METHOD

For the Pie Dough: Preheat the oven to 325°F. Combine everything except the water and butter in a Robot Coupe and mix until just combined. Add chunks of butter and pulse until the crumb is pea-shaped. Pour in the water and mix until just combined. Let the dough rest and use a dough-sheeter to shape.

For the Pudding:Scrape the seeds out of the vanilla bean. Combine the milk, cream, salt, and scraped vanilla seeds and bean in a medium saucepan over medium heat. In a separate bowl, whisk together the cornstarch, sugar, cocoa powder, and eggs. When milk mixture comes to a boil, use about a third to temper the egg mixture. Add the tempered egg mixture to the milk and whisk constantly until thick. Strain the thickened mixture into a food processor and add the chopped chocolate. Puree until smooth.

To Assemble and Serve: Preheat the oven to 350°F. Pour the pudding into the pie mold and bake for 40 minutes. Remove from the oven to cool slightly. Serve with freshly whipped cream and ganache, if desired.

Chambers Rutherglen Muscat, Rutherglen, Australia NV

Chocolate provided by Chefs Warehouse

VIP HOST CHEF

Jason PrendergastFairmont Miramar Hotel & Bungalows

Three generations of women in Jason Prendergast’s family kitchen were his inspiration to become a chef: he watched his mother, grandmother, and great grandmother work their magic for family meals. Prendergast watched carefully as a child, and then took to the professional kitchen at local restaurants in his hometown before going to culinary school.

After graduating the Culinary Institute of America in Hyde Park, NY in 1998, Prendergast joined the kitchen team of Chef Mark Baker at the Four Seasons Hotel in Chicago. He started as a line cook in the Seasons Restaurant of the hotel and quickly worked his way through the various stations before being promoted to chef de cuisine in 1999. In 2003, he was appointed executive sous chef of the Four Seasons Hotel.

While at the Four Seasons, Prendergast got involved with the Green City Market, a year-round farmers’ market that supports local and sustainable farms and producers. The chef developed close relationships with local farmers, and was able to bring his farm-to-table ethos to all areas of the hotel’s food and beverage program.

After many long winters in the windy city, Prendergast headed west and moved to the Four Seasons Hotel in Westlake Village, outside of Los Angeles. Prendergast, along with Chef Sandro Gamba, found ample inspiration in California’s cornucopia of produce, seafood, and meat; the two created a menu that combined modern, farm-fresh cuisine with a body-wellness philosophy. Next, Prendergast worked at Chef Conny Andersons’ organic restaurant AK in Venice. In 2009, he joined the Fairmont Miramar Hotel and Bungalows, where he is now executive sous chef.

Giblet-Crusted New Zealand Lamb Loin with Goose Valley Puffed Wild Rice and Lamb Tongue SaladChef Jason Prendergast of Fairmont Miramar Hotel & Bungalows – Los Angeles, CAYield: 4 Servings

INGREDIENTS

Goose Valley Puffed Wild Rice:2 quarts filtered water2 teaspoons kosher salt2 cups Goose Valley organic wild rice

Giblet-Crusted New Zealand Lamb Loin: 6 ounces caul fat3 ounces lamb sweetbreads3 ounces lamb kidney1½ ounces lamb liverMilk3 ounces olive oil blendSea salt and white pepper1 clove garlic, chopped finely1 shallot, finely minced 3 ounces finely dry Sherry wine4 ounces ground lamb2 sprigs thyme, leaves removed2 sprigs parsley, leaves removed and finely chopped 1 organic farm egg2-pound New Zealand lamb loin, trimmed

Braised Lamb Tongue:Olive oil blend1 carrot, peeled and roughly chopped2 yellow onions, peeled and roughly chopped1 celery stalk, peeled and roughly chopped1 clove garlic, unpeeled and crushed1 shallot, slicedSalt and white pepper 1 cup white wine1½ quarts chicken stock2 sprigs thyme 1 sprig rosemary 1 sprig parsley 1 teaspoon black peppercorns1 bay leaf2 lamb tongues

Fava Beans:1 pound fava beans, shelled2 quarts water1 teaspoon kosher salt

Minted Violet Mustard Vinaigrette:3 ounces violet mustard4 ounces white verjus1½ cups Albequina olive oilSea salt and white pepper1 ounce fresh mint leaves, chopped

To Assemble and Serve:Sea salt and cracked black pepper

(continued on next page)

Yorba Barbera 2007, Amador County

Lamb provided by

Rice provided by

Giblet-Crusted New Zealand Lamb Loin with Goose Valley Puffed Wild Rice and Lamb Tongue Salad (continued)

METHOD

For the Goose Valley Puffed Wild Rice:In a large stock pot, bring the water with the salt to a boil. Add the wild rice and cook until the grains open fully. Drain the rice in a colander and cool. Dehydrate the rice overnight, until the rice is crispy.

For the Giblet-Crusted New Zealand Lamb Loin: Soak the caul fat in a large bowl of water overnight. Soak the sweatbreads, kidney, and liver separately in milk for 3 hours. Remove the organs from the milk and pat dry with a towel. Heat the oil in a large sauté pan over medium heat; season the giblets lightly with salt and white pepper, put in the sauté pan and brown on both sides, cooking for 1 to 2 minutes. Add the garlic and shallots, sauté lightly. Deglaze with sherry and continue cooking until the liquid is evaporated. Remove the ingredients from the pan and place on a paper towel-lined tray; refrigerate to cool. When cool enough to handle, cut the giblets into small bite-size pieces. In a mixing bowl, combine the ground lamb, giblet pieces, parsley, thyme, egg, and season with salt and white pepper. Mix by hand just to incorporate all the ingredients; refrigerate. Remove the caul fat from the water and put on a paper towel-lined tray to dry. Put the loin on a flat work surface; pat it dry with a paper towel, season with a touch of oil, salt and pepper on both sides. Heat oil in medium size sauté pan over high heat. Sear the loin on all sides, remove to paper towel-lined plate and refrigerate to cool. Preheat the oven to 400˚F. Spread the caul fat on a flat work surface 1 inch wider on both sides than the lamb loin. Put the loin on the caul fat, coat with giblet filling on both sides of lamb loin. Fold the edges of the caul fat over the loin and begin rolling from the bottom of the lamb loin just to cover. Trim away any excess caul fat. Put the lamb on a roasting rack and roast for 10 minutes; then turn down oven to 275˚F; cook to 132˚F internal temperature. Remove the loin from the oven and roasting pan, lightly cover with foil, and rest.

For the Braised Lamb Tongue:In a large Dutch oven over low heat, add enough oil to coat the bottom of the pan. Preheat the oven to 250˚F. Add the carrots, onions, celery, garlic, and shallots, cover and allow to sweat for 10 minutes. Season with salt and pepper, add the wine and stock, and bring to a low simmer. Add a sachet of the thyme, rosemary, parsley, peppercorns, and bay to the poaching liquid, and add the tongues. Put in the oven and cook for approximately 2 hours until the tongues are tender. Remove the tongues from the liquid and when cool enough to handle, peel off the skin. Chill the tongues for 2 hours. Slice tongues very thinly on a mandolin; put on a plate and cover with plastic wrap.

For the Fava Beans:Bring the water and salt to a boil in a large stock pot; blanch the fava for 2 minutes, remove and run under cold water. Remove the second shell from the favas and place in a bowl.

For the Minted Violet Mustard Vinaigrette:In a medium mixing bowl, combine the mustard and verjus and whisk to combine. Slowly begin drizzling in the olive oil while continually whisking. Season with salt, pepper, and mint. Cover with plastic wrap and reserve in refrigerator until ready to use

To Assemble and Serve:Combine the puffed rice in a mixing bowl with the tongue and fava beans; drizzle with a few spoons of vinaigrette, season with sea salt and pepper. Slice the lamb loin into 1½-ounce medallions. Put a spoon of puffed rice salad in the center of the dish; top with 4 slices of the loin. Sprinkle the loin with sea salt and cracked black pepper. Spoon a small amount of the vinaigrette around the plate.

STAND UPFOR MORE BLENDING VERSATILITYUNSURPASSED DURABILITY. AMAZING CONSISTENCY. AND MASSIVE HORSEPOWER.

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A G U I D E T O C H E F S F O R C H E F S

Eric Alperin The Varnish118 East 6th StreetLos Angeles, CA 90014213-622-9999

William Bradley Addison5200 Grand Del Mar Way San Diego, CA 92130858-314-1900

Roy Choi Kogi BBQ TruckCheck kogibbq.com for Weekly Truck Schedule Julian Cox Rivera1050 South Flower StreetLos Angeles, CA 90015213-749-1460 Vinny Dotolo & Jon Shook Animal 435 N. Fairfax AvenueLos Angeles, CA 90036323-782-9225

Adam FleishmanUmami Burger850 South La Brea Avenue Los Angeles, CA 90036323-931-3000

Umami Hollywood4655 Hollywood BoulevardHollywood, CA 90027323-669-3922Umami Urban1520 North Cahuenga Boulevard #7Los Angeles, CA 90028 323-469-3100

Ray Garcia Fig101 Wilshire BoulevardSanta Monica, CA 90401310-319-3137 Rory Herrmann Bouchon Bistro235 North Canon DriveBeverly Hills, CA 90210310-271-9910 Jordan Kahn XIV8117 Sunset Boulevard Los Angeles, CA 90046323-656-1414 Jason Knibb Nine-Ten 910 Prospect Street (Girard Ave.) La Jolla, CA 92037858-964-5400

Josh Loeb & Zoe NathanHuckleberry Restaurant1014 Wilshire Boulevard Santa Monica, CA 90401 310-451-2311Rustic Canyon1119 Wilshire Boulevard Santa Monica, CA 90401310-393-7050

Walter Manzke Church + State1850 Industrial StreetLos Angeles, CA 90021213-405-1434

Christopher Miller SpagoSpago Beverly Hills176 North Cañon DriveBeverly Hills, CA 90210310-777-3704 Zachary Pollack & Stephan Samson Pizzeria Ortica650 Anton Boulevard Suite JCosta Mesa, CA 92626714-445-4900

Jesse Rodriguez Addison5200 Grand Del Mar Way San Diego, CA 92130858-314-1900

Diana Stavaridis BLD7450 Beverly BoulevardLos Angeles, CA 90036323-930-9744

Ken Takayama Melisse1104 Wilshire BoulevardSanta Monica, CA 90401310-395-0881 Adrian Vasquez Providence5955 Melrose AvenueLos Angeles, CA 90038323-460-4170 Michael Voltaggio The Dining Room at The Langham1401 South Oak Knoll Avenue Pasadena, CA 91106626-568-3900

Kuniko Yagi Sona401 North La Cienega BoulevardLos Angeles, CA 90048310-659-7708

Ingredients:Bella Bella Gourmet Foods, LLCCanada Pork InternationalChefs WarehouseDanko Foods Inc.Donald’s Fine FoodFresh OriginsGourmet Imports for Rougie Foie GrasGuidi Marcello Ltd.Hamilton Meat for Brandt BeefLA SpecialtyThe Lamb CompanyNewport Meat CompanyQzinaRocker Bros Meat & Provisions Inc.

Sonoma Artisan Foie GrasUniversal Seafood

Beverages:Bayfield Wines Boutique WinesDiane Harder Wine MerchantsGeorge LevkoffGramercy CellarsHenry Wine GroupHighland Park Single Malt Scotch WhiskyHoegaardenKermit Lynch Wine MerchantLeffeMelville

Paul YoungShiverick-JonesStella ArtoisWilson-DanielsWinewiseYorba Wines & Matt Ahern of Tova Beverage GroupYoung’s Market Company

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Americana Restaurant1454 Camino Del MarDel Mar, CA 92014858-794-6838Rec’d by: Jesse Rodriguez

Bolsa 9225 Mira Mesa Boulevard San Diego, CA 92126858-693-3663Rec’d by: Jesse Rodriguez

Habayit11921 West Pico BoulevardLos Angeles, 90064310-479-7173Rec’d by: Josh Loeb & Zoe Nathan

Jitlada Thai5233 West Sunset BoulevardLos Angeles, CA 90027323-663-3104 Rec’d by: Adam Fleischman

Kiriko Sushi11301 West Olympic BoulevardLos Angeles, CA 90064310-478-7769Rec’d by: Zoe Nathan

Nook Bistro11628 Santa Monica BoulevardLos Angeles, CA 90025310-207-5160Rec’d by: Adrian Vasquez

Pokez 947 E StreetSan Diego, CA 92101619-702-7160Rec’d by: Jesse Rodriguez

Pollo a la Brasa 764 S Western Avenue Los Angeles, CA 90005213-382-4090Rec’d by: Roy Choi

Shin Sen Gumi111 North Atlantic BoulevardMonterey Park, CA 91754626-943-7956Rec’d by: Stephan Samson

Sushi Nozawa 11288 Ventura Boulevard Suite C Studio City, CA 91604 818-508-7017Rec’d by: Kuniko Yagi

Torihei1757 W Carson Street, Suite ATorrance, CA 90501310-781-9407Rec’d by: Stephan Samson

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