The Rising Stars Chefs' Contest
The Dallas Wine and Food Festival celebrates the role that fine wine and food plays in the enhancement of our lives. In 1998, The Rising Stars Chefs' Contest was developed to recognize and honor up-and-coming chefs who are particularly skilled at pairing wine and food. In this contest, we look for recipes that effectively blend flavor and textural elements of wine and food and that feature ingredients and instructions that can easily be replicated by home cooks. Winning entries are judged on compatibility of the food with the wine, taste, presentation, originality, and ease of preparation and availability of ingredients to the home chef.
Are you eligible?
The contest is open to all professional chefs working in establishments open to the public in the Greater Dallas-Fort Worth area. A written examination, compiled by our Advisory Panel is provided for all entrants. The second round of elimination is carried out with oral questions, and the finalists are randomly assigned the red or the white wine. Finalists create recipes and go on to the cooking round where they prepare their recipes for a blind tasting by our panel of judges.
2008 CALL FOR ENTRY - download here and enter now! Deadline is March 3, 2008.
2008 ADVISORY PANEL
David Brawley, Chef Instructor, Le Cordon Bleu Institute of Culinary Arts, Dallas, Texas
Doug Frost, M.S., M.W., Author, Uncorking Wine and On Wine, a Master Sommelier and Master of Wine Tells All
Chris LaLonde, Chef Instructor, El Centro Community College, Dallas, Texas
Rebecca Murphy, Freelance Wine Writer, The Dallas Morning News; Founder and Chairman, The Dallas Morning News Wine Competition
Robert W. Small, Professor, Collins School of Hospitality Management, California State Polytechnic University, Pomona, California
2008 JUDGES
The following judges will determine the winners at the cook-off on March 31st
Cathy Barber, Wine and Food Editor, The Dallas Morning News
Juliard Ishizuka, Executive Chef, The Social House, 2007 First Place White Wine Winner
Rachel Jeske, Pastry Chef, Culpepper's, 2007 Second Place Red Wine Winner
Robbie Lewis, Chef de Cuisine, Fuse, 2007 First Place Red Wine Winner
Tre Wilcox, Private Chef, Top Chef Contender, 2004 First Place Red Wine Winner
2007 Recipes
Juliard Ishizuka, Fuse, 1st place White Wine Winner
Diver Scallops on Banana Fruit Chutney with Saffron Vanilla Sauce
Ke’o Velasquez, Ferré Ristorante e Bar, 2nd Place White Wine Winner
Peppercorn Mélange Crusted Halibut over Baby Root Vegetable, Pearl Onion Ragout in an Herbed Citrus Broth with Italian Parsley Oil
Robbie Lewis, Salum, 1st Place Red Wine Winner
Bacon-Herb Wrapped Pork Tenderloin, Spicy Italian Sausage Panzanella and Stewed Heirloom Tomatoes
Rachel Jeske, Culpepper, 2nd Place Red Wine Winner
Spice Crusted Venison on Black Truffle Risotto Cake with Centine Sauces
