Mingle with Seattle’s up-and-coming chefs at StarChef’s Gala

Starchefs? We didn’t know what it was, either. It’s actually a culinary industry magazine and website that’s been around since 1995 and has been lauded by the James Beard Foundation for its food and nutrition content. On its advisory board? A few foodies I like to call Marcus Samuelsson, Daniel Boulud and Traci Des Jardins.

Anyway, every year, the StarChefs editorial team visits major cities from Los Angeles to New York looking for up-and-coming chefs and beverage/hospitality professionals who are often already regional stars. The criteria? Be in an executive chef role for less than 10 years and be under 40 years of age.

They certainly did their homework in Seattle, visiting more than 120 chefs, pastry chefs, bartenders, sommeliers, restaurateurs, and food artisans. The 17 winners will be honored at the StarChefs Rising Stars Gala (of which Seattle magazine is a media sponsor) on Dec. 15 at McCaw Hall beginning with an awards ceremony at 6:30 p.m. and followed by a tasting gala from 7:15 p.m. to 9:30 p.m. At the walk-around tasting, you will sample dishes their 17 dishes with beverage pairings and cocktails by the winning sommeliers and bartenders.

General admission is $85; VIP tickets are $115 and include a private reception with a cava tasting and Petrossian Caviar, beginning at 5:45 p.m. A portion of the evening’s proceeds will be donated to FareStart.

To whet your appetite, check out the list of winning chefs and the dishes they will be serving:

Cameron Hanin, Tavern Law: Foie Gras Torchon, Button Mushroom Salad, Saskatoons, Chive Blossoms, and Baguette

Edouardo Jordan, Salare: Cold Dungeness Crab Custard and Brioche

Travis Kukull, Mollusk: Cast Iron Okonomiyaki: Pickled Octopus, Peas, Kewpie Mustard, and Bonito Flakes

Marie Rutherford, The Whale Wins: Smoked Herring Tonato, Braised Collard Greens, Puntanelle, Green Coriander, Dill, and Rye Crumbs

Jeff Vance, SPUR Gastropub: Wagyu Top Sirloin, Potato-Apple Purée, and Pickled Rose Petals

Brady Williams, Canlis: Hay-smoked Albacore, Watermelon Radish, Shiso Salsa Verde, Lemon, and White Balsamic

Community Chef winner Brandon Pettit, Delancey: Chocolate Chip Cookie

Sustainability Chef winner Heong Soon Park, Tray Kitchen: Grilled Mackerel, Soy, Mirin, Chile, Ginger, Cucumber, Red Onion, Cilantro, and Lemon

Pastry Chefs

Baruch Ellsworth, Canlis: Banana Brains: Chocolate, Banana, Miso, and Peanuts

Clare Gordon, General Porpoise: Apple Pie and Camembert

Junko Mine, Cafe Juanita: Chocolate Bread Wafer, Ricotta, Honey, Citrus, Fig Compote, and Edible Flowers

Restaurateurs

Seif Chirchi and Rachel Yang, Joule, Revel, and Trove: Kobe Hanger Steak, Sorrel-Shrimp Sauce, Larb Sauce, and Tart Cucumber

Concept winner Monica Dimas, Neon Taco: Carnitas Torta and Tilapia Torta

Artisans

Drew Fitchette, Elm Coffee Roasters: Colombia Agua Blanca

Matthew Hofmann, Westland Distillery: Westland American Single Malt Whiskey

Colin Lenfesty, Mike Murphy, and Adam Paysse, Holy Mountain Brewing: The Hart: Barrel Fermented Brett Saison

Brendan McGill, Hitchcock Deli: Charcuterie Board featuring Lamb Ham

Bartenders Seth Sempere, SPUR Gastropub: Mambo Sun: Oloroso Sherry, Averna, Raspberry, Falernum, and Sour Orange

Tommy Stearns, Canon: The Anchor Clanker: Smith and Cross Gin, Vanilla Giffard Liquor, China China, VS Cognac, Lime Juice, and Bitters

Sommelier Jackson Rohrbaugh, Canlis:  Pairings with winners’ dishes