Arancini
Chef Joseph Tiedmann of La Petite Grocery | New Orleans, LA Adapted by StarChefs Yield: 2 servings For this dish, we wanted to showcase a technique that we use often here,
Wild Mushroom Tart
Chef Oscar Lastra of Façade | Coral Gables, FL Adapted by StarChefs Yield: One 9-inch tart I love tarts and I wanted to showcase a savory one on our menu. I love a t
Heirloom Tomato Salad
Chef Ricardo Valdes of Haerfest | Seattle, WA Adapted by Star Chefs Heirloom tomatoes scream summer. For this dish, we decided to showcase the nightshade tomatoes that soak up all
Farm Salad
Chef Javier Lopez of 71Above | Los Angeles, CA Adapted by StarChefs This salad is composed of Southern Californian seasonal vegetables. I wanted to feature local products in differ
Pecorino Romano PDO Crumpet
Chefs Paul Butler and Kelsey Rusch of Spoke Wine Bar | Somerville, MA Adapted by StarChefs This dish is our take on a bread course or bar snack. There is Pecorino Romano PDO
Charred Okra
Chef Craig Richards of Lyla Lila | Atlanta, GA Adapted by StarChefs Yield: 2 servings Okra is ubiquitous in the South, so we approach it our own way. To prevent sogginess, we sear
Cannelloni di Spinaci
Chef Francesco Lucatorto of Ceci’s Gastronomia | Los Angeles, CA Adapted by StarChefs Yield: 4 servings This is a baked pasta dish that’s very laborious—it’s one that my gr
Tomato Vol-Au-Vent
Chef Hannah Ryder of Twelve | Portland, ME Adapted by StarChefs This dish is inspired by a Southern tomato pie. The puff pastry is made with Maine cornmeal and inside is a Pecorino
Gnocchi Cacio e Pepe
By Chef Matthew Adler of Caruso’s Grocery | Washington, DC Adapted by StarChefs METHOD For the Truffle Butter: In the bowl of a stand mixer fitted with a whisk attachment,