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
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
Sweet and Sour Corn
Chef Joseph Bliffen of Cora | New York, NY Adapted by StarChefs This dish was inspired by my love of street foods like elotes and esquites, my love of all things fermented, and par
Fusilli, basil pesto, stracciatella, Pecorino Romano PDO
By Chef Robert Hartman of Saint Theo’s | New York METHOD For the Basil Pesto: In a blender, purée garlic and regular olive oil until smooth. Let cool. Transfer to a food process
Pecorino Romano PDO Sundae
By Chefs Abram Bissell and Rebecca Isbell of Principe | New York METHOD For the Peaches: In a sauté pan over medium-high flame, warm honey. Reduce heat and add peaches. Stir to co
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Wood-roasted tiger prawns, ‘nduja vinaigrette, Pecorino Romano PDO
By Chef Kevin Maxey of Pendolino | Sandy Springs, GA METHOD For the ‘Nduja Vinaigrette: In a small saucepan over medium flame, heat olive oil. Add ‘nduja and cook until melted,
Grilled corn ravioli, rock crab, king prawn, Pecorino Romano PDO
By Chef Jason Fullilove of Norma | Los Angeles METHOD For the Dough: In a stand mixer fitted with a paddle attachment, mix eggs and flour on low speed until fully combined. Transfe
Beef tartare, Pecorino Romano PDO mousse, pickled green tomato, olive oil, Pecorino Romano PDO
By Chefs Jacob Armando and Eric Brooks of Gigi’s Italian Kitchen | Atlanta Adapted by StarChefs METHOD For the Beef Tartare: On a work surface, generously season beef with salt.
Pole beans, hazelnuts, preserved lemon, Pecorino Romano PDO
By Chef Evan Allumbaugh of Che Fico | San Francisco Adapted by StarChefs METHOD For the Preserved Lemon Dressing: In a blender, combine mustard, lemon, shallot, and vinegar. Slowly
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,
Huitlacoche e Pepe
By Chef Danielle Duran Zecca of Amiga Amore | Los Angeles Adapted by StarChefs METHOD Bring a pot of salted water to a boil. Once boiling, add huitlacoche chittara and cook