Recipes

2014 Chefs to Watch

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Kitchens thrive on burgeoning talent. For our September/October issue, we showcase some of those talents in our first ever Chefs to Watch issue, featuring 30 of the most impressive culinarians cooking and baking right now. From a luncheonette pioneer and a taco truck wunderkind to an underground dinner club duo and a husband-wife couple re-imagining Thai cuisine, there's a sea of talent to be discovered out there. For a taste, click here to watch how Justin Carlisle re-imagines fine dining in Milwaukee, while Tom Van Lente of Chicago's TWO shares lessons learned from operating a restaurant. And visit here to check out the entire list of chefs to watch.

  • Braised Duck Ravioli With Lemon-Parmesan Broth, Baby Carrots, Radish and Rapini

    Ryan Pera
    Coltivare Pizza and Garden
    Houston
    Texas
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  • Chicken Rice Porridge

    Andy Henderson
    Edmund’s Oast
    Charleston
    S.C.
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  • Whole Grilled Silver Corvina with Cauliflower

    Jason McLeod
    Ironside Fish & Oyster
    San Diego
    Calif.
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  • Salt-Roasted Celeriac

    Justin Carlisle
    Ardent
    Milwaukee
    Wis.
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  • Black Pepper Cheesecake with Rhubarb Sorbet

    Kristen Murray
    MÅURICE
    Portland
    Ore.
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  • Grilled Sweet Corn Cobettes with Okra, Shishito Peppers, and Harissa

    Nicole Pederson
    Found
    Evanston
    Ill.
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  • Summer Vegetable Tart

    Zoë Schor
    Ada Street
    Chicago
    Ill.
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  • Lamb With Anise

    Justin Woodward
    Castagna
    Portland
    Ore.
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  • Tuna Poke

    Greg Vernick
    Vernick Food & Drink
    Philadelphia
    Pa.
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  • Cured Mackerel, Reindeer Lichen, Fermented Tomato Salt, Enoki, Cep Oil and Yolk

    Justin Slojkowski
    Box Kite
    New York
    N.Y.
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  • Tai Snapper and Charred Scallion Vinaigrette

    Michael Hung
    Faith & Flower
    Los Angeles
    Calif.
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  • Whole Roasted Romanesco With Cherry Tomatoes With Crispy Emmer, Charred Cucumber Raita and Fenugreek Brown Butter

    Emily Crawford
    The Corson Building
    Seattle
    Wash.
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  • Hot Chicken

    Trey Cioccia
    The Farm House
    Nashville
    Tenn.
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  • Toon Cloud

    Jonathan Wu
    Fung Tu
    New York City
    N.Y.
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  • Green Borscht

    Yoni Levy
    Alta CA
    San Francisco
    Calif.
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  • Figs With Burnt Eggplant, Labne and Thassos Olives

    Ben Poremba
    Olio
    St. Louis
    Mo.
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  • Cube Cakes

    William Werner
    Craftsman and Wolves
    San Francisco
    Calif.
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  • Sunday Dinner Club Cassoulet

    Christine Cikowski
    Sunday Dinner Club
    Chicago
    Ill.
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  • Nigerian Prawn With Carnitas, Celeriac Purée, Fried Grits and Red-Eye Gravy

    Edward Kim
    Ruxbin
    Chicago
    Ill.
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  • Green Curry Snails

    Matt Danzer
    Uncle Boons
    New York City
    N.Y.
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  • Fried Oyster Omelet, Hot Sauce and Bacon Hollandaise

    Lee Gregory
    The Roosevelt
    Richmond
    Va.
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    Average: 3 (1 vote)

  • Blistered Catfish Rice Bowl

    Eric Silverstein
    The Peached Tortilla
    Austin
    Texas
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    Average: 5 (1 vote)

  • Potatoes and Yeast With Smoked Bread and Lemon Thyme

    Trevor Moran
    The Catbird Seat
    Nashville
    Tenn.
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  • Octopus, Nori Oil, Fermented Cucumber, Preserved Chanterelle

    Miles Thompson
    Allumette
    Los Angeles
    Calif.
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  • Smoked Bluefish Pâté

    Will Gilson
    Puritan & Co.
    Cambridge
    Mass.
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  • Caramelized Cauliflower and Greek Yogurt

    Aaron Silverman
    Rose’s Luxury
    Washington
    D.C.
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  • Ramp Risotto

    Tom Van Lente
    Two
    Chicago
    Ill.
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  • Sorghum-Glazed Pork Belly With Okra Kimchi and Quail Egg

    Justin Burdett
    Ruka’s Table
    Highlands
    N.C.
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  • Okra Kimchi

    Justin Burdett
    Ruka’s Table
    Highlands
    N.C.
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  • Truffle Breadcrumbs

    Aaron Silverman
    Rose’s Luxury
    Washington
    D.C.
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  • Rhubarb Sorbet

    Kristen Murray
    MÅURICE
    Portland
    Ore.
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  • Dehydrated Thassos Olives

    Ben Poremba
    Olio
    St. Louis
    Mo.
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  • Fermented Armenian Cucumbers

    Miles Thompson
    Allumette
    Los Angeles
    Calif.
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  • Pickled Shallots

    Eric Silverstein
    The Peached Tortilla
    Austin
    Texas
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  • Biscuit

    William Werner
    Craftsman and Wolves
    San Francisco
    Calif.
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  • Smoked Sourdough Bread

    Trevor Moran
    The Catbird Seat
    Nashville
    Tenn.
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  • Poached Octopus

    Miles Thompson
    Allumette
    Los Angeles
    Calif.
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  • Cauliflower Purée

    Jason McLeod
    Ironside Fish & Oyster
    San Diego
    Calif.
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  • Celeriac Purée

    Edward Kim
    Ruxbin
    Chicago
    Ill.
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  • Celeriac Purée

    Justin Carlisle
    Ardent
    Milwaukee
    Wis.
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  • Celery Gelée

    Kristen Murray
    MÅURICE
    Portland
    Ore.
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  • Preserved Chanterelles

    Miles Thompson
    Allumette
    Los Angeles
    Calif.
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  • Harissa

    Nicole Pederson
    Found
    Evanston
    Ill.
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  • Charred Napa Cabbage

    Eric Silverstein
    The Peached Tortilla
    Austin
    Texas
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  • Sable Breton

    William Werner
    Craftsman and Wolves
    San Francisco
    Calif.
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  • Lamb Glace

    Justin Woodward
    Castagna
    Portland
    Ore.
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  • Pickled Mung Bean Sprouts

    Greg Vernick
    Vernick Food & Drink
    Philadelphia
    Pa.
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    Average: 5 (1 vote)

  • Herbs De Provence

    Miles Thompson
    Allumette
    Los Angeles
    Calif.
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  • Cauliflower Florets

    Jason McLeod
    Ironside Fish & Oyster
    San Diego
    Calif.
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  • Fennel Pickles

    Edward Kim
    Ruxbin
    Chicago
    Ill.
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  • Roasted Celeriac

    Justin Carlisle
    Ardent
    Milwaukee
    Wis.
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  • Cep Oil

    Justin Slojkowski
    Box Kite
    New York
    N.Y.
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  • Charred Scallion Vinaigrette

    Michael Hung
    Faith & Flower
    Los Angeles
    Calif.
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  • Charred Cucumber Raita

    Emily Crawford
    The Corson Building
    Seattle
    Wash.
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    Average: 1 (1 vote)

  • Preserved Green Almonds

    Miles Thompson
    Allumette
    Los Angeles
    Calif.
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  • Duck Ravioli

    Ryan Pera
    Coltivare Pizza and Garden
    Houston
    Texas
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  • Biscuit Purée

    Trey Cioccia
    The Farm House
    Nashville
    Tenn.
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  • Sambal Daikon Carrots

    Eric Silverstein
    The Peached Tortilla
    Austin
    Texas
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  • Banana Marshmallow

    William Werner
    Craftsman and Wolves
    San Francisco
    Calif.
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    Average: 2 (1 vote)

  • Pernod Gel

    Justin Woodward
    Castagna
    Portland
    Ore.
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  • Sweet Soy Vinaigrette

    Greg Vernick
    Vernick Food & Drink
    Philadelphia
    Pa.
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    Average: 5 (1 vote)

  • Blanched Octopus

    Miles Thompson
    Allumette
    Los Angeles
    Calif.
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  • Gremolata

    Jason McLeod
    Ironside Fish & Oyster
    San Diego
    Calif.
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  • Pickled Kohlrabi

    Justin Carlisle
    Ardent
    Milwaukee
    Wis.
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  • Pasteurized Egg Yolks

    Justin Slojkowski
    Box Kite
    New York
    N.Y.
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  • Smoked and Torched Avocado With Burnt Orange Oil

    Michael Scelfo
    Alden & Harlow
    Boston
    Mass.
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  • Brown Butter

    Emily Crawford
    The Corson Building
    Seattle
    Wash.
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  • Vegetable Garnish

    Yoni Levy
    Alta CA
    San Francisco
    Calif.
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  • Pasta Dough

    Ryan Pera
    Coltivare Pizza and Garden
    Houston
    Texas
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  • Pickled Kohlrabi

    Trey Cioccia
    The Farm House
    Nashville
    Tenn.
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  • Asian Pear Kimchi

    Eric Silverstein
    The Peached Tortilla
    Austin
    Texas
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  • Labne

    Ben Poremba
    Olio
    St. Louis
    Mo.
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  • Brown Sugar-Roasted Tahitian Squash

    Miles Thompson
    Allumette
    Los Angeles
    Calif.
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  • Roasted White Chocolate Mousse Cube

    William Werner
    Craftsman and Wolves
    San Francisco
    Calif.
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  • Beans

    Christine Cikowski
    Sunday Dinner Club
    Chicago
    Ill.
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  • Fermented Tomato Salt

    Justin Slojkowski
    Box Kite
    New York
    N.Y.
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  • Candied Chicken Skins

    Trey Cioccia
    The Farm House
    Nashville
    Tenn.
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  • Coffee-Chili Salt

    Edward Kim
    Ruxbin
    Chicago
    Ill.
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  • Duck Filling

    Ryan Pera
    Coltivare Pizza and Garden
    Houston
    Texas
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  • Green Curry Paste

    Matt Danzer
    Uncle Boons
    New York City
    N.Y.
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  • Cookie Base

    Kristen Murray
    MÅURICE
    Portland
    Ore.
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  • Burnt Eggplant Purée

    Ben Poremba
    Olio
    St. Louis
    Mo.
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  • Bacon Hollandaise

    Lee Gregory
    The Roosevelt
    Richmond
    Va.
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  • Brown Sugar Salt

    Miles Thompson
    Allumette
    Los Angeles
    Calif.
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  • Misoyaki Catfish

    Eric Silverstein
    The Peached Tortilla
    Austin
    Texas
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  • Breton Base

    William Werner
    Craftsman and Wolves
    San Francisco
    Calif.
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  • Crème Fraîche

    Trevor Moran
    The Catbird Seat
    Nashville
    Tenn.
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  • Enoki Mushrooms

    Justin Slojkowski
    Box Kite
    New York
    N.Y.
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  • Roasted Sunchokes

    Miles Thompson
    Allumette
    Los Angeles
    Calif.
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  • Grit Cake

    Edward Kim
    Ruxbin
    Chicago
    Ill.
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  • Braised Duck Meat

    Ryan Pera
    Coltivare Pizza and Garden
    Houston
    Texas
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  • Golden Raisin Purée

    Aaron Silverman
    Rose’s Luxury
    Washington
    D.C.
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  • Rhubarb-Celery Confiture

    Kristen Murray
    MÅURICE
    Portland
    Ore.
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  • Black Olive Oil

    Ben Poremba
    Olio
    St. Louis
    Mo.
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  • Hot Sauce

    Lee Gregory
    The Roosevelt
    Richmond
    Va.
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  • Nori Oil

    Miles Thompson
    Allumette
    Los Angeles
    Calif.
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  • Japanese Pickles

    Eric Silverstein
    The Peached Tortilla
    Austin
    Texas
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  • Banana Ganache Biscuit

    William Werner
    Craftsman and Wolves
    San Francisco
    Calif.
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  • Potato Broth

    Trevor Moran
    The Catbird Seat
    Nashville
    Tenn.
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  • Ramp Purée

    Tom Van Lente
    Two
    Chicago
    Ill.
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  • Reindeer Lichen or Caribou Moss

    Justin Slojkowski
    Box Kite
    New York
    N.Y.
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  • Blended Oil

    Miles Thompson
    Allumette
    Los Angeles
    Calif.
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  • Carrot Purée

    Edward Kim
    Ruxbin
    Chicago
    Ill.
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  • Lemon-Parmesan Broth

    Ryan Pera
    Coltivare Pizza and Garden
    Houston
    Texas
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