RECIPES
Whether you’ve been a reader since the late 90s or are just starting to work the line, get some inspiration straight from the StarChefs’ community.
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Roasted Bone Marrow Beef Tartare
Radish, Parlsey, Tarragon, Garlic-Tarragon Aïoli, Toasted Baguette | Chef Andrew Gantt of Kimpton Brice Hotel
Beef Tartare
Pickled Green Tomato, Shallot, Pecorino Romano-Infused Olive Oil, Pecorino Romano Mousse, Pecorino Romano PDO | Chefs Jacob Armando and Eric Brooks of Gigi’s Italian Kitchen
Salmon Tartare
Cucumber, Jalapeño, Orange, Avocado Purée, Tzatziki Broth, Lemon Vinaigrette, Dill Oil | Chef Sonnie Gomez of The Proper Santa Monica
Wagyu Tartare
Flat Iron Steak, Tarragon Aïoli, Bagna Cauda, Chives, Aged Cheddar, Chips | Chef Ana Palomares of Death & Co.
Yellowfin Tuna Tartare
Japanese Cucumber, Avocado, Satsuma, Soy Sauce, Orange Bitters, Shrimp Chips | Chefs Amarys Koenig Herndon and Jordan Herndon of Palm&Pine
Lamb Neck Tartare
Lumina Lamb Neck, Daikon, Mushroom Emulsion, Fermented Peppers, Pickled Ramps, Sunchoke Chips | Chef Neil Zabriskie of Regards
Scup Tartare
Fermented Peaches, Meyer Lemon, Marcona Almond Milk Dressing, Rhubarb Root Oil | Chef Luke Mersfelder of Bywater
Lamb Tartare
Lumina Lamb Shoulder, Steak Sauce Chutney, Smoked Lamb Fat, Lamb Jelly, Parsley, Breadcrumbs | Chef Chris Cote of Ruthie’s
Beef Tartare
DemKota Ranch Beef, Cockles, Lovage Aïoli, Charred Kale | Chef John Denison of St. Jack
Tuna Tartare
Mountain Rose Apple, Sherry Vinegar Granita, Kombu Oil, Winter Radishes, Shiso | Chef Andrew Manning of Longoven
Beef and Beet Tartare
Turnips, Shallots, Sherry Vinegar, Fresh Herbs, Greek Yogurt, Pea Tendrils, Grilled Sourdough | Chef Brian Paszko
Hamachi Tartare
Fried Okra, Cauliflower-Coconut Purée, Potlikker Vinaigrette, Pineapple, Shallots, Mint, Mizuna | Chef Nina Compton of Compère Lapin
Veal Tartare
Watermelon, Toasted Hazelnuts, Whipped Chèvre, and Housemade Brioche | Chef John Denison of St. Jack
Wagyu Steak Tartare
Asiago Frico, Quail Egg Yolk, and Basil | Chef Ciro Fedora of CAPO Restaurant & Supper Club
Texas Wagyu Beef Tartare
Deep Fried Shiso, Fried Garlic, Smoked Salt, Micro Marigold, Micro Mint | Chefs Tiffany Derry, Te’Von Johnson, and Naomig Perine of Roots Southern Table
Cambodian Porterhouse Duo
Kroeung Marinade, Cured Egg Yolk, Hot Sauce, and Quick Pickles | Chef Jett Mora of Café Modern
Texas Venison Tartare
Egg Yolk, Smoked Aïoli, Juniper, Dried Cherries, Fried Shallots, and Ciabatta | Chef Matt Ford of Billy Can Can
Veal Tartare
Carrot Top Salsa Verde, Crispy Buckwheat Crepe, and Egg Yolk | Chef Eli Collins of a.kitchen + bar