gabbygatsby Valrhona Milk Chocolate Ganache, Lovage Oat Crunch, Shiny Chocolate Glaze, Toasted Oat Stout Ice Cream, Fermented Oats, and Torched Lovage Meringue by Rising Star Pastry Chef Mina Pizarro of Juni. #StarChefsRS @minapizarropastry @juninyc 2h

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gabbygatsby The Shaman: La Diablada Pisco, Salers Gentiane Aperitif, Pineapple Juice, Lime Juice, Ceylon Cinnamon Syrup, and Angostura Bitters by Rising Star Bartender Chris Lowder of The NoMad. #StarChefsRS @getlowdernow 11h

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gabbygatsby From last night at StarChefs Rising Stars Gala: Quail Eggs, Focaccia, Trumpet Mushrooms, and Dandelion Greens by Rising Star Chef Richard Kuo of Pearl & Ash. #StarChefsRS @cereal_cook @pearlandashnyc 11h

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gabbygatsby #ButFirst #LetMeTakeASelfie Selfie: Lillet Rosé, Bonal Gentiane Quina, Campari, Raspberry Syrup, and Sparkling Wine by Rising Star Bartender Natasha David of Nitecap. #starchefsrs @natashadavidxo @nitecapnyc 19h

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gabbygatsby Probably one of the best dishes of the night. Hawaij-spiced Sea Scallops, Heirloom Cauliflower, Capers, and Pomegranate by Rising Star Chef Travis Swikard of Boulud Sud. #StarChefsRS @Tswikard @bouludsud 20h

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gabbygatsby Flavors of Gin: New Zealand Red Deer, Juniper Meringue, Cilantro-Celery Root Purée, Licorice Jus, and Roasted Fennel by Rising Star Chef Matt Lambert of The Musket Room. Had this back at the ICC last year, had it again. Still delicious. #StarChefsRS @musketmatt @musketroom 22h

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gabbygatsby Beet Salad, Green Apple, Wakame, and Crispy Yogurt by Rising Star Sustainability Chef Andrew Whitcomb of Colonie. #StarChefsRS @colonienyc @chef_whitcomb 24h

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gabbygatsby Rosa Colored Glass: Lustau Amontillado Sherry, Poma Aurea Sidra, Applejack, Lemon Juice, Grenadine, Angostura Amaro, and Angostura Bitters by Katie Stipe of Last Call Consulting. #starchefsrs 2d

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gabbygatsby Old Alhambra: Laphroaig 10-year Scotch, Dolin Blanc Vermouth, Lustau East India Solera Sherry, and DeKuyper Crème de Cacao White by Bartender Leo Robitschek of Eleven Madison Park. @lrobitschek #starchefsrs 2d

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gabbygatsby Oyster Confit, Uni, Cauliflower, Dashi, and Preserved Yuzu by Chef Richard Gras of Pier A Harbor House. @piera_nyc #starchefsrs 2d

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gabbygatsby Last dish I had at Giulia. Olive oil and citrus cake, poached quince, blood orange, and vanilla gelato. The cake was moist and quince gave the sweet, lingering taste and texture. Not the best quenelle of gelato right there, but it was rich. Loved the candied citrus zest on top! 2d

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