Burrata Salad
byServes 4 12 asparagus 3 bunches basil 1 pint canola oil 8 baby beets in different colors 2 cups water 1 cup quinoa 4…
Serves 4 12 asparagus 3 bunches basil 1 pint canola oil 8 baby beets in different colors 2 cups water 1 cup quinoa 4…
Serves 4 8 oz sushi-grade tuna 1/4 cup ginger, finely sliced Olive oil 1 cup tapioca pearls 2 cups water 4 tbs sugar 1…
Serves 4 SALAD 12 wedges fresh Redhaven peaches (preferred) 12 wedges heirloom tomato 8 oz purslane 4 oz fresh heart of palm 4 oz…
When Executive Pastry Chef Zac Young reels off his secret ingredients for summer desserts—tarragon, basil, and lemon thyme— you can sense his excitement. Summer…
Four and Twenty Blackbirds The inspiration for this cocktail started with a rum punch, but with a less traditional and less sweet take on…
TWIST – Chef Pierre Gagnaire RASPBERRY COULIS 1 kilogram raspberry puree 1 lemon zest 1 lime zest 1 orange zest 200 grams sugar 20…
THE VILLAGE PUB – Chef Dmitry Elperin RICOTTA GNUDI 3 3/4 cups ricotta cheese 1/4 cup all-purpose flour 1/4 cup parmesan cheese, finely grated…
SPRUCE – Chef Mark Sullivan 20 ounces lobster meat 16 pieces oven-dried tomatoes 16 pieces ricotta gnudi 4 ounces lobster jus 4 pieces braised…
TRU – Chef Anthony Martin INGREDIENTS Four 5-ounce portions of Scottish or king Salmon (skin removed) salt and pepper 1 tablespoon grape seed oil…
EVEREST – Chef J. Joho INGREDIENTS 2 bunches white asparagus 2 bunches green asparagus 1/2 quart milk 3 tablespoons butter 1 lemon, juiced Salt…