Avocados that don’t brown? Great dishes start with ingredients you can rely on. We love Perfect Pairings, so we’re collaborating with brands we use — partners who share our commitment to practical efficiency, premium quality and consistency in the kitchen and bar....
Bright Camu Camu Vinaigrette with Hawaiian & Japanese Inspiration Kombu-jime–cured opah meets bright Camu Camu vinaigrette, aromatic shiso oil and a modern interpretation of Hawaiian chile water in this runner-up dish from the Sweet & Savory Challenge with...
A Taste of Prosperity Whimsical and layered in both flavor and meaning, Ellie Estrada’s white peach dessert draws inspiration from the Japanese folk legend Momotaro and earned runner-up honors in our Sweet & Savory Challenge with StarChefs. Fragrant white peach...
A Grand Prize Dessert “Dessert should be playful, joyful, and surprising,” says Pastry Chef Abigail Black of Henrietta Red, the Grand Prize Winner of our Sweet & Savory Challenge with Star Chefs. Her Basil Yuzu Lychee Ice Cream Cake reflects that philosophy,...
Preparing Hamachi Ceviche with Camu Camu and Coconut Chef Steven Woerdehoff’s interpretation of ceviche pairs silky hamachi with a creamy coconut base and the bright lift of Camu Camu, creating a balance of richness and acidity. It is a beautiful expression of...
