A Classic Opera Cake with a Bold Dragon Fruit Twist Vibrant, layered, and boldly flavorful, this Dragon Fruit Opera Cake reimagines the classic French pastry. Almond joconde, silky Freeze-Dried Dragon Fruit buttercream, and glossy chocolate ganache create a balance of...
Soursop Jus and Curry-Spiced Lamb, Slow-Braised to Perfection Bold, aromatic, and deeply savory, Chef Steven Woerdehoff’s Seared & Braised Leg of Lamb balances rich, slow-braised tenderness with bright, tropical notes. Soursop Puree, warm curry, ginger, and...
Raising the Bar for Gluten-Free Great food starts with ingredients chefs can rely on. That’s the idea behind Perfect Pairings — our ongoing collaboration series highlighting chefs and brands who share our commitment to quality, consistency, and smart, efficient...
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...
Pineapple-Ginger Financier Fluffy, golden, and gently spiced, Chef Steven Woerdehoff’s tropical financier delivers warm ginger depth, bright pineapple sweetness, and soft, buttery texture. Watch how he made this dessert featuring Sweet Ginger, Carmelized Pineapple...
Chocolate-Dipped Honeycomb with Freeze-Dried Pineapple Crisp, airy, and dipped in decadence, Chef Steven Woerdehoff’s tropical twist on honeycomb candy delivers bold flavor, irresistible crunch, and playful texture. Check out how he made this treat featuring...
