Plum Gochu Brings Sweet Heat to Dishes Chef Laura Lee of Chef L Custom Culinary Experiences shows the range of Plum Gochu syrup savory to sweet. Plum Gochu and Tamarind Puree create a glossy glaze for crisp-skinned duck breast, served with a cool Korean cucumber...
Crafted in the Desert: Chef Ashutosh Gairola’s Modern Pastry Executive Pastry Chef Ashutosh Gairola brings precision and restraint to every plate at La Quinta Resort & Club. Trained to let each ingredient earn its place, he builds desserts where flavor,...
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...
