I chose Soursop Puree for my dish. I’ve never worked with soursop before, so I was excited to branch out and experiment with a new ingredient. Recently, I made a big career change after four and a half years — moving from a European/French-focused restaurant to a...
This dish was inspired by summertime berry delights and sitting on a patio in Mexico City. It’s a blackberry aguachile underneath a delicious pile of shrimp ceviche with a hint of mezcal to excite the smokers of the bunch. Ingredients for Blackberry Aguachile: • 4 oz....
My recipe is a Peach Melba Sundae. One of the most classic desserts in the summer is the Peach Melba, and it’s one of my favorite dishes to remake whenever peaches come into season. In this take on the Peach Melba, I love to utilize white peach purée to make a really...
This dish features a pan-seared scallop over a creamy purée of beet, The Perfect Purée of Napa Valley Freeze-Dried Orange, crème fraîche, and a touch of sherry vinegar—paired with a golden beet purée and a final dusting of The Perfect Purée of Napa Valley Dragon Fruit...
This dish is inspired by the season of fall and Japan. It’s the perfect time of year to enjoy hamachi—it reaches its peak season in the colder months. The fruit purées from The Perfect Purée pair beautifully with the fish, enhancing its natural sweetness. The yuzu and...
