Black cod briefly brined in a mixture of peach purée, sea salt, and harissa powder. Pan-seared then served with borlotti beans that have been slowly stewed with aromatics, tomato conserva made from organic backyard Jersey summer tomatoes, and a slightly sweet, spicy,...
One of the first plated desserts I learned in a professional kitchen was a classic pavlova, and it’s remained a favorite ever since. For this modern interpretation, I wanted to reimagine the dessert with contemporary techniques while honoring its core: creamy, bright,...
A tropical harmony of soursop mousse, passion fruit coulis, and coconut financier. Soursop, or guanábana, is a fruit that connects me to my Puerto Rican heritage. While I wasn’t raised on the island, its flavors have always been part of my family’s traditions and...
My dish is inspired by Día de Muertos (Day of the Dead) in Mexico, celebrated on November 2nd. During this time, food is offered as a tribute to our loved ones who have passed away and are no longer with us. This creation represents a bonfire—a symbol of family...
I wanted to make this cake once that first chill hit the air. Baking spices and cream cheese are two of my favorite things year-round, and the combination of The Perfect Purée of Napa Valley Camu Camu Puree, pineapple, and coconut brings balance through brightness and...
