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...
Duck confit is paying homage to history. It is timeless and deserves to be honored with sauces that create an unforgettable memory. Eating puff pastry stuffed with unctuous fat-cooked duck, caramelized onion, and fig jam is wonderful. But it is more incredible when...
This is a play on a classic treat! This dirty cocktail is sure to be a hit, a balance of bitter blood orange, vanilla bean, and a hint of salt. Ingredients for Dirty Dreamsicle: • sea salt • cinnamon • sugar • 1 oz. The Perfect Puree Blood Orange Concentrate, thawed •...
