Inspired by my Iranian heritage, Sour Cherry Rice balances sweetness and tartness from the cherries with the savory depth of saffron basmati rice. I used single-origin Camino Verde cacao nibs from Ecuador to bring nutty, dark complexity to the mix. Cherries,...
This dish is a bold, aromatic twist on classic orange chicken—rich with cognac, aged tangerine peel, and fragrant Sichuan spices. The result is a glossy mandarin sauce that clings to perfectly crisp, twice-fried chicken. Ingredients for Mandarin Sauce: • 11 g....
My dish is a duck confit with tamarind–yuzu butterscotch served with yam purée, crushed hazelnuts, orange fennel salad, and herbs. My inspiration really came from trying to use The Perfect Purée in a different way than I normally would. By making a butterscotch with...
Ingredients for Ocean Front Property: • 1 ½ oz. mezcal • ¾ oz. mango liqueur • ½ oz. lime • 1 ½ oz. pineapple • ¾ oz. The Perfect Purée Plum Gochu Syrup • 2 dashes Orange Bitters • 2 dashes Absinthe Method for Ocean Front Property: Combine all ingredients in a shaker...
Ingredients for Vanilla Sky: • 1 oz. The Perfect Purée Honeysuckle Orange Blossom Syrup • 3 oz. Canada Dry Tonic Water • ½ oz. lime juice • 1 oz. butterfly pea infused Dhos Non-Alcoholic Liquor • a pinch of kosher salt Method for Vanilla Sky: Add Honeysuckle Orange...
