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egg-cellent

04.18.2014

Is that a bird’s nest on Chef Claudio’s Easter dinner table? No! He’s serving a [...]

quinotto

risotto remix

03.07.2014

How do we revamp one of Italy’s most beloved classic dishes? Instead of arborio rice, [...]

suckling pig

that’s some pig

03.05.2014

Chef Claudio’s special entrée is a thing of beauty. This dish is comprised of suckling [...]

kiwi

bottoms up for carnaval

02.28.2014

With Carnaval coming up, we decided to remix the classic Brazilian cocktail into a Kiwi [...]

Coral Gables - heart no houseki maki (2)

show us your heart and we’ll show you ours

02.14.2014

Craving sushi for Valentine’s Day dinner? Our heart no houseki maki is made with tuna, [...]

lobster tempura

temple of tempura

02.10.2014

How does Chef Claudio prepare lobster? His Lobster Tempura dish contains furikake, wasabi tobikko, lime [...]

Vegas - wild ocean trout salmon roll special

sushi in red

02.07.2014

What would Chef John serve at a romantic Valentine’s Day dinner? A Wild Ocean Trout [...]

squid seviche post on ingredient blog

squid’s on

02.03.2014

How do you start off a good meal? Chef John Um matches fresh squid with [...]

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play ball

01.15.2014

Who says you can’t play with your food? Over in London, Chef Claudio has created [...]

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fish fry fun

01.09.2014

Craving fish? Chef Claudio has cooked up a special sea bass agemono with togarashi and [...]

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salmon bouquet

11.25.2013

Salmon tartare, orange ponzu, soy cracker and Rocket cress from Chef Claudio. The dish shows [...]

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caution: jalapenos and more jalapenos

11.21.2013

Kojis, ari roll – Avocado, crab meat, yellowtail, paprika tenkatsu, red radish, jalapeno,  jalapeno sauce, [...]

TROPICAL TAPIOCA

if you miss summer already…here’s the tropical tapioca

11.08.2013

mango tapioca pudding, lime cake, pineapple brulée, coconut-lime sorbet, coconut tuile by Chef Alyssa

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The Samba Split

11.07.2013

doce de leite ice cream, caramelized baby bananas, coconut flan, coconut mochi, caramel popcorn, fresh [...]

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Picarones!

11.06.2013

Picarones! Peruvian-style doughnuts accompanied with a seasonal butternut squash sabayon from Chef Alyssa.