Michael launched Miami’s new menu last week – with an exciting response. Here’s a shot of his Braised Veal Osso Buco…. a 16oz center-cut, braised veal shank served with cauliflower purée and a smoked fuji apple-parsley salad dressed with apple cider vinegar.
Ah, winter in Miami!
Happy Thanksgiving, everyone!
<3, the chefs of SUSHISAMBA
(Here are a few shots of our Mojo-Roasted Turkey…. Time to get your gobble on!)
You are now entering… the hon-shimeji forest.
In fact, hon-shimeji (or white beech mushrooms cultivated with the patented methods of hon-shimeji) grow in little ‘bouquets’ to protect each other. But we liked the idea of a hon-shimeji forest.
On Halloween, Cheech & Chong took over the kitchen at SSdromo in Miami. We would’ve told you sooner except we weren’t sure how things were going to go over…
But, as it turned out, they’re pretty awesome chefs. And, to everyone’s surprise, they know how to use more than one kind of herb.
“This week we got some beautiful, Big-Eye Tuna and I wanted to play with some alternative presentations of sashimi. The tuna is rubbed with red yuzu kosho and rolled around cucumber julienne – then topped with bright tobiko and crisp garlic. The sauce is an emulsification of white soy, sesame oil and garlic-steeped milk.” – Lee, SS rio in Chicago