Monthly Archives: February 2013

Mushroom Dumplings

Mushroom Dumplings with maitake, hon shimeji (mushrooms native to Japan), carrot purée and crispy pork by SUSHISAMBA dromo Chef de Cuisine Brian Nasajon. We just can’t get enough!

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Causita Classica

SUSHISAMBA park Executive Chef Pedro Duarte’s latest creation: Causita Classica of colossal crab, avocado brunoise and nori strips. It’s our take on a classic Peruvian causa, which is traditionally made of mashed potato dumplings combined with onion, key lime, chili and a protein or shellfish.

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The Perennial Plate

Recently, we’ve been reading and watching clips on The Perennial Plate to learn about ways in which other chefs are balancing being “socially responsible and adventurous eating.” Props to Chef Lee for discovering this awesome site!

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Carnaval


Acarajé is traditional Brazilian street food composed of black-eyed peas shaped into balls and prepared in dendê oil. Check out the ones we ate in Salvador, Bahia: http://ingredientblog.com/?s=acaraje. We’re serving our own take on acarajé for Carnaval: Duck Confit Acarajé of cilantro crema and gremolata (pictured above). 

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