Monthly Archives: March 2013

how sweet it is

SUSHISAMBA New York Pastry Chef Michelle Duran’s Caramelia Chocolate Mousse with coffee ice cream and yamazaki milk foam from Taste of Greenwich House. Yamazaki is Japanese, medium-bodied whiskey that is the perfect complement to the flavors of the chocolate and coffee.

 

 

 

*photo by ©2013 Ebbe Sweet

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the art of sushi

An inspired special from SUSHISAMBA park’s chef and resident culinary artist, Chen: shrimp tempura, asparagus and jalapeño wrapped in big-eye tuna and rice paper, served with a trio of sauces.

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way to go, kiddo

SUSHISAMBA NYC Pastry Chef Michelle Duran demo-ed how to make spring seviche (fruit & veggies) for youngsters at Kids Food Fest in Bryant Park as part of Cooking Light and JBF’s initiative to promote healthy eating.

 

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