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
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.
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.