Monthly Archives: June 2015

time to summon salmon

sockeye salmon sushi

How did Chef John Um bring out so much flavor in his sockeye salmon sushi? By marinating the fish in orange zest, lime zest, lemon zest, bay leaves and salt for 18 hours! He finishes the dish on a sweet note with dehydrated raspberry coated fennel.

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going meatless


In the mood for a meatless meal? Executive Chef Cláudio Cardoso creates a balanced and satisfying vegetarian dish with a handful of simple ingredients: quinoa, tofu, egg and shishito.

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pining for pineapple

scallop seviche

From Chef John Um in Las Vegas: scallop seviche with a pineapple coconut sauce.

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