We did the math (thanks, Google Maps).
It’s 1,376 miles from NYC to Coral Gables.
If we start driving now we’ll make it there for dinner and dessert tomorrow… Check out the Key Lime Tart (sugar sphere, crispy key lime, strawberry gelée, yuzu-basil granite) – an incredible creation launching on this week’s opening menu!
We were honored to host San Pellegrino’s “The World’s 50 Best Chef Luncheon” following the Award’s ceremony. Our London chefs rubbed elbows with winners, including the brothers behind the #1 restaurant, El Celler de Can Roca in Girona, Spain: Executive Chef Joan Roca, Pastry Chef Jordi Roca and Head Sommelier Josep Roca!
The Roca brothers (no. 1 on the list) pose with Arzak Head Chef Juan Mari Arzak (no. 8 on the list) and SUSHISAMBA London Executive Chef Cláudio Cardoso and Sous Chef Daniel Fernandez.
This was Osteria Francescana Head Chef Massimo Bottura’s (no. 3 on the list) second round! He just couldn’t get enough, speed-walking to the serving counter, grabbing platters and promptly delivering them to other chefs at the luncheon.
SUSHISAMBA London Bar Manager Richard Woods held a tutorial on the Tonka Bean Old-Fashioned (Plantation Barbados 5 year infused with the powerful spice of tonka beans from the kumaru tree in South America, finished with star anise and Benedictine) in the Noma Lab – part of The Lab festival – where he discussed the importance of aroma in mixology and how it can affect perception of taste.
SUSHISAMBA London Executive Chef Cláudio Cardoso’s lunch special – Lobster Tempura with truffle and yuzu coconut sauce – is enough to work up any appetite.
2013 marked Corporate Sushi Chef Koji Kagawa (sandwiched between SUSHISAMBA Managing Partners Matthew Johnson and Shimon Bokovza) 10-yr Anniversary with the company. A celebration breakfast was in order! Way to go Koj!
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.
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!
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.
