SUSHISAMBA Las Vegas Executive Pastry Chef Michael Outlaw dreamed up this decadent dessert in celebration of the New Year. Composed of white chocolate infused Namelaka (Japanese for creamy texture), chiffon cake, carbonated raspberries, raspberry gelée and raspberry Champagne sorbet – what better treat to ring in the New Year?
Every now and then, a salt craving hits! Fresh out of the deep fryer, Chef Cláudio Cardoso’s savory corn kakiage is paired with a rich aji panca sauce.
Who doesn’t love candy? Whenever we’re stumped on holiday gift purchases, we find brigadeiros to be the best solution! These colorful, traditional Brazilian treats are made with chocolate, condensed milk, and butter.
Hooray for Mundial 2014! We have so many treats planned for our month-long World Cup celebration. One of our specials, the Braised Pork Belly Lettuce Wraps, packs a flavorful kick thanks to a little pickled cucumber and sliced jalapeños.
Who says you can’t play with your food? Over in London, Chef Claudio has created basketball sushi!
Check out Chef Brian Nasajon’s sweet quinoa oatmeal from the new breakfast menu at SUSHISAMBA Coral Gables! Here’s his inspiration:
“I really wanted to modernize a traditional breakfast staple and stay true to SUSHISAMBA flavors. Since oatmeal has been my favorite breakfast dish since I was a child, when my mother used to sprinkle brown sugar on top, I decided to start playing around with different ideas. One of my greatest challenges in cooking is creating delicious and interesting dishes that are also healthy. Health is extremely important to me, so I kept it in mind as I began creating this dish, which is where the final decision to use quinoa came from.“
So we caught up with pastry chef Jerome Guerlet who is traveling across the nation with a new dessert program for all SS locations! (You can check out the new menu at SUSHISAMBA Miami, Coral Gables and both NYC locations so far). Peach Tiradito is a new summer dessert that he created. Here’s his inspiration:
My Peach Tiradito is connection between the Kitchen and Pastry. My first idea for this came from the hot kitchen – the technique and simplicity of beef carpaccio or salmon tiradito. The thin, precise cuts used for these plates is exactly what I applied to my peaches. I use black pepper for seasoning because the peaches work so well with the freshness of the black pepper. I also thought about the aroma of fruits from summer and to develop a “punch” of flavor to poach my peaches. To bring the creation full circle, I used coconut and lime to make it very fresh and light – like a tiradito. For me, the Peach Tiradito encompasses SUSHISAMBA, seasonality, culinary technique, texture and most importantly – passion.
From Michelle at SSPark: Agave cake drizzled with agave syrup topped with a strawberry rhubarb compote with edible flowers, tofu crema, and garnished with rhubarb chips. Ah, summer.
If summer was a soup it would taste like…
Gooseberries, red plums, kiwi, edible flowers, and balls of watermelon and cantaloupe – topped with lychee sorbet and garnished with gold leaves. Finished with chilled chamomile-melon soup… poured table side.
Spoon cheers go to Michelle from SS Park.