with great ginger power comes great flavor

Ginger-Marinated Halibut Nigiri

Chef Eric Ou flavored delicate halibut with a ginger marinade for a nigiri weekend special!

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SS Breakfast of Champions

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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.

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dynamic duo

Sushi + Bar

Crafted by Chef John, we present a caipirinha refined and redefined: Leblon Cachaca, yuzu cordial, St. Germain, splash of sparkling Moscatel, Cave Amadeu, and a couple drops of Grenadine! Then, paired with a sake-mirin-soy marinated salmon topped with Leche de Tigre purée. Now, this is what happens when bar meets sushi at SUSHISAMBA Las Vegas!!!

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marine and be seen

Pan fried Peruvian bay scallop

What’s going down at the Strip? Here’s a Panko-fried fried Peruvian Bay scallop, torched with yuzu-miso butter, wasabi tobiko, fresh wasabi foam, and miso-salt coated chive made by our very own Chef John.

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A Mid-Summer’s Dream

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.

 

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Sweet Summer

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.

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Chamomile-Melon Soup

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.

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It All Comes Down to the Ingredients

I’m a big believer of using high quality ingredients, and can always count on great results when I am confident with what I put in to a dish. Whenever I can, I shop at the farmers market – Union Square in NYC has a great one. This time of year is my favorite to explore all that the farmers markets has to offer and try different ingredients, especially when I can be in the sun!

If you’re a first-timer to the farmers market, here are a few helpful tips from the Union Square Farmers Market website.

The Union Square Farmers Market

(photo thanks to: daleschierholt.blogspot.com)

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from the hanger

The latest special from the kitchen of  SSPark….::tipped hat to Guille::

Grilled hanger steak with chimichurri frisée, fingerling potato salad, and cherry tomatoes – topped off with salsa criolla. The tomatoes add exciting texture and acid to the dish. The chimichurri friseé is a great ‘weight’ balance to the dish – but also a fun new pairing of chimichurri and steak, which, at Samba has been a longtime match made in heaven.

 

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dessert ‘for the table’

Alinea’s Chocolate Finale dessert is one fit for a table, literally. As a large sheet of grey silicone is draped over the diners’ table, servers gather around the table and place small bowl after small bowl of nougats, chocolates, sauces, herbs, and other sweet delicacies around the table. The servers step away as the chef walks out and approaches the table. The chef then begins to paint and create a dessert masterpiece right before the diners’ eyes.

Tastes: chocolate, blueberry, caramel, honey, peanut.

Photo Props to www.cookingforengineers.com!

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