Sweet Endings

Sweet Endings-1

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?

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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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A Crunchy Delight

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Our Chef Shoyo Iida’s latest creation (SUSHISAMBA dromo in Miami), the Bakudan Maki, is a crispy fried spicy tuna roll with asparagus and Catupiri cream sauce, topped with butter squash and watermelon garlic ginger chili sauce. He wanted to create a roll with an incredible texture contrast.  Well, let’s just say this hits the spot.
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A Summery Spin on Salmon

Now say that 5 times fast…

Photo/Execution Props to Guillermo @SSPark

Inspired by the many amazing products that Peru has to offer, this brightly-colored, refreshing salmon special reflects the summery tastes it has to offer. The salmon is cooked a la plancha [grilled on a metal plate] and served over quinoa with asian pear and apple salad. To top it off: super fresh and raw, red and yellow beets, radishes, yuzu (an East Asian citrus fruit), and olive oil. A chicha morada (typical Peruvian beverage) reduction and lemon gel are added to the plate to round out all the flavors and complete the dish. 

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Perú Sabe: Cuisine as an Agent of Social Change

“Perú Sabe: Cuisine as an Agent of Social Change” is an upcoming documentary featuring world-renowned chefs Ferran Adrià and Gastón Acurio who join together to show how new recipes and culinary education/human development is progressing in Perú through gastronomy. The documentary explores how food can bring people together from all around the world to create social change. As Gastón Acurio explains, “The power of cuisine is finally used not only to cheer up the people who eat the food, but mostly, to transform the lives of the people who surround it.”

The documentary will be released in the Fall of 2012. Can’t wait.

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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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wishes and luck

Chef Herb’s rockin’ out to Cool Calm Pete…

 

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cheech & chong

On Halloween, Cheech & Chong took over the kitchen at SSdromo in Miami. We would’ve told you sooner except we weren’t sure how things were going to go over…

But, as it turned out, they’re pretty awesome chefs. And, to everyone’s surprise, they know how to use more than one kind of herb.

 

 

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joão gilberto

 

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catedral metropolitana

 

Here are a few photos of the Catedral Metropolitana do Rio de Janeiro (Metropolitan Cathedral) where Gionia took us on our trip to Brazil this past summer. The church was built through the 1960s-1970s in honor of São Sebastião, the patron saint of Rio. Outside it reminded us of some sort of conical space craft… a ‘modern art’ style of cathedral. Inside, its massive stained glass windows bring a magical warmth and color to the space. It’s a must-see when you’re in Rio!

 

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