Happy New Year!

Felicidades a todos from the SS Culinary Team!  We’re celebrating Révellion at all locations tonight – hope to see you…

Awesome photo of Rio de Janeiro’s Réveillon NYE party on Copacabana Beach, via The Independent.

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pionono for the holidays

Tonight’s finish to a Merry Christmas at SUSHISAMBA rio in Chicago and 7 and park in New York City. Created by Michelle:

Spiced Pionono
asian pear jam, coquito ice cream, kaffir lime

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santa city

On Saturday the annual Santacon “Santa Claus Convention” descended on the West Village outside of SUSHISAMBA 7. Melissa (GM, SS7) and Mere took some shots of the action:

nyc = santa city

santa samba:

scrooge in a tree:

Happy Holidays!!

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welcome, eric.

Today, SUSHISAMBA rio’s Chef Eric Jorgensen moved from the Windy City to the Big City to join us on team SS7!!

*Photo from the Chicago-New York Electric Airline Railroad, John Eagan. Original site here.

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golden eye

This morning a beautiful, bright red Golden Eye Snapper (Japanese = Kinmedai) arrived from our friends at True World Foods. Mukai, our Executive Sushi Chef at park, ordered it for a special tonight.

Golden Eye Snappers live around the southern coast of Japan and come into season in the color months. They are deep sea fish, in fact, the water pressure may be one of the reasons for their remarkably large and extruded eyes. Most importantly, they’re known for their high fat content and tender meat… a good choice for just about any type of preparation – but tonight Mukai will use this Kinmedai for sashimi and sushi.

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the global american @jbh

Less than one year ago the team behind SUSHISAMBA opened a brand-new concept, Sugarcane raw bar grill, in Midtown Miami. It’s been really exciting to watch the transformation – from all of our initial tastings to the rigorous opening schedule – leading up to tonight when the great Chef and my friend, Timon Balloo was given the honor of cooking at The James Beard House.

The Team: Timon, Koji, Michelle, Beto and I

The Ingredients:

The Menu:

beginning:

Bacon-Wrapped Dates with Linguiça, Manchego, and Mustard Emulsion
Peruvian Lantern Scallop Crudo with Apples and Yuzu
Laughing Bird Shrimp with Jackfruit and Cilantro
Beef Tongue Crostini with Red Dragon Cheese and Quail Eggs

middle:

Key West Spiny Lobster Chowder with Fingerling Potatoes, Dried Tomatoes, and Crème Fraîche
Za’atar-Dusted Yellowfin Tuna with Florida Eggplant Baba Ghanoush and Housemade Yogurt
Lake Meadow Naturals Duck Breast with Swiss Chard and Marcona Almond Picada
Robata Galbi Short Ribs with Crispy Rice, Fried Egg, and Jus

finale:

Homestead Tangerine Ice with Banana Cream and Flor de Caña Rum
Nutella Parfait with Candied Hazelnuts and Nougatine Ice Cream

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bajofondo

some evening inspiration

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union square greenmarket

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adventures with battman

Today we joined our photographer friend Alan Batt, aka ‘Battman’ to celebrate the launch of his two beautiful, new books ‘Pasta’ and ‘Pudding.’ Dan and I each contributed a pasta recipe. Proceeds from the books sold during The Great Gathering of Chefs benefited Action Against Hunger, a nonprofit organization dedicated to the search to end world hunger.

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gotan project

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