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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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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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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pig tails

From Guillermo at SSpark:

Since all of the chefs have been sharing ideas, I took inspiration from a recent London tasting. Chef [whose-name-can’t-be-revealed-yet] ‘deconstructed’ a feijoada, a classic Brazilian stew made from pork and beans. Here, I’ve taken his execution of pork tail (braised and then pan-seared for a ‘crust’ on the outside) and added some interesting texture to the dish with the creaminess of kabocha purée and the crunch of edamame. The black bean salad serves as a refreshing balance.

 

 

 

 

 

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snapper to suit the season

 

From Guillermo at SSpark in NYC….Red Snapper a la Plancha with parsnip purée, charred asparagus, kuromitsu and yuzu- kosho butter with micro tortilla salad.

 

 

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bring on the bird

Happy Thanksgiving, everyone!

<3, the chefs of SUSHISAMBA

(Here are a few shots of our Mojo-Roasted Turkey…. Time to get your gobble on!)

Miami’s presentation…

NYC’s presentation….

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hon-shimeji forest

You are now entering… the hon-shimeji forest.

In fact, hon-shimeji (or white beech mushrooms cultivated with the patented methods of hon-shimeji) grow in little ‘bouquets’ to protect each other. But we liked the idea of a hon-shimeji forest.

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coho salmon

Guillermo ran a beautiful special at SSPark recently: Coho Salmon Tiradito with avocado, orange segments, tomburi, jalapeño and citrus shiro sauce.

Most Coho Salmon (also known as Silver Salmon or Blueback) in the United States come from the North Pacific Coast – where they are most abundant. We got this one in from Alaska!

 

 

 

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