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.
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.
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.
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.
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.
Happy Thanksgiving, everyone!
<3, the chefs of SUSHISAMBA
(Here are a few shots of our Mojo-Roasted Turkey…. Time to get your gobble on!)
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.
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!
“In Brazil, skirt steak is common component of churrasco – served with sweet plantains and chimichurri. For this dish I wanted to incorporate our Peruvian roots so, instead of plantains I created a purple potato croquette and zucchini fritters. And, rather than a heavier chimichurri I created a bibb lettuce based salsa verde…. It’s always exciting to create something new- on the platform of tradition.” – Guillermo, SSPark