Techique Rick Bayless.

Technique Rick Bayless academia leadership discipline culture technique creativity academia culture discipline leadership awareness academia discipline creativity discipline leadership technique technique creativity Nora Pouillon culture academia creativity leadership culture David Burke academia discipline awareness culture discipline technique creativity technique culture Alfred Portale culture awarencess academia discipline technique creativity awareness

"Primus inter Pares" First Among Equals This nation, this generation in this hour has man's first chance to build a Great Society, a place where the meaning of man's life matches the marvels of man's labor."

Lyndon Baines Johnson

The four virtues of a great chef: Creativity, Discipline, Leadership, and Awareness require an understanding of technique, academia, and culture. In honor of these ideals we present a few of the industry's best who not only help set the standards for the industry, but continue to raise the bar for our profession.

Rick Bayless

The first chef to elevate Mexican cuisine to a fine dining level in the United States 

"I went on my first trip to Mexico when I was 14, and I just fell in love. I felt really at home-I was drawn to the culture and knew I would find a way to return," recalls Bayless. He was perhaps most amazed by Mexican culture and the way it intertwined with the cuisine. "Whether it be at their fiestas or in their street food, people in Mexico are really passionate about food," he insists. Bayless attended college as a Spanish and Latin American major, absorbing the history and culture of his surrogate country. He later pursued anthropological linguistics in graduate school but became disillusioned with the academic world, "Many other graduates from my program were having difficulties finding employment and I was becoming disenchanted with the field of linguistics. I took a year off and started a small catering business in Ann Arbor where my wife Deann and I were living." Though Bayless had always cooked to pay his way through school, he rediscovered his love for the kitchen and soon was teaching and writing about food. Bayless and his wife decided to move to Mexico and apply their research skills to the world of Mexican cuisine. "We had planned on staying for one year," Bayless confides, "and ended up staying almost five years; logging over 35,000 miles across Mexico." As luck would have it, the Bayless duo was hired to develop menus for a chain of Mexican-American restaurants in California. In this way, the couple was able to explore regional cuisines. As they lived and breathed Mexico, the markets, the daily food preparations, Bayless grew to understand that dialogue was an important part of understanding the food culture. "I never asked for recipes. I would pose questions. For example I would ask, 'did you make that with chile guajillo or chile ancho, because I've heard...?' and they would respond, 'oh, well I don't like that chile ancho I only used chile gutajillo...' in turn I would say, 'so you used chile guajillo and a little garlic and some cumin...' and they would stop me, 'cumin!? I would never use cumin...' Ultimately I would engage them in a conversation that was already way down the line. If I needed more specifics I would come back and continue the conversation, but I never wrote anything in front of them. I kept everything in my head until I could sit down and write." His research led him down back roads, through churchyards, and to homes to sample some of the most authentic and undiscovered dishes of Mexico. "If you can touch into something in their community, people start telling you all sorts of details," Bayless admits. It was at the markets of Mexico where Bayless uncovered much of his information. "There is always a section in the market known as the horndas, a place for the farmers who traveled to eat before the long trip home. They serve the homiest of food--traditional home cooking. I found that the more funky and interesting dishes of tripe, dried fish, and wild greens came from the poorest, most remote parts of Mexico, not the cities. What I didn't realize, until after my first book, was that I was researching this old fashioned kind of cooking that even most modern Mexicans thought had disappeared." By the end of his five years, he had the makings of a book.

Bayless opened Frontera Grill in 1987, the same year he released his first book, Authentic Mexican: regional cooking from the heart of Mexico Rather than seeking a high profile metropolis for the restaurant, Bayless picked Chicago. "We were coming out of LA where there was a long history of Mexican-American cooking. This was also during a time when the LA food scene had everyone's attention. In fact, Deann and I had picked restaurant space on Melrose Ave. where all the new hot restaurants were opening. We had financial backing and everything, but it just didn't seem like it was the right place for us. We didn't like the LA mentality very much. It was too much like you had to reinvent yourself every year. We wanted to do something that was going to be long lasting," Bayless explains. As a result, the two considered Chicago. It was a place the Bayless' had an affinity for. Though it had a city feel, they both loved the modest size. Chicago also proved the ideal location because it didn't have the history of Mexican fast food restaurants so prominent in California. Bayless adds, "There had been an enormous amount of immigration from Mexico to Chicago over the last ten years prior to our opening the restaurant. As a result, there were many mom and pop restaurants specializing in one specific Mexican dish. This gave us the opportunity to take what people knew as a ma and pa cuisine and provide another offering, one, a step up from what they knew. The opening of Topolobampo in 1991 fulfilled Bayless' vision of opening a fine dining Mexican restaurant. "I tried to give the respect to Mexican cuisine that it was due," Bayless confides. "Most people didn't respect it because they didn't know it. So by offering well prepared, really traditional Mexican cuisine to the American public, I was able to bring it the respect that it deserved."

David Burke

The first non-Frech-man to win the Les Meilleurs Ouveries de France

Perhaps his calling is not to hop from restaurant to restaurant across avenues in New York, but rather to remain stationary in an upscale neighborhood brasserie replete with a local clientele who come in to chat with the chef about the fish he couldn't pass up at the market, or the new grain that he baked in the fresh bread. But the cards have been dealt well to David Burke. His talent is unmistakable and is impossible to overlook. What is perhaps most surprising about this accomplished chef is his sense of fearlessness with ingredients and unwavering dedication to his craft.

In 1988 Burke competed in what would become a career-defining event, the International Cooking Festival hosted in Tokyo, Japan. Though Burke did not take the top prize overall, he was awarded with Les Meilleurs Ouvriers de France. Not only is the honorary degree highly regarded among the great French masters; but, until then, the award was reserved for French chefs. Armed with a regiment of recipes, which had been perfected over months, Burke had a last minute brainstorm and completely changed his menu the day of the competition. The winning dishes included a dish of cinnamon smoked quail breast, spicy apple ravioli, with a pecan consomme, and a dish of steamed sea bream with saffron whipped potatoes, saffron oil, and fried lotus root chips, an ingredient traditionally pickled in Japan. "The Japanese had never seen anything like it--it was new to me too," Burke laughs. Such international acclaim gave a resounding nod of acceptance and credibility to the whimsy and creative spirit of the emerging food scene in the United States.

Though such accolades solidified Burke's place in the culinary world, they also set a precedent for creativity. His success was hard won at the expense of many long hours and years spent in constant search of knowledge, skill, and understanding. At the early age of 14, Burke was drawn to the kitchen. Though his first job as a dishwasher was meant to discourage him, it only ignited his interest. Taking note of his young employee's curiosity, the Executive Chef too was inspired and introduced David to new flavors, fresh produce, stocks, soups, and different cooking techniques. Equally determined was Burke's father, who wanted to dissuade his son from the 'domestic sciences.' To do this, Burke was enrolled in several cooking classes geared towards housewives. The class, hosted by Miriam Brickman, the tools, and gadgets, only fed young Burke's hunger to learn more. Guest teachers, including Paula Wolfert and Marcella Hazan gave the young novice a new perspective, "I realized for the first time that spaghetti sauce didn't have to be red," Burke recalls. Everyday he filled his journal with recipes, notes, commentary, and ideas. At long last, sensing there was no end to his son's enthusiasm for cooking, Burke's father, forced the issue and demanded his son get a job in the profession or not return home. After a twelve hour day of pounding the pavement, knocking on doors, and pleading his case, Burke managed to convince the Executive Chef of the Navesink Country Club to give him a job. It was the first organized kitchen Burke had experienced. He worked as the broiler cook, butchering meat, fish, chicken, learning to work clean, quick, and with organization. He was now part of the profession. After working for several years in professional kitchens, David Burke enrolled at the Culinary Institute of America to fortify the culinary hows with scientific whys. He graduated as the student most likely to succeed. Upon graduation, job offers ensued; Burke, however, wanted to broaden his horizons and accepted a summer job as a private chef in Norway. It was here he discovered fresh seafood, superior salmon, wild game, and fowl, and Scandinavian butter--a dairy product containing more fat than most butters. He also found gjetost, a caramel colored cheese used to flavor sauces; he still uses it today. Before returning stateside, Burke traveled to his food mecca, France. Though the trip was brief, it whet his appetite for what lie ahead. He returned to hone his skills and earn enough money to return to France. He accepted a saucier position with Waldy Malouf at La Cremaillere in Banksville, NY. Over the course of several years, Burke returned to France to study with the Troisgros brothers, Andre Daugin, and to eat in the restaurants of Paul Bocuse and Alain Chapel. He finally returned to New York to stay and accepted a position as the poissonier with Daniel Boulud at the Hotel Plaza Athenee. Though challenged by the cuisine, he quickly decided the rigid menu guidelines left little room for his own ideas to blossom. At the suggestion of friend Chef Malouf, Burke applied for a sous chef position at The River Cafe under Charlie Palmer. Here his ideas were not only encouraged but integrated into the menu. This was a tremendous confidence builder for the budding chef, "The River Cafe is where my personal view of cuisine took form." After one year, Burke took a six month leave of absence to attend pastry school with Gaston Lenotre. When not in class, he worked part time in the pastry department at the famous Parisian gourmet store Fauchon and spent his four week summer break at a local charcuterie. Upon his return to The River Cafe he learned of Chef Palmer's resignation. Rather than make the move with Palmer, Burke decided it was time to accept his first position as executive chef. For five years, Burke churned out some of the best food at the The River Cafe.

In 1991, he was ready to be a chef/owner and joined forces with Alan Stillman to open the Park Avenue Cafe. Here Burke's true creative genius originated such staples as salmon bacon, pastrami salmon, and swordfish chops. His ideas are simple in nature, the combinations practical. "The swordfish chop idea emerged while I was eating a small fillet," Burke recalls. "As I cut into the fish I noticed two small rounds of meat near the head. I started thinking, bigger fish: bigger rounds. I spoke with some of the fish mongers and they were throwing the collarbone cuts away-I used to get them for nothing." As the swordfish chop became popular the price went up. "It's a good cut because it has enough fat and bone on it to add to the flavor," Burke explains. Since it was introduced in 1992, the swordfish chop continues to be the most popular menu item.

In September of 2000, Burke embarked on his fifteenth restaurant project, ONE cps, located in the Plaza Hotel. The food has a brasserie feel and the presentation of the food is not as playful. Dishes like filet mignon on-the bone and a halibut T-bone, which is specially butchered for the restaurant, maintain Burke's sense of creative genius. In addition, he has created Burke's GourmetPops[TM], a whimsical play on the lollipop in which smoked salmon is wrapped around rich salmon cream, foie gras is sculpted into bite sized spheres, and goat cheese rounds are covered with almonds and pistachios. His most recent work in progress is a cookbook, which will focus on updating American recipes. "We take classic dishes like New England clam chowder and give a recipe for a traditional, contemporary, and next day version," Burke explains. "This way, the dishes are suited to beginners, gourmands, and those who love to make a meal of leftovers. After all, isn't that practical?"

Alfred Portale

The first in his class at the Culinary Institute of America in 1981

He has trained the likes of Tom Colicchio, David Walzog, and John Schenk, received four three-star ratings from the New York Times since he opened Gotham Bar and Grill in 1985, and, though originally turned down by the Culinary Institute of America, not only attended the CIA, but graduated first in his class.

"The CIA didn't accept me at first. They thought I needed some experience," Portale explains. "So, I returned to Buffalo, New York and went to work at the best restaurant in town. I loved it so much I continued to work for several other chefs. By the time I reapplied, a year and a half had passed." Portale considered himself a more serious student than some of his younger classmates though he may have had less experience. "I was lucky, I didn't know much about food. I grew up in an Italian-American household-far from haute cuisine. I came in with a clean slate," Portale explains. "My ideas about food at the time were based on this 'old French cookbook,' Larousse Gastronomique that I used to look through all the time. I believed all the ornate cold buffet presentations, carvings, and centerpieces were something I could do." Recently, Portale returned to his alma mater with Chef de Cuisine Jacinto Guadarrama. "I was jealous!" Portale admits. "When I attended the school, the campus was in its infancy. Today there are many new buildings, computer labs, demonstration kitchens...it's spectacular." Though larger in size, the curriculum is the same; three week blocks for each class. "We were really exposed to so many facets of the business: practical, applied, and philosophical aspects of food," Portale recalls. After graduation, Portale was recruited to work for Michele Guerard's new boutique eatery in the Bloomingdales' New York store. It wasn't necessarily the work Portale had dreamed of, but he figured if he took the job, he might be invited to work in France. He was right. Not only did Portale work in Guerard's three-star Michelin restaurant, Les Pres d'Eugenie, but he was also invited to work with the Troisgros brothers and Jacques Maximin. "After working with the great chefs, I spent two months on my own, just traveling and soaking it all in." The time Portale spent in France, was a revelation, "The products were extraordinary, from charcuterie to pastry, it's so much a part of the whole picture, chocolate, cheese, wine and the highest level of service required. When you see the best, you have the best example to follow. The more you take in to a situation, the more you take out. Like going to France I knew it would be a great place to learn, but I also knew I would have to be a step above others just to have the opportunities."

An apt student, and ever the perfectionist, Portale maintains a learning kitchen in which the lessons he has accrued over the years can be taught. "Taste, technique, and attitude are probably the biggest challenge in the kitchen. Taste is the easiest thing to teach, but the most difficult to learn; it must be developed over time," Portale confides. Though taste memory may come with time, the daily routine of a chef requires immediate skills. "There are a lot of mechanics involved in the kitchen, from choosing the produce to plating the dishes," Portale clarifies. "It's precision work and we are very consistent." He relies on the able managing team to assist in maintaining his standards, "It's hard to learn when you don't have a proper example to follow." For this reason, Portale's most repeated advice is: culinary school is a great place to start but once you leave the school, your education truly begins. "The first three to four years after graduation are critical," Portale comments. "Young cooks should work under a great chef, one they can really follow. Of course reading and travel are also keys to the education process. The mistake young chefs make is to jump into a position of leadership." Which only proves his thoughts on attitude, "You can't change the way people think, you can only set the example."

Nora Pouillon

The first chef to define and run a certified organic restaurant

"My sister said there were precursors to my becoming a chef; no matter my age, or if I can recall the events, I have always remembered the meals of my life." It is this means of documenting her time that has intertwined Nora Pouillon's dogma with her work.

Her tenacity is rooted in a belief that a certification program for restaurants will bring credibility to and justify specific standards, "Organic is not about diet but about agriculture. My customers come for the good food. They don't have to understand it, but for me it is the only food that is good to eat." Born in Vienna in 1943, Pouillon and her sisters attended a French boarding school, as part of what her parents considered a valuable education. The school provided a four course seated lunch complete with an hour of relaxation after the meal for walks in the garden or a good read in the shade of a tree. In this way, Pouillon embraced food as part of her life.

Though restaurant Nora is organic in body, soul, and mind, there was no official distinction, until Nora foraged that too. "Until then, organic certification applied to stores, processing plants, and farmers," Pouillon explains. "Because there was no criteria by which to evaluate a restaurant, we had to find an agency willing to tackle the project." Among the forty some agencies that do such evaluations, Yvonne Frost, founding member of the progressive Oregon Tilth agency, responded immediately. Frost's restaurant background and the company's reputation as one of the most rigorous and prestigious certification agencies in the world, made the choice clear. Though the process was consuming, Pouillon persisted, believing it important to her mission, "My purveyors needed to understand I would not do business with them unless they had their own organic certification." After two years of collecting the necessary information, which resulted in a lengthy audit of her 250 certified purveyors, suppliers, and products used, Pouillon proudly displayed the restaurant's framed organic certification diploma on April 12, 2000. The first of its kind, the certificate states that 95% of all items used in the restaurant are certified organic.

Though the term organic has become a buzzword, Pouillon's mission began when she first opened her restaurant, over twenty years ago. At that time, organic purveyors and consumer understanding were hard to find. Pouillon's dedication is about developing a keen sense of responsibility. "I never had conventional purveyors. They were always local farmers or farmers who were already growing in an organic manner but didn't have the paper to prove it." Several Amish cooperatives and family run dairies have developed a loyal relationship with the restaurant, selling only to Pouillon. "They believe us to be 'good Englishmen.' We contract them to grow specific products and in return they have our word that we will buy everything," Pouillon explains. She makes it a point to do her own leg work, often going into the field to ensure organic products meet the required specifications. With some items, seafood in particular, there are no written guidelines or federal inspections. "I keep up on the condition of U.S. waters and lists of endangered fish species. I know the waters my fish come from," insists Pouillon, who often serves several seafood items on her menu. "I trust the purveyors who sell the fish. I purchase no fish or seafood from the Gulf of Mexico or from aquaculture plants." Amazingly, Restaurant Nora operates with under a 30% food cost. This is possible because there is very little waste. "The biggest problem with the chefs who come into my restaurant is the amount of food they throw away," Pouillon admonishes. "In the kitchen, we use scraps for stocks, soups, and composting; very little is thrown away. We also learn how to use minor cuts of meat and poultry, so we may buy large cuts," continues Pouillon. "Preserving, packing, and storing food wastes so much energy; so we buy locally," Pouillon reasons. "I look at food as a piece of the whole."

In addition to building on her philosophy at home, Pouillon's arena has expanded, "I have more than a food statement in-mind," Pouillon confides. "My commitment to organics has nothing to do with a cooking style but a life and agricultural style. It is a growing process, not a dietary preference. I feel I have a message to communicate: 'Eat organic!'" Pouillon continues to take on a variety of consulting, public speaking, and spokesperson responsibilities. She sits in on the Harvard School of Nutrition Roundtable discussions as one of several chefs to give a food industry perspective on recent agricultural research. In addition, she remains active in the Adopt-A-School program and recently has taken on the Amazon Conservation project. "I hope in the next ten years conventional food, that is to say, foods grown with chemical fertilizers and pesticides will be no more, and people will understand that to live in a healthy way means spirit, mind, body, soul, and community."

Puerco en Mole de Chabacano y Pinon 

Roasted Pork with Apricot and Pine Nut Mole

Rick Bayless

(Serves 6)

For the mole sauce:

3 tomatillos, husks removed, roasted, and halved

1/3 cup sesame seeds, toasted

1/2 cup vegetable oil

12 dried ancho chilies, stemmed, seeded, and chopped

4 cloves garlic, peeled

2/3 cup pine nuts

2/3 cup dried apricots, chopped

7 cups chicken stock

1/2 teaspoon Mexican canela ground cinnamon[*]

1/4 teaspoon freshly ground black pepper 

1/8 teaspoon ground cloves

1 ounce Mexican chocolate, chopped

1 slice firm white bread, toasted and chopped

Salt and granulated sugar to taste

For the roasted pork:

11/4 pounds pork loin 

Salt and pepper to taste

For the braised greens:

1 tablespoon vegetable oil

1 onion, peeled and sliced

3 cloves garlic, peeled and minced

12 ounces green Swiss chard, sliced, blanched, and chopped

Salt and pepper to taste

For the dish:

Boiled runner beans

Watercress 

For the garnish:

Dried apricot strips

Pine nuts

(*.)Available in Latin American markets.

For the mole sauce, using a spoon, remove the juice and pulp of each tomatillo, set aside in a medium bowl, and discard the skins. Add the sesame seeds and set aside. In a medium saucepan, heat the oil over medium heat. Add the chilies and fry until light in color, about 30 seconds, turning constantly. Remove the chilies while maintaining the hot pan. Place the chilies in a chilled water bath, cover with a small plate to submerge, and set aside for 30 minutes. Add the garlic to the hot pan and saute until golden brown and tender, about five minutes. Using a slotted spoon, transfer the garlic to the tomatillo mixture and maintain a hot pan. Toast the pine nuts in the pan until golden brown, about two minutes. Using a slotted spoon, transfer the pine nuts to the tomatillo mixture and add the apricots. Remove the pan from the heat and set aside. Strain the chilies through a fine mesh sieve, reserving the water and chilies separately. In a blender puree the chilies add 21/2 cups of the reserved liquid until smooth, about two minutes. Strain through a fine mesh sieve, discarding the pulp. In the same blender, puree the tomatillo mix, one cup of the chicken stock, cinnamon, black pepper, cloves, chocolate, and bread until smooth, about two minutes. Strain through a fine mesh sieve and set aside. In a medium saucepan over medium heat, saute the chili pepper puree until dark and thick, about 10 minutes. Add the tomatillo mixture and simmer to form a thick paste, about seven minutes. Add the remaining stock, partially cover, and simmer until the mix is thick enough to coat the back of a spoon, about 45 minutes. Remove from the heat, season, and set aside keeping warm.

For the roasted pork, prepare a hot grill and preheat the oven to 300 degrees. Season the pork and place on the grill to mark on all sides. Remove from the heat, place on a sheet pan, and place in the oven to roast until the internal temperature is 150 degrees. Remove from the heat, slice, and set aside keeping warm.

For the braised greens, in a medium saute pan, heat the oil over medium heat. Add the onion and saute until golden brown, about 10 minutes. Add the garlic and saute for one minute. Add the Swiss chard and saute until warmed through, about one minute. Remove from the heat, season, and set aside keeping warm.

To serve, spoon some braised greens, runner beans, and water cress to one side of the plate. Arrange some pork slices next to the greens, spoon some mole sauce around the dish, and sprinkle with dried apricots and pine nuts.

Sopa de Tortilla con Chile Pasilla, Queso Fresco y Aguacate

Tortilla Soup with Pasilla Chilies, Fresh Cheese, and Avocado

Rick Bayless

(Serves 6)

For the tortilla soup:

2 cups vegetable oil

6 corn tortillas, halved and cut into strips 1/4 -inch thick

4 cloves garlic, peeled and chopped

1 onion, peeled and sliced

2 dried pasilla chilies, stemmed, seeded, and chopped [*]

15 ounces canned whole tomatoes, drained

6 cups chicken stock

1 sprig epazote [**]

For the dish:

Diced avocado

Shredded chicken

Sour cream

Queso fresco [***]

Lime wedges

(*.) Pasilla chilies are dried chilaca chilies, they have a medium hot flavor and are referred to as, "chile Negro." Available in Latin American markets.

(**.) Epazote is a wild herb similar in flavor to cilantro. It is available fresh or dried in Latin American markets.

(***.) Available in Latin American markets. Farmer's Cheese, Monterey Jack or a mild cheddar are suitable substitutes.

For the tortilla soup, in a medium saute pan, heat the oil to 350 degrees. Add the tortilla strips and fry until crispy, about two minutes. Using a slotted spoon, transfer to a paper towellined sheet pan to drain. Season and set aside. In a medium saute pan, heat some of the tortilla oil over medium heat. Add the garlic and onion and saute until golden brown. Remove from the heat and using a slotted spoon, transfer the garlic and onion to a blender. Maintain the hot pan, add the chilies, and saute for 30 seconds. Remove from the heat and place on a paper towel-lined sheet pan to drain. Transfer the chilies and the tomatoes to the blender and blend until smooth, about two minutes. Transfer to a medium saucepan over medium-low heat. Simmer until thick, about 10 minutes. Add the chicken stock and epazote. Bring to a boil, reduce the heat, cover partially, and simmer for 30 minutes. Remove from the heat, sea son, and set aside keeping warm.

To serve, arrange some diced avocado, shredded chicken, sour cream, and some queso fresco in a soup plate. Spoon some soup around the plate, top with the tortilla strips, and garnish with a lime wedge.

Sopes de Papa con Queso de Cabra

Potato Cakes with Fresh Goat Cheese

Rick Bayless

(Serves 6)

For the goat cheese:

1 3/2 cups goats' milk 

1/2 cup buttermilk 

1 tablespoon lime juice

Salt to taste

For the sopes:

1 cup mashed potatoes 

8 ounces fresh smooth-ground corn masa[*]

1/2 cup water

1/2 cup vegetable oil

Salt to taste

For the salsa roja:

6 red chipolte chili peppers, stemmed

6 cloves garlic, roasted

1 pound tomatillos, husked, rinsed, and roasted

1/4 cup water

Salt and granulated sugar to taste

For the salad:

3 tablespoons olive oil 

1 tablespoon sherry vinegar 

3 cups mixed greens

Salt and pepper to taste

For the garnish:

Parsley leaves

Cilantro leaves

Thyme leaves

(*)Powdered masa harina may also be used. Available in Latin American markers.

For the goat cheese, preheat the oven to 225 degrees. In a stainless steel, medium saucepan, combine the goats' milk, buttermilk, and lime juice. Place in the oven until the cheese has separated, about 2 1/2 hours. Using a long spatula, cut the curds into squares and place in the oven for one hour. Remove from the heat and set aside for 30 minutes. Using a small ladle, gently remove and discard any excess liquid. Using a slotted spoon, transfer the curds to a cheesecloth-lined strainer, and set aside for 30 minutes. Gather the four corners of the cheesecloth, and tie with butcher's twine to loosely enclose. Hang at room temperature for three hours over a medium bowl. Re-tie the cheesecloth tightly and hang in the refrigerator over a medium bowl overnight. Unwrap the cheese, season, and set aside.

For the sopes, in a medium bowl, combine the potatoes, corn masa, and water and knead to combine. Divide the dough into 18 rounds, flatten slightly, and cover with plastic wrap. Place two 4-inch pieces of plastic wrap on a flat work surface. Place a round of dough on a sheet of plastic wrap and cover with the remaining piece. Gently press down the dough until 2 1/2 inches in diameter and 1/4-inch thick. Remove the plastic wrap, pinch the dough in the center and form a border l/2-inch high around the edge, and set aside. Repeat with the remaining rounds. Heat a non stick saute pan over medium heat. Sear the bottom of the sopes, about one minute. Remove from the heat, prick the bottoms with a fork, and set aside to cool.

For the salsa roja, heat a medium, non-stick saute pan over medium heat. Place the chilies in the pan and toast for one minute. Remove from the heat and place in a chilled water bath for 30 minutes. Strain and transfer to a blender. Add the garlic, tomatillos, and water and blend until smooth and well combined, about two minutes. Transfer to a medium bowl, season, and set aside.

To finish the sopes, in a large saucepan heat the oil to 350 degrees. Add the sopes and fry until golden brown. Using a slotted spoon, transfer the sopes to a paper towel-lined sheet pan to drain and set aside keeping warm. Spoon some of the salsa into the center of each and top with some goat cheese.

For the salad, in a medium bowl, combine the olive oil and vinegar and whisk to combine. Add the greens, toss to coat, season, and set aside.

To serve, spoon some salad to one side of a plate.

Arrange some sopes in the center and garnish with parsley, cilantro, and thyme.

Camarones en Pipian de Almendra

Shrimp in Green Almond Sauce

Rick Bayless

(Serves 6)

For the pumpkin seeds:

1/2 cup granulated sugar

2 tablespoons water

1 tablespoons corn syrup 

1/4 cup pumpkin seeds 1 teaspoon salt

For the green almond sauce:

2 1/2 tablespoons extra virgin olive oil

1 small onion, peeled and sliced

1 clove garlic, peeled and halved

1 jalapena pepper, stemmed, seeded, and chopped

3/4 cup blanched almonds, toasted

6 tomatillos, husks removed, trimmed, and chopped

1/4 cup radish keaves

1 buch cilantro, stemmed and miched

3/4 cup parsley leaves

3 cups fish stock

Salt and pepper to taste

For the rice:

1 1/2 tablespoons vegetable oil

1 cup long grain white rice

1 yellow onion, peeled and diced

1 3/4 cups chicken stock

3 problano chilies, roasted, peeled, seeded, and sliced into thin strips [*]

1 ear corn, kernels removed

1/2 cup queso fresco [*]

Salt and pepper to taste

For the shrimp:

11/2 tablespoons extra virgin olive oil

36 shrimp, peeled, de-veined, and tails attached

Salt to taste

For the dish:

Frisee lettuce

Sliced red onion

Note: Queso fresco is afresh cheese. Farmer's Cheese, Monterey Jack or a mild cheddar are suitable substitutes.

(*.)Available in Latin American markets.

For the pumpkin seeds, in a small, covered saucepan, bring the sugar, water, and corn syrup to a boil, reduce the heat, and simmer until golden brown. Remove from the heat and add the pumpkin seeds and salt and stir to combine. Pour the mixture onto a silpat-lined sheet pan, spread thin, and set aside to cool. Transfer to a cutting board, chop finely, and set aside.

For the green almond sauce, in a medium saucepan, heat 1 1/2 tablespoons of the oil over medium heat. Add the onion, garlic, and jalapeno pepper. Saute until translucent, about three minutes. Remove from the heat and strain through a fine mesh sieve, discarding the oil. Transfer the onion mixture to a blender, add the almonds, tomatillos, radish leaves, cilantro, parsley, and one cup of the fish stock, blend until smooth, about three minutes, and set aside. In a medium saucepan, heat the remaining oil over medium heat. Add the almond mixture and simmer until thick, about 10 minutes, stirring occasionally. Add the remaining fish stock, adjust the heat to low, and simmer for 20 minutes. Transfer the sauce in small batches to a blender and blend until smooth, about one minute. Season and set aside keeping warm.

For the rice, in a medium saucepan, heat the oil over medium heat. Add the rice and onion and saute until translucent, about seven minutes. Add the chicken stock, poblano chilies, and corn and stir to combine. Cover and maintain at a simmer until the rice is tender, about 15 minutes. Remove from the heat and set aside for five minutes. Add the cheese and mix to combine. Season and set aside keeping warm.

For the shrimp, in a medium saucepan, heat the oil over medium heat. Season the shrimp and saute until desired doneness. Remove from the heat and set aside keeping warm.

To serve, spoon some rice and shrimp in the center of a plate. Spoon some green almond sauce around the dish, place some frisee and red onions in the center, and sprinkle with pumpkin seeds.

Napoleon de Amaranto con Chocolate

Napoleon of Amaranth with Chocolate

Rick Bayless

(Serves 6)

For the chocolate cream:

10 ounces semisweet chocolate, chopped

6 ounces Mexican Ibarra chocolate, chopped[*]

10 1/2 ounces heavy cream

2 teaspoons granulated gelatin 

3 tablespoons brandy

3 tablespoons water

7 ounces egg whites

4 ounces granulated sugar

For the amaranth crackers:

10 ounces piloncillo, broken into small pieces[**]

1/2 cup water

2 tablespoons corn syrup

1 tablespoon lime juice

4 cups puffed amaranth[***]

For the prickly pear sauce:

1 pound prickly pear puree

4 ounces granulated sugar

2 ounces water

For the mango sauce:

1 pound mango puree

4 ounces granulated sugar

2 ounces water

For the garnish:

Confectioners' sugar 

Edible marigold petals

Mint sprigs

(*)Available in Latin American markets. Any high quality Mexican chocolate may be substituted.

(**)Piloncillo is Mexican unrefined sugar sold in conical shapes. Available through The CMC Company at (800) CMC-2780.

(***)Available through Nu-World Amaranth Inc. at [phone].

For the chocolate cream in a large bowl, combine the semi sweet chocolate and Ibarra chocolate in a medium bowl and set aside. In a medium saucepan over medium heat, bring the heavy cream to a simmer. Remove from the heat, pour over the chocolate, and set aside for eight minutes. Using a rubber spatula, gently stir until smooth and well combined. In a medium bowl, whisk together the gelatin, brandy, and water until dissolved and set aside. In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites on high speed to form soft peaks. Add the sugar and whisk to form stiff peaks. Transfer the egg whites to a large bowl and set aside. Add the gelatin to the chocolate and whisk to combine. Using a rubber spatula, fold 1/3 of the egg whites into the chocolate mixture until well combined. Using a whisk, add the remaining egg whites until well combined. Transfer to a pastry bag fitted with a medium star tip and set aside in the refrigerator.

For the amaranth crackers, in a medium saucepan over medium-low heat, bring the piloncillo, water, half the corn syrup, and lime juice to a simmer. Maintain the heat until the piloncillo is dissolved, about five minutes. Increase the heat and bring to a boil until the mixture begins to thicken, about 10 minutes. Add the amaranth and remaining corn syrup and mix to combine. Remove from the heat, pour the mixture onto a parchment-lined sheet pan coated with non-stick spray and set aside to cool. Cut into 18 4x3-inch squares and set aside.

For the prickly pear sauce, in a medium saucepan over medium heat, bring the prickly pear puree, sugar, and water to a simmer. Maintain the heat until the sugar is dissolved. Remove from the heat and set aside in an ice bath until chilled.

For the mango sauce, in a medium saucepan over medium heat, bring the mango puree, sugar, and water to a simmer. Maintain the heat until the sugar is dissolved. Remove from the heat and set aside in an ice bath until chilled.

To assemble, arrange six amaranth crackers onto a parchment-lined sheet pan and pipe some chocolate cream in the center. Place an amaranth cracker on top of each and pipe some chocolate cream on top. Cover each with the remaining crackers. Sprinkle with confectioners' sugar and set aside.

To serve, place a napoleon in the center of the plate and pipe some chocolate cream on top. Spoon some prickly pear and mango sauce around the dish in a decorative pattern and garnish with marigold petals and mint.

Crepas con Cajeta

Buttered Crepes with Caramel

Rick Bayless

(Serves 6)

For the crepes:

1 small cinnamon stick

3 cloves

1 cup whole milk

2 eggs

1/4 teaspoon salt

1 teaspoon granulated sugar

1/2 teaspoon vanilla extract

2/3 cup all-purpose flour

1 tablespoon unsalted butter, melted

Vegetable oil as needed 

For the goats' milk caramel:

2 quarts goats' milk

2 cups granulated sugar

2-inch cinnamon stick

1/2 teaspoon baking soda, dissolved in 1 tablespoon water

For the pecans:

1/4 pound unsalted butter

1 cup pecans, chopped

For the plantains:

2 tablespoons unsalted butter

2 plantains, peeled and sliced

For the dish:

Diced papaya 

Blackberries

Raspberries

For the garnish: Mint sprigs

For the crepes, in a spice grinder, pulse the cinnamon stick and the cloves until finely ground. Transfer to a blender, add the milk, eggs, salt, sugar, vanilla, and flour and blend until smooth, about two minutes, scraping down the sides of the blender. With the motor running, add the butter and blend until the mixture has the consistency of heavy cream, about one minute. Transfer to a medium bowl and set aside for two hours.

For the goats' milk caramel, in a large saucepan, bring the milk, sugar, and cinnamon stick to a simmer, stirring frequently.

Remove from the heat, add the baking soda, and stir to combine. When the bubbles disappear, return the pan to medium heat. Bring to a brisk simmer, stirring frequently, until the mixture begins to turn golden brown, about one hour. Continue to simmer until the mixture thickens to the consistency and color of maple syrup, about 20 minutes. Remove from the heat, strain through a fine mesh sieve, and set aside keeping warm.

For the pecans, in a medium saute pan, melt the butter over medium-low heat. Add the pecans and saute until toasted and golden brown, about 10 minutes. Remove from the heat and using a slotted spoon, transfer the pecans to a medium bowl. Reserve the butter and pecans separately.

For the plantains, in a medium saute pan, melt the butter over medium heat. Add the plantains and sauce until golden brown, about five minutes. Remove from the heat and set aside keeping warm.

To finish the crepes, preheat the oven to 325 degrees. Heat a seven-inch skillet over medium heat and brush lightly with the oil. Pour 1/4 cup of the crepe batter into the pan, swirl to coat, pouring out any excess. Cook until the edges begin to dry, about one minute. Using a thin spatula, flip the crepe and cook for one minute. Transfer the crepe to a parchment-lined sheet pan, keeping flat. Repeat with the remaining batter and set aside keeping warm. Brush the top of each crepe with browned butter and some goats' milk caramel. Fold each in half and gently press down to spread the filling. Brush with butter and fold in half again. Arrange the crepes in an ovenproof dish. Cover with aluminum foil and place in the oven until warmed through, about 10 minutes. Remove from the heat and set aside keeping warm.

To serve, place two crepes in the center of the plate and spoon some of the goats' milk caramel on top. Arrange some plantains, papaya, blackberries, and rasp berries on top, sprinkle pecans around the dish, and garnish with mint.

Sea Urchins with Shirred Quail Eggs

David Burke

(Serves 6)

For the English muffin chips:

8 Wolferman's English muffins, thinly sliced and baked [*]

1/4 cup melted butter

1/2 bunch chives, chopped

For the sea urchins:

18 sea urchins, roe and shells reserved separately

2 cups mashed potatoes

36 quail eggs

For the dish:

Creme fraiche 

Osetra caviar

(*.)Available through Wolferman's at(800) 999-1910.

For the English muffin chips, place the melted butter and chives in two small bowls. Dip one edge of each chip into the melted butter and the chives. Place on a parchment-lined sheet pan and set aside.

For the sea urchins, preheat the oven to 350 degrees. Place 18 sea urchin shells in a medium roasting pan and pour enough hot water to come halfway up the sides of the shells. Place the mashed potatoes in a pastry bag fitted with a medium round tip and fill each shell halfway with potatoes, set some roe in the center, and crack two quail eggs on top. Place in the oven and bake until the eggs are cooked, about five minutes. Remove from the heat and set aside keeping warm.

To serve, arrange three sea urchins on the center of the plate, spoon some creme fraiche and caviar on top, and arrange some English muffin chips around the dish.

David Burke's GourmetPops[TM]

David Burke

(Serves 6)

For the smoked salmon lollipops:

4 ounces chopped plus 12 thin slices smoked salmon

4 ounces cream cheese

1 tablespoon capers 

1 tablespoon lemon zest 

2 tablespoons chopped scallions

12 lollipop sticks [*]

1/4 cup poppy seeds

6 sheets edible silver foil [*]

Salt and pepper to taste

For the foie gras lollipops:

12 ounces foie gras mousse

12 lollipop sticks [*]

2 ounces truffle butter melted

2 ounces cocoa butter

1/2 cup cranberry juice, reduced to 2 tablespoons

6 sheets edible gold foil [*]

For the goat cheese lollipops:

4 ounces goat cheese

2 ounces cream cheese

2 ounces mascarpone cheese

2 tablespoons chopped sun dried tomatoes

1 tablespoon minced basil

1/4 cup chopped almonds

1/4 cup chopped pistachios

12 lollipop sticks [*]

Salt and pepper to taste

For the huckleberry jam:

1/2 cup port

1/2 cup red wine vinegar

1 cup granulated sugar

8 ounces huckleberries

1 cinnamon stick

3 cloves

1 star anise 

1/2 teaspoon cardamom seeds

For the garnish:

Basil sprigs

(*.) Available in pastry supply stores.

For the smoked salmon lollipops, in the bowl of a food processor fitted with the metal blade attachment, combine the four ounces chopped, smoked salmon, cream cheese, capers, lemon zest, and scallions and pulse until well combined, about two minutes. Season and transfer to a pastry bag fitted with a medium round tip. Pipe 12 small rounds onto a parchment-lined sheet pan. Place in the refrigerator to chill for 30 minutes. Roll each ball until smooth and wrap each in a smoked salmon slice. Place a lollipop stick into each and coat with poppy seeds. Wrap six of the lollipops in the silver foil and reserve all keeping chilled.

For the foie gras lollipops, place the foie gras mousse into a pastry bag fitted with a medium round tip. Pipe 12 rounds onto a parchment-lined sheet pan. Place in the refrigerator to chill for 30 minutes.

Roll each to smooth the edges, place a lollipop stick into each and set aside. In a medium saucepan over medium heat, melt the truffle butter, cocoa butter, and cranberry juice and remove from the heat to cool slightly. Dip each lollipop into the butter mix and set aside to cool. Wrap six of the lollipops with the gold foil and reserve all keeping chilled.

For the goat cheese lollipops, in the bowl of a food processor fitted with the metal blade attachment, combine the goat cheese, cream cheese, mascarpone cheese, sun dried tomatoes, and basil. Pulse to combine, about two minutes and transfer the mixture to a pastry bag fitted with a medium round tip. Pipe 12 rounds onto a parchment lined sheet pan. Place in the refrigerator to chill for 30 minutes. Roll each ball to smooth the edges. Place the almonds and pistachios in a small bowl and toss to combine. Place a lollipop stick in each and dip into the nuts to coat. Place on a parchment-lined sheet pan and reserve keeping cool.

For the huckleberry jam, in a medium saucepan, bring the port, red wine vinegar, and sugar to a boil. Reduce the heat and simmer until thick, about five minutes. Remove from the heat and set aside. Place the huckleberries, cinnamon stick, cloves, star anise, and cardamom seeds in a medium bowl. Pour the hot syrup on top and set aside to cool.

To serve, arrange some lollipops on a plate. Garnish the foie gras lollipops with the huckleberry jam and garnish the goat cheese lollipops with basil.

Mrs. Ascher's Vegetable Terrine 

David Burke

(Serves 6)

For the mustard oil:

1/3 cup brown mustard seeds

l/3 cup yellow mustard seeds

1 cup vegetable oil

For the vegetable consomme:

1 head garlic, split

3 carrots, peeled and chopped

3 stalks celery, chopped

2 onions, peeled and chopped

10 ounces button mushrooms, chopped

1 bulb fennel, chopped

2 corn cobs, husks removed

3 tomatoes

1/2 cup vegetable oil

1 gallon water

2 bay leaves

1 sprig thyme

1 lemon, halved

3 egg whites

Salt, pepper, and fennel seeds to taste

For the potato puree:

1/2 cup mashed potatoes

2 bunches basil, stemmed, blanched, and pureed

Salt and pepper to taste

For the mushrooms:

2 tablespoons olive oil

1 leek, diced

1 cup button mushrooms, chopped

Salt and pepper to taste

For the vegetable terrine:

1/2 pound cooked spaghetti

3 tablespoons chopped basil

1 head cauliflower, stemmed and blanched

1 zucchini, sliced and blanched

1 yellow squash, sliced and blanched

1 bunch broccoli, stemmed and blanched

2 red peppers, roasted, peeled, and cut into strips

1/2 cup spinach leaves, cooked

1 carrot, peeled and thinly sliced

1 tablespoon olive oil

Salt, pepper, and fresh basil to taste

For the dish:

Crosnes[*]

Soybeans

Note: Mrs. Ascher was a frequent customer when Park Avenue Cafe opened. After many requests for a vegetable dish, Chef Burke came up with this dish for her. Mustard oil will keep for two weeks.

(*.) Crosnes, or Chinese artichokes are a small, crisp tuber available from October to January in most specialty markets.

For the mustard oil, in a medium bowl, combine all of the ingredients. Set aside for two weeks. Transfer the mixture to a blender and pulse to break up the seeds, about 30 seconds. Strain through a fine mesh sieve and reserve in the refrigerator.

For the vegetable consomme, preheat the over to 350 degrees. In a large roasting pan, combine the garlic, carrots, celery, onions, eight ounces of the mushrooms, fennel, corn, tomatoes, and oil. Toss to combine and place in the oven to roast until caramelized, about 30 minutes. Remove from the heat and transfer to a large saucepan over medium heat. Add the water, bay leaves, thyme, and lemon. Bring to a boil, reduce the heat, and simmer until reduced by half, about two hours. Remove from the heat, strain through a fine mesh sieve, and place the liquid in a medium saucepan over medium heat, discarding the vegetables. Bring to a boil, reduce the heat, and simmer until reduced by half, about 20

minutes. Remove from the heat and set aside to cool slightly. Place the egg whites in a medium bowl and whisk until frothy. Add the remaining chopped mushrooms and add to the stock. Place over medium heat and whisk to combine. Bring to a simmer, stirring gently until a "raft" forms on the surface. Maintain at a gentle simmer for 45 minutes. Remove from the heat and using a ladle, spoon the liquid into a cheesecloth-lined, fine mesh sieve, making sure not to disturb the "raft." Season and set aside keeping warm.

For the potato puree, in a medium bowl, combine the potatoes and the basil puree and fold to combine. Season and set aside keeping warm.

For the mushrooms, in a large saute pan, heat the oil over medium heat. Add the leek and mushrooms and saute until translucent, about eight minutes. Remove from the heat, season, and set aside keeping warm.

For the vegetable terrine, preheat the oven to 350 degrees. Place six 4-inch tall ring molds on a parchment-lined sheet pan. In a medium bowl, combine the spaghetti and basil and toss to combine. Place some spaghetti into the bottom of each ring mold. Arrange alternating layers of cauliflower, zucchini, yellow squash, broccoli, red peppers, reserved mushrooms, and spinach, making sure to season each layer. Spoon some potato puree on top and arrange some carrot slices in a decorative pattern. Place in the oven until warmed through, about 20 minutes. Remove from the heat, brush with the olive oil, and set aside keeping warm.

To serve. Place a vegetable terrine in the ring mold. Arrange some soybeaas and crosnes around the dish and drizzle with mustard oil. Accompany with roasted vegetable consomme.

Roasted Suckling Pig with Citrus and Licorice Salad

David Burke

(Serves 6)

For the vanilla oil:

2 cups grapeseed oil

12 vanilla beans, split and scraped

8 ounces soy sauce

For the suckling pig:

10 pound, whole suckling pig

2 tablespoons vegetable oil

2 carrots, peeled and diced

2 stalks celery

2 onions, peeled and diced

11/2 cups cornbread crumbs

2 eggs

3 sprigs thyme, stemmed and chopped

1/4 bunch parsley, stemmed and chopped

Salt, pepper, Tabasco[R] sauce, and Worcestershire sauce to taste

For the citrus and licorice salad:

12 pieces black licorice, halved

12 pieces red licorice, halved

Sections and juice of 6 oranges,

Sections and juice of 6 grapefruits

Sections and juice of 6 lemons

1 cup halved kumquats

6 cloves roasted garlic Reserved vanilla oil

For the dish:

Mixed mesclun greens

For the garnish.

Parsley sprigs

Roasted garlic

For the vanilla oil, in a medium saucepan over medium heat, combine the grapeseed oil and vanilla beans. Maintain at a simmer for 30 minutes. Remove from the heat and set aside to cool. Add the soy sauce, whisk to combine, and set aside 1/4 cup for the salad.

For the suckling pig, preheat the oven to 300 degrees and preheat the fryer to 275 degrees. Remove the front and back legs of the pig and remove the meat, discarding the bones. Remove the bones from the inside of the cavity, keeping the skin intact. Grind the leg meat through a grinder fitted with the medium die attachment and set aside. In a medium saute pan, heat the oil over medium heat. Add the car rots, celery, and onions and saute until translucent. Remove from the heat and transfer to a medium bowl. Add the ground leg meat, cornbread crumbs, eggs, thyme, and parsley and season. Mix to combine and stuff the cavity of the pig with the mixture. Tie with butcher's twine to enclose and place on a parchment-lined sheet pan. Place in the oven to roast until golden brown, about 2 1/2 hours, basting every 15 minutes with the vanilla oil. Remove from the heat and place in the fryer until crisp, about 10 minutes. Remove from the heat, untie, transfer to a cutting board, slice, and set aside keeping warm.

For the citrus and licorice salad, prepare a hot steamer. Place the licorice in the steamer until tender, about 20 minutes. Remove from the heat and place in a medium bowl. Add the oranges, grapefruits, lemons, kumquats, reserved juices, garlic, and vanilla oil. Toss to combine and set aside.

To serve, place the suckling pig on a serving platter. Spoon some citrus and licorice salad and greens around the dish and garnish with parsley and garlic cloves.

Filet Mignon on the Bone with Pommes Souffle 

David Burke

(Serves 6)

For the vegetables:

3 tablespoons unsalted butter

4 carrots, peeled and diced small

4 stalks celery, diced small

4 onions, peeled and diced small Salt and pepper to taste

For the pommes souffle:

Vegetable oil as needed

3 Idaho potatoes, peeled, trimmed, and sliced into long, flat strips

Salt to taste

For the truffle sabayon:

3/4 cup sherry vinegar

2 shallots, peeled and chopped

1 sprig thyme

3 eggs

10 ounces truffle butter, melted

Salt and pepper to taste

For the filet mignon:

1 cup roast garlic pure

2 tablespoons dried mustard

2 tablespoons coarse ground black pepper

1 teaspoon cayenne

1 teaspoon salt

1 quart soybean oil

6 fillet mignons on the bone

For the dish:

Diced seared foie gras

Note: Chef Burke designed this cut for his new restaurant ONE cps. It is taken from the head of the fillet with the hip bone attached. Available upon request from most butchers.

For the vegetables, in a large saute pan, melt the butter over medium heat. Add the carrots, celery, and onions and saute until translucent, about seven minutes. Remove from the heat, season, and set aside keeping warm.

For the pommes souffle, in a medium saucepan, heat the oil to 300 degrees. Arrange the potato slices out on a flat work surface, sprinkle lightly with salt, and pat dry with a paper towel. Place the potatoes in the oil and blanch for ten seconds. Remove from the oil to a wire rack to drain. Raise the oil temperature to 375 degrees. Add the blanched potatoes and fry until golden brown and puffed. Remove to a paper towel-lined sheet pan to drain and set aside keeping warm.

For the truffle sabayon, in a small saucepan over medium heat, combine the sherry vinegar, shallots, and thyme sprig. Bring to a boil, reduce the heat, and simmer until almost dry, about five minutes. Remove from the heat and set aside to cool. Bring a saucepan of water to a simmer over medium heat. Place the vinegar reduction in a medium bowl, add the eggs, and whisk to combine. Place the bowl over the simmering water, whisk until thick and foamy, about seven minutes. Add the butter, while whisking constantly. Remove from the heat, season, and set aside keeping warm.

For the filet mignon, in a large bowl, combine all of the ingredients and set aside overnight. Prepare a hot grill. Remove the filets from the marinade and place on the grill to mark or until desired doneness. Remove from the heat and set aside keeping warm.

To serve, place a filet mignon to one side of the plate and top with some vegetables. Spoon some truffle sabayon into a small pan and place some foie gras on top and accompany with some pommes souffle.

Veal Carpaccio with Bresaola and White Truffle Oil

Alfred Portale

(Serves 6)

For the veal carpaccio:

1 1/2 pounds veal loin, trimmed of any fat

4 ounces bresaola, sliced 1/4-inch thick

For the salad:

2 cups baby arugula 

2 cups baby kale 

1 cup frisee lettuce

1 cup microgreens

1 tablespoon lemon juice

3 tablespoons extra virgin olive oil

Coarse salt and white pepper to taste

For the dish:

White truffle oil

Parmigiano-Reggiano shavings

For the garnish:

Chopped chives

Basil leaves

For the veal carpaccio, using a sharp knife, slice the veal loin transversley into three layers, making sure not to cut all the way through. Arrange the bresaola between each layer. Transfer the veal loin to a large piece of plastic wrap and roll tighly to enclose. Cover with aluminum foil. Place in the freezer until just firm, about 40 minutes. Using an electric slicer, cut the loin into paper thin slices. Transfer to a parchment lined sheet pan and set aside keeping cool.

For the salad, in a medium bowl, combine the arugula, kale, frisee, and microgreens, lemon juice and olive oil and toss to coat. Season and set aside.

To serve, arrange some carpaccio slices in the center of a plate and spoon some salad on top. Sprinkle some Parmigiano-Reggiano curls and truffle oil around the dish and garnish with chives and basil leaves.

White Bean and Spring Garlic Soup

Alfred Portale

(Serves 6)

For the soup:

2 tablespoons olive oil

1 onion, peeled and chopped

1 stalk celery, thinly sliced

8 cloves garlic, peeled and thinly sliced

1 bay leaf

2 sprigs thyme

1 teaspoon black peppercorns

1 pound white runner beans, soaked overnight and drained

5 cups chicken stock

1 bunch escarole, trimmed, blanched, and chopped

Salt and pepper to taste

For the croutons:

6 thin baguette slices, toasted

8 ounces foie gras, warm

For the dish:

Extra virgin olive oil

For the soup, in a medium saucepan, heat the oil over medium heat, add the onion and celery and saute until soft, about four minutes. Add the garlic and saute until tender, about four minutes, stirring frequently. Add the bay leaf, thyme, peppercorns, beans, and chicken stock and bring to a boil. Reduce the heat and simmer until the beans are tender, about two hours. Remove from the heat, strain through a fine mesh sieve, reserving the beans and liquid separately, and discard the bay leaf, thyme and peppercorns. Transfer the beans and enough hot liquid to a blender and pulse to form a thick puree. Transfer to a medium saucepan over medium heat and bring to a simmer. Remove from the heat, season, and set aside keeping warm.

For the croutons, place the baguette slices on a parchment lined sheet pan, spread some foie gras onto each, and set aside.

To serve, place some escarole into a soup bowl and spoon some soup on top. Drizzle some olive oil around the dish and place a crouton on top.

Poached Mackerel a la Nage

Alfred Portale

(Serves 6)

For the court bouillon:

1 1/2 cups dry white wine

1 cup water

8 baby carrots, peeled and thinly sliced

1 stalk celery, sliced on the bias

8 small leeks, thinly sliced

8 stalks asparagus, thinly sliced

1 cup fava beans, peeled and blanched

8 fingerling potatoes, sliced

Zest of 1/2 lemon

1 tablespoon brine packed green peppercorn, rinsed

1/2 teaspoon coriander seeds

1 bay leaf

1 sprig thyme

Coarse salt and white pepper to taste

For the mackerel:

6 4-ounce mackerel fillets, skin on

Salt and pepper to taste

For the garnish:

Olive oil

Chopped chives

For the court bouillon, in a large saucepan over medium heat, bring all of the ingredients to a boil, reduce the heat, and simmer until the vegetables are tender, about 10 minutes. Remove from the heat, cover, and set aside keeping warm.

For the mackerel, season the mackerel and arrange in a single layer in a large saucepan. Cover with warm court bouillon and place over medium heat. Bring to a simmer and maintain the heat for four minutes, or until desired doneness. Remove from the heat and using a slotted spatula, transfer the mackerel to a parchment-lined sheet pan, and set aside keeping warm. Strain the liquid through a fine mesh sieve, reserving the vegetables and liquid separately.

To serve, spoon some vegetables and broth into a soup bowl and set a mackerel fillet on top. Sprinkle some vegetables and olive oil over the dish and garnish with chives.

Pineapple Variation

Alfred Portale

(Serves 6)

For the pineapple chips:

1 small pineapple, peeled, cored, and thinly sliced

1/4 cup confectioners' sugar

For the pineapple sorbet:

2 cups peeled, cored, and diced pineapple

2 cups canned pineapple juice

1/2 cup granulated sugar

For the honey tuiles:

1/3 cup confectioners' sugar

2 ounces unsalted butter, softened

1 ounce egg whites

1/3 cup all-purpose flour

1 tablespoon honey

For the poached pineapple:

3 cups peeled, cored, and diced pineapple

1/2 cup granulated sugar

1/2 teaspoon grated lime zest

For the caramelized pineapple:

1 cup granulated sugar I vanilla bean, split

12 1-inch pineapple chunks

For the pineapple fritter:

1/2 cup all-purpose flour

2 eggs, beaten

1 cup panko breadcrumbs

6 pineapple slices, cored

2 tablespoons confectioners' sugar

For the dish: Pineapple slices

For the pineapple chips, preheat the oven to 200 degrees. Sprinkle a silpat-lined sheet pan with the confectioners' sugar. Arrange the pineapple slices on the sheet pan and place in the oven overnight, or until crisp. Remove from the heat and set aside to cool.

For the pineapple sorbet, in a medium saucepan over medium heat, bring all of the ingredients to a boil. Reduce the heat and maintain at a simmer for 15 minutes. Remove from the heat and set aside to cool for 15 minutes. Transfer the mixture to the bowl of a food processor fitted with the metal blade attachment and puree until smooth, about two minutes. Transfer to an ice cream machine and freeze according to the manufacturer's instructions.

For the honey tuiles, pre heat the oven to 300 degrees. In the bowl of an electric mixer fitted with the paddle attachment, combine the sugar and butter and mix until well combined. Add the egg whites and mix until combined. Add the flour and honey and mix until well combined, scraping down the sides of the bowl as needed. Spoon some of the batter onto a silpat-lined sheet pan to form six 1/2x5-inch strips. Place in the oven and bake until golden brown, about five minutes. Remove from the heat, wrap each tuile around the handle of a wooden spoon to form a coil shape, and transfer to a parchment-lined sheet pan to cool.

For the poached pineapple, in a medium saute pan over medium heat, bring the pineapple and sugar to a simmer until the pineapple is soft, about 15 minutes, stirring occasionally. Remove from the heat and set aside to cool. Strain through a fine mesh sieve, discarding the liquid. Place the pineapple in a medium bowl, add the lime zest, mix to combine, and set aside in the refrigerator.

For the caramelized pineapple, in a medium, covered saute pan over medium heat, bring two tablespoons of the sugar to a simmer until the sugar is

dissolved. Add two more table spoons of sugar and simmer until dissolved. Repeat with the remaining sugar in two table spoon increments. Add the vanilla bean and simmer until the sugar is dark brown. Add the pineapple chunks and saute until the pineapple is tender, about six minutes. Remove from the heat and, using a slotted spoon, transfer the pineapple to a parchment-lined sheet pan. Discard the vanilla bean and reserve the caramel.

For the pineapple fritter, pre heat the fryer to 400 degrees. Place the flour, eggs, and bread crumbs into three separate bowls. Dredge the pineapple in flour, patting off any excess, coat with egg, cover with breadcrumbs, and place in the fryer until golden brown, about one minute. Using a slotted spoon, transfer the fritters to a paper towel-lined sheet pan to drain. Sprinkle with the confectioners' sugar and set aside.

To serve, place a pineapple fritter in the center of the plate and spoon some caramelized pineapple, pineapple slices, and poached pineapple on top. Set a scoop of pineapple sorbet in the center, drizzle some pineapple caramel around the dish, and garnish with a pineapple chip.

Wild Mushroom Risotto with a Parmesan Tuile Nora Pouillon

(Serves 6)

For the Parmesan tuiles:

1 cup grated Parmesan cheese

For the risotto:

2 tablespoons olive oil

1/4 cup peeled and minced shallots

2 tablespoons minced garlic

11/2 cups arborio rice

1 cup white wine.

2 cups chicken stock

Sea salt and pepper to taste

For the vegetables:

2 tablespoons olive oil

2 tablespoons minced garlic

1 1/2 pounds assorted wild mushrooms, stemmed and small diced.

2 zucchint small diced

1 red pepper, stemmed seeded and small diced

2 carrots, peeled and small dried

4 ounces spinach, stemmed and chopped small

2 ounces sugar snap peas, sliced

1/2 cup vegetable stock

1/2 cup white wine

2 tablespoons grated Parmesan cheese

Sea salt and pepper to taste

For the dish: Microgreens

For the Parmesan tuiles preheat the oven to 350 degrees and invert six small cups onto a flat work surface. Arrange six 4-inch ring molds on a silpat-lined sheet pan and sprinkle the Parmesan inside of each to form six rounds. Place in the oven and bake for three minutes. Remove from the heat and using a spatula transfer the tuiles to the inverted cups to cool.

For the risotto, in a large saucepan, heat the oil over medium heat, add the shallots and garlic and saute until translucent. Add the rice and saute for three minutes to coat the grains evenly. Add the wine, reduce the heat and simmer, stirring constantly until the liquid has been absorbed. Add half of the stock and simmer, stirring constantly until the liquid has been absorbed. Add the remaining stock and continue to simmer until all of the liquid has been absorbed, the mixture is creamy, and the rice is still slightly firm. Remove from the heat and season. Spread the rise on a parachment-lined sheet pan and set aside to cool.

For the vegetables, in a large saucepan, heat the oil ver medium heat, add the garlic and saute until translucent. Add the mushrooms and saute until tender. Add the risotto, zucchini, red pepper, carrots, spinach, and sugar snap peas, vegetable stock, and wine and bring to a boil, reduce the heat, and summer until the risotto is creamy and the vegetables are tender, about five minutes. Remove from the heat, add the Parmesan, and stir to combine. Season and set aside keeping warm.

To serve, spoon, some risotto in a soup plate. Place a Parmesan tuile on top and fill with microgreens.

Pan Roasted Lobster with Lentil Ragout and Currv Aioli Nora Pouillon

(Serves 6)

For the lentil ragout:

2 tablespoons olive oil

2 onions, peeled and finely diced

8 ounces French lentils

2 cups lobster stock

2 bay leaves

2 cloves

1/2 teaspoon grated orange zest

12 ounces butternut squash,

2 tablespoons stemmed and chopped parsley

1 teaspoon chopped dill Salt and pepper to taste

For the curry aioli:

1 egg yolk 

1 clove garlic, peeled and crushed

1-inch piece ginger, peeled and minced

1/2 teaspoon mustard

3/4 cup vegetable oil

1 teaspoon lemon juice

Salt, pepper, and cayenne pepper to taste

For the lobster:

4 cups fish stock

4 11/4 -pound lobsters, claws removed, tails removed and split

1 tablespoon olive oil

Salt and pepper to taste

For the garnish:

Cilantra sprigs

For the lentil ragout, in a medium saute pan, heat the oil over medium heat, add the onions, and saute until translucent, about two minutes. Add the lentils, lobster stock, bay leaves, cloves, orange zest, and butternut squash and simmer until the lentils are tender, about 10 minutes. Add the parsley and dill and simmer for one minute. Remove from the heat, season, and set aside keeping warm.

For the curry aioli, in a medium bowl, combine the egg yolk, garlic, ginger, and mustard and whisk until thick and lemon colored. Add the oil in a thin, steady stream while whistking constantly. In a small bowl, combine the curry powder and lemon juice and mix to combine Add to the egg yolk mix and whisk to combine. Season and set aside.

For the lobster, in a large saucepan, bring the fish stock to a boil. Reduce the heat, add the claws, and boil for 10 minutes or until desired doneness. Remove from the heat, strain through a fine mesh sieve, and discard the shells. Reserve the claw and knuckle meat keeping warm. In a medium saute pan, heat the oil over medium heat. Season and sear the lobster tails until desired doneness. Remove from the heat, remove and discard the shells, and reserve the tail meat keeping warm.

To serve, spoon some of the lentil ragout into a soup plate. Arrange some lobster meat on top, spoon some curry aioli to one side and garnish with oilantro.

Apple Pie with Maple Ice Cream

Nora Pouillon

(Serves 6)

For the maple ice cream:

1/2 cup grade B maple syrup

1/4 cup granulated sugar

1/2 cup water

3 egg yolks

3 cups heavy cream

For the pie crust:

2 cups all-purpose flour

1 tablespoon granulated sugar

1/2 pound unsalted butter, diced

1 1/2 tablespoons ice water

1 egg yolk beaten with 1 tablespoon whole milk

Salt to taste

For the apple filling:

8 Braeburn apples, diced

1 1/4 cups granulated sugar

2 tablespoons arrowroot 

1 tablespoon lemon juice

1/2 cup chopped walnuts

For the maple ice cream, in a small, covered saucepan bring the maple syrup, sugar, and water to a boil. Reduce the heat and simmer until the mixture reaches 220 degrees. Remove from the heat and set aside. Place the egg yolks in the bowl of an electric mixer fitted with the whisk attachment and whisk until thick and lemon colored, about five minutes. Add the sugar mix to the egg yolks and whip for one minute. Reduce the speed of the mixer, add the cream and whisk until combined about two minutes. Transfer the mix to a medium bowl and place in the refrigerator until cool about one hour. Transfer to an ice cream machine and freeze according to the manufacturer's instructions.

For the pie crust, in the bowl of a food processor fitted with the metal blade attachment, combine the flour, sugar, butter, and salt to taste. Pulse until the mix resembles cornmeal, about two minutes. Add enough water to form a rough dough. Transfer the dough to a medium bowl, shape into a ball cover with plastic wrap, and set aside in the refrigerator for one hour. Transfer the dough to a lightly floured work surface and divide into 12 rounds. Roll each ball to 1/4-inch thick. Using a 6 inch fluted ring mold, cut out 12 circles. Line the bottom of six 4-inch ramekins with the dough circles, and set aside.

For the apple filing in a medium bowl combine all of the ingredients, toss to combine, and set aside.

To finish the apple pies, preheat the oven to 375 degrees. Spoon some of the apple filling into prepared ramekin and brush the edges of the dough with the egg wash. Place the remaining dough circles over each ramekin, and gently press the edges to seal. Using a sharp knife cut a decorative shape in the top of each pie. Arrange the ramekins on a sheet pan and place in the oven to bake until golden brown about 15 minutes. Remove from the heat and set aside to cool Unmold each pie and set aside.

To serve place an apple pie in the center of the plate and set a scoop of ice cream on top