From: Chef David Barzelay, Lazy Bear, San Francisco. Yield: Varies.
as needed, sweetbreads
Marinade:
as needed, fish sauce of choice
as needed, granulated sugar
as needed, cornstarch
as needed, oil for frying
Clean sweetbreads, rem...
From: Chef Rocco Whalen, Fahrenheit, Cleveland, OH and Charlotte, NC. Yield: 4 servings...
From: Chef Juan Carlos Gonzalez, SoBou, New Orleans. Yield: 16 oysters...
From: Executive chef Brian Millman, Atwood Restaurant, Chicago. Yield: Varies...
From: Chef Edward Lee, 610 Magnolia, Louisville, KY. Yield: 2 sandwiches...
From: Executive chef/culinary director Jeff O’Neill, Barton G. restaurants, Miami and Los Angeles. This recipe appears in The Big Dish: Recipes to Dazzle and Amaze From America’s Most Spectacular Restaurant by Barton G. Weiss (Rizzoli, 2014). Yie...
From: Executive chef Will Artley, BLT Steak DC, Washington, DC. Yield: Varies.
2 cups heavy cream
2 cups whole milk
2 cups freshly popped buttered (5 Tbsp. butter)
popcorn, salted
6 egg yolks
¾ cup sugar
4 Tbsp. caramel
Simmer the alr...
Photo: Michael PisarriFrom: Chef Michelle Bernstein, CENA by Michy’s, Miami. Yield: 4 servings.
as needed, oil for frying
1½ lb. calamari, tubes and bodies
as needed, buttermilk
as needed, all-purpose flour for dredging
to taste...
From: Chef Hannah An, The District by Hannah An, L.A. Yield: 1 serving...
