Lomo Saltado is a stir-fried dish from Peru that reflects the influence that the country’s Chinese community has had on its cuisine. Richard Ramirez, the chef of Panchamama in Green Book, N.J., gives it another cross-cultural twist by putting it in a Mexican quesadilla.
In New York City, Julian Medina is upgrading traditional veal Milanese at his new restaurant Amarena, which opened in February, where he’s dressing it up with a poached egg and truffle sauce.
Also in New York, at Two Fifteen, which just opened in the Public Hotel on the Lower East Side, mixologist Charlotte Voisey makes an elegant tropical variation of the Mojito with pineapple juice, bitters, and Champagne.
In Washington, D.C., executive pastry chef Alex Levin celebrates cherry blossom season by mixing the powdered blossoms into his gelato at Alta Strada, and at Corvina in Boca Raton, Fla., Jeff Tunks is augmenting arancini with lobster and truffles and dressing them up like Easter eggs.
Contact Bret Thorn at [email protected]
