From: Foundation Café, San Francisco.
Yield: 12 servings.

12 cups cooked brown short grain rice
6 fresh large avocados (8 oz. each), peeled, seeded, thinly sliced
6 cups soy-pickled cucumbers
6 cups watermelon radish, quartered, sliced paper-thin
6 cups California kimchi (recipe follows)
12 slightly less-than-hardboiled eggs
1½ cups thinly sliced green onions
1½ cups fresh tare sauce (recipe follows)
¾ up Foundation furikake (recipe follows)

California Kimchi (yields approximately 7½ cups):
3 heads Napa cabbage, quartered lengthwise
½ cup salt
½ cup chopped onion
3 Tbsp. fish sauce
2 Tbsp. chopped garlic
2 Tbsp. sambal
2 Tbsp. Korean chile flakes
1 Tbsp. sugar
1½ tsp. ground coriander
to taste, generous pinch smoked paprika
to taste, generous pinch yellow curry paste

Fresh Tare Sauce (yields 1/3 cup):
3 Tbsp. dark soy sauce
3 Tbsp. floral honey
3 Tbsp. seasoned rice vinegar
3 Tbsp. toasted sesame oil
1½ Tbsp. water
1½ Tbsp. sliced ginger
1 Tbsp. chopped garlic

Foundation Furikake (yields ¼ cup):
6 Tbsp. white sesame seeds
3 Tbsp. fennel seed
1 Tbsp. celery salt
1 Tbsp. garlic powder
1 Tbsp. onion powder
1½ tsp. water

For California Kimchi: Rub cabbage quarters with salt. Place on tray ad allow to sit for 4 hours until they are slightly softened and releasing water. Cut cabbage into bite-size pieces, discarding center core. Submerge the cabbage in water to wash off excess salt; dry in a salad spinner. Place dried cabbage in large bowl. Blend all of remaining kimchi ingredients until smooth. Pour mixture over the cabbage and mix well. Transfer to three 1-qt. jars, packing in the cabbage. Let sit out at room temperature until it releases bubbles when stirred and tastes tangy, approximately 3 days. Refrigerate to store.
For Fresh Tare Sauce: Blend all ingredients except sesame oil. With blender running, slowly drizzle in the oil. Set aside.

For Foundation Furikake: Toast sesame seeds and fennel seeds in a pan over medium heat until golden brown. Mix toasted sesame seeds and fennel seeds with remaining ingredients, breaking up any lumps. Return this mixture to the pan and toast for a few minutes. Let cool.

To assemble: Place 1 cup of rice into each serving dish or bowl, shaping as desired. Season each mound of rice with 1 oz. fresh tare sauce and top each with 1 Tbsp. Foundation Furikake. Surround rice with ½ cup soy-pickled cucumbers, ½ cup watermelon radish slices, ½ cup California Kimchi, ½ sliced fresh avocado, 2 Tbsp. sliced green onions and one egg sliced into wedges. Serve immediately.

From: Executive chef Ken Butler and Chef de Cuisine Gage Smit, The Fitz Bar & Restaurant, Vail, CO.
Yield: 8 to 10 servings.

Vietnamese Crepe:
½ cup dried mung beans
1 cup unsweetened coconut milk, stirred before using
2 cups white rice flour
1 cup cornstarch
4 cups water
2 scallions, thinly sliced
1½ tsp. turmeric
as needed, salt

Kalbi:
1 cup tamari
1 cup brown sugar, packed
½ cup water
¼ cup mirin (rice wine)
1 small onion, peeled and finely grated
4 Tbsp. minced garlic
2 Tbsp. dark sesame oil
¼ tsp. black pepper
2 Tbsp. grated fresh ginger
½ cup scallions, chopped

Lamb:
4 large carrots
2 large yellow onions
1 stalk celery
4 jalapeno peppers
6 lb. lamb shank
as needed, salt and pepper
1 cup avocado oil
2 cups tamari
4 cups coconut milk
6 cups water

Pickled Jalapenos:
3 cups rice wine vinegar
½ cup sugar
2 cups water
1 Tbsp. salt
1 Tbsp. peppercorns
4 bay leaves
10 Fresno jalapenos

For Vietnamese Crepe: In a small bowl, soak the beans in warm water until softened, about 30 minutes; drain and transfer to a blender. Add milk; puree until very smooth. Transfer mung bean puree to a large bowl; whisk in flour, cornstarch, water, scallions and turmeric; season lightly with salt. Refrigerate overnight.

For kalbi: In a medium bowl, whisk tamari, brown sugar, water, mirin, onion, garlic, sesame oil, black pepper and scallions. Stir in scallions.

For lamb: Peel and dice carrots, onions and celery into 1” cubes. Slice jalapeno and retain seeds; reserve all ingredients in a bowl. Season lamb with salt and pepper. Heat a large pan or rondo until about 350°F; pour in ½ cup avocado oil and coat bottom of pan. Place lamb shanks in pan; sear on each side until golden brown. Remove from pan and place in baking dish. In same pan used for lamb, add remaining avocado oil, carrots, onions, celery and jalapeno; sauté until golden brown. Deglaze with tamari. Add vegetables to baking dish; cover with coconut milk and water. Bake at 275°F for 4 hours or until meat falls off bone.

For pickled jalapenos: In a medium saucepan, add vinegar, sugar, water, salt, peppercorns and bay leaves. Bring to a boil over medium heat. Slice jalapenos, keeping seeds; place in a plastic or glass container. Once liquid comes to a boil, pour over jalapenos; refrigerate for an hour or until cool.

In a bowl, mix lamb and kalbi. In a hot 8” nonstick pan, heat 1 tsp. avocado oil; add 2 Tbsp. lamb and 1 tsp. green onions. Pour 2 oz. batter over mixture to coat the bottom of pan; push down the sides with a spatula. Cook until crispy.

If desired, garnish with mung beans, pickled jalapenos, Thai basil, cilantro, chocolate mint, Egyptian star, borage and red lettuce.

From: Chef Scott Wallen, Upstream, Charlotte, NC.
Yield: 12 servings.

2¼ cups mayonnaise
6 Tbsp. sriracha
6 cups shredded Napa cabbage
2¼ cups diced ripe fresh mango
1½ cups daikon sprouts
½ cup fresh lime juice
½ cup sesame oil
3 Tbsp. kosher salt, divided
3 Tbsp. white pepper, divided
3 lb., 12 oz. fresh rock shrimp
2¼ cups rice flour
2¼ cups all purpose flour
1 cup, 2 Tbsp. cornstarch
2 Tbsp. toasted white sesame seeds
60 bibb lettuce cup leaves
as needed for garnish, 12 sprigs cilantro
as needed for garnish, ½ cup sriracha

Whisk together mayonnaise and sriracha; set aside for shrimp.

To make mango slaw: Toss together cabbage, mango, daikon sprouts, lime juice, sesame oil, 3 teaspoons salt and pepper.

To prepare flour mixture: Toss together flours, cornstarch, 3 teaspoons salt and 6 teaspoons pepper.

Per order: Toss 5 ounces shrimp with flour and fry shrimp at 350°F in soybean or canola oil for 3½ minutes, until light golden brown and crispy. Remove shrimp from fryer, drain on paper towel; toss with sriracha mayonnaise mixture and toasted sesame seeds.

To serve: Arrange 5 lettuce leaves and shrimp on a rectangular plate. Garnish the shrimp with cilantro sprig and the plate with drops of sriracha. Spoon about 1/3 cup mango slaw onto a small plate.

From: Chef Carmen Cappello and Chef Nicholas Crater, Red Star Craft House, Exton, PA. Yield: 12 shareable servings.

60 pork pot stickers
as needed, red pepper jam (recipe follows)
3 cups julienned ripe fresh mango
3 cups julienned red bell pepper
3 cups julienned green bell pepper
3 cups julienned red onion
2/3 cup julienned poblano pepper
3 Tbsp. julienned jalapeno pepper
½ cup cilantro chiffonade
2 cups cider vinegar
1-1/3 cups clover honey
2/3 cup pineapple juice

Roasted Red Pepper Jam (yields 3 cups):
2 cups roasted red bell pepper, diced
1 Tbsp. roasted jalapeno pepper, diced
½ cup rice wine vinegar
1-1/3 cups sugar in the raw

For mango slaw: In a large bowl, combing mango, red bell pepper, green bell pepper, red onion, poblano pepper, jalapeno pepper and cilantro. Set aside. Warm cider vinegar slightly and in another bowl whisk cider vinegar, honey and pineapple juice. Pour vinegar mixture over slaw mixture and gently combine; marinate 4 hours.

To assemble, per serving: Spoon approximately 3 Tbsp. red pepper jam onto each plate. Top with 5 pot stickers. Place 2/3 cup of slaw on each plate next to the pot stickers.

For roasted red pepper jam: Place roasted red bell peppers and roasted jalapeno peppers in saucepan with the vinegar; bring to a boil. Add sugar; reduce heat to simmer and cook 10 minutes. Transfer mixture to a blender and blend until smooth. Pour through a fine strainer or chinois.

From: Chef Jason Dorweiler, UniDeli, Minneapolis.
Yield: 50 servings.

Fuji Apple Ramen Stock:
Pork Bones:
hocks (split)
femur (split)
trotters (quartered)
1 head (if available)

Chicken Bones:
feet
backs
wing tips

3 lb. vegetable scraps (onion ends, carrot ends, celery ends, mushroom stems, etc.)
or 3 lb. roughly chopped vegetables if scraps are unavailable
30 whole peppercorns
10 Fuji apples, sliced in sections
15 heads of garlic, halved across
10 knobs of ginger, roughly chopped
2 qt. cooking sake

Tare:
2 qt. high-quality soy sauce
1 qt. sugar
1 qt. dashi (recipe follows)
3 cups apple cider vinegar
1 cup fish sauce
2 sheets kombu

Dashi Seasoning:
1 cup salt
2 cups packed Katsuobushi flakes, broken down by hand
10-15 dried powdered shitake mushroom caps, ground in a spice grinder)

as needed, fresh ramen noodles

For stock: Fill a 15-gallon stockpot equally with hocks, femur, and trotters 1/3 of the way full, along with the head (if available). In a 5-gallon stockpot, do the same with chicken bones. Please note, when filling your stock pots with bones, aim for nearly half full, as the heat will break down the bones and will cause them to settle more.

Fill both stock pots with water and turn burner heat to high until a rolling boil occurs, then switch to a low heat with a gentle boil, making sure to add water as the mixture evaporates. Continue for 12 hours or until both stocks become opaque, or a solid off white color, almost milky in appearance. (The chicken stock will appear more white then the pork.) When both stocks have reached optimal color continue to let the chicken stock reduce until only half the original volume is left.

While the chicken reduces, turn the heat on the pork to its lowest gentle simmer and add the vegetable scraps, chopped vegetables, chopped peppercorns, Fuji apples, garlic, ginger and sake. Simmer for 1 hour.

To add ingredients to apple shoyu tare: As soon as the chicken-based stock reduces by about half, turn the heat off and strain the stock through a fine wire mesh into another pot, then transfer the bones and bits into the simmering pork stock.

Return the chicken stock to the heat and add the soy sauce, sugar, dashi, apple cider vinegar, fish sauce and kombu. Simmer for another 20 minutes, then remove kombu. Tare is now ready.

For dashi seasoning: Combine ingredients.

To assemble and serve: Add 1 part ramen stock to ¼ part tare for each bowl. Adjust as necessary with either more or less tare or salt to preference.

Use fresh ramen noodles prepared to instructions (this will also work with udon or soba noodles).

Toppings for this ramen include: mirin braised beech and oyster mushrooms, narutomaki (fish cake), wakame (seaweed), julienned leeks, menma (pickled bamboo shoots), bok choy, black garlic oil, and sesame seeds.

Yield: 6 servings.

Brine:
59 ml kosher salt
118 ml sugar
½ liter water

774 g chicken wings (about 18 pieces)

4 g red pepper flakes
4 g small kaffir lime leaves, minced
15 g minced garlic
200 g green grapes
54 g honey
44 ml canola oil for frying
170 g leeks, white part, washed and cut into ¼” strips
15 g minced ginger
100 g red and green grapes, halved

Combine salt, sugar and water to make the brine; add the chicken wings to brine. Let the wings brine for six hours, then remove from brine and drain well. Preheat oven to 350°F. Arrange the wings on a roasting tray, using a paper napkin to pat wings dry. Roast wings for 40 minutes or until golden brown.

In the meantime, combine red pepper, kaffir lime leaves, garlic, grapes and honey together in a food processor and puree. Set aside.

When wings are done roasting, preheat a large sauté pan or wok over medium high heat, and add canola oil. When oil starts to smoke, add leeks and sauté until they turn soft. Next add ginger, followed by wings, then sauce. Toss wings in sauce to coat evenly.

Once wings are coated, add grapes and transfer the wing-grape mixture to a platter.

Serve immediately.