There is a lot of roasted cauliflower out there these days, but Kenny Gilbert, vice president of culinary operations for the Grove Bay Hospitality Group in Miami, brings in Middle Eastern influences and also evokes the garden at Glass & Vine in Miami, where he dresses it in a sauce that combines tahini with Mexican salsa verde.
Not too far away in Weston, Fla., at Negroni Weston, chef Pablo Latif, looks at hamachi crudo, which at this point he regards as a classic recipe, and brings the influence of Nikkei, or Japanese-Peruvian, culture to it dressing it in a truffle ponzu sauce and topping it with crunchy potatoes spiced with shichimi togarashi.
At Brasserie la Banque in Charleston, S.C., which recently launched brunch service, executive chef Jared Hammond evokes Southern flavors and ingredients by using blue crab in an extremely French soup: Vichyssoise.
In Las Vegas at Carson Kitchen executive chef Scott Simon puts his own touch on Mexican street corn by making it with polenta instead, and in New York City at Silver Lining, a new piano lounge and cocktail bar at the Moxy Lower East Side, Tao Group Hospitality beverage manager Erin Davey makes a spirit-free cocktail that’s just as complex as a high-octane one by using the flavors of red bell pepper, habanero pepper, ginger, and lime.
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