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Pizzeria Locale, a four-unit restaurant by the people behind Frasca Food & Wine in Boulder, Colo., is teaming up with chef Alon Shaya and his Denver restaurant, Safta, for this special pizza for the month of April. It’s topped with tomato sauce, anchovies, sundried tomatoes, fresh mozzarella, mortadella sausage from local producer River Bear American meats and Calabrian chile oil
The pie is a collaboration of Shaya and Pizzeria Locale culinary director Jordan Wallace and is named for Vincenzo ‘Enzo’ De Santis, a pizzaiolo who Shaya learned from at Il Gabbiano restaurant in Parma, Italy.
Price: $12, of which $1 will be donated to the Comal Heritage Food Incubator in Denver
At Madam, the flagship restaurant at the new Daxton Hotel in the Detroit suburb of Birmingham, Mich., chef Garrison Price cooks Venere black rice — an Italian rice that he says is less glutinous than the Chinese black variety — and then adds it to Calabrian heritage pork sausage and shrimp as he sears the proteins in a blue carbon steel pan. He cooks the rice until it’s crispy, and then adds leeks that have been cooked in first-press olive oil until soft, along with a little preserved tomato and dried chile flake. He finishes it all with a squeeze of lemon juice and then puts that in a bowl and tops it with a raw egg yolk and sliced chives.
Price: $16
Grilled quail is a Texas tradition, and at Bludorn restaurant in Houston executive chef and owner Aaron Bludorn makes his own version, stuffing the bird with roasted jalapeño peppers and Redneck Cheddar, a local cheese that is washed in local Shiner Bock beer. Then he wraps it in duck forcemeat and wraps that in bacon. He cooks it slowly to render out the bacon fat and finishes it with a molasses-bourbon glaze.
He serves the quail with wilted Swiss chard and cornbread polenta, which is made by mixing crumbled cornbread and cooked, pureed bell pepper, onion, garlic and celery with polenta.
Price: $37
This dish is named for the island off the coast of the Canadian province of New Brunswick where this Atlantic salmon is raised, and then shipped in as little as 48 hours to Deep Blu Seafood Grille at the Wyndham Grand Orlando Resort Bonnet Creek in Orlando, Fla., where chef Cecil Rodriguez grills it and places it over a celery root purée (made by tossing coarsely diced celery with butter, roasting it until golden brown, then adding half and half, reheating it and then pureeing it). He drizzles the salmon with a vinaigrette made of olive oil, agave syrup, Champagne vinegar, pickled mustard seeds and dill, and tops it with shaved fennel dressed in the same vinaigrette. He garnishes the dish with shaved celery heart, fennel greens and edible flowers
Price: $34
It would be unappetizing, to say the least, to find shrimp tails in a box of cereal, as comedian and writer Jensen Karp says he did in a box of Cinnamon Toast Crunch, launching a social media scandal that was the viral sensation of late March.
But sweet, crunchy cinnamon and shrimp don’t necessarily taste bad together, as New York restaurateur Stathis Antonakopoulos is demonstrating at his Carnegie Diner & Café with this dish that he’s offering April 1-4. It’s six pieces of fried shrimp coated with crushed Cinnamon Toast Crunch, served with truffle oil and a side of the cereal.
Price: $9.95
