Seared Sea Scallops with Pea Tortellini
At Isla, an Australian-style brasserie in New York City’s Bryant Park neighborhood, executive chef David Taylor sears sea scallops in brown butter and lemon and serves them with tortellini colored green with arugula and stuffed with English peas blended with garlic and mascarpone cheese. The dish is finished with lemon butter, chervil and olive oil breadcrumbs.
At The George at the Fairmont Olympic Hotel in Washington, chef Thomas Cullen slices raw local geoduck clam sashimi style and plates it with white soy sauce, yuzu juice, charred jalapeño oil, chile threads and, for some crunch, puffed rice.
Kiwi … Do you Love me?
For this cocktail intended to serve three to four people, Julian Cox, executive director of beverage at Rhumbar at The Mirage in Las Vegas shakes 6 ounces of blanco tequila with 4 ounces of pineapple juice, 3 ounces of orgeat and half a cup of diced kiwifruit. Then he dumps it into an ice-filled schooner glass, tops it with crushed ice and garnishes it with borage blossoms, pineapple crescents and orchids. Cox says the drink accentuates the green grassy notes of tequila, and adds that the acidity of the kiwi and pineapple is balanced by the orgeat.
At Culaccino in Franklin, Tenn., chef Frank Pullara combines chopped asparagus, scallions, basil, mint, pecorino cheese, lemon zest, salt, pepper, breadcrumbs and eggs into a thick, sticky batter that he forms into patties sautés in olive oil. He serves it over saffron aïoli and garnishes it with shaved pecorino cheese
Chips & Goop
Chef and restaurateur Greg Baxtrom is known for his farm-to-table ethos and fine-dining techniques at his restaurants Olmsted and Maison Yaki in the Brooklyn, N.Y., neighborhood of Prospect Heights, but his newest restaurant, Patti Ann’s, which opened in March, pays tribute to his mother, Patti Ann, features food that his mother would prepare and enjoy, usually amped up a bit by Baxtrom’s abilities as a chef (and not ignoring his conservationist instincts).
This dish is based on the “goop” that his mom would prepare when he was growing up whenever they had company. It’s simple: He dissolves bouillon cubes in boiling water and stirs that broth into cream cheese and sour cream. He serves it with a bag of Jay’s potato chips — Baxtrom’s favorite Midwestern brand.