At Storyville in Chicago, executive chef Louie Yu makes this appetizer that he sees as a cross between Cajun boudin sausage and Italian arancini. He combines braised pork shoulder and liver pâté with garlic, onions, celery, bell peppers, scallions, basmati rice and his Cajun seasoning. He rolls that mixture into balls, coats them in breadcrumbs, fries them and serves them over a rémoulade along with ranch dressing. He garnishes them with more scallions.
Sweet & Fingerling Potato Skewer
The Red Barber in Denver is a rooftop bar atop the Catbird hotel in the city’s RiNo neighborhood with views of the city and mountains, so it’s appropriate to have food that guests can enjoy while strolling around, such as this item for which executive chef David Anderson bakes sweet potatoes and fingerling potatoes to soften them, then marinates them in adobo sauce, skewers them, grills them and serves them with adobo sauce and crema.
Darron Foy, bar manager at the Flatiron Room in New York City, uses a heavily peated, 10-year-old Port Charlotte Scotch for this cocktail. He combines an ounce of it with an ounce of apricot liqueur, half an ounce each of orgeat, lemon juice and simple syrup and two dashes of rhubarb bitters.
It’s garnished with a dried Turkish apricot and a bay leaf.
“Using a peated single malt to create a cocktail is difficult as the balance of flavor is important to maintain,” Foy said. “Orgeat syrup provides a silky texture while showcasing the softer notes of Port Charlotte 10, allowing the peat to shine through without being overbearing.”
Hokkaido Scallop Crudo
For this dish at Sushi Fly Chicken in Miami Beach, Fla., developed by executive chef Tony Mai and chef de cuisine Ryan Lithgow, Hokkaido scallops are marinated for an hour in sudachi, yuzu and ponzu sauce. Then they’re sliced thinly and plated with sliced Fresno chile, micro cilantro and a gelatin of yuzu and orange juice set with agar agar. Also on the plate is a ponzu sauce finished with paprika oil.
The Kinship Single
Myles Moody, the chef and co-owner of this butcher and sundry shop in Atlanta’s Virginia-Highland neighborhood, turns a classic breakfast sandwich into something special with the use of carefully sourced, mostly local or regional ingredients. He toasts a Leftie Lee’s milk bun with clarified Plugra butter and then spreads it thinly from edge to edge with Duke’s Mayonnaise. He griddles a breakfast sausage patty made from pork from Comfort farms in Milledgeville, Ga., and tops it with thinly sliced red onions and Thomasville Tomme cheese from Sweet Grass Dairy in Thomasville, Ga., and finishes it with organic greens from Row by Rowe Farm in Luthersville, Ga.