What do you do with all the leftover trim from your heirloom tomatoes?
Well, Nicole Brisson, executive chef of Brezza in Las Vegas makes an aspic out of it and serves it with the ingredients of a caprese salad.
How do you honor the Lebanese immigrants to Mexico’s Yucatán Peninsula?
Jorge Guzmán, the chef of Sueño in Dayton, Ohio, serves a dish with Middle Eastern flavors at the modern Mexican restaurant.
In New York City, Suyoung Park, the chef of Jungsik, is showing that Korean food is not all about grilled meat and gochujang with a fish dish on the restaurant’s tasting menu that incorporates a sauce based on the mild soymilk broth of the cold noodle soup called Kong-Guksu.
Meanwhile, in a different part of New York City, Matt Abdoo of Pig Beach is showing that he doesn’t just know how to smoke pork; he can do lamb, too.
And finally at the Peninsula Beverly Hills, food & beverage manager Reggie Maharaj offers rooftop guests a spiked watermelon agua fresca.
Contact Bret Thorn at [email protected]
Follow him on Twitter: @foodwriterdiary
