Photo: US ApplesFrom: Chef Jason Dorweiler, UniDeli, Minneapolis. Yield: 50 servings.
Ramen Stock:
as needed, pork bones (split hocks, split femur, quartered trotters, 1 head, if available)
as needed, chicken bones (feet, backs, wing tips)
...
From: The Good Fork, Brooklyn, NY. Yield: 8 servings...
Photo: ViewHouseFrom: Chef Jose Guerrero, View House, Denver. Yield: 1 serving.
4 oz. sesame-crusted tuna
¼ avocado
1 oz. sweet soy
2 oz. heirloom tomato & cucumber salad
½ oz. sesame soy vinaigrette, prepared
12 kaiware sprouts (sprouted...
From: Chef Isabel Cruz, Isabel’s Cantina, San Diego. Yield: varies...
Photo: Michael PisarriFrom Executive Chef Alex Q. Becker, Kuro Japanese Craft Kitchen, Seminole Hard Rock Hotel & Casino, Hollywood, FL. Yield: 1 serving.
6 oz. ribeye steak
3 oz. miso
1 oz. sake
1 oz. mirin
1 oz. sugar
1 oz. pinenuts, pu...
From: Chef Ryan Nelson, Late Harvest Kitchen, Indianapolis. Yield: 4 servings...
Piero SelvaggioFrom: Piero Selvaggio, Valentino, Santa Monica, CA.
1 lb. of fusilli pasta
½ cup freshly grated Parmigiano cheese
½ cup dry aged ricotta (grated or crumbled)
2 fillets of anchovies (optional)
2 crushed garlic cloves
3 fresh...
Photo: Pure Leaf Unsweetened Iced TeaFrom: Chef Gail Simmons, “Top Chef” judge. Yield: 4 servings.
1 shallot, thinly sliced and separated into rings
2 Tbsp. all-purpose flour
2 Tbsp. canola oil
1½ tsp. salt, divided
8 oz. vermicelli rice ...
From: The Keystone, San Francisco. Yield: varies depending on serving size...
