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Gemma Kamin-Korn, chef of Bar Beau in the Brooklyn, N.Y., neighborhood of Williamsburg, draws inspiration from Korean, Chinese and French culinary traditions for this dish.
The ribs are cross-cut in the style of Korean and Chinese cooking and then the quarter-inch-thick pieces are marinated in a combination of oyster sauce and sweet soy sauce.
The meat is seared on the flat top to medium doneness and topped with a variation on the French au poivre sauce, which she makes by reducing onion-infused cream and combining it with a Chinese Shaoxing wine reduction, plus black, white and Sichuan pepper.
The meat is served with a salad of bamboo shoots, Napa cabbage, pepperoncini and chopped Kalamata olives. The dish is finished with a generous squeeze of lemon juice.
Price: $32
Leading vegan chef Matthew Kenny has teamed up with Wonderful Pistachios to serve this dish at four of his restaurants — Sutra in New York City, Plant Food + Wine in Los Angeles, Althea in Chicago and Liora in Baltimore, M.D. — throughout February.
He peels Kabocha squash and slices it into 1-inch strips, tosses it in olive oil, salt, pepper, cumin and coriander and roasts it in a 375-degree Fahrenheit oven until they’re “slightly fork tender,” around 15-20 minutes.
He chills the squash and at service dresses them in a relish made with equal parts dill, parsley, chervil, chives, mixed microgreens and chopped, roasted and salted pistachios. He garnishes that with citrus segment supremes including ruby red grapefruit, lime, Meyer lemon, blood orange, tangerine and car acara orange and dresses it in a vinaigrette made of equal parts car acara orange juice and a fruity olive oil.
Price: $16
At Ya Mas! Mediterranean Bistro in Fort Lauderdale, Fla., beverage director Chevy Farrell makes this enhanced version of a Dirty Martini by combining 2 ounces of Gray Whale Gin, ¾ ounce of tomato water, ½ ounce of cucumber juice and ½ ounce of Kalamata olive brine. That’s all shaken vigorously with ice, strained into a coupe glass, finished with three drops of olive oil and garnished with a skewer of cucumber, basil, grape tomato and an olive stuffed with feta cheese.
Price: $15
Karaage is a Japanese deep-frying technique in which food, usually chicken, is lightly dusted in flour and then fried. It differs from tempura, for which the food is dipped in a batter.
As with many chicken dishes these days, Masatomo “Masa” Hamaya, the chef of O-Ku in Atlanta, is replacing the meat with cauliflower, which he coats in cornstarch followed by a combination of all-purpose flour and baking powder and then quickly fries it in canola oil.
Then it’s tossed in a sauce made with chile sauce, miso, lemon juice, soy sauce, garlic and sesame oil. It’s garnished with candied walnuts for extra crunch.
Price: $15
For this dish at Hearth and Hill in Park City, Utah, executive chef Jordan Harvey seasons local oyster mushrooms from Intermountain Gourmet with a pastrami-inspired spice blend of black pepper, caraway seeds, coriander and mustard and then sears them until crispy.
He also sears house-made sauerkraut to cook off excess moisture and add more “roasted flavor” and puts them on the mushrooms, followed by Swiss cheese which is steamed to melt it. That all goes on toasted marble rye and is finished with “patty sauce,” which is a mayonnaise-based sauce with minced onions and pickles, mustard and a little cayenne pepper.
Price: $17
