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For this dish at Leo in the Arts District of Annapolis, Md., executive chef Matthew Lego cuts king oyster mushrooms from nearby King Mushroom Farm into coins the size of sea scallops. Then he and his team score them on one side in a diamond pattern to give them extra texture.
The mushroom coins are marinated in a blend of soy sauce, white miso paste, maple syrup and vegetable stock for three days to impart what Lego calls the briny sweetness found in scallops.
Then the coins are seared and basted with a vegan version of butter, similarly to how h would cook scallops.
They’re plated with a romesco sauce, fried garlic chips, bulls blood microgreens, and a salad of parsley mixed with lemon juice and zest, scallion, celery, and capers.
Incidentally, Leo is not a vegan restaurant.
Price: $26
Ash Fulk, chef of Abigail’s, a new restaurant on New York City’s Upper West Side, combines his love for dumplings and tacos for this dish. He mixes ground pork with jalapeño peppers, scallions, salt, egg, and a blend of cumin, coriander, paprika, granulated garlic, and dark chili powder. He wraps that in Hong Kong-style dumpling wrappers and then steams and pan-fries them.
He serves them over a salsa verde made by grilling onions, tomatillos, and jalapeño and poblano peppers until they have a nice char and then blending them while still hot with garlic, cilantro, cumin, coriander seed, lime juice and salt.
He tops them with a slaw made by pouring hot vinegar boiled with ginger, garlic, salt, and sugar over a chiffonade of red cabbage, cilantro, carrots, and red onions and then finishing it with a sweet chile sauce and chilling it overnight.
He garnishes it all with minced chives.
Price: $10
Demi Natoli, beverage director of White Limozeen, the rooftop bar at the Graduate Nashville, drew inspiration from the upbeat tempo of the Siouxsie and the Banshees song of the same name for this drink.
She whips together 1.5 ounce of Hendricks gin with ¾ ounce of sesame orgeat (made by toasting sesame seeds, soaking them and almonds in water, blending them and adding sugar), ½ ounce each of lemon juice, grapefruit juice, and cucumber juice along with a dash of absinthe and a dropper full of saline. She pours that into a Collins glass and garnishes it with a bamboo leaf, an orchid, and sesame seeds.
Price: $15
This dish on the spring menu at the Tambourine Room by Tristan Brandt at the Carillon Miami Wellness Resort in North Miami Beach, was developed by Brandt and head chef Timo Steubing. They salt langostino tails and brown them in a hot pan before slowly cooking them at 165° Fahrenheit until they reach an internal temperature of 100°.
Meanwhile, they blanch bok choi and then glaze it in a pan with clarified butter, demi-glace, and oyster sauce, and then add a few cubes of pickled and poached pork belly.
Once they langostino is cooked they spread it with mayonnaise mixed with a strong langostino stock reduction, and then sprinkle it with curry powder and dust made from puffed pork skin.
They plate the shellfish with the bok choi and pork cubes, some more langostino mayonnaise, and a foam made from a lighter langostino stock.
Price: Part of the $250 10-course prix-fixe menu
At Lola's, chef and owner Suzanne Cupps’ first solo restaurant, which opened in April in New York City’s NoMad neighborhood, she and her team cut ribs sourced from Heritage Foods into two ounce chunks and coats them with a blend of spiced pimenton, garlic powder, mustard powder, brown sugar, and garlic oil and marinates them overnight.
She makes a South Carolina-style barbecue sauce by combining yellow mustard with chicken stock reinforced with roasted pork rib bones, onion, garlic confit, honey, black pepper, and beurre blanc.
She skewers the pork and roasts it in the pizza oven, basting it with the sauce until it’s cooked to medium-well.
She dresses it with pickled mustard seeds and cider vinegar and serves the skewers over shell beans that have been cooked with mirepoix until just done and then baked in a cast iron pot in the pizza oven until they start to break apart.
The beans are finished with salt, chopped pickled jalapeño peppers, and red wine vinegar.
Price: $31
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