I had the honor of being asked to be one of the 15 chefs for the inaugural flavors of Miami by the American Liver Foundation. It was great fun to cook a
Here are some of the photos and my menu of that evening.
Hamachi Cured on Himalayan Salt Block
Smoked Tomato Gazpacho with Sous Vide Shrimp
Grilled Figs, Prosciutto and Black Truffle Burrata Arugula Salad
72 Hour Sous Vide Korean Short Ribs w/ Thai Coconut Jasmine Rice
Black Forest Trifle