The E-Cookbook Now

Transcription

The E-Cookbook Now

We’re joining
with the
American Heart
Association
to encourage
Nevada teens to
enjoy healthy
eating.
table of contents
Appetizers
page
Caviar Chef Ryan Nuqui, Bacchanal at Caesars
4
Pier 39 Chef Instructor Phillip Dell – TCWH student Chef Tania Aguilar, Culinary Program at Rancho High School 6
Spicy Citrus Hamachi Chef Michelle West, Sysco
8
Miso Curry Chicken Skewers Chef Ricardo Romo, Itsy Bitsy 10
Coriander & Citrus Hamachi with Sweet Radish Chef Severin Nunn, Caesars
14
Forbidden Black Rice Sushi Chef Donald Lemperle, Vegenation
16
salads
Chilled Garden Vegetable Soup with Tuna and Clam Crudo Chef Todd Sugimotto, Scarpetta
18
Spaghetti Squash, Chermoula, Baked Kale and Grilled Shrimp Chef Gina Marinelli, D.O.C.G
22
Shaved Cauliflower Salad, Celery, Cranberry, Dill Curry Vinaigrette Chef Adam Pusateri, PublicUs 24
Ora King Salmon with Jalapeno dressing Chef Christopher Shane, Nobu 26
Shrimp Ceviche Salad Chef Beni Velazquez, Isabella’s 30
Entrées
GrilledTeres Major, Truffle Celery Root Puree
& Big Horn Espresso Mango Slaw Chef Jeremy Jordan, Cut and Taste
32
Baked Red Snapper with Pineapple Mango Salsa, Lemongrass infused
Purple Tai Rice and streamed Baby Bok Choy Chef Robert Neese, Las Vegas Culinary Academy
34
Eggplant Meatball, Garlic & Herb Spoon with Sun-dried Tomato Chef Jon Stokes, Las Vegas Culinary Academy 36
Slow Roasted Tri-tip with Chimichurri Sauce Chef Sam Marvin, Echo & Rig
40
Organic Pesto Pasta with Turkey Oscar’s Catering
42
Crab Cake over Pasta Salad with Basil Pesto Sauce Chef Anthony Vidal, Hash House A Go Go
44
Desserts
Salted Neopolitan Macaroon Bars Chef Sharynne Frazer, Raw Food Express
Chocolate Panna Cotta with Merengue, Raspberries, Cranberries, and Coconut Flakes
Chef Betty Park, D.O.C.G. & Scarpetta
48
50
Disclaimer: These recipes were submitted for the Flavors of the Heart event and has not been reviewed by the American Heart Association.
3
Chef Ryan Nuqui
Chef Ryan Primo Nuqui was born and raised in Kapolei on the island of Oahu in Hawaii.
He chose to study “on the mainland” to enrich his background in the Food & Beverage industry. He studied
at Le Cordon Bleu, earned his Bachelor’s degree at the University of South Australia, attended the California
Culinary Academy in San Francisco, and earned an Associate’s degree in Hospitality Operations at the Monterey
Peninsula College in Monterey, California.
Prior to taking the helm as Chef de Cuisine of the Bacchanal Buffet at Caesars Palace, Chef Ryan held positions
as the Chef de Cuisine at Serendipity 3, Executive Chef for Fleur by Hubert Keller earning prominence when Fleur
was rated one of the Top 50 Best Restaurants in 2012 by Eating Las Vegas. He was also Executive Sous Chef for
Yellowtail Japanese Restaurant & Lounge by Akira Back, Shibuya at MGM Grand, Fleur de Lys at Mandalay Bay,
Cheong Liew The Grange at The Hilton Adelaide Australia, Wolfgang Puck Postrio at the Venetian, the Duck Club
at The Monterey Plaza Hotel, and Roy’s & Antinori Peppoli at The Inn at Spanish Bay Pebble Beach.
Bacchanal Buffet
Caesars Palace Drive
Las Vegas, NV 89109
702.731.7928
caesarspalace.com
4
Flavors of the Heart • Las Vegas 2015
Bacchanal Caviar
Yield: 10 servings
Recipe by Chef: Ryan Nuqui
ingredients:
Part A
8 oz Smoke Sturgeon (small dice)
3 oz Crème Fraiche
1 oz Preserve Lemon (brunoise)
1 TBL Red Onion (brunoise)
1 TBL Capers (chopped)
1 TBL Egg Whites (hard boiled, chopped well)
1 TBL Egg Yolks (hard boiled, chopped well)
1 TBL Chives (chopped)
¼ Tsp Malodon Salt
¼ Tsp Black Pepper (fresh cracked)
Part B
4 oz Broom Corn Caviar
Instructions:
In a large mixing bowl fold all ingredients together in Part A
Place the contents in empty caviar tin filling ¾ of the way full
Lastly fill the rest of the tin with broom corn caviar
Nutrients per serving:
Calories: 88
Total Fat: 5.3g
Sat Fat:.0 Trans fat:. 0 Carbs: 1.1g
Sugars: Protein: 9.1g
Sodium: 258mg
Cholesterol: 37mg
Fiber:
Disclaimer: This recipe was submitted for the Flavors of the Heart event and has not been reviewed by the American Heart Association.
5
Chef Philip Dell
Chef Phillip Dell earned his degree from Johnson & Wales University, and
after endless hours in the kitchen, garnered multiple wins in national culinary
competitions. After transforming himself from a hefty 217 lbs to a lean 125 lbs, he
won multiple awards in bodybuilding and three world titles in power lifting as well.
Chef Phillip’s most recent win came in May 2013 when he won The Food Network’s
Chopped Championship.
Chef Phillip is a winner and a loser. One morning, he woke up and no longer liked
what he saw in the mirror – a short, fat, young guy with a serious case of acid reflux.
He couldn’t stand how he felt or looked, and decided to transform himself.
Over 19 months in 2005-2006, he lost 92 pounds and dropped his body fat of 35+%
down to 9%. He felt great but wanted more. He began bodybuilding, finishing in the
top 5 in six different competitions. In 2010 he added power lifting to his repertoire
and won the title of AAU World Deadlift Champion.
Chef Phillip has a thriving catering business and teaches people how to be healthier
by turning the foods they love into healthier versions, while maintaining the taste
they want. Now you understand why he’s a successful Winner and an equally
successful Loser.
Tania Aguilar
Tania Aguilar is currently a senior at Rancho High School, and enrolled in the
advanced culinary class. Tania is a graduate of the Teens Cook with Heart program,
and took top honors in the Teens Cook with Heart competition, defeating over 100
fellow competitors. Tania’s dream is to become an executive chef and a professional
soccer player. Culinary Arts instructor, Chef Phillip Dell is the person she looks up to
and the one who inspires her to go far and beyond in her studies as a chef.
Rancho High School
1900 E. Searles Avenue • Las Vegas, NV 89101
702.799.7000
www.sincitychefs.com
6
Pier 39
Yield: 10 servings
recipe by Chef Phillip Dell & Tania Aguilar
ingredients:
4oz chopped crab (ready to eat)
4oz chopped shrimp (raw)
1 tsp garlic (minced)
2 avocados (ripe and small diced)
¼ jalapeno pepper (small diced)
1 tbsp. lemon juice
1 large mango (small diced)
1/3 red bell pepper (small diced)
2 tbsp. red onions (small diced)
1 tsp Worcestershire sauce
1 tsp mustard
¼ cup olive oil
2 medium molds of your choice
instructions:
Photo by Tobin Herringshaw
1. Place diced avocados in both molds evenly at the bottom, on a plate. Gently push down
2. Separately. Add 1 tbsp. olive oil to sauté pan on medium. Mix in jalapeno, red bell peppers, red onions, and garlic.
Sauté until soft.
3. Remove pan from heat. When done, mix in mango. Separate mix in half. Place each half on top of the avocado
layer in each mold. Gently push down.
4. Sauté shrimp with a tbsp. of olive oil. Sauté until soft pink.
5. In a mixing bowl begin to toss crab and shrimp together with1 tbsp. of oil, the mustard, and the Worcestershire
sauce. When done place on top of the mango and bell pepper layer. Press down gently.
6. Carefully slide mold off and MUST KEEP refrigerated until ready to serve.
(Optional: can slide mold off after 3 min. of refrigerating)
Calories: 170
Total Fat: 13.4 Sat Fat: 2.5 Trans fat:
Fiber: 3.3 Sugars: 3.7 Protein: 5.9
Sodium: 68
Carbs: 7.9
Cholesterol: 35
7
Chef: Michelle West
At thirteen, Chef Michelle West started working in the foodservice industry at a local pizza shop. She held
numerous Front of the House positions at restaurants in California, Nevada, and Arizona. After some college,
she took a summer away from foodservice to work with Inyo County Forest Service, Fire Prevention division.
Michelle returned to restaurant work and started her own business as a Wedding and Event Planner in 2003 and
expanded to include catering two years later. In 2008 Michelle moved to Las Vegas to attend Le Cordon Bleu.
While attending school she worked for Wolfgang Puck Catering, and after graduation was promoted to Sous Chef.
When Wolfgang Puck Catering closed in 2011, Chef Michelle accepted a position with Nevada Food Brokerage.
Currently, Chef Michelle is a Culinary Specialist with Sysco Las Vegas, and when not in the kitchen, she enjoys
spending time with her two sons riding motorcycles and enjoying the outdoors.
sysco las vegas
6201 E Centennial Pkwy
Las Vegas, NV 89115
702.632.1800
www.syscolv.com
8
Spicy Citrus Hamachi
Yield: 4
recipe by chef michelle west
Ingredients:
8 oz
Hamachi, fresh
6 oz
Tri-Color Quinoa, cooked
1 Tbsp
Vegetable Base
1 ea
Pink Grapefruit
4 slice
Jalapeno, thinly sliced
4 ea
Grapefruit zest, for garnish
1 tsp
Light Soy Sauce
1 Bunch Basil fresh
1 Tbsp
Canola Oil
1 ea
Jalapeno, seeded
Drizzle
Soy Yuzu Reduction
instructions:
Take vegetable base and dissolve in boiling water, add quinoa. Once quinoa is
finished set aside to cool.
Break down Hamachi and set aside four slices.
For drizzle; Blend juice from grapefruit, jalapeno, soy sauce, basil and oil. Strain thru
cheesecloth.
Plate quinoa first with Hamachi on top. Place grapefruit wedge and sliced jalapeno
then drizzle the sauce.
Garnish with basil leaves, Soy Yuzu reduction and grapefruit zest.
Calories: 206 Total Fat: 7g Sat Fat: 1g Trans fat: 0 Carbs: 19g Fiber: 3g
Sugars: 8g Protein: 16g
Sodium: 200mg Cholesterol: 30mg
9
chef Ricardo Romo
A veteran of the culinary industry, Ricardo Romo brings more than 20 years of passion and experience to his role
as executive chef of Itsy Bitsy: Ramen and Whisky, located at the base of The Ogden in Downtown Las Vegas.
At Itsy Bitsy, Chef Romo prepares signature Japanese-inspired dishes with a modern twist, such as Japanese
street corn and potato salad; robata skewers; and a variety of hand rolls made with tuna, yellowtail or salmon.
Romo demonstrates his passion for ramen through the “create your own” ramen bowls at Itsy Bitsy. Diners can
choose from three house-made broths, two different types of noodles and a variety of toppings including misoinfused egg, spiced meat and a selection of vegetables. He explains, “I’m excited to take on the challenge of this
new concept. I’m excited to explore the possibilities with this type of cuisine, and to fine tune my skills as a leader
and a chef.”
Romo aims to prepare all dishes fresh whenever possible from locally-sourced natural ingredients, rarely using
a freezer. Romo has developed menu selections using simple, high-quality ingredients, stating, “My favorite
ingredient is a little bit of salt and letting the rest of the food speak for itself.” In addition to the development of Itsy
Bitsy’s menu, Romo is responsible for overseeing the back of house, ensuring high-quality standards in service
and product for guests, maintaining consistency and developing new recipes.
Romo began his culinary career at an early age working all positions in the kitchen. In 2004 he traveled to
Martha’s Vineyard, where he was chef at Tsunami, a local gourmet restaurant. After returning to Vegas, the city
he feels ignited his passion for the culinary industry, he worked for Michael Mina at Sea Blue, formerly located at
the MGM Grand Hotel and Casino. After several years there, Romo moved on
to open STK at The Cosmopolitan of Las Vegas. In 2014, he joined Corner Bar
Management Group and created the menus for Whist Stove and Spirits and Due
& Proper, and in 2015 he moved on to his role as executive chef at Itsy Bitsy.
Outside of the kitchen, Romo enjoys spending time at home with friends and
family, especially his young daughter. He also enjoys trying different types of food
and wine, and continues to develop his skills as a chef.
Photo by Anthony Mair
10
Itsy bitsy
150 N Las Vegas Blvd #100
Las Vegas, NV 89101
702.405.9393
itsybitsyramen.com
Miso curry chicken skewers
Yield: 10 servings
recipe by chef Ricardo Romo
Ingredients:
2 # skinless boneless chicken thigh meat
1/4 c. curry powder
2 Tbsp. red miso paste
1/4 c. minced garlic
1/4 c. minced shallots
1/2 bunch cilantro (chopped)
1 c. Extra Virgin Olive Oil
1 Tbs. rice vinegar
10 pcs. Bamboo skewers (soaked in h2O)
salt and pepper to taste
Instructions:
In a medium bowl mix all ingredients except chicken and salt and pepper.
Cube chicken into 1inch pieces and add to marinade place the chicken in the refrigerator and allow the protein to marinate for 2 hours.
Skewer the chicken each skewer should have about 3 pieces of chicken. Season with salt and pepper and cook them on the grill till
internal temperature of 165°F is reached.
Calories: 240 Total Fat: 10g Sat Fat: 1g Trans fat: 0g
Protein: 18g
Carbs: 3g
Fiber: 0g
Sugars: 1g
11
Chef Severin Nunn
Chef Severin Nunn has been in the culinary industry for the past 15 years. He began his career with a job as
a prep cook at a mom and pop steakhouse in Williamsburg, Virginia, before going on to attend the prestigious
Culinary Institute of America in Hyde Park, NY.
Prior to his current position as Executive Sous Chef at Caesars Palace, he served as the Executive Banquet Chef
at Bellagio. Throughout his years in the kitchen, Nunn has garnered extensive experience and the opportunity to
work for Michelin-starred chefs Guy Savoy, Daniel Boulud, and Alain Ducasse.
Caesars Palace
3570 S Las Vegas Blvd
Las Vegas, NV 89109
702.731.7110
caesarspalace.com
14
Coriander & Citrus Hamachi
with Sweet Radish
Yield: 4 servings • recipe by chef Severin Nunn
ingredients:
1lb Hamachi
1 Tbsp. Extra Virgin Olive Oil
1 Tbsp. Coriander Seeds toasted and
cracked
1 lime juiced and zested
½ orange juiced and zested
8oz Hearts of Palm
1 Watermelon Radish julienned in thin
strips
1oz. Cilantro julienned
½ oz. Basil Flowers
½ teaspoon sea salt
1 Tbsp. of sugar
¼ tsp. espelette
instructions:
Slice Hamachi and Hearts of Palm thin as you can on a bias and place on a plate.
Season Hamachi with olive oil, zest, salt, Cilantro, coriander and let marinate for 15 minutes at room temperature.
Mix citrus juice, sugar, and Watermelon Radish bring to a simmer then let cool down to 40° F.
Plating:
Arrange Hamachi nicely on the plate, sprinkle the espelette on top, and then garnish with the radish and basil flowers. Enjoy!
Calories: 225 Total Fat: 9.5g Sat Fat: 2g Trans fat: 0g Carbs: 7g Fiber: 1.5g Sugars: 3g
Protein: 28g Sodium: 490mg Cholesterol: 43mg
15
Chef Donald Lemperle
With over 30 years of experience in the restaurant business, Chef Donald was raised in his family-owned
restaurant on Staten Island, New York. He has cooked in some of New York City’s finest restaurant kitchens
including Le Bernardin, The Quilted Giraffe and The Sign of the Dove, shaping a valuable culinary foundation for
his career. He has been the Executive Chef for Park Avalon Restaurant in New York City and the James Hotel and
the Mondrian Hotel in Scottsdale, Arizona.
Four years ago, he was diagnosed with multiple myeloma, a form of bone marrow cancer. With this diagnosis,
he decided to change his lifestyle completely, beginning with a plant-based diet. Healthier eating, exercise, and a
positive mindset has Chef Donald feeling fantastic. He always has lots energy and vigor for life.
His transformation really opened his eyes to the problems with our current food system, and how it is harming our
health and planet. Chef Donald made it his mission to make a difference in his local community by serving fresh,
healthy, plant-based foods that are delicious, fun, and easy to get.
And VegeNation was born!
vegenation
616 Carson Ave #120
Las Vegas, NV 89101
702.366.8515
www.vegenationlv.com
Photo by Barefoot Sanctuary
16
Black Forbidden Sushi Roll
Yield: 6 rolls
recipe by chef Donald Lemperle
Ingredients:
1pound black forbidden rice
1/2 cup seasoned sushi rice vinegar
1/4 cup organic agave
1 mango cut into strips
1 avocado cut into strips
1 red pepper cut into strips
1 bunch of scallions cut into 6 inch
strips
6 sheets of nori paper
instructions:
Soak rice in cold water for 1/2 hour
Cook rice in rice cooker according to rice cooker instructions
When rice is cooked place in to large wooden bowl
With wooden spoon gently fold in rice vinegar and agave
On cutting board lay out bamboo sushi roller, place one sheet of nori
over bamboo, and spread a hand full of rice over nori
With fingers gently spread rice over surface of nori, add mango, red
pepper, avocado, and scallion to center of spread out rice
Fold over rice and form into rolls with bamboo roller
Cut into 1/2 inch slices and serve
Calories: 418 Total Fat: 9.2g Sat Fat: 1.4g Trans fat: 0 Carbs: 73.6g Fiber:
8.3g
Sugars: 16.7g
Protein: 9.8g
Sodium: 53mg
Cholesterol: 0
17
Chef Todd Sugimotto
Raised in Hawaii during the rise of Pacific Rim cuisine, Chef Todd Sugimoto has traced his career to a deep-seated belief in the
bounty of the seasons. Whether executing elegant fine dining cuisine or preaching the simple philosophy of rustic Italian cooking,
Sugimoto takes pride in conjuring up the freshest produce and most pristine seafood to each and every plate. Sugimoto’s childhood
love for pasta—a commodity that was scarce on Oahu—led him to his current role overseeing renowned Chef Scott Conant’s
Scarpetta and D.O.C.G. at The Cosmopolitan of Las Vegas.
In the 1990’s, Sugimoto joined the opening team of the Bellagio Resort & Casino at Chef Todd English’s Olives. It was his first foray
into Italian-Mediterranean fare, and affirmed in Sugimoto his early devotion to this style—a genre that he would continue to seek out
over the years to come.
A definitive moment in Sugimoto’s career came in 2003, at Bradley Ogden’s new eponymous restaurant at Caesars Palace. Ogden
instilled in Sugimoto the principles of New American cuisine—planting the roots of contemporary fundamentals such as seasonality,
sustainability and local sourcing. Here he learned the lessons of dedication, technique and precision in an haute cuisine environment:
Sugimoto made lifelong bonds with the kitchen team, in addition to earning the James Beard Foundation Award for “Best New
Restaurant” that following year.
Sugimoto then channeled his experience into his work with celebrated Chef Michael Mina, first at Nobhill at MGM Grand, and later
as part of the opening team for American Fish at City Center. This experience led Sugimoto to his first executive-level position with
MinaGroup, at the helm of the high profile American Fish opening. Sugimoto yearned to return his attention to his passion for Italian
cooking, however, and he did so, alongside pasta maestro and successful Chef/Restaurateur
Scott Conant.
Sugimoto now oversees the kitchens of both D.O.C.G. and Scarpetta. At Chef Conant’s new enoteca concept, D.O.C.G., the vision
of satisfying Italian fare is translated into a casual, inviting experience of handmade pastas and pizzas, grilled specialties and fresh
antipasti. Representing the pure pleasure of savoring a meal down to its very last taste, Scarpetta is
at once grounded in Italian tradition and modern interpretation. Sugimoto leads the two restaurants
with passion cultivated from his diverse experiences, and seasonality as the underlying thread.
Scarpetta
The Cosmopolitan of Las Vegas
3708 S Las Vegas Blvd • Las Vegas, NV 89109
702.698.7960
cosmopolitanlasvegas.com
18
Chilled Garden Vegetable Soup
with Tuna and Clam Crudo
Yield: 4 servings
recipe by Chef todd sugimotto
ingredients:
FOR THE SOUP
7 beefsteak tomatoes (5-6 pounds total), chopped
1 English cucumber, peeled and chopped
1 red bell pepper, chopped
½ Vidalia onion, chopped
¼ cup extra virgin olive oil
1 tablespoon sherry vinegar
1 tablespoon red wine vinegar
Pinch of crushed red pepper
3 tablespoons kosher salt
½ teaspoon freshly ground black pepper
FOR CRUDO
31/2 ounces best quality tuna, finely chopped
10 littleneck clams, shucked, juices reserved and
clams finely chopped
1 tablespoon finely chopped scallions
1 tablespoon extra-virgin olive oil
2 teaspoons finely chopped
fresh chives
½ teaspoon flaked sea salt
FOR SERVING
12/4 cups clam juice (use the
juice from shucking the clams
plus bottled clam juice)
4 paper thin slices English
cucumber, cut in half
8 paper thin slices radish preferably breakfast radish
Microgreens
Extra virgin olive oil, for drizzling
instructions:
FOR THE SOUP
In a large bowl, toss together all of the ingredients. Cover and refrigerate for at least 8 hoursand up to 12 hours.
Puree the soup, ideally using a juicer. Pass through a fine mesh strainer and keep the soup cold until ready to serve.
FOR THE CRUDO
In a small bowl, combine the tuna, clams, scallions, olive oil, chives and sea salt. Toss gently.
TO SERVE
Chill the soup bowls. Add the clam juice to the soup, taste, and season with additional kosher salt if needed.
Divide the crudo among the bowls. Top with cucumber and radish slices, a few microgreens. Pour ¾ cup of the cold soup over the
crudo and finish with a drizzle of olive oil.
Calories: 232
Total Fat: 10g Sat Fat: 1.5g
Sugars: 8g
Protein: 14g
Sodium: 500mg
Trans fat: 0g
Carbs: 20g
Cholesterol: 23g
Fiber: 5g
19
Chef Gina Marinelli
Chef Gina started her culinary career as a prep cook at Roy’s and a student at Le Cordon Bleu in Orlando.
After becoming a line cook, she relocated to Las Vegas and worked under Michael Mina at NobHill at MGM grand.
Three years later she was part of the opening team at Shawn McClain’s first Las Vegas restaurant, Sage.
She later rejoined Michael Mina at American Fish for the next two years. She took a hiatus and travelled Europe
for six weeks and returned to join DOCG as a sous chef. Two years later, she became the Executive Chef at
DOCG and has remained there since.
D.O.C.G.
702.698.7920
22
Spaghetti Squash, Chermoula,
Baked Kale and Grilled Shrimp
Yield: 4 servings
recipe by chef Gina Marinelli
ingredients:
5 cups cooked Spaghetti Squash
16 Shrimp
Blistered Cherry Tomatoes:
12 cherry tomatoes
1 oz. shaved garlic
1oz. Olive oil
¼ oz. chiffonade Basil
Chermula:
2 cups cilantro, chopped
1 cup parsley, chopped
1 Tbsp. Cumin, toasted
2 Tbsp. Harissa
I/2 oz. lemon juice
2 Tbsp. Extra Virgin Olive Oil
1 Tbsp. Paprika
I tsp. garlic minced
½ cup Kale
1/8 cup zucchini
1oz. white wine
¼ tsp. salt
¼ tsp. pepper
instructions:
Spaghetti Squash:
Drizzle 1 Tbsp. of extra virgin olive oil and roast at 350 degrees for 30 minutes.
Pull squash with a fork and let it cool
Chermula:
Mix all ingredients together
Blistered Cherry Tomatoes:
Split tomatoes in half and dress with basil, garlic, and olive oil.
Roast at 400 degrees for 10 minutes or until blistered
To Compose:
Heat spaghetti squash in a pan with a touch of olive oil. Take a fresh zucchini and run it along the mandolin for a few ribbons and add
to pan. Deglaze with a splash of white wine and throw in cherry tomatoes and a tablespoon of chermoula. Let flavors incorporate.
In the meantime, grill seasoned prawns and finish with fresh lemon juice. Shred fresh black kale leaves and toss with olive oil and bake
quickly in hot oven for 1 minute. Spoon mixture on plate, garnish with shrimp and baked kale chips.
Calories: 197 Total Fat: 9.3g
Sugars: 6.2g
Protein: 13.3g.
Sat Fat: 1.4g Trans fat: 0g. Carbs: 17.1g.
Sodium: 183mg.
Cholesterol: 94mg.
Fiber: 3.1g.
23
chef Adam Pusateri
Adam is one of the Culinary Artists who is co-leading the creative team at PublicUs.
Adam has been cooking for almost his entire life with one purpose in mind; to please people. He learned at an
early point in his life what a great “connector” food was. He saw that food had the natural ability to bring people
together. Whether it was family, friends, strangers or business associates; food, especially great food, could
cross all barriers and bond people.
He enjoys creating a diverse, eclectic mix of foods, purely for genuine entertainment. Throughout his career he
has tried to pick up flavor combinations or techniques from every cook / chef he has worked with. He usually
looks for recipes that have been passed down from an older generation but also a dish / technique that is carried
from one restaurant to another. Adam firmly believes that the ingredients that go into a chef’s personal cuisines
are made up of a union of creativity and knowledge once used at some point in their career. He also believes that
the art of combining these ingredients, methods, and cooking techniques are where a chef’s cuisines can really
stand out.
public us
1126 Fremont Street
Las Vegas, NV 89101
702.331.5500
www.publicuslv.com
24
Shaved Cauliflower Salad,
Celery, Cranberry, Dill,
Curry Vinaigrette
Yield: 24 servings
recipe by chef Adam Pusateri
ingredients:
Curry Vinaigrette
2 Garlic cloves
1 Tbsp. Honey
1 Tbsp. Whole Grain Mustard
1 Cup Apple Cider
½ Cup White Balsamic Vinegar
3 Tbsp. Curry Powder
1 tsp. Salt
1 tsp. White Pepper
1 ¼ cup Olive Oil
1 head Cauliflower
1 stalk Celery
1 Red Onion
1 cup dried Cranberry
2 Tbsp. Dill
instructions:
Shave cauliflower on mandolin as thinly as possible.
Cut celery as thinly as possible on a bias.
Slice red onions.
Chop Dill
For the curry vinaigrette add all ingredients in a blender except oil and turn to medium speed.
While the blender is on pour oil in slowly until it is fully emulsified.
Calories: 130 Total Fat: 10g Sat Fat: 2g Trans fat: 0g Carbs: 8g
Sugars: 5g Protein: 0.5g
Fiber: 1g
25
chef Christopher Shane
Chan Yai Ching
Chef Ching was born in Mauritius (a small tropical island off the coast of Africa, east of Madagascar) and
traveled to Australia at the age of 19 to pursue his cooking career. He started in the hospitality industry as an
F&B attendant in banqueting and restaurants and got his first job in the kitchen as a Teppanyaki Chef at Koko
Japanese Restaurant in Crown Casino, Melbourne. In June 2007, he started working for Nobu as a Demi-Chef
De Partie as part of the opening team for Nobu Melbourne Crown Casino. After 4.5 years as Sous Chef, he was
promoted to Chef de Cuisine for Nobu Melbourne. During his eight years working for Nobu, he feels fortunate
to have been sent to Nobu LA, Nobu Malibu, Matsuhisa LA, Nobu Hard Rock, Nobu Miami, Nobu 57 New York,
Nobu Down Town (Downtown NY), Nobu Next Door (Downtown NY) and Nobu Hong Kong. In October 2012, he
went to Nobu Tokyo to participate in the Nobu Asia Chef meeting for a collaboration sake dinner for 150 guests
with Nobu Perth, Nobu Tokyo, Nobu Beijing, Nobu Dubai, Nobu Hong Kong and Nobu Tokyo, each making a
course. In September 2014, Chef Ching moved to Las Vegas to continue his journey with the Nobu Company.
He is currently the Chef de Cuisine for Nobu Caesars Palace and the Nobu Hotel Caesars Palace.
So far it’s been great, and he’s slowly adapting to American culture and food.
nobu
caesar’s palace • S. Las Vegas BLVd
hard rock hotel & Casino • Paradise road
www.noburestaurants.com/las-vegas
26
Ora King Salmon (New Zealand)
with Paper Thin Salad and
Jalapeno Dressing
Yield: 1 serving
recipe by chef Christopher Shane
ingredients:
1.2 oz. Ora King Salmon
1 oz. Paper thin salad
0.5 oz. Jalapeno dressing
0.1 oz. Micro greens
Crushed red pepper
Paper Thin Salad
Baby carrots
Zucchini
Baby radish
Red onion
Red and yellow bell peppers
Jalapeno Dressing
23 g jalapeno
1 g garlic
1.5 g salt
25 ml grape seed oil
20 ml rice vinegar
instructions:
Sear Salmon and quickly cool in ice water.
For the jalapeno dressing, blend all of the ingredients together.
For the salad thinly slice all of the ingredients and combine.
Assemble the micro greens and paper thin salad atop the salmon and dress with jalapeno dressing.
Cal: 450; Total fat: 26g; Sat fat: 9g; Trans fat: 0g; Carbs: 29g;
Fiber: 6g; Sugars: 18g; Protein: 25g; Sodium: 190mg; Cholesterol: 68mg
27
Chef Beni Velázquez
Executive Chef Beni Velázquez is a chef that takes risks in the kitchen and delivers big rewards. His unique style began
in his Puerto Rican family’s kitchen in New York City, and was followed by travels that infused Beni with passion and
curiosity that shape his worldly menu creations. Pulling elements from Spain, Italy, France, Morocco, Egypt, Israel,
China and Africa, his cuisine is as lively and original as the city he cooks in.
Chef Beni clearly understands the foundations of cooking yet he craves bold experiments that continue to deliver foods
you cannot find anywhere else. He believes all sauces, dressings and stocks should be made in-house with many
ingredients imported from Spain and Italy.
From an early age, Chef Beni spent time cooking in the kitchen with his mother while growing up in NYC. A self-taught
chef, he began working in hotel banquet and catering kitchens and worked his way up the ranks, learning technique
and cooking fundamentals from the French, Italian and Spanish chefs with whom he shared the kitchen. He soon
established himself as a professional chef in hotels including The Four Seasons and Ritz-Carlton. He spent over a
decade consulting for various hotels, casinos and restaurants. He also served as corporate chef for Stanford Hospital
and Clinics in Palo Alto, California and for the University of California in Los Angeles. In February 2011, Chef Beni
moved to Las Vegas and opened Bar + Bistro in the Arts Factory. His restaurant has earned a spot on several “Best of”
lists in national, international and regional publications, including the Zagat guide.
Chef Beni has been active as part of Three Squares Food
Bank’s Chef Council, a Chef representative for The March of
Dimes, and a Chef for the American Heart Association’s Flavors
of the Heart event. He also appeared on The Food Network’s
Chopped competition. Chef Beni just opened Isabella’s in
Summerlin.
isabela’s
2620 Regatta Drive
Las Vegas, NV 89128
702.925.8333
isabelasvegas.com
30
Shrimp Ceviche Salad
Yield: 4
recipe by chef Beni Velazquez
ingredients:
4 Shrimp (16/20 size) peeled and
cleaned
¼ Cup Jlohr Estates Riverstone Chardonnay
1 Tbsp. Orange Juice
1 tsp. lemon juice
1 tsp. lime juice
1 Tbsp. shallots, thinly sliced
1 Clove garlic, thinly sliced
½ tsp. fresh cilantro
1 Pinch chili flakes
¼ fresh thyme
1 Cup of baby arugula
½ tsp. roasted red pepper, small dice
¼ jalapeno pepper, thinly sliced
instructions:
Place shrimp in a saucepan and cook with Jlohr Estates Chardonnay, citrus juices, shallots, and garlic for 2 minutes.
Place to the side to let it cool and save the remaining liquid.
In a small bowl, combine the rest of the ingredients, except for the arugula and fresh thyme.
Slice the whole shrimp in half and place in the mix along with the remaining liquid, then cover and place in the
refrigerator for about 30 minutes.
To serve, place the arugula on a small salad plate and spoon the shrimp mixture on top.
Garnish with the fresh thyme.
Calories: 38 Total Fat: 0g Sat Fat: 0g
Sodium: 14g
Trans fat: 0g Carbs: 2g
Cholesterol: 11g
Fiber: 0g
31
chef jeremy jordan
Born in Miami, Chef Jeremy has spent the majority of his life in Las Vegas. His culinary career started with his
first job at a local pub, Steiner’s, where the intensity of the kitchen drew him in. The fast pace and stressful
environment of the kitchen is what kept him wanting more. While working at Roy’s Hawaiian Fusion, the executive
chef took Jeremy under his wings, teaching him new skills.
Jeremy is a forward-thinking chef, heavily influenced by his Peruvian background. He started cooking when he
was 16 years old, and eventually found his way through The Culinary Institute of America, where he gained a
passion for the overall experience in a restaurant. This led him to managing a restaurant owned by a Michelin
star chef. After culinary school, Jeremy continued his education at UNLV to get his Bachelor’s in Beverage
Management. While at UNLV, he worked for celebrity chefs like Wolfgang Puck at Spago and Nobu Matsuhisa at
Nobu, and other restaurants like Woo, Gallagher’s Steakhouse, and Sushi Samba
In 2010, he started a successful catering company, “Cut and Taste,” which brought him back to cooking.
Having his own company allowed him to practice his passion in both the front and the back of the house.
Cut and taste
702.443.1839
jeremy@cutandtastefood.com
www.cutandtastefood.com
32
Grilled Teres Major,
Truffle Celery Root Puree and
Big Horn Espresso-Mango Slaw
Yield: 1 entree recipe by Chef Jeremy Jordan
Ingredients:
3 oz. Teres Major Beef, Cleaned
1 ½ Tbsp Mango, Julienned
1/3 tsp Mint, Chiffonade
1/3 Tbsp. Big Horn Espresso Vinegar
¾ Tbsp. Red Onion, Julienned
3 Tbsp. celery root, cooked
1/3 tsp Big Horn Truffle Oil
1/3 Tbsp. Big Horn Olive Oil
Salt and Pepper to taste
instructions:
Grill Teres Major to preferred temperature
Mix mango, mint, red onion, and Big Horn Espresso Vinegar
Puree celery root with Big Horn Truffle Oil and Big Horn Olive Oil
Season to taste
Plating
Place puree down on the plate, top with sliced teres major, then top with mango mixture
Sugars: 1g Protein: 22g Sodium: 51mg Cholesterol: 66mg
Fiber: 0g
33
Chef robert neese
Chef Robert Neese is Executive Chef at The Smith Center for the Performing Arts in downtown Las Vegas, where
he is responsible for daily kitchen operations, including concessions, a la carte service, catering, and off-site
events. Chef Neese is a Las Vegas native with more than 20 years of culinary experience. He has extensive
knowledge of fine dining and has worked for several James Beard award-winning restaurants, five diamond
award winners, and Michelin star chefs. Previously, he worked as a master cook at Bradley Odgen, Caesars
Palace. Other positions include chef tournant, Brand Steakhouse, Monte Carlo Resort & Casino; chef tournant,
Stack, Mirage Resort; and assistant corporate chef, Lodge Group. Chef Neese holds an associate of occupational
science from Le Cordon Bleu, Las Vegas.
Culinary Academy of Las Vegas
710 W Lake Mead Blvd
North Las Vegas, NV 89030
702.924.2100
www.theculinaryacademy.org
34
Baked Red Snapper with Pineapple mango
salsa, lemongrass infused purple Tai
rice and streamed baby Bok Choy
Yield: 1 serving
recipe by chef robert neese
Ingredients:
4 oz fillet Red Snapper
¼ teaspoon smoked paprika
1/8 teaspoon salt
¼ teaspoon cracked black pepper
½ oz diced pineapple
½ oz diced mango
¼ oz diced red onion
1 teaspoon diced fresh Thai chili pepper
¼ teaspoon ground cumin
1 teaspoon micro cilantro
1 stalk lemongrass (to flavor water)
¼ cup Purple Thai rice
1 cup water
1 each Baby Bok Choy
Juice from half of squeezed lime
instructions:
Season Red Snapper fillet with salt, pepper and smoked paprika. Bake at 375 degrees for 8-10 min.
Mix diced pineapple, diced mango, diced red onion, diced Thai chili and ground cumin together, mix well.
In a small pot combine rice, lemongrass and water, bring to boil, cover and simmer for 12-18 minutes or until done.
Steam Baby Bok Choy for 4 min.
To plate; remove lemongrass stalk from rice and discard, place rice in center of plate, off-set the baby Bok Choy next to rice,
place Red Snapper fillet on top of rice and vegetable. Top with salsa and garnish with micro cilantro…squeeze lime over dish and serve.
Calories: 417 Total Fat: 4g
Sugars: 14g
Protein: 41g
Sat Fat: 1g Trans fat: 0g Carbs: 62g
Sodium: 593 mg
Cholesterol: 41 mg
Fiber: 10g
35
chef john stokes
Jon Stokes is executive chef for the Culinary Academy of Las Vegas, where he oversees the catering operations,
contracted foods program, and two federal programs, the Child and Adult Care Food Program and the Summer
Food Service Program. Chef Stokes has more than 27 years of culinary experience. Previously, he worked as
chef de cuisine for the Hard Rock Hotel and Casino, where he was responsible for food purchasing, quality
control, menu creation and development and kitchen sanitation training and standards. Other positions include
assistant executive chef, Casino Monte Lago; executive chef, Spanish Trail Golf and Country Club; and executive
sous chef, Mandalay Bay Resort & Casino. He spent 12 years working in Europe, including serving as chef de
cuisine, Hotel Des Alpes, Switzerland, and chef entremetier, Hilton am Tucherpark, Germany. Chef Stokes holds
an associate degree in culinary arts from the Culinary Institute of America in Hyde Park, New York; a teacher’s
certificate in German-Swiss Cuisine from Lucerne, Switzerland; and an associate degree in food service from
Mesa College in San Diego.
Culinary Academy of Las Vegas
710 W Lake Mead Blvd
North Las Vegas, NV 89030
702.924.2100
www.theculinaryacademy.org
36
Eggplant Meatball with garlic
and fresh herb spoon with
Sun-dried tomato
Yield: 10-12
recipe by chef jon stokes
ingredients:
Eggplant Meatball:
1 each
Eggplant
1 each
Egg
1 can
15 oz. White Bean or Cannelloni Bean,
canned and drained, dried and smashed
1/2 Cup Fresh Basil- Chopped
1/4 Cup Italian Parsley –Chopped
1/2 Cup Parmesan Cheese-Grated
1 Cup
Panko Breadcrumbs
1 Tbsp.
Chopped Garlic
To Taste Kosher Salt
To Taste Black Pepper
Sundried Tomato Pesto:
8 oz.
Sun Dried Tomatoes
3 Tbsp.
Chopped Basil-Fresh
2 Tbsp.
Chopped Italian Parsley-Fresh
3 Tbsp.
Chopped Garlic
¼ Cup
Toasted Pine nuts
3 Tbsp.
Chopped Onions
1 Tbsp.
Tomato Paste
¼ Cup
Balsamic Vinegar
2/3 Cup
Crushed Tomatoes
¼ Cup
Red Wine
8oz
Olive Oil
1 Cup
Parmesan Cheese
instructions:
Preheat oven to 375 degrees. Place whole eggplant in aluminum foil and cook until it has completely collapsed, 40-50 minutes. Use
pairing knife to check for doneness. Cool the eggplant for 20 minutes.
Scoop out the flesh (discard the skin) and place roasted eggplant in a medium bowl, drain liquid thoroughly. Stir in eggs and smashed
beans. Add garlic, fresh basil, parsley, parmesan cheese, salt, and pepper and stir until combined, then mix in the bread crumbs.
Preheat oven to 350 degrees. Line the baking sheet with clean sheet of foil. Make eggplant mixture into balls the size of a golf ball and
place on a prepared baking sheet. Spray or brush with olive oil and bake the meatballs until they are golden brown and firm, about 20
minutes. Can be served with Marinara or Tomato Sauce and your favorite pasta.
For Sundried Tomato Pesto:
Combine all ingredients and use blender to puree all items. Season to taste
Sodium: 328 mg Cholesterol: 26.5mg
Fiber: 5g
37
Chef Sam Marvin
Chef Sam Marvin, CEO of the restaurant group The Goat LLC, is the visionary who turned an idle downtown LA
neighborhood into a food mecca with his highly-acclaimed Bottega Louie. A veteran of LA’s famed Patina, Marvin
also created the noted Melrose café Modada in the mid-90s and was credited with jumpstarting the fondue revival.
Most recently, Chef Marvin opened Echo & Rig Butcher and Steakhouse in Las Vegas. He has taken a classic
staple, the steakhouse, and infused it with a modern twist. Chef Sam changes the ideal of the “new restaurant
in Vegas” by bringing his eye for detail, his mind for innovation and his expertise in building the best-in-class
restaurant and experience.
From traveling the globe working with some of the worlds most acclaimed chefs and eateries to creating inventive
restaurant concepts, Chef Sam Marvin has developed a knack for introducing successful culinary endeavors that
showcase his avant-garde approach to cooking.
Echo & rig
440 S Rampart Blvd
Las Vegas, NV 89145
702.489.3525
echoandrig.com
40
Slow Roasted Trip-Tip
with Chimichurri Sauce
Yield: 4-6 servings recipe by chef Sam Marvin
ingredients:
For the Tri Tip
One Beef Tri Tip weighing 1 pound
1 fresh rosemary sprig
1 tsp coarse sea salt
1 Tbsp. olive oil, or as needed
1 garlic clove sliced thinly
1/3 lemon zest and juice
Preserved Lemon Chimi Churi
2 tsp. capers
2/3 cup chopped Italian parsley
2/3 tsp chopped oregano (fresh)
2/3 preserved lemon
1/8 tsp crushed red pepper
1/3 cup extra virgin olive oil
1 1/3 tsp lemon juice
instructions:
rinse capers in cold running water, pat dry and chop
pick parsley, rinse under cold water, pat dry and mince then measure
pick oregano, rinse under cold water, pat dry and mince then measure
remove lemon from preserved water, cut into wedges and using a very sharp knife, place on a cutting board skin side down,
run blade over lemon removing all pith and pulp (no white at all)
mince lemon peel finely
combine all ingredients together and stir
1.Remove the steak to room temperature 2 to 3 hours before cooking it. 2.Strip the leaves from the rosemary sprigs and chop them coarsely. Combine the rosemary, lemon zest and juice and salt in a
mortar (or blender) and crush them with a pestle to a coarse paste. Drizzle in enough of the oil, while continuing to grind the mixture
with the pestle, until the mixture is thin enough to spread smoothly. Set aside.
3.Light a hardwood charcoal fire in a grill and place the grill rack about 4 inches from the heat. When the flames have died down and
the coals are glowing bright red, place the steak over the heat. Allow it cook, without moving it, until the underside is well-browned
10 minutes. Turn the steak with tongs and cook until the second side is well browned and the meat is rare at the thickest part close
to the bone. (If you like, you may judge the doneness of the steak with an instant reading meat thermometer. Insert the thermometer
into the thickest part of the steak close to the bone. The steak is cooked rare when the thermometer reads 120° F.) Transfer the
steak to a carving board. Rub a generous amount of the chimi churi into both sides of the steak and let it rest 5 to 10 minutes before
carving. Serve with generous amounts of preserved lemon chimi churi.
Calories: 187
Total Fat: 9g Sat Fat: 3g Trans fat: 0g Carbs: 4g
Sodium: 458mg
Cholesterol: 58mg
Fiber: 0g
41
chef oscar sanchez
& yAmile Carlat
Chef Sanchez was born in Columbia, South America. He immigrated to Las Vegas In 1996 and started his journey
in the kitchen in 1998 working at Mountain View Hospital. That same year he became part of the culinary team at
the Bellagio where he started as a Master cook, and was sent to open the casino Beau Rivage in Biloxi, Mississippi.
In 2000, he worked as a chef for the Suncoast, moving on in 2004 to work at Seggafredos Italian Restaurant at
Caesars Palace. He later moved to the Renaissance Hotel to work at ENVY steak house as chef de cuisine. In
2009 he became part of the team working for Julian Serrano Spanish Tapas Restaurant, where he learned about
the cuisine and techniques of Spanish cooking. In 2014 he became the Executive Chef for TOROS Spanish Tapas
Restaurant, and that same year he got the opportunity to move over to El Sombrero Mexican Bistro to create a
one of a kind Mexican menu with a Latin fusion. This brought the restaurant a rating of 4.5 stars, and Eating Las
Vegas named it one of The 50 Essential Restaurants. Now, Chef Sanchez owns the catering company, OSCAR
CATERING, with co-owner and event coordinator, Yamile Carlat, who is also from Colombia. Together, they are
doing their best to deliver a stylish elegance to catered events in Las Vegas. They can work with different cuisines
of the world to accommodate each client’s unique catering and special events needs.
oscar catering
702.426.1330
oscar.catering@outlook.com
www.oscarcatering.com
42
Pesto Pasta with Ground Turkey
Yield: 4 servings
recipe by Chef Oscar Sanchez
ingredients:
½ lb. of Organic ground Turkey
1 Tbsp. garlic
½ Tbsp. of black pepper
4 oz. of mushrooms
½ lb. of organic quinoa spaghetti
¼ cup of basil
¼ cup of organic raw cashews
1/3 cup of extra virgin olive oil
1 cup of fresh spinach
instructions:
Put ground turkey to cook in the pan with 1/2 Tbsp. of garlic.
When turkey is cooked add 4 oz of mushrooms.
In the blender put raw cashews, basil, extra virgin olive oil and spinach and blend all together.
When blended add the mix to the cooked turkey with mushrooms let it come to simmer.
In a separate pan cook the pasta to an al dente texture and add it to the mix.
Mix all the ingredients together and serve.
Calories: 500
Total Fat: 26g
Sat Fat:4g
Trans fat:0g
Carbs:51g
Fiber:5g
Sugars: 2g
Protein:17g
Sodium:65mg
Cholesterol: 45mg
43
CHEF ANTHONY VIDAL
Chef Anthony Vidal reinvents home-style cuisine for Hash House A Go Go on a daily basis. Raised in Bronx,
New York, Chef Vidal’s passion for cooking was obvious from a young age. In 1998, Vidal began his career in the
restaurant industry after graduating from New York Restaurant School. A position with the Cheesecake Factory
led him to Pasadena, California. In 1999, Vidal continued to move up in the restaurant ranks and worked with
the Cheesecake Factory to open the Grand Lux Café in the Venetian Hotel and Casino in Las Vegas. Next Vidal
opened the Rock Lobster in the Mandalay Bay Hotel and Casino and then returned to the Cheesecake Factory,
opening new locations in Arizona.
In 2001, Vidal left Cheesecake Factory and went to work alongside the James Beard Award nominated Chef
Carlos Guia at Commander’s Palace on the Las Vegas Strip. When restaurant entrepreneur Jim Rees offered
Vidal an exciting opportunity to open a brand new, edgy restaurant called Hash House A Go Go. Vidal took the
position. Hash House A Go Go opened to tremendous praise and was featured on the Martha Stewart Show, The
Travel Channel, and The Rachel Ray Show along with various local radio
and TV stations. A year after opening, Vidal was promoted to Hash House
A Go Go Executive Corporate Chef.
Vidal’s passion for food and life is evident as he continues to give back
to the community. He has lent his chef skills to assist in raising money for
many not-for-profit organizations throughout the years.
Hash House A Go Go awards include: Las Vegas City Life Magazine-Best
of the Valley, AOL City Guide-Best Breakfast in Las Vegas, Bite of Las
Vegas-Best Burger, Bite of Las Vegas-Best Beverage
hash house a go go
6800 W. Sahara ave • las vegas, NV 89146
The Quad Resort & Casino • 3535 las vegas blvd. s.
the m hotel, henderson • 12300 las vegas blvd. s.
www.hashhouseagogo.com
44
Crab Cake over Pasta Salad
with Basil Pesto Sauce
Yield: 16 crab cakes
ingredients:
For the Crab Cake
Crab Claw meat
3Lbs
Bread crumbs 6 Cups From scratch
Reduced Fat -Mayonnaise
24 Ounces
Fresh basil
¼ Cup
Pepper garnish mix 1Cup
recipe by chef anthony vidal
For the Pasta Salad
(2 servings)
Angel hair pasta ½ Cup Prepared
House Charred Tomato
2 Tbsp
Basil Pesto
2 Tbsp
Horseradish cream 1/2 oz
Fresh basil
1 Tbsp Julienned
Fresh topped tomato 1 Tbsp
Pepper 1/8 tsp
instructions:
For the Basil Pesto Sauce:
(8 servings)
Fresh basil
¼ Lb
Roughly cut
Fresh spinach
½ Lb
Cashews 4 Oz Roasted
Low fat Parmesan cheese
½ Lb
Shredded
Lemon juice 2 Oz
Olive oil 8 Oz
Garlic
¼ Cup
Black pepper
1/8 tsp
Salt
1/8 tsp
Pasta:
Cook pasta and add all ingredients tossing gently
Crab cakes:
Prepare crab cakes by combining all ingredients and bake in the oven
until brown in both sides. Reserve.
Plating:
Mount pasta salad in center of the plate
Place crab cake on center of pasta
Drizzle with 1 oz of the Basil Pesto Sauce on top of crab cake
Calories: 574, Total Fat: 20g; Sat Fat: 4g; Trans fat: 0g; Carbs: 71g; Fiber: 4g;
Sugars: 4g; Protein: 30g; Sodium: 523mg; Cholesterol: 67mg
45
Chef Sharynne
Gambrell-Frazer
An outspoken speaker, Brand Ambassador for the American Heart Association, Flavors of The Heart and
talk radio personality on Natural Health, Chef Sharynne has lectured to thousands of people over the past
12 years. She is a gourmet raw food chef, associate instructor with the world-renown Living Light Culinary
Institute, a Barnes & Noble #1 Best Selling co-author, and natural health advocate. The Chef currently hosts
her talk radio program “The RAW Truth Radio Show” which airs every Thursday from 8A PST/11A EST on the
RadioStarWorldwide.com network.
The RAW, Truth Radio Show is dedicated to educating the public, exposing many food, medical and healthcare
fallacies. These fallacies can mean the difference between life and death! Chef Sharynne, discusses the life
threatening importance of mineral and vitamin supplementation. Mineral depletion can cause a wide array of
diseases not limited to osteoporosis. Did you know there are over 900 different diseases caused by mineral
deficiency and some of them could even result in sudden death? Let Chef Sharynne guide you effortlessly
towards better health and wellness through education.
raw food express
coming soon to Centennial Hills!
702.992.0499
www.rawfoodexpress.com
Photo by Tobin Herringshaw
48
Salted Neopolitan
Macaroon Bars
ingredients:
Yield: 12 bars
recipe by chef sharynne frazer
Chocolate Layer:
¾ cup unsweetened, unsulfured shredded coconut
1 cup organic coconut flour
¾ cup cacao or carob powder
1 ¼ cup Medjool dates
1-2 tablespoons Agave nectar / Stevia / organic liquid sweetener
½ teaspoon sea salt
Water to process as needed
Raspberry Layer:
1 cup unsweetened, unsulfured shredded coconut
1 ½ cup organic coconut flour
1 ½ cup fresh raspberries or 1 cup thawed frozen raspberries or
instructions:
For the Chocolate Layer:
1. Add the dates to a food processor and process until it becomes
a paste.
2. Add the remaining ingredients and process until well
mixed. The mixture should be sticky enough to adhere
between your fingers. If not, add a small amount of water and
process again until it does.
3. Transfer to a parchment lined 9-inch brownie pan and gently
press the mixture into the bottom of the pan creating an even layer.
4. Set aside while you make the next two layers
For the Raspberry Layer:
1. Add the raspberries to a food processor and process until smooth
like a puree.
2. Add the remaining ingredients and process until well mixed.
This layer will be a bit more wet, but will set up when refrigerated.
It helps bind all the layers.
3. Spread evenly over the cacao layer, pressing gently.
4. Set aside while you make the top layer.
strawberries (drain the excess liquid off)
¼ cup Agave nectar or other light liquid sweetener to taste
½ teaspoon berry flavored Stevia or regular Stevia (optional for
added sweetness)
1 ½ tsp. coconut oil, melted to room temperature
1 teaspoon unsweetened raspberry powder (optional for added color
and nutrients)
Vanilla Layer:
¾ cup unsweetened, unsulfured shredded coconut
1 cup organic coconut flour
¼ cup Cacao nibs
2 teaspoons Vanilla (alcohol-free)
¼-1/3 cup Agave nectar or other liquid sweetener to taste
1 ½ tsp. coconut oil, melted at room temperature (optional)
For the Vanilla Layer:
1. Add all the ingredients to a food processor or mixing bowl.
2. Mix well.
3. Spread evenly over the raspberry layer, pressing slightly.
4. Refrigerate dessert for at least one hour to set. You can also
freeze for faster setting (about 20 minutes).
To Serve:
1. Add whatever other topping you may like or want.
2. Cut into bars. I recommend not making them too large.
I usually cut them into 2 inch bars.
NOTE: Bars can be stored refrigerated up to 5 days and frozen up
to 2 months.
Calories: 265
Total Fat: 10g Sat Fat: 5g Trans fat: 0g Carbs: 22g Fiber: 17g Sugars: 15g
Protein: 6g Sodium: 200g Cholesterol: 0g
49
chef betty park
Betty Park was born in Seoul, Korea, then grew up in Los Angeles. She completed culinary school in Pasadena
and had her first job at a bakery called Cake House. She learned her bread baking and cake decorating in the
bakery, and as her passion grew bigger, she sought out the restaurant scene. She moved to Las Vegas in 2006,
and worked at Circo and Le Cirque at the Bellagio. Learning under pastry chef, Philippe Angibeau, whom she
considers her mentor, Betty expanded her skills in French and Italian desserts. She also worked at Michael
Mina, and later became the pastry chef at American Fish at the Aria. After working at American Fish for a couple
of years creating American desserts, she went back to making Italian desserts at Scarpetta and DOCG in the
Cosmopolitan. From bombolonis to budinos, Betty is expanding her passion and skills in Italian desserts working
at Scarpetta and DOCG. The chocolate panna cotta with coconut cake created specifically for Flavors of the Heart
is absolutely gluten and dairy free. Betty uses coconut milk, which only has 45 calories per cup – it’s an amazing
substitute for dairy. She also uses desiccated coconut instead of flour. Enjoy this guilt free panna cotta!
Scarpetta
702.698.7960
D.O.C.G.
702.698.7920
50
Chocolate Panna Cotta with
Merengue, Raspberries, and
Coconut Flakes
Yield: 12 servings
recipe by chef betty park
ingredients:
Panna Cotta
475g
Coconut Milk
80g
Sugar
40g
Cocoa Powder
5g
Vanilla Extract
6 sheets Gelatin
Raspberry Meringue
14g Egg White Powder
75g Raspberry Puree
50g Egg Whites
60g Sugar
Raspberries - 1pt
Toasted Coconut Flakes- 1 cup
instructions:
Panna Cotta
1. Bloom the gelatin in an ice bath.
2. Bring coconut milk and sugar to a hot stage in a pot.
3. Add the cocoa powder and the extract and stir until it is steaming hot.
4. Melt the gelatin in the hot liquid.
5. Strain through a chinois.
6. Set in a vessel desired.
7. Keep in the cooler.
Raspberry Meringue
1. In a mixer with whisk attachment, shear in the egg white powder in the puree.
2. Once frothy, add the whites and whip.
3. Add the sugar in three stages and bring to a full volume.
4. Pipe small kisses on the acetate and sprayed,
5. Dehydrate completely.
TO ASSEMBLE
Layer all the components on top of the panna cotta and enjoy!
*The dessert is completely gluten and dairy free
Fiber: 4g Sugars: 13g Protein: 3g Sodium: 21mg Cholesterol: 0mg
51
with special thanks to...
Teens Cook With Heart Supporters:
E-Cookbook Sponsor:
People’s
Choice Award
Sponsor:
graphics:
chef coat
sponsor:
media sponsors:
photography
& Video:
volunteers:
web design:
Supporters:
Fruits & Nuts
Jean Marie Chocolates
Edible Arrangements
Freeman
Jana & MG Mivela Sparkling Water
Trinchero Wine
Jlohr Wine
Real Water
Southern Wine & Spirits
PublicUs Coffee
Magnum Ink
Cut and Taste Foods
Good Healthy Vending
The Green Chef
Recipe Analysis:
Christin Chang
Danielle Cole
Maria Keaveney
Flavors of the Heart Committee Volunteers:
Chairwoman Marci Grodin, Suzette Dacuag, Danielle Cole, Paul Giguere, Christin
Chan, Chef Phillip Dell, Sherry Orozco, Maria Keaveney, Chef Sharynne Frazer
Thank You to the 2015 Flavors of the Heart Chefs!
54
is a proud supporter
of flavors of the heart.
55

The E-Cookbook Now

Transcription

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