To prep the dish, Kim mixes her eggs with an anchovy stock that she makes with water and an anchovy-flavored dashi powder, which is a seasoning blend made from seaweed-based fish broth. Korean steamed eggs is one of Beverly Kim's go-to family recipes.īeverly Kim, who runs Parachute in Chicago with her husband Johnny Clark, told Insider that Korean steamed eggs - also known as Gyeran-jjim - is one of her favorite family recipes. "That's just super delicious," Cantu said. To make the dressing, microplane or grate your carrots, then add a little ginger, rice wine vinegar, olive oil, salt, and some honey or agave. If you don't feel like rice, Cantu also recommends serving chicken teriyaki with iceberg lettuce and an easy ginger and carrot dressing. Let that simmer, let those flavors develop."Ĭantu will then take either chicken thighs or chicken breasts and sear them in a pan so that they can get crispy, before slicing them up and serving with the teriyaki sauce. "It's just soy sauce, brown sugar, ginger, and garlic. When he's making chicken teriyaki at home, Cantu will always get his rice cooker going on the quick setting and then whip up the teriyaki sauce. "Chicken teriyaki is one of the fastest things you can make," Val Cantu, the head chef at Californios in San Francisco, told Insider. Val Cantu makes his chicken teriyaki sauce with soy sauce, brown sugar, ginger, and garlic. "I'll just do salt and pepper on my New York strip, slice it thin, drizzle with some nice olive oil and a little balsamic vinegar," he told Insider.įor his green beans, Flamm will brown some butter in a pan, throw garlic in, then add his green beans, slivered almonds, and a little lemon juice at the end. "Top Chef" winner Flamm, who was most recently the executive chef at Spiaggia in Chicago, likes to serve his strip steak with green beans. Stone likes to pair his steak with mushrooms, which he cooks with shallots, garlic, and some sherry vinegar. And the world is your oyster in terms of accompaniments." You can cook a great steak in 10 minutes, and it doesn't need much in terms of a sauce or dry rub if you have good-quality meat. "I love cooking steak, obviously - I have a butcher shop," Stone, who runs Maude and Gwen in Los Angeles, told Insider. It often indicates a user profile.Ĭurtis Stone and Joe Flamm love pairing their steaks with green beans and mushrooms.Ĭhefs Curtis Stone and Joe Flamm both often turn to steak when they don't have a lot of time to spend on dinner. Kallas-Lee's dessert courses have included triple crème cheese ice cream and a striking bone marrow custard topped with candied marcona almonds, berry granita, lemon verbena, and nasturtiums.Account icon An icon in the shape of a person's head and shoulders. Other highlights from the seasonal menus: Columbia River sturgeon with beurre blanc, caviar and morel Flying H Squab Ranch roasted squab breast with squab jus and red beet and Wagyu ribeye with pommel puree and truffled jus, served with "Waldorf" Salad.
Lobster tartare was seasoned with matcha green tea salt, soy sauce, ponzu and lemon and topped with Santa Barbara uni, tomato aspic and puffed quinoa. Dinner starts with savory snacks and cocktail pairings in a small bar and continues in a 24-seat dining room with booths and a counter overlooking an open kitchen with a wood-burning hearth.Ī recent standout was Mary's Duck - dry-aged for seven days and served with roasted baby beets, pickled green apple, crispy beet root, and finished with a beet reduction. Courses are listed simply - "spot prawn," "squash," "venison" - but convey so much more.
The menu spans 21 courses, costs $185 per person (not including wine pairings), and leaves plenty to the imagination. Scratch | Bar & Kitchen is the Valley’s most ambitious restaurant, an impressive tasting experience from Top Chef Season 13 competitor Phillip Frankland Lee and pastry chef/wife Margarita Kallas-Lee that’s part of a three-concept compound on Encino Place’s second floor.
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