Green Spider Roll
Chef Cho Venevongsa Wasabi On Broadway Ingredients Roll 1 cucumber 1/2 sheet nori Filling 1 soft shell crab 1/2 tsp salt 1/4 cup cornstarch 1 cup cooked sushi rice 1…
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Manitoba Smoked Goldeye with Mediterranean Star Frittatas
Chef Marie Caldwell Star Grill Ingredients Smoked goldeye 1 smoked goldeye, skin intact Mediterranean star frittatas 6 eggs 1 smoked goldeye, skinned and deboned, cut into bite-sized pieces 1/4 cup…
Thai Mango Pickerel Cheeks
Chef Marie Caldwell, Star Grill Ingredients Thai basil mango 1/2 fresh mango, cubed 1/8 red onion, cut and diced 2 Tbsp fresh-squeezed lime juice 1/2 tsp minced garlic 1 Tbsp…
Wild Rice Hand Rolls Filled with Smoked Steelhead Trout and Cream Cheese
Chef Jason Wortzman, Wortzman's Catering Ingredients Hand roll wrappers 1 egg 1 Tbsp extra virgin olive oil 3/4 cup & 2 Tbsp milk 1/4 cup & 2 tsp cooked wild…
Spiced Cornmeal Crusted Tilapia with Caper Infused Smoked Whitefish Salsa
Chefs Scott Grant & Janet Grywacheski, Bergmann's On Lombard Ingredients Smoked whitefish salsa 6 oz boneless smoked whitefish, diced 1 large vine-ripened tomato, seeded and diced 1 small red onion,…
Asparagus Goma Ae
Chef Cho Venevongsa, Wasabi On Broadway Ingredients Asparagus 12 pieces fresh asparagus Sesame sauce 2/3 cup white sesame seeds 4 tsp sugar 2 1/2 Tbsp soy sauce 1/2 tsp dashi…
Halibut Cheeks With Wasabi Pepper Sauce
Chef Cho Venevongsa Wasabi On Broadway The wasabi oil adds a little kick to this dish and can also be used in salad dressings and sauces. Ingredients Wasabi pepper sauce…
Summer Oysters
Chef Cho Venevongsa Wasabi On Broadway Each variety of oyster has a unique taste, making this a great dish to share. Ingredients Oysters 2 kumamoto oysters 2 royal miyaki oysters…
Ocean Jewel Roll
Chef Cho Venevongsa, Wasabi On Broadway Ingredients Crêpe 2 eggs 1 tsp sugar 1 tsp soy sauce 1 tsp water 1 tsp sake Pinch salt 2 tsp vegetable oil, for…
Turnip and White Cheddar Purée with Sweet Potato Crusted Sea Scallops
Chef/owner Michael Schafer, Sydney's “Everything on a plate has to be edible. Whether or not you eat it is up to you,” said Chef Michael while preparing this dish. Ingredients…
Poached Salmon Capellini
Chef Perry Scaletta, La Scala According to Chef Perry, the secret to neatly plating pasta is to grab the pasta with thongs and, from the pan, start twirling it. Continue…