StarChefs.com Recipes
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Recipes from chefs, pastry chefs, bartenders and artisans we love.
#Recipe - Taza #Chocolate #Crémeux from Pastry Chef Brian Mercury of Harvest: Hand-harvested #SeaSalt, Vanilla #Mascarpone, Brown Sugar #Granola, #SaltedCaramel, and Malted Milk Chocolate Sauce

- Taza from Pastry Chef Brian Mercury of Harvest: Hand-harvested Vanilla Brown Sugar and Malted Milk Chocolate Sauce

#Recipe - Lemon #Sundae from Pastry Chef Miro Uskokovic of #GramercyTavern: #MeyerLemon #Sorbet, Meyer #LemonCurd, #PoppySeed Cake Croutons, Candied #Pistachios, Micro Thyme, and Whipped Cream

- Lemon from Pastry Chef Miro Uskokovic of Meyer Cake Croutons, Candied Micro Thyme, and Whipped Cream

#Recipe - La Rhubarbe from Pastry Chef Monica Glass of Clio: #Rhubarb, #Labne Mousse, Cucumber #Sherbet, #PineNut-#Quinoa #Granola, #MeyerLemon-#Sake Kasu Curd, and Quinoa Tuile

- La Rhubarbe from Pastry Chef Monica Glass of Clio: Mousse, Cucumber Kasu Curd, and Quinoa Tuile

#Cocktail #recipe - 'Gansett 75 -   INGREDIENTS: 2 ounces London dry gin Ounce lemon juice Ounce simple syrup (1:1, cold processed) 2 ounces Narragansett lager Orange slice Maraschino cherry  METHOD: Combine gin, lemon juice, and syrup in a shaker with ice. Add Narragansett to a highball glass with ice. Strain cocktail over lager and give it a quick stir to incorporate. Garnish with orange and maraschino cherry.

#Cocktail #recipe - 'Gansett 75 - INGREDIENTS: 2 ounces London dry gin Ounce lemon juice Ounce simple syrup (1:1, cold processed) 2 ounces Narragansett lager Orange slice Maraschino cherry METHOD: Combine gin, lemon juice, and syrup in a shaker with ice. Add Narragansett to a highball glass with ice. Strain cocktail over lager and give it a quick stir to incorporate. Garnish with orange and maraschino cherry.

#Recipe - La Nuit Rouge from Pastry Chef Monica Glass of Clio: Native #Strawberries, #BlackSesame, Caramelized #Coconut, Kinako, and #Kalamansi

- La Nuit Rouge from Pastry Chef Monica Glass of Clio: Native Caramelized Kinako, and

#Recipe - #HoneyWalnutShrimp from Max Hull of Mei Mei: Toasted Nuts, Honeycomb Candy, Crispy Shrimp Shells, Walnut Mayonnaise, and Honey #Buttermilk

- from Max Hull of Mei Mei: Toasted Nuts, Honeycomb Candy, Crispy Shrimp Shells, Walnut Mayonnaise, and Honey

#Recipe - #BeefandBroccoli from Tony Messina of Uni: A5 Japanese #Wagyu, #Broccoli-Garlic Mousseline, Sautéed Mushrooms, Sukiyaki, Crispy #Lichen, and Broccoli

- from Tony Messina of Uni: Japanese Mousseline, Sautéed Mushrooms, Sukiyaki, Crispy and Broccoli

#Cocktail #recipe - Nature Boy from Shannon Ponche of Mayahuel: Chile de Arbol-infused Del Vida #Mezcal, Suze, Lime Juice, Yellow Bell Pepper Juice, Agave, #Pepita Salt

- Nature Boy from Shannon Ponche of Mayahuel: Chile de Arbol-infused Del Vida Suze, Lime Juice, Yellow Bell Pepper Juice, Agave, Salt

#Cocktail #recipe - Up to Date from #StarChefsRS Mixologist Chris Lowder of #TheNoMad: #Rye, #Sherry, #GrandMarnier, Orange #Bitters, #AngosturaBitters, Lemon Peel

Salt Solution: Cocktail Culture and Sodium Chloride

#Cocktail #recipe - Mother Henriot's Elixir from William Elliott of #MaisonPremiere:  Dolin Rouge #Vermouth, Plymouth #SloeGin,  #Absinthe, Green #Chartreuse, Salt Solution, #Angostura Bitters

- Mother Henriot's Elixir from William Elliott of Dolin Rouge Plymouth Green Salt Solution, Bitters

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