PONCHAREE KOUNPUNGCHART
Recipes

Amuse-Bouches from Great American Chefs

"Racer 5 Beer Bubble", a golden sphere filled with Bear Republic Brewery's Racer 5 India Pale Ale and a hint of lemon, from Cyrus in Healdsburg, California.
Thumbelina carrot and golden raisins with an orange glaze, from New York City's Allen & Delancey.
Cured-beet and scottish salmon napoleon with bibb lettuce, from Five Fifty-Five in Portland, Maine.
Shrimp and grits; duck and sweet potato cannelloni; and ham and truffled eggs with moules frites, from Restaurant Tallent in Bloomington, Indiana.
"Hot Potato, Cold Potato"-a cold potato-truffle soup with a hot, butter-poached yukon gold potato, parmesan, black truffle, and sea salt, from Chicago's Alinea.
Fried tofu with hijiki seaweed, edamame, and carrot dipped in tofu puree, from Los Angeles's Sona.
"Hoosier Hush Puppie" with Capriole goat cheese and roasted red pepper sauce, from Farm in Bloomington, Indiana.
Sliced seared scallop with Ala'i red salt and lemon-infused extra-virgin olive oil, from Plantation House in Kapaluha, Hawaii.
Warm onion tart with thyme, from Chicago's Tru.
"Tuna Sashimi Lollie", dusted with coriander on a fennel-cilantro salad with ponzu dressing, garnished with kaffir lime sauce, citrus foam, and volcanic Hawaiian sea salt, from Logan in Ann Arbor, Michigan.
"Vegetarian muffulettas", olive and parmesan gougere filled with roasted red peppers, olives, shaved parmesan, oregano, and parsley, from Restaurant Tallent in Bloomington, Indiana.
Braised kohlrabi with brunoise of fall vegetables and truffle emulsion, from Chicago's Tru.
Kumamoto oysters, green apple mignonette, green apple foam, radish, and pink peppercorns, from New York City's Allen & Delancey.
Foie gras bonbon with bitter chocolate, pistachios, and Rainier cherry, from Seattle's Lark.
Novia Scotia butter-poached lobster with lemongrass and curry, from New York City's Eleven Madison Park.
Marrow-enriched veal cheek over petite potato rosti, from Up River Cafe in Westerly, Rhode Island.
Braised pork shank pie with rosemary sour cream, fig-shallot jam, and mustard gravy, from Five Fifty-Five in Portland, Maine.
Dolce de calabaza (Mexican pumpkin candy) with buttermilk blue cheese and an aged-balsamic reduction, from L'Etoile in Madison, Wisconsin.
Heart of palm with toasted bulgur and garlic mayonnaise; vanilla pudding, fava bean, and dried plum with olives; and pumpernickel with black truffle, from Chicago's Alinea.
Hamachi tartare with pomegranate, from New York City's Tabla.

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