From: Executive chef Bernard guillas, The Marine Room, La Jolla, CA. Yield: 6 appetizer servings. Japanese Eggplant: 3 Japanese eggplant ½ cup olive oil ½ tsp. Togarashi pepper spice 1 Tbsp. lemon thyme leaves, chopped ¼ tsp. sea salt flakes 1⁄8 tsp. freshly ground black pepper Smoked Almond Risotto: 1 ½ cups chicken broth, hot 4 Tbsp. unsalted butter ¼ cup onions, finely chopped ½ cup Andouille sausage, diced 1 Tbsp. extra virgin olive oil ½ cup red rice 1⁄3 cup heavy cream 4 Tbsp. ...

Register to view this Article

Why Register for FREE?

 

Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.