New on the menu: Crab Causa and seasonal Japanese highball


Surimi seafood, a processed pollock product, has long been called “imitation crab,” earning it a reputation for being fake. It’s not false; it’s perfectly healthy pollock that is shaped into what the end users want it to be shaped. It’s tasty, even if it doesn’t taste like crab, and nutritious and can be found in many California rolls.

It’s also an ingredient in the causa at the Bayshore Club in Miami. A causa is a Peruvian dish made with cold mashed potatoes that, just like surimi, is much better than it looks. Executive chef Jeff McInnis loves the stringy texture of surimi and thinks it goes well with the chunk crab that’s in the dish.

Elsewhere in seafood, at Gioia Ristorante e Pastificio in Chicago, chef Federico Comacchio prepares a seasonal Italian dish of fried fish, shellfish and seasonal vegetables in a batter that includes both beer and Prosecco.

In Las Vegas, at Shawn McClain’s Libertine Social restaurant, Executive Chef Jayson Blanset serves a melon and tomato salad over burrata, and at Grana in Boston, Executive Chef Stephen Bukoff prepares a premium roast beef sandwich with a gorgonzola sauce.

And in Atlanta, diners at the Brassica restaurant at the Waldorf Astoria in Buckhead can enjoy a Japanese-style whiskey highball with a peach shrub.

Contact Bret Thorn at [email protected]


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