Story of the Dish A crisp buttery tartlet with chilled stracciatella, slow-roasted tomatoes and Cantabrian anchovy, finished with basil oil and lemon. Ingredients 8 mini pâte brisée shells; cherry tomatoes; olive oil; garlic; thyme; 10 oz stracciatella; 8 Cantabrian anchovies; basil; lemon zest; micro basil. Preparation Roast tomatoes at 250°F with olive oil, garlic and thyme for about 90 minutes. Warm tart shells briefly, fill with stracciatella, add tomatoes and anchovy, th

Story of the Dish This risotto is designed around the natural sweetness of king crab and sea scallops, balanced by the aromatic freshness of lime and tarragon. The objective is not to bury expensive shellfish beneath cream, cheese or excessive seasoning. A proper seafood risotto achieves creaminess naturally through rice starch and final emulsification with butter. King crab is incorporated only toward the end so its delicate meat remains moist and recognizable, while the sca

Story of the Dish Mazara red prawn is briefly citrus-cured and paired with basil aioli and black olive soil, preserving its natural sweetness and silky texture. Ingredients 8 Mazara red prawns; olive oil; lemon and orange zest and juice; fleur de sel; white pepper; mayonnaise; basil; garlic; black olives; fennel fronds. Preparation Dehydrate olives at 225°F and pulse into coarse soil. Blend basil aioli. Dress prawns with citrus and olive oil for only 8–10 minutes. Plate with