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 A savory Sicilian-inspired cannolo with a crisp Parmigiano shell, Mortadella Bologna mousse, pistachios and aged balsamic. Ingredients 8 oz Parmigiano Reggiano; 7 oz Mortadella Bologna IGP; 4 oz mascarpone; 2 tbsp heavy cream; white pepper; nutmeg; Sicilian pistachios; aged balsamic; microgreens. Preparation Bake thin Parmigiano circles at 375°F for 5–7 minutes and shape around cannoli molds while warm. Blend mortadella, mascarpone and cream until airy. Chil

Story of the Dish Bluefin tuna, avocado, lime and caviar meet crisp artisan bread in an elegant balance of richness, acidity, salinity and crunch. Ingredients 8 oz sushi-grade bluefin tuna; 1 tbsp extra virgin olive oil; lime zest and juice; minced shallot; chives; sea salt; white pepper; 1 Hass avocado; 8 artisan crostini; 2 oz caviar; microgreens. Preparation Toast the bread at 375°F until crisp. Dice chilled tuna and dress gently with olive oil, shallot, chives, lime zest