RECIPES

Whether you’ve been a reader since the late 90s or are just starting to work the line, get some inspiration straight from the StarChefs’ community.

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Flan

Caramel, Pickled Cherries, Vanilla Whipped Cream | Chef Vitor Mendes of Theodora

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Lahmajun

Spiced Lumina Lamb Flatbread, Sofrito, Whipped Tahini, Fresh Herbs, Lemon | Chef James Ahearn of Pomp and Circumstance

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Lamb Tartare

Lumina Lamb Shoulder, Steak Sauce Chutney, Smoked Lamb Fat, Lamb Jelly, Parsley, Breadcrumbs | Chef Chris Cote of Ruthie’s

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Poached Halibut

Clams, Cockles, Roasted Cauliflower Purée, Vin Jaune Sauce, Chive Oil, Toasted Walnuts | Chef Nico Bouter of Kingfisher

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Bad Bunny

Pisco, Carrot Juice, Lemon Juice, Lustau East India Solera, Ginger Syrup, Egg White | Bartender Leanne Favre of Leyenda and Clover Club

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Cecina

Dehydrated Flank Steak, Ponzu, Sunchoke Purée, Pinto Bean Purée, Salsa Cruda, Cilantro | Chef Gerardo Alcaraz of Aldama

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Nosh Plate

Chicken Liver Mousse, Egg Mouse, Spelt Crackers, Dill Oil, Strawberry Jam, Sweet and Sour Pickles, Chives | Chef Jeremy Salamon of Agi’s Counter

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Bluefish Sashimi

Fermented Asparagus-Buttermilk Whey, Plum, Cauliflower Purée, Basil | Chef Chris Cote of Pearl Street Supper Club

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Crab Key

Coconut Oil-Infused Scotch Whisky, Coconut Water Syrup, Macadamia Nut Liqueur, Coconut Liqueur, Orange Bitters | Bartender Garret Richard of Sunken Harbor Club

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Major Tom

Gin, Shochu, Lime, Coconut Cream, Lemongrass, Ginger, Pickled Tomato, Chile Tincture | Bartender David Muhs of Sama Street

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