From Chef Wilo Benet of Restaurant Pikayo in San Juan Puerto Rico, comes this beautiful dish of Burrata with English Pea and Mint Puree, Caviaroli and Balsamico Spheres.
Chef/Owner Doug Ferriman of Boston Based Crazy Dough’s Pizza-Burrata cheese, Caviaroli,Roasted Tomatoes, Balsamic Glazed Pizza
Beau soleil oyster with Caviaroli, cucumber and cava mignonette from Daniel Boulud’s, Boulud Sud NYC.
Tomatoes with Caviaroli®, salt and Koppert Cress citrus microgreens
Ingredients for Strawberry Salmorejo (4 servings) – 100 g (3.5 oz) red bell pepper – 300 g (10.6 oz) strawberries – 100 g (3.5 oz) forest strawberries (replace with strawberries if not available) – 1/5 garlic clove, peeled – 120 ml (4.1 oz) extra virgin olive oil – 100 ml (3.4 oz) mineral water – […]
Oxygenized Infusion of orange flower with olive oil caviar, oranges and yogurt (by Chef Artur Martinez – Capritx)