Chef: Avner Samuel, Aurora

1. Pacific Black Sea Bass
Pan-sear skin side down in hot olive oil and finish in hot oven for three minutes

2. Purple Potatoes
Pan-roast purple fingerling potatoes in clarified butter

3. Green Asparagus Spears
Julienne and then saute in very hot oil for one minute

4. Finishing Touch
Assemble plate with all products listed above and finish with basil olive oil and piment d’espelette oil

5. Israeli Couscous
Roast in red beet juice

6. Hearts of Palm
Roast in brown butter and serve over Israeli couscous

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