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TasTe of The Town SUSHISAMBA DROMO’S TUNA TATAKI SERvES: 1-2 SALAD YUZU GARLIC vINAIGRETTE 8 oz. ahi tuna 1/2 tbsp. shallots, chopped 3/4 cup fresh tatsoi leaves (or baby spinach) 1/2 tbsp. garlic, chopped 1/4 cup hearts of palm, sliced 3/4 oz. yuzu juice 1 stalk white asparagus, sliced 1/2 oz. soy sauce 1/2 tbsp. garlic chips 1/4 cup vegetable oil Brian Nasajon, Chef de 1/4 tsp. black lava sea salt 1/4 tsp. black pepper Cuisine, SUSHISAMBA 1/4 cup ponzu sauce* 1/4 cup yuzu garlic vinaigrette* AvOCADO vINAIGRETTE Miami native Brian Nasajon’s love for 1/4 cup avocado vinaigrette* 1 fresh ripe avocado, peeled and pitted food is inspired by global ingredients, 1/2 oz. rice wine vinegar the spice cabinet of the Latin palate, PONZU SAUCE 1/2 oz. water and most importantly, his family’s love 3/4 oz. soy sauce 1/4 tsp. honey for cooking. 1 3/4 oz. rice wine vinegar 1/4 tsp. yuzu juice 1/4 oz. lemon juice, strained 1/2 fresh lime, juiced In 2011, Nasajon joined SUSHISAMBA 1 1/4 oz. vegetable oil and is now Chef de Cuisine. He en- salt and pepper to taste joys the restaurant’s like-minded affin- ity for flavors and modern approach to SALAD: Toss tatsoi in ponzu sauce and place on plate. Assemble hearts of palm and white the Japanese, Brazilian and Peruvian asparagus on top. Dip tuna in yuzu garlic vinaigrette and marinate for 1 minute. Layer tuna palate. Nasajon’s dishes include not- with garlic chips and top with avocado vinaigrette. Garnish with black lava sea salt. YUZU so traditional plays on street food like GARLIC VINAIGRETTE: Add all ingredients except vegetable oil in blender. Blend until Deconstructed Feijoada, Sweet Corn smooth, adding vegetable oil in slow stream. Refrigerate. AVOCADO VINAIGRETTE: Place Kakiage and Scallops a la Huancaina. avocado, vinegar, water, honey, yuzu and lime juice in blender. Blend on low until smooth. Add oil in slow stream until creamy. Add salt and pepper to taste. Refrigerate. YaYa’s Processco Spumante Brut (Sparkling Wine) YaYa’s Processco accompanies the whole meal of this Dish, the flavors of the Glera Grape infused with hints of ripe apples and white peaches gives off the perfect balance to the lemon-cream sauce and peppers that enhances the sweetness of the Mahi Mahi. Salute! For more information, please visit www.yayawine.com. 28 march/april 2013 southfloridaluxuryguide.com


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