“Those are Kumamoto oysters, which come from the West Coast. They’re very briny and sweet with a little bit of a cucumber note. The sparkling rose gelée … I was just trying to make an elegant version of a Jell-O shot. The oyster sauce is red wine vinegar, shallots, salt, pepper and some citrus. [The green] is a sea bean, a tasty type of seaweed—very salty like a haricot vert.”
Sea Scallop Crudo with Balsamic Pearls and Garlic Chips
“That’s a raw shucked scallop and on top of that is—because I couldn’t afford caviar—those are actually balsamic pearls. The garlic chips are pieces of garlic that have been shaved thin and fried, and then cilantro stems because I didn’t want something as light as the leaves; I wanted something with a little more bite to it.
Razor clam in a Pilsner Broth with Prosciutto Bits and Red Bell Pepper
“It’s sea urchin bucatini [and] a while truffle and parsnip crumble.”
Broiled Hamachi Collar
“The collar of the Hamachi fish, and under it are five different radishes and Asian pears with an anchovy vinaigrette—to bring the whole thing together. The seafood is brined. A quick little brine on any seafood takes away the last of the fishy impurity and polishes of the texture of the fish.”
Octopus Cassoulet, Garlic Sausage, Pork Belly Confit and Red Prawns (Carabinero)
“I still make a duck confit cassoulet, which is pork, beans and duck confit. This is the same idea, but just pulled a little more towards the Mediterranean.”
Condola Rashad, her partner Sebastian Stenhøj, John Eric Parker and Tommar Wilson (both of The Book of Mormon) enjoying a meal at Breaker’s apartment
Sebastian digs in to the octopus cassoulet.
Foie Gras on Good Bread with Cara Cara Orange
“That’s Cara Cara orange, which is a very soft, sweet orange—not heavy citrus. There’s Easter egg radish, and I made some chive oil.”