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On the Plate: Notable Presentations
July 2006
New York City
Kazutiny Sushi Cocktail from Sushi Chef Kazuo Yoshida of Geisha on

Kazutiny Sushi Cocktail - Fatty Tuna, Mirugai, Pacific Salmon, Fluke, Salmon Roe, Uni, Quail Egg, Califlower Puree, Shiso

This colorful cocktail presents a wide variety of flavors and textures and unusual ingredients like cauliflower and quail egg.

Sushi Chef Kazuo Yoshida
New York City
Shikaimaki from Sush Chef Makoto Okuwa of Morimoto on

Shikamaki - Morimoto Style Futomaki, Tuna, Cucumber, Omelette

The dashi foam adds an elegance to the dish while the mountain peach lollipops serve as a playful garnish, inspired by a Japanese fairytale.

Sushi Chef Makoto Okuwa
New Orleans
Heirloom Tomatoes Four Ways from Executive Chef Scott Boswell of Stella on

Heirloom Tomatoes 4 Ways - Mixed Tomatoes with Louisiana Crab, Creole Tomato Water with Summer Vegetable Brunoise, Cherry Tomatoes with Goat Cheese Mousse and Wild Mexican Tomato Gazpacho

This starter offers seasonal heirloom tomatoes in four distinct tastes and presentations.

Executive Chef Scott Boswell


New Orleans
Rabbit & Dumplings from Executive Chef Donald Link of Cochon on

Rabbit & Dumplings

A simple dish presented in a rustic cast iron pan exemplifies the restaurant’s dedication to Louisiana comfort food.

Executive Chef Donald Link


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