INGREDIENTS

METHOD

For the Preserved Tomatoes:
Blanch and peel tomatoes, and set aside. Combine all liquids and Thai chili in a sauce pot and bring to a boil. Remove from heat and let cool. Add tomatoes to the cold liquid and let marinate for two days.

For the Spicy Avocado:
Mix all ingredients in stainless steel bowl. Do not mix too vigorously in order to keep avocado coarse.

For the Dressing:
Whisk all ingredients together in a mixing bowl.

For the Alaskan King Crab:
Bring a pan of water to a boil. Place crab leg in steamer basket and steam over boiling water. Remove crab leg from heat and let cool. Remove shell and cartilage and cut crab meat into 1- inch pieces.

To Serve:
Place the avocado, tomato, and crab separately on plate. Drizzle dressing over the crab first and then over the other ingredients. Garnish with fresh mixed greens and serve.

INGREDIENTS

METHOD

To make the crab: In a small mixing bowl, combine the crab, mayonnaise, lemon juice, thyme, cilantro and shallot. Season with salt, pepper and a pinch of sugar to taste. Reserve.

To make the avocado: Simply purée the avocado with some lime juice and a few drops of olive oil until smooth. Then, season to taste with salt. Reserve.

For the tomato and cucumber salad: In a small mixing bowl combine the tomato, cucumber, red onion, salt, pepper, sugar, olive oil and a drop of sherry vinegar. Reserve.

To make the confit tomato: Cut a plum tomato in half and season lightly with a pinch each of salt and sugar. In a small pot, cover the tomato with olive oil. Cook over very low heat (approximately 150ºF-there should be no bubbles appearing in the oil) until tender.

To make the vinaigrette: Finely chop the confit tomato until almost smooth. Add about 4 ounces of the olive oil that the tomato was poached in, 1-2 ounces of sherry vinegar, a pinch of chopped shallots, a pinch each of thyme, salt, pepper, and sugar. Whisk together and reserve.

To Serve:
Place a 3-inch ring mold in the center of a dinner plate. Spoon some of the tomato-cucumber salad into the ring mold (about a 1/3 of the way up). Add the crab meat until the ring mold is 7/8 full. With an offset spatula or knife, spread the avocado onto the crab and scrap the top to make a clean, smooth top. Remove the ring mold and garnish the top with some of the micro greens. Spoon the vinaigrette around the outside of the tart and serve.

INGREDIENTS

METHOD

For the Marinated Anchovies:
In a non-reactive pan or dish, sprinkle ¼ of the garlic, parsley, thyme, lemon zest, and a generous pinch of sea salt. Arrange ¼ of the anchovies, skin side up, over the mixture. Sprinkle on another ¼ of the seasonings and top with another ¼ of the anchovies. Continue until you have four layers, then pour the Cava vinegar and olive oil over the fish and marinate overnight

To Serve:
Lightly brush the baguette slices with extra virgin olive oil and toast them either under a broiler or in the oven. Using a knife or a vegetable peeler, slice the avocado very thinly and arrange 2-3 slices on each piece of baguette. Place two Marinated Anchovy fillets on top of the avocado. In a small bowl combine the scallions and the lemon zest with about 1 Tablespoon of olive oil. Toss and arrange the scallion and lemon over the top of the anchovies.

INGREDIENTS

METHOD

For the Beet Tartar:
Combine chopped beets, red wine vinegar, cassis, honey, salt and pepper. Mix until all ingredients are combined, and set aside.

For the Avocado Cream:
In a blender, cream the avocado, lemon juice and water until smooth. Add salt and pepper to taste. Keep aside.

For Apple Puree:
Peel and core the apple, then cut into small pieces. Place in pot with apple juice and cook until soft. Puree in the blender until smooth. Keep aside.

For the Pistachio Croquant:
Preheat the oven to 375°F. Cream butter and sugar and stir in flour to form a smooth dough. Spread on a silpat and bake for approximately 12 minutes. Remove from oven and top with pistachios. Once cooled, put “cookies” into a food processor and pulse until crumbly. Keep aside.

To Assemble:
Using a flat spatula, spread a thin layer of beet tartar on the bottom of a round plate. Arrange avocado cream, apple puree, pistachio croquant, diced shallots, chopped capers, wasabi, and candied beets in small piles around the outside rim of the tartar. Place the raw quail egg yolk in the center.

INGREDIENTS

METHOD

For the Stone Crab Salad:
Crack and clean the crab claw. Gently chop the chervil, chives and tarragon. In medium mixing bowl; combine chopped herbs, mayonnaise and lime juice. Gently fold in crab meat to mixture just until the meat breaks. Season with salt and pepper.

For the Tomato Water:
Wash tomatoes and blend at high speed until smooth. Strain through china cap with 4 layers of cheese cloth. Let sit for at least 6 hours; do not press. Season lightly with salt and white pepper.

For the Avocado:
Peel and smash avocado with fork until smooth. Add lime juice and crème fraiche. Season with salt and pepper.

To Assemble and Serve:
Place a 3-inch ring mold in center of a bowl. Fill a layer of avocado, and then a layer of crab salad, twice as thick. Top with soft herb salad and drizzle with extra virgin olive oil.  Pour tomato water around to finish.