RECIPES
Whether you’ve been a reader since the late 90s or just started to work the line, get some inspiration straight from the StarChefs’ community. All recipes are provided directly from the featured professionals and are not recipe tested by StarChefs or any of its affiliates.
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Second Ave Spritz
Cava, Gin, Lemon, Cantaloupe Shrub, Coconut-Pandan Syrup, Cinnamon Syrup, Sherry | Bartender JoJo Kitchen of Rob Roy
Martiña Colada
Pineapple Rum, Pineapple, Lime, Coconut, Bitters | Bartender Tyler Morris of Southern Yankee Crafthouse
Tiyula Itum
Australian Grassfed Strip Steak, Ramp Salsa Verde, Coconut Rice, Burnt Coconut, Pickled Coconut, Pickled Chiles | Chef Julie Cortes of Hiraya
Pina Colada Sundae
Coconut Sorbet, Pineapple Sorbet, Rum Cream, Pineapple Jam, Rum Meringue, Dehydrated Pineapple, Coconut Crumble, Lime Zest | Pastry Chef Zasha Gazder of Sunny’s Steakhouse
Golden Bachelor
Genever, Coconut Milk, White Rum, Pistachio-Rose Orgeat, Nardini Acqua di Cedro, Rose Water | Bartender Kat Foster of Borgo
White Daisy
Vermouth Blanc, Blanco Tequila, Coconut, Black Pepper Tisane, Salers Gentiane | Bartender David Mor of Lilac Tiger
Sandwich and Soda
Seedlip Grove 42, Vanilla-Coconut Cream, Miso-Strawberry Foam | Bartender Stevan Miller of Esmé
TCHO White Chocolate-Miso Popsicles
TCHO Dark Chocolate Magic Shell and Coconut-Potato Chip Furikake | Pastry Chef Amanda Rafalski of Friday Saturday Sunday
Salmon Ceviche
Scottish Salmon, Black Garlic-Coconut Broth, Avocado Purée, Hot Sauce, Charred Onion Salsa | Chef Adam Meyer of Brasero
Coconut Butter Cake
Passion Fruit-White Chocolate Namelaka, Caramel Pineapple, Coconut Crema | Pastry Chef Dee Chinn of Big Heart Hospitality
Pennies del Cielo
Coconut-Washed Bourbon, Sotol, Elote-Pandan Cordial, Tango Bitters | Bartender James Sutter of Birds of Paradise
Charred Sprouted Cauliflower
Coconut Green Goddess Dressing, Chile Crunch, Chile Oil Breadcrumbs, Cured Egg Yolk | Chef Nico de Leon of Lasita
Black Sesame Canelé
Black Sesame Canelé with Black Sesame Praline, Whipped Coconut, Red Shiso | Pastry Chef Amanda Rafalski of Friday, Saturday, Sunday
Coconut-Passion Fruit Petit Gâteau
Sable, Passion Fruit-Mango Confit, Passion Fruit Curd, Whipped Ganache, Coconut Dacquoise, Chocolate Glaze, Coconut Tuile | Pastry Chef Kyurim Lee of JinJu Patisserie
Glazed Doughnuts
White TCHO Chocolate and Pink Peppercorn Glaze, Rhubarb-Orange Compote, Coconut Sorbet, Oat Streusel | Pastry Chef Claudia Martinez of Miller Union