Chef

Grant MacPherson: Wild Mushroom Soup and Woodland Mushrooms

by Grant MacPherson | Food, Issue 5 - January 2021, Recipes

Wild Mushroom Soup and Woodland Mushrooms by Scotch Myst Consulting’s Grant MacPherson

Jose Garces: Kale Bomba Rice

by Jose Garces | Food, Issue 5 - January 2021, Recipes

Kale Bomba Rice by Luna Farm’s Jose Garces

Jason Fox: Spring Garlic Custard with Abalone, Mushrooms and Wildflowers

by Jason Fox | Food, Issue 5 - January 2021, Recipes

Spring Garlic Custard with Abalone, Mushrooms and Wildflowers by Commonwealth’s Jason Fox

Michael Mina: Tartare of Ahi Tuna

by Michael Mina | Food, Issue 5 - January 2021, Recipes

Tartare of Ahi Tuna by Michael Mina of MICHAEL MINA Bellagio

Nobu Matsuhisa: Nobu Hawaiian-Style Ceviche

by Nobu Matsuhisa | Food, Issue 5 - January 2021, Recipes

Nobu Hawaiian-Style Ceviche by Nobu, Matsuhisa and Ubon Restaurants’s Nobu Matsuhisa

Brian Hirata: Uala Palak Paneer with Naan

by Brian Hirata | Food, Issue 5 - January 2021, Recipes

Uala (Sweet Potato) Palak Paneer with Naan by Brian Hirata of Naau Hilo

Vikram Garg: Ahi Crudo with Sake–Lime Dressing

by Vikram Garg | Food, Issue 4 - December 2020, Recipes

Ahi Crudo with Sake–Lime Dressing by Halekulani’s Vikram Garg

Dean Fearing: South Texas Nilgai Antelope with Cactus Pear Glaze, Chile-Braised Rabbit Enchiladas, Jicama–Carrot Slaw and Red and Green Chile Sauces

by Dean Fearing | Food, Issue 4 - December 2020, Recipes

South Texas Nilgai Antelope with Cactus Pear Glaze, Chile-Braised Rabbit Enchiladas, Jicama–Carrot Slaw and Red and Green Chile Sauces by Fearing’s Dean Fearing

Keoni Chang: Grilled Asparagus with Crispy Pipikaula and Blistered Tomato Vinaigrette

by Keoni Chang | Food, Issue 4 - December 2020, Recipes

Grilled Asparagus with Crispy Pipikaula and Blistered Tomato Vinaigrette by Foodland’s Keoni Chang

Hubert Keller: Alaska Salmon Burger

by Hubert Keller | Food, Issue 4 - December 2020, Recipes

Alaska Salmon Burger by Fleur’s Hubert Keller

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