Atlanta

Mixologist Maddie Mac

"Swimmer's Ear" Cocktail

  • 1.5 oz Vodka .
  • 5 Lime
  • 1oz Kiwi Cordial
  • .25 Chareau
  • 2 muddled kiwi
  • Top with club soda
  • Highball Glass
  • Garnish: Kiwi Slice

"Swimmer's Ear" Mocktail

  • 1.5 oz Kiwi Cordial
  • .75 lime 2 muddled kiwi
  • Top club soda
  • Same glass
  • Same garnish

"Pontoon Etiquette" Cocktail

  • 1.5 Reposado tequila
  • 1.5 Pineapple
  • .75 Passionfruit Syrup
  • .5 Lime juice
  • .25 Kalani coconut liquer Pinch cayenne pepper Coupe glass
  • Garnish: Hibiscus Flower

"Pontoon Etiquette" Mocktail

  • 2 oz pineapple
  • 1 oz coconut water
  • .75 Passionfruit syrup
  • .5 Lime juice
  • Pinch cayenne pepper Coupe glass
  • Garnish: Hibiscus Flower

"Dockside of the Moon" Cocktail

  • 1 oz Mantuano Diplomatico Rum
  • 1oz lemon
  • 1oz banana syrup
  • 1oz homemade walnut “amaro” Fee Foam 3 dashes
  • Double rocks glass
  • Garnish brûlée banana skewer

"Dockside of the Moon" Cocktail

  • 2 oz homemade walnut “amaro” 
  • 1 oz lemon
  • .75 oz banana syrup 
  • Fee Foam 3 dashes 
  • Rocks Glass
     

Chicago

Chef Palita Sriratana

Chicken Tsukune Recipe

Ingredients
For the Yakitori Sauce (enough for 2 batches of tsukune)

  • ¼ cup water
  • ¼ cup sake
  • ½ cup mirin
  • ½ cup soy sauce
  • 2 tsp brown sugar (packed tightly and leveled off)

For the Tsukune

  • 2-3 green onions/scallions
  • 6 shiso leaves
  • 1 lb ground chicken OR Vegetarian Meatball mix* See Below
  • 2 Tbsp toasted sesame oil
  • 1 Tbsp miso
  • coarse sea salt

Garnish

  • • shichimi togarashi
  • • extra green onions optional
  • • lemon optional
  1. Soak bamboo skewers. This is to prevent burning.
  2. Put together Yakitori Sauce - water, sake, mirin soy sauce, and brown sugar - Bring
  3. to a low simmer for 30 minutes until thickened to half.
  4. Gently cook 1/3 of the ground chicken. Let cool.
  5. Stack and roll up shiso leaves, cut into thin julienne ribbons. Cut 3 scallions.
  6. Combine remaining uncooked chicken, cooled cooked chicken, miso, shiso and
  7. scallions together into a bowl. Mix until even.
  8. Whipping the chicken meat. 30 seconds clockwise, 30 counterclockwise using your
  9. oiled or gloved hand.. Divide mixture into 8 portions to skewer. Shape into football around skewer.
  10. Sprinkle with sea salt.
  11. Grill - or Broil on a rack 6 minutes. Finish off by broiling 45-60 seconds. Baste with
  12. Tare, Broil again until desired doneness and color.
  13. Enjoy with a little shichimi togarishi and lemon.

Tofu Tsukune Recipe

For the Yakitori Sauce (enough for 2 batches of tsukune)

  • • ¼ cup water
  • • ¼ cup sake
  • • ½ cup mirin
  • • ½ cup soy sauce
  • • 2 tsp brown sugar (packed tightly and leveled off)

For the Tsukune

  • • 2-3 green onions/scallions
  • • 6 shiso leaves
  • • 1lb of firm tofu, squeeze excess water out
  • • 1 cup breadcrumbs
  • • 1 tsp coarse sea salt
  • • ¼ cup oat milk (unsweetened)
  • • 2 Tbsp toasted sesame oil
  • • 2 Tbsp red miso (be sure that it doesn’t have bonito flakes)
  • • coarse sea salt

Garnish

  • • shichimi togarashi
  • • extra green onions optional
  • • lemon optional
  1. Soak bamboo skewers. This is to prevent burning.
  2. Put together Yakitori Sauce - water, sake, mirin soy sauce, and brown sugar - Bring
  3. to a low simmer for 30 minutes until thickened to half.
  4. Soak breadcrumbs in oat milk
  5. Stack and roll up shiso leaves, cut into thin julienne ribbons. Slice up 3 scallions.
  6. Combine soaked breadcrumbs with pressed tofu, miso, shiso and green onions. Run
  7. through food processor until smooth.
  8. Divide mixture into 8 portions to skewer. Shape into football around skewer.
  9. Sprinkle with sea salt.
  10. Grill - or Broil on a rack 4 minutes. Finish off by broiling 45-60 seconds. Baste with
  11. Tare, Broil again until desired doneness and color.
  12. Enjoy with a little shichimi togarishi and lemon.

Tom Yum Spicy Tuna Crispy Rice

Equipment

  • • Rice Cooker
  • • 8x8 Baking Pan
  • • Deep Skillet

Ingredients

Sushi Rice

  • 1.5 cups sushi rice rinsed until water is clear
  • 2 cups water
  • 1 teaspoon salt
  • 3 tablespoon rice vinegar
  • 1 tablespoon granulated sugar
  • 1 teaspoon olive oil
  • Spicy Tuna
  • 1 pound ahi tuna sushi grade finely chopped (sub in hearts of palm for
  • vegetarians)
  • 3 tablespoon Japanese kewpie mayonnaise
  • 2 tablespoon Nam Prik Pao
  • 1 tablespoon soy sauce
  • 1-2 teaspoon lime juice

Garnish

  • • avocado
  • • lime zest
  • • chives minced
  • • serrano pepper sliced

Instructions
Crispy Rice

  • Prepare the rice. Clean rice until water runs clear. Steam.
  • Seasoning the rice. In a small bowl, mix the rice vinegar, sugar and olive oil
  • until the sugar has dissolved. Once the rice is cooked, toss the mixture until fully
  • combined.
  • Shape and refrigerate the rice. Place seasoned rice into a square and shape
  • your rice into a 1/2-inch-thick square block. Freeze 30 minutes or refrigerate 1hr
  • - overnight.
  • Cut the rice. Once set, cut into bite sized rectangles.
  • Pan fry the rice. In a medium skillet, heat about 1/2-3/4 cup of vegetable oil (or
  • enough to fill an even thin layer on your skillet) on high heat until hot for about
  • 30 seconds. Gently, place the rice into the pan leaving about 2 inches in
  • between each piece.
  • Cook on medium high heat for until golden brown, about 3 minutes, flip and
  • repeat. Remove from the pan and place on a wire rack or paper towel drain oil.
  • Spicy Tuna
  • Mix the ingredients. In a medium mixing bowl, add your chopped tuna, kewpie
  • mayonnaise, Nam Prik Pao, soy sauce, olive oil, and lime juice. Mix until
  • thoroughly combined.
  • Assemble
  • Assemble. Add thinly sliced avocado pieces on top of the crispy rice, optional.
  • Then place 1-2 tablespoons of spicy tuna on top. Garnish with minced chives or
  • scallions and a serrano pepper slice and lime zest.

For guests - this can be eaten with hands. Will nestle bites into an endive leave and
place on tasting plates.

Chef Danny Bullock