Chefs´ Secrets

Chef Mike Lofaro

Featured in Localvore: Farm to Table Menu

Ingredients

• ½ Cup Assorted Radishes, cut into Wedge, Juillene, Dice
  
• 6 Sprigs Watercress
  
• 6 Sprigs Pea Shoots
  
• 2oz Surfing Goat Cheese
  
• 2T Extra Virgin Olive Oil
  
• 1T Lemon Juice
  
• 1t Mirin
  
• Salt and Pepper to taste
  
• 1T Chopped Chives
  
• 1T Saba
  
• 1 Sprig   Basil blossoms

Pickled Ginger Radish Sorbet

• ¼ Cup chopped Pickled Ginger with liquid
• ½ Cup Simple Syrup
• 2 Breakfast Radish Sliced
• Salt to taste

Method

For the Sorbet: Combine all ingredients in Vita Mix and blend, pass through chinosis and spin in ice cream machine, reserve in freezer.

For the Radish: Toss with Oil, Lemon Juice, Mirin, Chives, watercress and pea shoots, season to taste.

Smear goat cheese on plate in center and garnish with radishes etc. sprinkle with remaining vinaigrette and saba. Quenelle sorbet in center of plate and garnish with basil blossoms