BOUNTY OF THE SEASON

BOUNTY OF THE

Season

Nothing revs up a chef ’s imagination like a change of seasons. Mother Nature is their muse and she turns on the charm come summer. Here’s how South Coast Plaza’s top chefs embrace the season’s loveliest gifts.

B Y G R E T C H E N K U R Z

Knife Pleat’s Tony Esnault creates seasonal poetry on a plate. Diligent sourcing yields treasures like the asparagus he finesses with his knowing, graceful technique that teases out the essence of flavor.

Procedure

Clean the asparagus (from top to bottom) with a knife. Divide into 3 equal bundles and tie with kitchen twine. Bring a gallon of water to a boil in a large pot; once boiling, add the coarse salt. The water should taste like the sea. Place the asparagus

KNIFE PLEAT

Chef Tony Es naul t

Green Asparagus with Parmesan Shavings

- 36 green asparagus

- 2 oz coarse salt (for blanching)

Melange of vegetables prep - 3 tablespoons aged white balsamic* - ½ cup extra virgin olive oil

- 1 shallot

- Pinch of pepper and salt

- 1 ½ oz Parmigiano-Reggiano

- Sea salt

- Coarse-ground black pepper

- Optional garnish: thinly shaved raw green asparagus

Chef’s table place-setting

bundles in the boiling water to cook. This should take between 3-5 minutes depending on the thickness—the asparagus should remain firm; check while cooking. Once done, stop the cooking process by placing asparagus in a cold ice bath which preserves a beautiful green color. No need to rinse. Strain and dry on a clean cloth.

Prepare the vinaigrette in a bowl with a pinch of salt and pepper. Finely chop the shallot and add 3 tablespoons of white balsamic vinegar, then the EVOO. Whisk together; taste for seasoning.

Shave the Parmesan with a vegetable peeler or mandoline and season.

For the optional garnish, thinly shave raw green asparagus with either a vegetable peeler or mandoline; set aside.

Reheat the asparagus for a few seconds in boiling water. Strain and dry on a kitchen towel. Divide the asparagus among six flat plates, add the optional garnish and drizzle with the vinaigrette and Parmesan shavings. Add a light sprinkle of coarse-ground black pepper and finishing salt.

Chef’s Note

Tony Esnault prefers the plumper Delta variety of asparagus when available as well as the freshest and organic choices in the local or farmers markets. White asparagus require different cooking techniques.

L’Objet Perlée White Dessert Plate, Bloomingdale’s

*White balsamic vinegar may be found at Sur La Table or Williams Sonoma. It is a milder and slightly less-sweet version of the classic dark balsamic.

Strawberry-Pistachio Tart Critics have described pastry chef Germain Biotteau’s desserts as “stunning,” “formidable” and “spectacular.” His creations are the perfect complement to boss Tony Esnault’s of-the-moment seasonal cooking. Biotteau tempers high technique with poetic creativity inspired by nature’s calendar.

Here, Biotteau’s strawberrypistachio tart recalls summer flavors. A subtle sugary crust layered with smooth pistachio filling is topped with juicy strawberries and finished with sweet berry glaze.

For the strawberry-pistachio tart recipe, please visit

southcoastplaza.com/dining

The intrepid and confident Amar Santana brings his lively touch to The Hall Global Eatery, delighting fans with bold creations like Tasting of Hummus, an imaginative sampler with flavors that surprise.

Classic Hummus

To make garlic confit: Place peeled garlic cloves in olive oil so they are completely submerged, then cook on low until garlic is super soft. Strain garlic from oil. Reserve oil for another use.

Place all ingredients, including softened garlic, in a food processor and blend until smooth. Add a small amount of water if too thick. Taste and adjust seasoning, lemon juice and tahini to your preference.

Spicy Hummus

Add to classic hummus recipe: - 2 tablespoons piquillo pepper, drained and coarsely chopped - 2 teaspoons sambal oelek

Procedure

Add piquillo pepper and sambal oelek to the classic hummus in a food processor; mix well. Texture must be smooth. Taste for spice level— add more sambal if desired.

For Amar Santana’s three additional recipes for beet, edamame and kimchi hummus, and his instructions for plating, please visit

southcoastplaza.com/dining

THE HALL GLOBAL EATERY Chef Amar Santana

White Square Slate Cheese Board, CB2 Exclusive

Melange of vegetables prep Classic Hummus - 5 large garlic cloves for garlic confit

- 3 tablespoons olive oil

- 15 oz. can of chickpeas (garbanzo beans), drained and rinsed, or 1 ½ cups cooked chickpeas

- ¼ cup fresh lemon juice

- ¼ cup tahini

- ½ teaspoon salt

- ¼ teaspoon ground coriander

- ¼ teaspoon ground, toasted cumin

Chef’s table place-setting

Heirloom Tomato Salad with Burrata

- 4–6 ripe heirloom tomatoes, assorted varieties of different sizes (unrefrigerated)

- 1 lb. burrata cheese

- 10 torn basil leaves

- 2 tablespoons saba vinegar*

- 3–4 tablespoons extra virgin olive oil

- Espelette pepper*

- Optional garnish: micro basil, borage blossoms

Halley White Low Soup Bowl, CB2 Exclusive T E R R A C E B Y M I X M I X Chef Ross Pangilinan

Ross Pangilinan, chefproprietor of Terrace by Mix Mix, is acclaimed for his poised, approachable cuisine. Whether it’s a comfort dish of handmade pasta or a hyper-seasonal heirloom tomato salad, expect to be wowed by his light touch with vivid flavors.

Procedure

Cut tomatoes into random bite-size wedges and shapes and spread out into four separate shallow bowls or plates. Place spoonfuls of burrata cheese randomly on the cut tomatoes, about three-four spoons per serving.

Spread around the hand-torn basil and optional micro basil so that there will be basil in every bite. Drizzle saba vinegar and a good amount of EVOO over the tomatoes and cheese. Season with sea salt and pepper to taste.

*Saba vinegar, also known as “vin cotto,” is a sweet unfermented syrup made from the must of Trebbiano grapes. Balsamic vinegar may be substituted if reduced until slightly syrupy.

*Espelette pepper is made from chiles from the Basque region of France and has a nuanced heat. Optional substitute is a small amount of crushed red pepper. southcoastplaza.com 11

The Capital Grille 714.432.1140

When occasions call, The Capital Grille delivers, with dry aged steaks cut daily in-house, premium seafood, and distinguished wines. Guests return time and again for the refined surroundings and the indulgent, signature service.

Champagne French Bakery Cafe 714.427.0808/714.429.1502

Mixed Berry Chicken Salad, Macarons

Milk and Dark Chocolate Dipped Strawberries, Small Custom Chocolate Gift Box

Godiva Chocolatier 714.556.9055

Seasons 52 714.437.5252

Inventive takes on nature’s bounty is the specialty of Seasons 52, where the ingenious menu is matched with explorative wines. Don’t miss the city’s only piano bar, a spirited choice for lounging over cocktails with a live soundtrack every night.

Din Tai Fung 714.549.3388

Vegetable & Mushroom Dumplings