Cookbook

Great for action stations and buffets, Coray Bay Club’s members love the dish’s interactive element and ability for customization.

“It’s not just a meal, but a reflection of my heritage and the importance of food in bringing people together,” says the Isles of Collier Preserve’s Executive Chef.

“This dish represents a side of Florida that is rarely seen,” says Hideaway Beach Club’s Banquet Chef.

During the PlateCraft club tour of Wildcat Cliffs, Executive Chef Will Bystrzycki impressed fellow chefs with his inventive Crispy Quail Breast dish, showcasing local ingredients.

Montano’s Chori Pollo is inspired by skills honed at PlateCraft and emphasizes his commitment to showcasing Hispanic cuisine.

Guaman’s PlateCraft-inspired Brazilian picanha steak features hearts of palm, carrot, Cabrales potato llapingacho, plantain chip and churrasco sauce.

From using enhanced transglutaminase to augment the in-house dry aged beef that was infused with cocoa to a ferment being incorporated into the remaining items, each aspect of this entrée showcases a concept or technique that was presented during PlateCraft.

Tristan’s Brown Butter Tres Leches Cake blends traditional Mexican flavors with her unique culinary flair, making it a signature dessert that celebrates her heritage and creativity.

Modern approach meets culinary classic in Hyewon Kwon’s Honeycrisp tartine featuring housemade cinnamon ice cream.

Shannon’s Lobster and Salmon Roulade is a testament to his innovative approach and culinary artistry.

The Pan-Seared Sable combines sophisticated flavors and textures.

The poached Atlantic salmon stands out for its stencil design and use of molds, as well as its diverse textures and flavor profiles.

The seared Nantucket Bay scallops with sweet carrot purée, tiny vegetables, gold-dusted garam masala crackers were crafted using cryo-blanching and stenciling techniques learned at PlateCraft.

Known for his skillful blend of innovation and tradition in cooking, Jay Christmas, CEC, AAC, Executive Chef at Mountain Brook Club in Birmingham, Alabama, discusses how his experience at PlateCraft has influenced his latest dish. PlateCraft, known for its focus on advanced culinary techniques, has been a source of inspiration and growth for many club…

Sarrat opens up about how PlateCraft shaped his approach to this dish that has since become a favorite among club members.