This dish is a great representation of the collaborative environment that I try to foster at Stella. Pulling influences from different backgrounds, cultures, and styles is what we're constantly striving towards.
A citrus/soy glaze that can be used as is or doctored with extra flavors to create your own, unique sauce. We use this as a common prepared ingredient in the Stella kitchen, using it as is, to season tartares and pokes, or any other application in which a salty-sweet flavor profile is called for.
This recipe is from my days as Executive Chef at an Asian-Fusion restaurant that also served sushi. It was a crab mix that went inside of a sushi roll that was topped with sliced hamachi and orange aioli. After leaving this restaurant, I was so burnt out on sushi that I swore I'd never make it again.
This sauce was originally developed as a trio of dipping sauces served with grilled pork lettuce wraps. Its a fairly universal sauce that goes great with sturdy salads and roasted meats such as chicken and pork.
A spicy aioli that goes great with fish or tempura.
This is one of my all time favorite vinaigrettes, and we use it so often at Stella, we've started referring to it internally as our "house vin." Between the bite of the sherry vinegar, the sweetness of the honey and the tang of the stone ground mustard, this dressing goes great with just about any variety of greens.
This is one of most versatile Asian sauces we use here at Stella. It is great to add a citrus-soy sweet flavor to a number of ingredients.
A flavorful, French style gnocchi that is made from a savory pâte à choux base instead of the traditional potato, egg and flour mixture.
Basic mayonnaise recipe.
Tangy, spicy, smokey, and robust, this barbecue sauce is one of our favorites for smoked ribs.
