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Scallop Crudo with Heirloom Beets - Chef Helen Cavallo

Mussels in buttery miso broth, watercress and oyster mushrooms - Christine Ma

Raw Pad Thai from Naked Treaties

Seared monkfish with Lychee, and Beluga Lentils - Chef Erik MacMurray

Jerk Crust Salmon with Coconut Lemongrass Curry, Basil and Roasted Cherry Tomatoes - Chef Free Dominguez

tofu with yuzu soysauce - Chef Reiko Nak

Vegetarian Moussaka - Chef Elizabeth Panagiotidis

Vegetarian Sushi from Chef Reiko Nak

Raw Diver Scallops and Lemon Oil - Chef Antony Cointre