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April 16, 2018

SPRINGTIME RECIPES FROM 2018 RAMMYS NEW Restaurant of the year finalists


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Bee's Knees Signature Spring Cocktail Recipe
by Chef Ryan Ratino, Bresca


  • 2 oz Bees Wax Gin
  • 1 oz Truffle Honey Syrup
  • 1 oz Lemon Juice
  • Baby's Breath (garnish)


  1. Shake all ingredients with plenty of ice
  2. Strain into desired glass
  3. Garnish with baby's breath and straw
  4. Enjoy!


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Quick Pickled Yellow Daikon Recipe
by Chefs Scott Drewno & Danny Lee, CHIKO


  • 1 Pound Yellow Daikon Radish 
  • 3/4 Cup Rice Wine Vinegar 
  • 3/4 Cup Water 
  • 1/2 Cup Sugar 
  • 1/2 Tablespoon Salt 
  • 1/2 Teaspoon Ground Turmeric
  • 2 Tablespoon Whole Black Peppercorns 
  • 3 Bay Leaves 


  1. Peel Daikon and cut into 1/1” wheels using mandolin slicer
  2. Combine all ingredients, except for daikon, into a pot and bring to a boil​
  3. Remove pot from heat and place sliced daikon into liquid
  4. Let sit for one hour, stirring occasionally
  5. Pour entire mixture into a container and let sit until it cools to room temperature
  6. Seal, and store overnight at room temperature
  7. Move into refrigerator the next morning
  8. ENJOY!


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Maria's Tortilla Española​ Recipe
by Chef Fabio Trabocchi, Del Mar

Spanish omelet serves 4 or more as an appetizer with a fresh salad
TIP: Add sauteed wild mushrooms, sobrassada, red peppers, eggplant, crab meat, or any extra ingredients you like to beef this dish up. For something truly decadent, make a tortilla sandwich on crusty bread slathered with aioli!


  • 5-6 Extra-Large Eggs
  • Kosher Salt (To Taste)
  • 4 Large Idaho Potatoes, Chopped
  • 1-2 Cups Extra Virgin Olive Oil
  • 1 Clove Garlic
  • Optional: 1 Small Spanish or Vidalia Onion, Diced


  1. ​​In a large bowl beat the eggs with the salt. Set aside.
  2. Peel and cut the potatoes into 1/2-inch cubes. Season them with salt.
  3. In a wide skillet, heat the olive oil with the potatoes, onion (if using), and the clove of garlic. There should be enough oil in the pan to almost cover the potatoes. Remove the garlic from the pan if it becomes brown.
  4. When the potatoes are just cooked, remove them carefully from the pan with a slotted spoon, drain them well, and add them to the egg mixture.
  5. Pour the oil from the skillet and carefully set it aside, leaving just enough in the skillet to coat the bottom.
  6. Heat the pan over medium-high heat.
  7. Add the potato-egg mixture to the skillet and move the pan around to help prevent the tortilla from sticking.  Use a heat-proof rubber spatula to help flatten and shape the tortilla.
  8. When the bottom is golden, and the middle has started to firm, place a flat plate over the pan, and invert the tortilla onto the plate. Slide it back into the pan and continue to cook on the other side.
  9. When the tortilla is golden, remove it to a plate. Cut into wedges and serve with a light salad or cut it into squares and serve as a tapa with some alioli.


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Beet Borani Recipe
by Chefs Gerald Addison & Chris Morgan, Maydan

Gerald Addison & Chris Morgan grew up exposed to home cooked Iranian meals which served as major inspiration for several of Maydan's menu items. Their beat Borani is a huge favorite. It’s a beautiful Iranian beet yogurt dip. More often than not, this dip is made with just cooked or chopped raw beets folded into yogurt with a touch of garlic. Maydan makes their by pureeing the beets into the yogurt, giving it an, almost magenta color and a smoother texture as well.​


  • 4 Large Red Beets
  • 4 Cups Greek Yogurt
  • 2 Tablespoons Lemon Juice
  • 2 Cloves Garlic, Minced
  • Salt (To Taste)
  • 1 Bay Leaf
  • Extra Virgin Olive Oil (As Needed)


  1. Blend oil, salt, garlic, and bay leaf together and toss with beets to season
  2. Roast beets @ 375F on a tin foil lined sheet pan until tender and well roasted
  3. Once cool enough to handle, peel and cut into large pieces for easier blending
  4. In a food processor, purée beets and minced garlic in batches until you have a super smooth purée
  5. Consolidate all beet purée; Add some of purée back to blender; Add some yogurt to incorporate; season with salt; Add lemon.
  6. Repeat this process until all of the beets have been puréed. Consolidate everything in one container, mix and season with salt to taste. Store in refrigerator & enjoy!