Cheers to Crudo


Salud! at Whole Foods, Poplar Avenue

Sunny Sunflower Salad

1 tablespoon orange zest
1 orange, peeled and segmented
1 Lady Alice, Gala, Pink Lady or Honeycrisp apple, small dice
2 teaspoons raw honey
¼ cup raw sunflower seeds
2 cup sunflower greens
1 ½ cup arugula

Place the orange zest into a large bowl. Peel the orange with a paring knife and carefully cut the orange into individual segments (“supremes”) and add to the bowl with the zest. Squeeze the remaining membrane of the orange, adding any accumulated juices to the bowl with the fruit. Add the apple, honey and sunflower seeds, tossing to coat.

Add the greens to the fruit and toss well. Serve immediately.


Art Bar at Crosstown Arts

Edamame Hummus

1 ½ cups frozen edamame
¼ cup tahini paste, stir thoroughly
¼ cup water
Zest and juice of 1 lemon
1 garlic clove, chopped or smashed
½ teaspoon cumin, ground
¼ teaspoon coriander, ground
3 tablespoons EVOO
2 tablespoons flat leaf parsley, chopped

Blanch edamame in salted, boiling water for 4-5 minutes. Drain and let cool. Don’t be afraid to up the garlic, cumin, or coriander a little if you wish. Also, don’t skimp on the Extra Virgin Olive Oil - use the good stuff!

Put all the ingredients, except the EVOO and water, in a food processor. With the processor running, add 2 tablespoons of EVOO; then slowly add water to get the desired consistency. Chill in the fridge for at least an hour.

Before serving, stir and put in a serving bowl. Drizzle with a little EVOO, a bit of chopped parsley and finely chopped red bell pepper, if desired. Serve with wonton or pita chips, crostini, multi-colored bell pepper strips, carrot sticks, celery sticks, or cucumber slices.


Erling Jensen

Diver Scallop Crudo & Trout Roe with Brown Butter

Brown Butter:

Place ½ pound of unsalted butter in a medium sauce pot. Set to high heat, allow the butter to fully melt and begin to boil. When the butter has changed to a darker color and has a nutty smell to it, remove from heat and strain (approximately 10 minutes). Once cooled, mix in 1 tablespoon of sweet soy. Serve with diver scallops crudo and trout roe.


Itta Bena

Chopped BLT Salad

4 ounces shredded romaine lettuce
½ avocado
2 ounces bacon bits
2 ounces cherry tomatoes, halved
2 ounces gorgonzola cheese
2 ounces white French dressing

Mix dressing with lettuce, bacon, tomatoes, cheese, and only half the avocado. Once plated, slice remaining avocado and place on top of salad.

White French Dressing:

5 cups mayonnaise
½ tablespoon garlic, minced
½ cup cider vinegar
1 cup half and half
¼ cup worcestershire sauce
¼ - ½ teaspoon Frank’s Hot Sauce
1 teaspoon lemon juice
½ tablespoon black pepper
¾ cup salad oil
1 teaspoon salt

In a large mixing bowl,combine all ingredients except half and half and salad oil. Use an immersion blender to mix thoroughly. Then slowly blend in the half and half and salad oil. Taste and adjust seasoning as desired.


Owen Brennan’s

Beef Carpaccio

1 eye of round beef1 cup black pepper, finely ground
1 tablespoon salt
½ cup olive oil
Remove all fat and silver skin from beef. Mix salt and pepper, and coat meat completely. Sear meat in oil for 15 seconds on each side. Cut into 3 pieces and place in the freezer for 24 hours. Once completely frozen, slice into paper thin pieces.

White Truffle Aioli:

1 cup egg yolks
2 tablespoons roasted garlic puree
¼ cup lemon juice
¾ truffle oil
¼ cup cider vinegar
Place egg yolks, lemon juice, cider vinegar, and garlic puree in a food processor; mix on high. Slowly add truffle oil until incorporated.
To serve:
Slice 1 baguette loaf into ¼’ slices; coat with oil, salt and pepper and bake for 3 minutes or until firm. Place meat shavings in a circle on a plate; sprinkle with salt and pepper. Place 1 cup arugula in the center of carpaccio, ½ cup garlic roasted tomatoes around the arugula. Lightly top the beef with White Truffle Aioli, fresh parmesan, and fried capers. Serve with homemade crostini.


Luchessi’s Ravioli & Pasta Company

Greek Salad

Romaine lettuce, chopped
Sundried tomato, sliced
Mixed onions- red, yellow and green
Black olives, sliced
Greek dressing

Assemble salad ingredients and serve with Greek dressing.

Greek Dressing:

2 tablespoons red wine vinegar
2 tablespoons olive oil
1 and ½ teaspoons oregano
1 and ½ teaspoons dill
½ teaspoon garlic powder

Mix all dressing ingredients in a Mason jar and shake for one minute to blend.

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