Top Chef Shows Off Fancy New Year's Menu Items And Sushi Offerings
LOS ANGELES (CBS) — Chef Rene van Broekhuizen (try saying that five times fast!) is the Southern California regional head chef for the fancy McCormick and Schmick's restaurant.
He was an in-studio guest for the KCAL 9 News at 2 p.m. Thursday.
The top chef was on hand to demonstrate great food ideas for New Year's eve celebrations as well as showing us some of the restaurants new sushi offerings.
Chef Rene van Broekhuizen knows of what he speaks. He's been a top chef and affiliated with McCormick and Schmick's for more than 20 years.
McCormick & Schmick's Kona Kompachi Sashimi
Makes 2 servings
3 ounces Kampachi, thinly sliced
¼ ripe, firm avocado, thinly sliced
½ ounce soy sauce
½ ounce white truffle oil
½ tablespoon basil, chiffonade
On a rectangular plate, arrange Kampachi into a wide fan, alternating avocado with Kampachi.
Drizzle soy sauce and white truffle oil across the fish.
Garnish with basil.
McCormick & Schmick's Rainbow Roll
Makes 1 roll
1 nori seaweed sheet
¾ cup sushi rice
¼ tablespoon black sesame seeds
½ tablespoon white sesame seeds
¼ cup crab salad
¼ cup cucumber, peeled and julienne
1/8 avocado, sliced
¼ cup carrot, peeled and julienne
2/3 teaspoon daikon sprouts
1 ½ ounces soy sauce, in ramekin
2 tablespoons picked ginger
1 tablespoon wasabi
1 sprig parsley
8 drops Chili Aioli
8 drops Miso Dressing
Wrap a bamboo sushi roller in plastic and place nori on roller. Place rice on nori and lightly press down. Flip over so the nori is facing you, and sprinkle the black and white sesame seeds on rice. Place crab salad, cucumber, avocado, carrots and daikon on center of roll. Roll the ingredients tightly and sprinkle with any remaining sesame seeds.
Cut the roll into eight slices and lay each slice on one side of the plate. Pour soy sauce in ramekin and place in center of the other half of the plate. Garnish with wasabi, ginger and parsley next to soy. Place a drop of chili aioli on each slice of the roll with a smaller drop of miso dressing on top of each drop of chili aioli.
