Foodie Guide

For the Gazpacho:
1 bunch parsley
1 bunch scallions
1 bunch cilantro
1 bunch chives
1/2 bunch dill
1/2 bunch basil
1 English cucumber
1/4 of a medium size jalapeno
1 avocado
2 cups English peas
1 quart water
2 grams xanthan gum
salt to taste

For the King Crab:
1 large King Crab leg

For the Verjus Liquid Gel:
160 grams Red Verjus
54 grams water
3.2 grams Agar Agar
salt to taste

For the Yogurt Espuma:
250 grams Greek yogurt
75 grams whole milk
salt to taste

For the Toasted Almond Powder:
135 grams Marcona Almonds
30 grams Tapioca Maltodextrin
1 teaspoon salt

For the Squash Blossom Chips:
4 medium size squash blossoms
70 grams water
30 grams glucose

For the Garnish:
12 citrus coriander flowers
12 slices of green grapes
Maldon salt

This recipe was provided by Chef Justin Bogle.


For the Gazpacho:

Begin by bringing a large pot of salted water to a boil. Pick all herbs clean of their stems. Blanch each herb in boiling water for one minute and transfer to ice bath. Quarter the cucumber lengthwise and remove seeds. Blanch cucumber for thirty seconds and transfer to ice bath. Blanch peas for two minutes and transfer to ice bath. Split the avocado in half, remove pit and scoop the insides. Transfer all the ingredients to a large blender and puree until smooth. Adjust seasoning and pass through chinois.


For the King Crab:

Carefully remove shell with sharp pair of kitchen shears. Slice leg into 12 even slices.


For the Verjus:

Bring verjus, water, salt, and agar to a boil. Strain through chinois into a container and place in the refrigerator until set. Once the gel has set, transfer to a blender and puree until smooth. Pass through a chinois and reserve in a squeeze bottle.


For the Yogurt Espuma:

Blend all ingredients with a hand blender. Transfer to a foam canister charge with two NO2 charges.


For the Toasted Almond Powder:

Toast almonds in a 350 degree oven until lightly golden. Remove from the oven and let cool to room temperature. Place toasted almonds and salt in a food processor and puree into a fine past. Now add the Tapioca Maltodextrin and process until light powder has formed. Pass through a tamis.


For the Squash Blossom Chips:

Bring glucose and water to a boil and then chill. Remove stems from squash blossoms and split down the middle, opening them up. Place four blossoms and glucose solution in medium size sous vide bag and seal at 100%. Remove blossoms from bag and lay them evenly on a silpat. Dry at 180F for forty five minutes or until crisp.


To assemble and serve:

Line up four chilled soup bowls. In each bowl place three slices of King Crab. Top each slice of crab with Maldon salt, slice of grape, one coriander flower, and a dot of verjus. Place a small mound of almond powder on one side of the bowl. On the opposite side of the bowl dispense yogurt espuma. Place a squash blossom chip in the espuma. Evenly distribute the soup amongst the bowls tableside.