Taste With The Eyes

Fontainebleau Tomato Burrata Salad

Fontainebleau Tomato Burrata Salad
Basil Aioli, Aged Balsamic Vinegar
🍅 🌿 🍅

We recently attended another fabulous Signature Series event at Fontainebleau Las Vegas.

The invitation read, “Hone your grill skills in this immersive class led by Don’s Prime Executive Chef Patrick Munster. Enjoy a welcome cocktail and light bites, then learn techniques for wood selection, making perfect marinades, and more. Class concludes with a three-course lunch in La Côte’s poolside patio.”

One of the “three light bites” was the chef’s tomato burrata salad, set over a silky basil aioli and finished with a drizzle of aged balsamic. The tomatoes were at their peak—juicy, sun-sweet, and deeply flavorful—playing against the cool, creamy burrata and the herb-laced richness beneath. Every element felt deliberate, and the small but memorable dish landed with a kind of quiet precision that stayed with me. I knew I had to recreate it at home.

And where the chef’s portion was petite as it was part of a trio of appetizers, my portion is salad size, meant as a first course to his Grilled Mahi Mahi with Mojo Marinade (that recipe coming next).

Art of the Grill

Fontainebleau Signature Series
With Executive Chef Patrick Munster of Don’s Prime

Continue reading “Fontainebleau Tomato Burrata Salad”

Spaghetti, Burrata, Arugula-Basil Pesto for Spring

Spaghetti, Burrata, Arugula-Basil Pesto
With Edible Flowers for Spring
🌿 🌸 🌿

Spring naturally calls for lighter, greener cooking—dishes that feel effortless yet still deliver plenty of flavor. This spaghetti with arugula-basil pesto fits squarely into that space. It’s bright from the herbs, gently peppery from the arugula, and softened with a touch of mint that gives the whole dish a fresh, garden-like quality. The addition of burrata at the end makes the dish feel a little more special, its delicate shell giving way to a soft, creamy center that melts into the pasta.

One of the small techniques that makes this dish stand out is the use of hot pasta water in the pesto. Instead of a dense, oily sauce, a splash of that starchy water loosens everything into a silky style coating that clings beautifully to the spaghetti. It’s not cream-based, but it has that same smooth, cohesive texture.

Once plated, the pasta becomes a canvas. A scatter of basil leaves, a pinch of red chile flakes, and a soft, milky burrata on top bring contrast in both flavor and texture. And for a final seasonal touch, edible flowers add a pop of color that makes the dish feel like it belongs at the center of a spring table—simple, vibrant, and just a little bit celebratory.

Spaghetti, Burrata, Arugula-Basil Pesto for Spring

Springtime Spaghetti Recipe

Continue reading “Spaghetti, Burrata, Arugula-Basil Pesto for Spring”

Salmon, Poisson Cru Style

Salmon, Poisson Cru Style
Coconut Milk, Lime, Chili Oil
Radish, Cilantro
🐟 🥥 🌴

I had been meaning to share a version of Poisson Cru ever since my brother sent a photo of his boat while cruising in Tahiti. A friend of his there wrote to me afterward and said I had to try that island’s take on raw fish, especially since I’ve shared several crudo-style dishes here on Taste With The Eyes.

Poisson Cru—often considered the national dish of Tahiti—is beautifully simple. At its core, it’s raw fish, citrus, coconut milk, and some crisp vegetables. It’s often compared to ceviche, but the coconut milk shifts the balance, softening the acidity and giving the dish a smoother, more rounded finish.

Traditionally, it’s made with just-caught fish, most commonly tuna or other local reef fish. My version takes a different route.

Salmon are not found in the tropical waters of Tahiti. The water temperature is far too warm for them, so they’re not part of the local catch. But here, the Alaska salmon and coconut milk work beautifully in their own way. The sliced radish adds crunch along with a light peppery bite that cuts through the coconut milk, sesame chili oil brings nutty heat, while cilantro layers in a cool, herbal note.

Salmon, Poisson Cru Style Recipe

Continue reading “Salmon, Poisson Cru Style”

Short Rib Tacos Inspired by Chef Roy Choi

Short Rib Tacos Inspired by Chef Roy Choi
🌮 🌮 🌮

The starting point for these tacos was at Best Friend, Roy Choi’s Las Vegas restaurant, where we enjoyed his Kogi Short Rib Tacos, among other terrific dishes. Bold, slightly sweet, and layered with Korean barbecue flavor, they put the spotlight on flanken-style short ribs—thinly sliced across the bone with plenty of marbling.

I took that same cut in a different direction. Instead of a BBQ marinade and the grill, I used a hot pan and a simple rub of salt, pepper, cumin, and chile powder. The short ribs seared in a thin layer of avocado oil until deeply browned, then were chopped and returned to the pan briefly to crisp the edges.

Short Rib Tacos Inspired by Chef Roy Choi

Flanken-style short rib works especially well for tacos because it’s cut across the grain and has enough marbling to stay juicy while developing great browning. The result is a deeper, more rounded beef flavor without long cooking.

I kept the toppings simple: diced onion, cilantro, shredded cabbage, a quick avocado mash with lime, salt, and pepper, and a drizzle of Mexican crema mixed with garlic and salt. Salsa roja and salsa verde were served on the side, letting the beef stay front and center while guests add salsa to their liking.

Roy Choi’s Best Friend is an indelible mash-up of bodega, bar and restaurant, serving Chef Roy’s greatest hits and more from his famous LA food truck, Kogi to his restaurants and other ventures. All of this is remixed and remastered in a new way for Las Vegas. (from Park MGM)

Short Rib Tacos Recipe

Continue reading “Short Rib Tacos Inspired by Chef Roy Choi”

Soy Sauce Ice Cream

Soy Sauce Ice Cream
🍦 🍨 🍦

Recently, my brother and sister-in-law returned from a trip to Vietnam and Thailand. While wandering through the bustle of Bangkok’s Chinatown, surrounded by street vendors, they came across something unexpected: Soy Sauce Ice Cream. They wrote then that it was surprisingly delicious.

Naturally, I had to try it myself—and it turned out to be a hit here in Las Vegas, too. The version in Bangkok’s Chinatown was soft-serve, served simply in paper cups without garnish. My take is a bit more dressed up—suited for a dinner party, finished with whipped cream, chopped peanuts, and black sesame seeds.

Each garnish plays a role: the whipped cream softens the salty edge and adds a light, creamy layer; the peanuts bring crunch and a warm, nutty note; and the striking black sesame seeds add a subtle earthiness that deepens the flavor. Together, these elements create a balanced mix of salty, creamy, crunchy, savory, and sweet that makes the dessert truly shine.

You can absolutely make the vanilla ice cream from scratch, but this version is quick and easy, using a good-quality store-bought base.

Soy Sauce Ice Cream

Soy Sauce Ice Cream Recipe

Continue reading “Soy Sauce Ice Cream”

Fontainebleau Tomato Burrata Salad Basil Aioli, Aged Balsamic Vinegar 🍅 🌿 🍅

Fontainebleau Signature Series With Executive Chef Patrick Munster of Don’s Prime

Spaghetti, Burrata, Arugula-Basil Pesto With Edible Flowers for Spring 🌿 🌸 🌿