adapted from Ricardo Cuisine 

INGREDIENTS 

• 2 tsp powdered gelatin

  1/4 cup cold water

  2cups fresh corn kernels (about 2 ears)

  1 cup milk

  ½ cup whipping cream

  1/4 cup sugar

  1 tsp cornstarch

  2 egg yolks

  ¼ tsp vanilla extract

  1-2 oz Plaza de Caviar caviar of choice, for garnish

  DIRECTIONS

  1. In a bowl, sprinkle the gelatin over the water and let bloom for 5 minutes. Set aside.

  2. In a blender, purée the corn kernels and milk until smooth. Stir in the cream. Set aside.

  3. In a saucepan, off the heat, combine the sugar and cornstarch. Whisk in the egg yolks and vanilla until smooth. Add the corn mixture and bring to boil over medium heat, stirring and scraping the bottom of the pan.

  4. Remove the pan from the heat. Strain. Add the gelatine mixture and mix thoroughly. Pour into six 125 ml (½ cup)-capacity ramekins. Cover with plastic wrap and refrigerate for 6 hours or overnight.

  5. Top with generous spoonfuls of caviar and serve. 

adapted from Food & Wine


INGREDIENTS
1 pound peeled cooked red beets
1/4 cup dill pickle juice
1 tablespoon granulated sugar
1/2 tablespoon plus 1 teaspoon kosher salt, divided, plus more to taste
6 ounces cucmber, peeled, halved lengthwise, and seeded
1/2 cup cold water
1/4 cup chopped scallions
2 tablespoons finely chopped fresh dill, plus more for garnish
1/2 tablespoon fresh lemon juice 
3/4 teaspoon black pepper, plus more to taste
2 cups buttermilk
Hard boiled eggs for topping
Plaza de Caviar Caviar, for garnish

METHOD
1. Using large holes of a box grater, grate beets into a large bowl. Add pickle juice, sugar, and 1/2 tablespoon salt; toss to combine. Let stand at room temperature, uncovered, until flavors meld, about 30 minutes.
2. Using large holes of a box grater, grate cucumber into beet mixture in bowl. Add 1 cup cold water, scallions, dill, lemon juice, pepper, and remaining 2 teaspoons salt; gently stir until mixture is combined. Add buttermilk in 2 additions, gently stirring and folding until soup turns fuchsia and is evenly colored. Stir in additional salt and pepper to taste. (The soup should be assertively seasoned.)
3. Refrigerate soup, covered, until very cold, at least 2 hours or up to 3 days. Serve topped with hard-cooked eggs, caviar, and dill. 

INGREDIENTS
1/2 pound crab meat

1 teaspoon Worcestershire sauce

1 1/2 tablespoon mayonnaise

2/3 cup bread crumbs

1 tablespoon chopped fresh parsley 

1 1/4 teaspoon seafood seasoning (ex: Old Bay)

Neutral oil (for pan frying)

Plaza Golden Whitefish Roe, for garnish

Fresh parsley, for garnish 

METHOD

1. Look over the crab meat and make sure to remove any shell fragments that may remain.

2. In a mixing bowl, combine the crab, Worcestershire sauce, mayonnaise, parsley, bread crumbs, and seasoning. Mix everything together until well combined.

3. Shape mixture into mini crab cakes. Refrigerate the cakes while you preheat oil in a skillet over medium heat.

4. When the oil is heated, place crab cakes in the pan. Be sure to leave enough space to flip the cakes. Cook for 2-3 minutes on one side until golden brown, then flip and cook another 2 minutes. Remove to a paper towel-lined plate to drain. Top with Plaza Golden Whitefish Roe and parsley. 

INGREDIENTS
1 1/2 cups breadcrumbs
6 egg yolks
Neutral oil for frying
1/2-1 oz Plaza de Caviar Caviar, for garnish 
Microgreens, for garnish and for serving

DIRECTIONS
1. Sprinkle the breadcrumbs into a large plate. Use the back of a spoon to create six small wells in the breadcrumbs.
2. Carefully place an egg yolk into each well and cover yolks with breadcrumbs
3. Freeze the yolks in breadcrumbs for at least 8 hours
4. Heat oil in a large sauce pan to 350F. Carefully remove an egg yolk at a time and fry until golden brown, about one minute. Place yolks on a paper towel lined plate while finishing frying.
5. Top each yolk with a spoonful of caviar and a sprig of microgreen. Serve fried egg yolks on a bed of microgreens. 

Makes 2 rolls
INGREDIENTS
2 nori sheets
1 batch of sushi rice (you will have leftovers), cooled to room temperature
5oz sushi grade salmon, cut into small pieces
3 tbs mayonnaise
Siracha sauce, to taste
Coconut aminos, to taste (or soy sauce)
1/8 tsp maple syrup
1 tbs chopped scallions plus more for garnish
1/3 cup panko crumbs 
1-2 tsp lemon zest
1-2oz Salmon roe for garnish

METHOD
1. Add a splash of siracha sauce and coconut aminos, and the maple syrup to mayonnaise and mix well. Adjust for personal taste. Too much spice is not advised for caviar pairing. 
2. Heat panko crumbs on a small frying pan with a little bit of oil until they just start to become golden brown. Remove from heat, mix in lemon zest and set aside. 
3. Mix together salmon, mayo mixture and chopped scallions. Add a little of the panko crumbs. Set aside. 
4. Put 1 nori sheet on a bamboo mat and cover the surface with a thin layer of sushi rice (wetting your hands helps with the stickiness). Lay half of the salmon mixture along the length of the rice in a strip, being careful not to overfill it. Add more panko if desired. Roll up tightly and squeeze to seal when you reach the end.
5. Repeat with remaining nori sheet and salmon mixture.
6. Cut each roll into 6 pieces, top with salmon roe, chopped scallions and more panko crumbs.