Almond
s
inspiration
s
from seven of the country’s leading chefs
s
s
sliced
s
slivered
OP
/
s
ss
diceds
sliced
blanched
whole
butter
OP
milknatural
sliced slivered
roasted
sliced flour
flakes chopped
oil slivered
paste
diced
milk
sliced
toasted
roasted
blanched sliced
milk
/
halves
slivered
OP
oil toasted
diced
paste
toasted
ab
butter
slivered
halves
s
“Almonds are irreplaceable because there’s no
other flavor like it; one of the number one flavors on the market.”
—Chef James Aptakin, San Francisco
s
s
OP
The Culinary Institute
At
s
OF AMERICA,
seven of the country’s leading chefs
participated in the Almond Innovation Project and
were challenged to develop inventive almond recipes that
would inspire all chefs. Using an array of almond forms, they were
able to engage the unique flavors and enticing textures of
almonds to create original and groundbreaking
concepts. The possibilities are endless when
you innovate with almonds, as illustrated
by a few of the inspirational
ideas you’ll find here.
Enjoy.
s
s
Eli Kirshtein
Executive Chef • Opening restaurant in 2011 • Atlanta, GA
Kirshtein attended the Culinary Institute of America in Hyde Park and has since spent time in
some of the country’s greatest kitchens. After graduation, Kirshtein returned to Atlanta as
sous chef at One, Midtown Kitchen, then became executive chef at ENO.
He was also a contestant on Bravo’s Top Chef, Season 6.
s
James Aptakin
Executive Chef • Hilton Financial District • San Francisco, CA
s
Our
TEAM
s
Aptakin started his career cooking for 6,000 people in the Navy on the USS Abraham Lincoln
CVN-72 Aircraft Carrier. Since then he has trained at both the California Culinary Academy
and the Culinary Institute of America, as well as under Thomas Keller, Joel Robuchon
s
and Rick Moonen. Aptakin has also been a featured contributor to the Food Network
and won first place on the Food Network Challenge, “Big Bash Caterers” episode.
Neal Fraser
Executive Chef • BLD and Grace Restaurant • Los Angeles, CA
Fraser began his culinary career in Los Angeles at the age of 20, and in 2007, Angeleno
Magazine named him Chef of the Year and declared Grace a Top 25 Restaurant in LA.
Fraser also became LA’s first Iron Chef America champion, defeating Iron Chef
Cat Cora in Battle Pork in 2006.
s Kevin Hickey
Executive Chef • Seasons at Four Seasons • Chicago, IL
Over the past fifteen years, Hickey has served as an executive chef and sous chef at five
Four Seasons Hotels worldwide; working at the hotels in Los Angeles, Dublin, London
and Atlanta before coming to Chicago. His love for ethnic food is evident in
the culturally inspired Modern American cuisine he is known for serving.
s
Ellis Cooley
Executive Chef • AMP 150 • Cleveland, OH
With his simple, straightforward and ingredient-driven culinary style, Cooley combines a passion
for cooking and over 10 years of experience working at some of the world’s top restaurants
from Europe to New York City. Cooley was recruited to Cleveland’s AMP 150 to create a
market-driven menu, which offers local, seasonal and high-quality ingredients.
s
s
Our
TEAM
s
Sean Brock
Executive Chef • McCrady’s • Charleston, SC
Brock has a long list of accomplishments and accolades to his credit: he’s been named
Best Chef (2006) by the Restaurant of the Year Guide; a James Beard Rising Star Chef
Award nominee (2008 and 2009); and Best Chef of the Southeast (2010) by the James Beard
s
Foundation. Brock also won the grand prize on Food Network’s Next Great Chef (2008).
Ryan Witcher
Executive Pastry Chef • Chef Consultant • Washington, D.C.
Witcher is a passionate chef who has a penchant for attention to detail. Witcher has
served as the executive pastry chef at the Ritz-Carlton Washington, D.C.; Four Seasons Hotel
Seattle; Ritz-Carlton Bachelor Gulch in Avon, Colorado; and The Pierre Hotel in New York.
Witcher recently started his own pastry consulting business, Witcher Culinary Works.
s
s
Discover the limitless versatility of almonds.
Almonds are delicate yet distinct, enhancing almost any flavor profile,
from savory to sweet, floral to fruity. No matter what you’re preparing, almonds
add irresistible crunch and complement an array of global flavors. And with more
forms than any other tree nut, it’s easy to find just what
you need to add texture and taste to any creation.
whole
sOP
sliced
diced
chopped
roasted
s
sliced
chopped
paste
s
slivered
paste
slivered
s
s
oil
roasted
toasted
sliced
ground
chopped
sliced
s
blanched
s
s
roasted
OP
toasted
butter flour
diced
crushed
s
OP
milk
s
ground
ab
paste
sliced
s
sliced
Eli Kirshtein’s
OP
s
Amandine
s
Trout
Tartare
When updating a classic steak tartare,
Chef Kirshtein substitutes the steak for fresh trout and adds
chopped almonds to bring irresistible crunch and sharp contrast to
the velvety texture of the fish. This is a great way to serve up a delicious
yet unique starter using top-quality proteins. Tartare is usually
associated with Parisian bistros and has the potential
for widespread appeal as a featured appetizer.
Complete recipe at AlmondBoard.com
viting
Almonds are in
s
.
“I love the qualities almonds bring.
There’s a meaty texture to them—and they have
a classic, approachable flavor.”
comparable
James Aptakin’s
s
Almonds are in OP
“So many different types of almonds, variations and flavors.
They’re very versatile for the ingredients and techniques
that I’m using today.”
Almond
Mongolian
Ahi Shrimp
s
Vietnamese Rolls
with Spicy Coconut
Almond Curry
Soy Dip s
Crushed almonds add distinct rich flavor
to Chef Aptakin’s Spicy Coconut Almond Curry Soy Dip.
The subtle hint of granulated almond texture brings that desirable crunch
to everyone’s favorite-style spring roll.
Complete recipe at AlmondBoard.com
.
Neal Fraser’s
OP
finite
s
Chorizo,
Almond
and
Almonds are in
WhiteBean
s
Soup s
Chef Fraser uses whole blanched and sliced almond forms in his Chorizo,
Almond and White Bean soup. He roasts the whole blanched almonds,
which adds a subtle, warm flavor that complements the
piquant chorizo. The almonds also offer a contrasting
texture to the white beans. Finally, he toasts the
sliced almonds, sprinkling them on top
as a tempting garnish.
Complete recipe at AlmondBoard.com
.
“Almonds are a nut that’s used a lot in America. They’re easily
diverted into other flavors, you can smoke them, fry them,
purée them and slice them, and they take on different
nuances every time you change the form.”
Kevin Hickey’s
s
OP
Almond
Gnocchi
s
Toasted
with Braised Chicken Thighs, Rapini
and Parmesan Almond Cream
Chef Hickey uses finely ground almonds to create this boldly
flavored gnocchi pasta. The almond nut flavor brings enticing richness
to the potato-based pasta, and the Parmesan Almond Cream demonstrates
the decadence and texture almonds can bring as they are blanched,
toasted and rough-chopped to near Reggiano form.
Complete recipe at AlmondBoard.com
s
Integral
Almonds are in
.
“The flavor profile of almonds are open; leave them
in their raw form and they have a certain flavor profile.
Or you can roast them, toast them, even grind them…
Almonds are incredibly versatile.”
fluential
Ellis Cooley’s
OP
Almonds are in
s
GrilledFlank
Steak
s
Marinated
with Braised Spiced Carrots,
Almond Butter and Almond Froth s
When Chef Cooley serves a hearty, meaty dish, he needs something that can stand up
to the bold flavor of steak. Here he shows us how he does it with the rich roasted sweetness
of almond butter. The light floral flavors of blanched almonds come alive in the
almond foam, complemented by the caramel-like crunch of the roasted
and crushed almonds that garnish the dish.
Complete recipe at AlmondBoard.com
.
“I think almonds are unique because they have a
flavor profile you can influence. You can really
use them to help other flavors, or you can
let them stand on their own.”
strumental
Sean Brock’s
s
OP
Almonds are in
“To me, almonds are subtle, which makes
them easier to use in several contexts.”
Lamb Loin
Slow
Cooked
s
Rolled in Herbs with Almond Polenta and
Almond Braised Parsnips, Brown Butter-Ramp Jus s
Almond flour, or meal, can be used in cakes, cookies, sweet breads and… polenta.
Almond flour is whole almonds that are blanched and ground into a fine powder.
The Almond Polenta brings a rich creaminess and decadent texture to the dish,
which, when combined with Chef Brock’s Slow-Cooked Lamb,
creates a perfect bite.
Complete recipe at AlmondBoard.com
.
Ryan Witcher’s
OP
s
Almonds are in
.
“I made a molten chocolate cake, an old-time classic,
and I infused California Almonds into it because I love
the flavor—it adds more depth to the dessert.”
s
Chocolate
Almond
Molten Cake
with Almond Ice Cream s
For our almond inspiration finalé, Chef Witcher brings a multitude of almond forms:
almond milk, almond flour, almond oil and, of course, almonds, both whole and chopped.
Witcher brilliantly contrasts the crisp texture of almonds with the smooth
and definitive roasted almond flavors of this classic dessert.
Complete recipe at AlmondBoard.com
dulgent
fruity
luscious
florals
savory
biting
toasted
tangy
OP
saltynatural
tannic
mild
decadent
/
salty fiery
sweettemperate
zestymellow
sugary
rich
bold
zesty
toasted
roasted
spicy
tangy
bitter
sweet
delicate
OP
fruitycreamy
milky ab
mellow
sweet
crunchy
nutty
light
s
With a mild flavor and buttery crunch that intensifies with roasting, almonds
are enormously versatile. Their unique texture is unrivaled in both traditional and new entrées.
The taste is nothing short of enchanting when discovered in that perfect dessert or delectable
baked good. California Almonds are enticing on nearly every dish—an enjoyable contrasting
texture to chorizo white bean soup, expertly ground to create one-of-a-kind gnocchi pasta
or sprinkled atop molten chocolate cake. However you wish, almonds are quite remarkable.
For these featured recipes and more almond inspiration,
visit us at
almondboard.com
s
OP
W hole
roasted
AlmondS Are INSPIRATIONAL
B lanched
s
Sliced
Almond Board of California
1150 9th Street . Suite 1500
Modesto . California . 95354 . USA
209.549.8262
sliced
Slivered
s
diced
D iced chopped
G round
oil
AlmondBoard.com
oil
Milk
OP
s
milk
s
paste
G reens
Document #2011IFS0009
© 2011 Almond Board of California. All rights reserved.