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Shake up this refreshing, fruity cocktail for happy hour on a warm day. Photo by Amanda Rosenblatt. Serves 1 Ingredients 2 ounces Stiggins Pineapple Rum ½ ounce Chinola Passion Fruit Liqueur ½ ounce Giffard Vanille de Madagascar 1 ounce lime juice 3-4 dashes Fee Brothers Peach Bitters Ice Peach slice Instructions Combine the first 5 ingredients in a cocktail tin, add ice and shake. Strain into a Collins glass over ice. Garnish with fresh peach slice.

This colorful caramelized upside down cake marries the bright, acidic flavor of tomatoes with the pillowy sweetness of cornmeal to create a dessert that’s bursting with summer flavor. Botanically, tomatoes are fruit, so why not use them for dessert? Photo by Cole LoCurto. Makes 1 (9-inch) cake Ingredients 2 pounds plum tomatoes (about 15 depending on size) 1 cup sugar plus 3 tablespoons sugar, divided 1-½ teaspoons salt, divided 3 tablespoons coconut oil ⅔ cup cornmeal ⅔ cup flour 1 teaspoon baking powder ⅔ cup butter, room temperature 2 eggs Zest of 1 lemon 3 tablespoons plus 1 teaspoon lemon juice 1 sprig tarragon, chopped Instructions Preheat oven to 350°. Slice tomatoes in half lengthwise and set aside. In a 9-inch cast iron skillet, caramelize ¼ cup sugar over medium heat, stirring gently, until it melts and is amber in color. (The sugar will begin to turn amber quickly once it starts to melt.) Deglaze with balsamic vinegar. Add 1 teaspoon salt and coconut oil to skillet and combine well. Place tomatoes cut side down in skillet and roast in oven for 20 minutes. Combine cornmeal, flour, ½ teaspoon salt and baking powder in a bowl and set aside. Cream together butter and ¾ cup plus 3 tablespoons sugar. Add eggs, lemon zest, lemon juice and tarragon to butter mixture and combine well. Add dry ingredients and mix until flour is well combined. Increase oven temperature to 375°. Pour batter evenly into skillet and bake for 10 to 12 minutes or until top is golden brown and springs back when lightly touched. Allow to cool for 5 minutes before inverting onto a plate. Serve warm.

Experiential Dining Changes with the Setting Guests at Swallowtail Farm get a tour of the grounds by farmer Noah Shitama before dinner. Photo by Dave Miller. Given the growth of the hospitality industry over the past 50 years, eating out has become commonplace for many of us. The process of going to a restaurant – choosing a dish or drink from the menu, being served by wait staff, paying the check – is generally the same wherever you are dining. (Fast-casual concepts offer a modified different model, with ordering and sometimes picking up food at a counter by the customer.) Sometimes, though, diners want more than great food, great service and appealing ambiance. Yes, those elements are important, but some of us seek new gastronomic adventures as an alternative to the traditional setting. Whether it’s a one-time menu, movable location or chef collaborations, these types of meals are unique and memorable because they depart from a typical restaurant visit. They set the stage, and the table, for experiential culinary outings. A variety of pop-up dining concepts have become more familiar to diners over the past 10 years. Whether it’s a not-yet-open restaurant building a fan base, a chef experimenting for one night only or meals in an unusual setting, these limited experiences have grown in popularity with adventurous diners. Because of the fleeting nature of the event, social media is used to promote reservations and ticket sales. Once word gets out, however, especially if the chef has a following, seats fill quickly. Just ask Barry Honan, chef-owner of Lotus Noodle Bar in St. Augustine. He recently organized a dinner featuring five well-known local chefs for the Friends of James Beard Benefit series and all 150 seats sold out in about two hours. “Collaborating with the James Beard Foundation was a fantastic opportunity to elevate St. Augustine's gastronomic scene. It allowed us to showcase the Foundation's emphasis on community engagement and promoting creativity, while celebrating the city's unique history,” says Honan. Even though the organization is a powerhouse in the culinary world, he was surprised yet pleased by how quickly tickets sold out. “If you are a passionate food lover, the opportunity to engage in such a significant event is an occasion you wouldn't want to miss,” says Honan. “To me, the moment is akin to discovering that your favorite band is performing nearby. Anticipation builds, and the urgency to secure your tickets is undeniable. And let's not forget, it was a hell of a lineup!” In addition to Honan, featured chefs included Genie McNally, Matthew Brown, Marcel Vizcarra and Joshua Smith. Chef collaborations have become a one-stop opportunity to sample a mash-up of cuisines and techniques. Mesa, an Indian restaurant in the Avondale neighborhood of Jacksonville, partners with guest chefs throughout the year in what they call Mesa Food Lab. “We explore a variety of cuisines in our multi-course tasting menus and beverage pairings,” says Saji George, Mesa’s owner. “It gives us a chance to showcase traditional flavors in dishes with a twist.” Mesa Lab has hosted a tacomakase, (a crafted taco tasting menu), and featured Vietnamese, Levantine, Italian and farm-to-table menus, with others in the works. When dining in a non-traditional location, the setting itself becomes a part of the experience and creates a sense of novelty and exclusivity. The dinner benefitting the James Beard Foundation was held at the historic Peña-Peck House Museum and Gift Shop, one of the few remaining First Spanish Period buildings (1565 - 1763) in St. Augustine. The museum is managed by The Women’s Exchange, an organization whose mission is to help women enhance their economic stability, promote local artisans and preserve and show the historic Peña-Peck House. “We have a commercial kitchen and we’ve hosted other special events in our award-winning ornamental gardens,” says Brooke Gast, president of the local chapter. “During the pandemic, because we couldn’t open our gift shop, we had pop-up restaurants in the gardens as a way to raise funds for the organization. We weren’t sure how they would go over, but they were well-received. The dinner for the James Beard Foundation is an evolution of those events.” As diners gain an awareness of the need to support local agriculture, experiencing a meal on a farm has become more popular. When Swallowtail Farm in Alachua hosts seasonal dinners with visiting chefs, the menus typically feature just-picked vegetables from the fields around the tables set up under oaks on the farm and other locally produced ingredients. At a recent dinner, a guest was overheard to say he had never been to a farm before. “The dinners are a way that we can share this beautiful setting and help others appreciate what goes into growing and raising our food,” says Noah Shitama who owns and operates Swallowtail along with his partner Melissa Muller. Other nearby farms that offer dining experiences include The Feed Mill in St. Augustine, The Farm at Okeefenokee in Folkston, Georgia and Congaree and Penn in North Jacksonville. “Our approach to dining at Congaree and Penn is always evolving. Since hosting our first Friday Night Fish Fry in 2015 we continue to enjoy bringing people together with good food and good times rooted in making new connections,” says Scott Meyer, who owns and operates Congaree and Penn along with his wife Lindsay. “We particularly enjoy offering shared experiences through community events like the oyster social and our lowcountry boil that transform strangers into friends via the shucking of a first oyster or debating the proper ratio of Old Bay to butter.” If you’re looking for a break from the confines of traditional dining, be on the lookout for the occasional experiential culinary event. It's not just about the food, it’s the setting, storytelling and spaces that create memorable moments in our lives. Dining out is always evolving and these types of experiences help shape our connections to what and where we eat.

With a focus on local flavor, The Amp’s renowned hospitality program has made the venue a repeat destination for big-name touring artists. Lorelei Soule at a carving station of beef tenderloin cooked in red wine reduction, one of the dinners for Widespread Panic performing at the St. Augustine Amp. Photos by Melissa Marcarelli. Touring rock stars can be demanding. Infamously so. In music lore, stories of backstage provisos are as much a part of an artist’s mythology as their chart-topping albums and on-stage performances. And no band’s backstage antics were more exacting – more absurd or legendary – than Fleetwood Mac’s. While touring their world-beating 1977 smash, Rumours, the group requested, each night, a medieval-times-invoking feast replete with a 40-foot harvest table, ornate dining chairs fit for kings and queens and a spread consisting of a whole-roasted pig, piles of fruits and vegetables and bottles of vintage champagne. Between lavish catering, the band’s prodigious drug habit and Stevie Nicks’ insistence she have a white (not black or brown) grand piano delivered to her accommodations (always a penthouse suite), the tour made little or no profit, despite the group selling out nearly every arena in which they performed. Maybe you’ve heard about Van Halen banning brown M&M’s from their dressing room, a demand snuck in among specs for lighting and sound as a way to ensure the venue carefully read the whole technical rider. Still, few acknowledge the poor soul who, in advance of each Van Halen performance circa 1980, meticulously plucked every brown M&M from a bowl. Though they’ve yet to deal with M&M’s or grand pianos, Kelley Westfield and Sarah Masters, hospitality managers at the St. Augustine Amphitheatre, have done just about everything else. Whether an artist requests hard-to-find organic foods, an on-site massage therapist or a spiritual advisor, the duo is there to oblige. One classic rocker’s visit to The Amp fell on Super Bowl weekend. So, Westfield and Masters planned an offsite watch party at Anastasia Island cocktail lounge Odd Birds for the artist and his crew. A renowned soul singer required a dressing room with a certain je ne sais quoi. The duo piped and draped the whole thing in white curtains, and furnished the space with white love seats and tables. “You’re an icon. You can ask for whatever you want,” Westfield says of the unnamed but peerless soul singer, whose rider also included bowls of caviar. “We're very proud of how we take care of everyone backstage,” Masters says. “We go above and beyond.” I’m talking to Masters and Westfield on a relatively quiet Wednesday afternoon in the venue’s backstage catering hall, a bright and airy communal space that reads like a hip summer camp cantina, with exposed industrial ceilings, reclaimed-wood walls and dining tables set with black tablecloths, hemp runners and floral arrangements. Lining the walls are hundreds of framed concert posters, each one commissioned by The Amp, designed by the Atlanta-based artist Jared Swafford and signed by the bands. The next show is still two days away, but preparations have already begun. Late last night, three semi-trucks arrived on the property, delivering the sound and lighting rigs, guitars, amps and miscellaneous music gear for the enduring jam band Widespread Panic. Crew for the Athens, Georgia-bred group is scheduled to arrive early tomorrow morning, at which point they’ll load in and set the stage for a day of rehearsal. Beginning Friday, the band plays three shows. All are sold out. Back in The Amp’s industrial kitchen, Mindy Fitting, head chef at St. Augustine catering company The Perch, has already started prepping four days of meals for Widespread’s touring party, a group of 50 that includes the band, their crew, management teams and extended family. They’ll get breakfast, lunch and dinner on rehearsal day and lunch and dinner on show days. For the first performance night, Fitting’s preparing a carving station of beef tenderloin cooked in a red wine reduction. The multi-day menu includes fish, chicken, mashed potatoes and lots of mixed vegetables. On Sunday afternoon, The Amp will treat the band to a shrimp fry. “These are well known people, and they have their stage persona or a character of themselves that’s like a public domain,” Fitting says of what she enjoys about cooking for touring artists. “It’s really lovely to see the private person underneath that.” Fitting shops for produce at The Amp’s Saturday farmers’ market, and sources meat from local purveyors when possible. Though some bands have dietary restrictions, or the occasional hyper-specific request, she says she’s found musicians to be gracious and omnivorous eaters. “They've been on the road for a while, they've been touring for a bit, they begin to think about the things that their mom used to make or something that always showed up on the table for family dinner.” To be clear, The Amp’s hospitality program involves much more than filling bellies and fulfilling technical riders. The venue provides visiting artists a distinctive blend of amenities and local flavor, all designed to leave an indelible impression. There’s The Hyppo popsicles in the freezer and Kookaburra coffee on drip (often a barista from the local roaster will be on-site pulling shots and crafting lattes). Each artist leaves with a curated box of goodies, including Sunshine State-inspired postcards by local artist M.C. Pressure, a bag of Kookaburra coffee and a jar of Bee Hill Farm’s honey, bottles of Hank Sauce and A Frame hot sauces and Amp-branded swag (t-shirt, hat, tote, frisbee, reusable water bottle, playing cards, notepads). Local beach rental company DRIFTERS provides bikes for bands and their crew to cruise the venue property and the adjacent grounds of Anastasia State Park. In addition to opportunities for taking in the native flora, the venue ensures artists can engage with St. Augustine’s unique fauna – the nearby Alligator Farm arranges a kind of pop-up backstage petting zoo. “Sometimes bands show up and they’re like, ‘We heard we can pet an alligator here,” Westfield says. “It’s a surprisingly small industry. People talk.” That such big-name acts route their tours through this part of Northeast Florida, often bypassing the major music markets of Tampa and Orlando, or the similar-sized Daily’s Place in Jacksonville, is a testament to The Amp’s reputation among artists and their booking agents. But for proof that the venue’s hospitality has endeared them to the artists who visit, one need not look further than the acts who’ve made a point to come back annually. Indie-folk band The Head and the Heart plays just about every year, as does the nonagenarian country-music icon Willie Nelson, who brings along his family band. North Florida blues-folk standout J.J. Grey chose The Amp for the site of his annual festival, the Blackwater Sol Revue. And despite recently playing for a crowd of 21,000 in Denver, the wildly popular bluegrass guitar hero Billy Strings keeps coming back to the roughly-5,000 capacity Amp. In April he’ll play three sold-out Amp shows in a row for the third year in a row. “Over the years, you start to establish these relationships, and it becomes like seeing an old friend,” Westfield says of the performers who have added to The Amp’s growing number of annual visitors. “We know they’re on the road, maybe tired and missing their home, so we try to make it feel like a home away from home.” The venue’s transition from a county-run entity to a nonprofit in late 2023 has allowed for added flexibility and expediency in their commitment to accommodating artists, Masters and Westfield explained. The move cleared the runway for renovations to the venue’s four dressing rooms, which were recently updated with new flooring and furniture, along with tasteful touches like houseplants, floral throw-pillows and lampshades and vibrant, coastal-inspired local art. “We wanted it to feel like Florida but not like cheesy Florida,” Masters says. “It’s really curated and comfortable.” Widespread Panic won’t hit the stage until 8 p.m. on Friday. Hours before that, hundreds of spreadheads – fans of the band – will fill The Amp’s parking lot to commence the ritualized preshow tailgate, known among the aforementioned spreadheads as the panic party. Hours later, they’ll file into the amphitheatre. The band’s famed visual production will illuminate Anastasia Island’s mighty, Spanish-moss-draped oaks. There’ll be dancing and singing; some chemically-enhanced revelry, to be sure. Three nights in a row. Yet few among the spreadheads will understand the extent of the band’s behind-the-scenes production. Beyond Widespread’s 50-person team, there’s Westfield and Masters and their crew of runners and on- and off-site personnel; there’s The Perch and innumerable local businesses, all contributing something unique to The Amp’s renowned hospitality program. For Fitting, this will be the chef ’s fourth time cooking for Widespread. The run will add three more Amp shows to her total show count; in February she cooked for her 500th Amp performance. “To know that the band ate well, and that you helped them have a successful show – even if the audience doesn’t know you contributed,” she says, “it really fills you with satisfaction.”

Chef Tom Gray grew up in Jacksonville, Florida and graduated from the Culinary Institute of America in Hyde Park, New York. Professional experience in New York, Los Angeles, and Napa Valley informed his full-circle approach to his craft, prioritizing sustainability, recycling, and eco-friendly practices. With two James Beard: Best Chef South nominations and countless other awards to his name, Gray continues to innovate in the kitchen as the Chef/Owner of Prati Italia and Town Hall restaurants in Jacksonville. Gray is also the co-owner of CuliVinoTM, a restaurant management and consulting firm he founded with his wife and business partner, Sarah Marie Johnston and business partner Chef Albert Fuentes.

A Brunch and Bottlenose cruise with Florida Water Tours includes personalized charcuterie boxes, locally made donuts and dolphin sightings. Photos by Tanner Boyles. Planning an outing is often focused on the main event or activity, but as any intrepid explorer knows, sustenance is an important aspect of a successful adventure. From outdoor outings and sports games to art and arcades, North Florida offers a wide range of venues and activities with elevated food and beverage programs. Florida Water Tours Experience St. Augustine on the water with a Brunch and Bottlenose tour by Florida Water Tours. After nine years of running boat charters, owner Jessica Jadick now offers eco-adventures that combine a scenic boat tour with tasty brunch bites and refreshing beverages. “We source a variety of local treats for brunch, including donuts from Peace, Love and Little Donuts, and beautiful flowers and microgreens from GYO Greens,” says Jadick. The company shops at local markets to keep produce fresh and seasonal. Boating is thirsty work, and Jadick says, “Everyone loves our mimosas!” Choose from classic, cranberry or a rotating juice like peach, mango, strawberry or pineapple as you keep your eyes on the water to observe playful dolphins and learn about local wildlife. Jacksonville Jumbo Shrimp The seventh inning stretch says it best when describing the connection between baseball and food: “buy me some peanuts and Cracker Jack, I don’t care if I ever get back!” While those snacks are beloved baseball fare, the Jacksonville Jumbo Shrimp have upped the culinary ante of a true Jacksonville institution. The menu features local Mayport shrimp and what Scott Kornberg, the director of broadcasting and media relations, calls “a food odyssey.” In the 2025 season, fans can anticipate delicious menu offerings at the Right Field Hall and PNC Home Plate Club, with old favorites like Azar Sausage and a brand-new Pit Smokehouse. “How many teams have shrimp items at the concession stands or a smoker in their ballpark?” says Kornberg. The Cummer Museum and Cafe While the Cummer Museum is known for its stunning art exhibits and landscaped gardens, nestled inside is a delightful culinary option, The Cummer Café, owned and operated by The Chef's Garden Catering & Events. “There's never a shortage of inspiration at The Cummer,” says Jennifer Earnest, co-owner of The Chef ’s Garden. Enjoy menu favorites and unique weekly specials inspired by exhibits like Knowing the West, running until August 31. Both indoor and outdoor dining are available, but Earnest invites guests to enjoy a meal in the serene gardens by the St. Johns River. She fondly recalls her own family tradition of ordering takeout from The Café and relishing their meal surrounded by blooming flowers and vibrant greenery, hoping to catch sight of a pod of dolphins. Beach Bowl's renovation includes an upgrade to the menu and the activities for all ages. Beach Bowl A Jacksonville staple since 1959, Beach Bowl recently received a makeover. No need to split your attention here; experience 24 lanes of fun while sampling a new spin on bowling alley food. The choices include a good mix of bar bites, sandwiches, pizzas and salads. Even the bar received an upgrade, with local beer options and craft cocktails like The Dudeness, a riff on The Dude’s iconic white Russian in The Big Lebowski. Duck Pinz Duck Pinz in Fernandina Beach offers compact bowling with a retro vibe and a full bar. “We take inspiration from classic arcade flavors, creative twists on traditional bar bites and the lively, retro vibe of duckpin bowling,” says general manager Kaitlyn Greenly. Popular drinks like the Pin Killer and Pinz Punch pair perfectly with their delicious snackable options. “Our food and drinks fuel the fun,” says Greenly. “The pairing of menu and bowling is designed specifically for enhancing the bowling experience. Every bite and every sip is crafted to keep the energy high and the good times rolling.” Bonus round to keep the good vibes going: book time with DuckPinz and then head to sister spot Gregor MacGregor’s Mini Golf right down the street for fun in the sun and a variety of frozen beverages.

A dollop of whipped cream is the perfect adornment on this free-form pie. Photo by Amy Robb. Serves 6-8 Ingredients 4 cups blackberries 1/3 cup granulated sugar 1 teaspoon lemon zest 1 teaspoon lemon juice 1 teaspoon ground cinnamon 3 tablespoons cornstarch 1 recipe for single-crust pie dough 1 egg yolk 1 tablespoon water 1 tablespoon turbinado sugar for garnish Instructions Preheat oven to 400º. Line a baking sheet with parchment paper. In a large bowl combine blackberries, sugar, lemon zest, lemon juice, cinnamon and cornstarch. Stir until combined; then set aside. On a lightly floured work surface, roll out pie dough into a large circle about 1/4" thick. Transfer the pie dough to the baking sheet. Spoon the blackberry mixture onto the center of the dough. Gently fold the dough up and around the blackberries, leaving some of the fruit in the center exposed. In a small bowl, whisk together the egg and water. Brush on the pie crust; then sprinkle generously with the sanding sugar. Bake the crostata for about 40 to 50 minutes or until the fruit is bubbly and the crust is golden. Allow the crostata to cool completely before cutting and serving.

Make jam ahead of time and have it at the ready when you want to make this sandwich. Photography by Mitch Wiisanen. Serves 2 Ingredients For the blackberry chia jam 2 cups fresh blackberries 2 tablespoons maple syrup or honey 2 tablespoons chia seeds 1 tablespoon fresh lemon juice (use 2 tablespoons if more tartness is desired) 1/4 tablespoon cinnamon (optional) For the grilled cheese sandwich 3 tablespoons butter or mayonnaise 2 tablespoons blackberry chia jam 4 slices Colby cheese 4 slices bread Instructions To make jam : Add fresh blackberries and maple syrup or honey to medium saucepan over medium heat. Stir occasionally to combine and prevent sticking. As blackberries cook, use a spoon and muddle to gently break down cooked berries. Mash up berries less for a chunkier jam. Once blackberries are broken down and rapidly bubbling, reduce heat to low and stir in chia seeds, lemon juice and cinnamon (if using). Cook jam for an additional 10 minutes, stirring frequently. Jam should thicken and become glossy as chia seeds absorb remaining liquid. Remove saucepan from heat and allow jam to cool to room temperature. Adjust sweetness as needed with additional maple syrup or honey. Transfer to container and store in refrigerator up to 1 week. To make grilled cheese sandwich: Heat pan over medium-low heat. Add 1 tablespoon butter to coat pan evenly. Generously spread one side of each bread slice with butter. Place one slice, buttered-side-down into pan to toast. Spoon 2 tablespoons blackberry chia jam onto unbuttered side of bread in pan. Add 2 cheese slices on top of jam, then top with the second bread slice, buttered side facing out. Once cheese is halfway melted, flip sandwich onto other side, pressing down lightly to encourage melting. When desired toastiness and cheese melt is achieved, slide off of pan and cool slightly before eating. Repeat to make the other sandwich.

The use of tahini adds a subtle sesame flavor and helps reduce the amount of oil needed for the cupcake batter. Photo by Amy Robb. Makes 2 dozen Ingredients For the cupcakes 2 cups all-purpose flour 1-1/2 cups sugar 1 cup unsweetened cocoa powder 2 teaspoons baking powder 1-1/2 teaspoons baking soda 1 teaspoon salt 1 cup buttermilk 2 teaspoons vanilla extract 1/4 cup vegetable oil 2 large eggs 1/2 cup tahini 1 cup boiling water For the frosting 2 cups blackberries 8 ounces mascarpone cheese 4 ounces cream cheese 2/3 cup powdered sugar, sifted 1 teaspoon vanilla extract Heavy cream or milk, as needed Instructions Preheat oven to 350º F. Line two (12-cup) muffin pans with cupcake liners. To make cupcakes : Mix flour, sugar, cocoa, baking powder, baking soda and salt in a large bowl. Whisk dry ingredients until well-combined. Add buttermilk, vanilla extract, vegetable oil, eggs and tahini to flour mixture and mix on medium speed until well-combined. Reduce speed and carefully add boiling water to the batter until all ingredients are mixed together. Distribute batter evenly between prepared muffin pans. Bake for 20 to 35 minutes, until a toothpick or cake tester inserted in the center of the cupcakes comes out clean. Remove from the oven and allow to cool for about 10 minutes. Remove from the pans and cool completely before icing. To make frosting : In a blender or food processor, blend blackberries into a puree. Using a fine mesh strainer, remove seeds and pulp. You should end up with about 1/2 cup of blackberry puree. Beat mascarpone and cream cheese until smooth. Beat in powdered sugar, then add blackberry puree and vanilla. Whip until well-combined. Add heavy cream or milk as needed to get spreading consistency.

Bao is a steamed, filled bun common to Chinese cuisine. Try this variation with Creole flavored shrimp. Photo by Miya Kusumoto. Serves 16 Ingredients For bao dough ¾ cup warm water ¼ cup warm whole milk 1 package dry, active yeast 1 teaspoon plus ½ cup sugar 3 cups flour ½ teaspoon salt ¼ cup cubed, plus 1 tablespoon melted unsalted butter For BBQ shrimp filling 2 pounds shrimp 2 tablespoons olive oil ¼ cup chopped onion 2 tablespoons minced garlic 2 lemons, peeled and sectioned 2 cups water ½ cup Worcestershire sauce ¼ cup dry white wine ¼ teaspoon salt 2 cups heavy cream 2 tablespoons butter 2 tablespoons Creole Seasoning For Creole seasoning 2 ½ tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme Instructions To make the dough: In a small bowl, combine the water, milk, yeast and 1 teaspoon sugar. Let stand until foamy, about 5 minutes. In the bowl of a stand mixer fitted with the dough hook, place remaining sugar, flour, salt and butter and begin mixing. With the mixer on low speed, slowly pour inthe liquid yeast mixture. Once incorporated, increase mixer speed to medium and knead for 5 minutes, until the dough ball is uniform. Place in a lightly oiled bowl, cover and let rise in a warm, dry place for 2 hours or until it has doubled in bulk. Cut a large piece of parchment paper into 16 (3-inch) squares. Divide your dough into 16 equally sized pieces. Flatten each piece of dough into an oval about 5 to 6 inches long, fold in half and brush the inside with melted butter. Place the folded dough on a piece of parchment and set on a baking sheet.Repeat with all dough. Once all dough has been prepared, cover the baking sheet and let rise for 30 more minutes. To steam buns, bring a large pot of water to boil. Place a steamer over theboiling water and place the bun dough, with its piece of parchment, in the steamer, each separated by about 1 inch. Steam for 15 minutes until the dough is cooked through and puffed up. Set aside to cool. To prepare shrimp, peel them, leaving only their tails attached. Reserve the shells for the sauce.Combine the shrimp with 1 tablespoon Creole seasoning in a bag. Shake gently to coat. Refrigerate the shrimp while making the sauce. Heat a large pot and add 1 tablespoon olive oil. Add onions and garlic and cook for 1 to 2 minutes until it is fragrant. Add the shrimp shells, remaining tablespoon of the Creole Seasoning, lemons, water, Worcestershire sauce, wine, salt and black pepper. Bring the mixture to a boil while gently stirring. Reduce heat to low and simmer for 30 minutes. Strain into a small saucepan. Place mixture over high heat, bring to a boil and cook for about 15 minutes until it has thickened and is deep brown. Slowly whisk in the cream, then add the butter. Heat remaining 1 tablespoon olive oil over high heat. Add the seasoned shrimp and saute them for 2 to 3 minutes until cooked through. Put 2 to 3 shrimp in each bao and top with sauce and your choice of herb garnish. To make Creole seasoning: Combine all ingredients in an airtight container and shake to mix thoroughly.

The name Okonomiyaki means "how you like" or "what you like. So top with your preferred condiments and enjoy! Photo by Melissa Marcarelli. Serves 4 Ingredients 1 large egg 1 cup flour ½ cup kombu dashi, chilled 2 cups Napa cabbage, thinly shredded ½ cup shiitake mushrooms, thinly sliced ½ cup scallions, thinly sliced 4 cups mashed potatoes, chilled ½ pound smoked pork belly bacon, very thin slices 1 tablespoon pickled ginger 1 tablespoon Katsuo mirin Pinch salt and pepper 1 tablespoon vegetable oil For okonomiyaki sauce 1 cup tomato confit 1-½ tablespoons honey 2 tablespoons oyster sauce 4 tablespoons sriracha sauce 3-½ tablespoons Worcestershire sauce 1 tablespoon soy sauce Garnish Okonomiyaki sauce Kewpie (Japanese mayonnaise) Aonori (powdered nori seaweed) Chili threads Katsuo mirin Thinly sliced nori Dried, shaved bonito (katsuobushi) Smoked pork belly bacon Instructions In a large bowl, whisk together egg, flour and dashi. Fold cabbage, mushrooms, scallions and potatoes into the batter until everything is well coated. Let mixture rest in refrigerator for at least an hour. Remove dough from refrigerator and add pork belly bacon, pickled ginger and Katsuo mirin. Add salt and pepper and mix all ingredients together well. To cook the pancake, heat oil in nonstick pan over medium heat. (This temperature allows the inside of the pancake to steam and cook through the middle without burning the outsides.) Pour mixture into pan and spread to about ½-inch thick. Cook until bottom is golden browned, 5 to 7 minutes. Flip and cook until pancake is heated through. To make okonomiyaki sauce : Blend all ingredients together.