The recipes in the Hestan Cue app can satisfy just about any craving, from pancakes to pork chops. But for the first time ever, we’re expanding our collection of classics and welcoming 20 wide-ranging new recipes from chefs who represent some of the most exciting kitchens in the country.
In honor of our participation in Feast Portland, we’ve partnered with five of the food festival’s headlining chefs to bring a taste of their cooking into your home. Each chef shared four signature recipes, and since they’re tuned for the temperature-controlled Cue, you can be sure that they’ll turn out just as delicious as if the chefs cooked the dishes themselves.
Brandon Jew, chef/owner of Michelin-starred Mister Jiu’s in San Francisco, brings his contemporary spin on Chinese-American cooking with his Dumplings in Chili Oil, Corn Egg Drop Soup, Shrimp Toast, and Shui Jiao (Pork Dumplings) recipes.
The recipes from James Beard-award winning chef Brad Farmerie of Saxon + Parole offer inventive takes on highly seasonal ingredients. Think Turkish Eggs with Aleppo Butter or Carrot Bolognese with Kale Pesto. Saxon + Parole is one of NYC’s most successful restaurants. It was named “Best Restaurant Bar in America” in 2015 and has grown internationally with branches in Moscow and (soon) Auckland, New Zealand.
Sean Brock of Husk fame adds a distinctly Southern bent to the new recipe collection. His mini-empire of four Husk restaurants in Charleston, SC, Nashville, TN, Greenville, SC, and Savannah, GA, are built around honoring and celebrating the traditional foods of the South. Ingredients come from local farmers and purveyors, and low-country classics get a chef-driven spin, like Fried Catfish with Pickled Green Tomato Tartar Sauce, and sorghum-brined Husk Fried Chicken breaded in a multitude of spices.
Two Portland, OR chefs offer some of their favorite recipes. Bonnie Morales, the Michelin-trained, James Beard-nominated chef who sparked the country’s renewed appreciation for Russian food with her acclaimed restaurant Kachka, contributed Eastern European and Russian dishes like Cauliflower Schnitzel and Short Rib Borsch. Meanwhile, salumist Elias Cairo of Olympia Provisions, famed artisan producer of cured meats and salami with six Portland-area restaurants, provided recipes that range widely across the Mediterranean and Europe, such as Steamed Manila Clams with Chorizo, Loukoumades (Greek Honey Dumplings), Choucroute Garnie and Chicken Goulash.