Chef Lisa Dahl has recently returned from cooking at the prestigious James Beard House for the second time on Jan. 18 in New York City, an honor reserved for the world’s top chefs.
Recognized for pioneering the fine dining scene in the small Northern Arizona resort town of Sedona, Chef Dahl first appeared at the Beard House in 2014 where she cooked to a sold-out crowd. Her most recent dinner featured a Latin-Italian fusion menu to celebrate her newest Sedona restaurant Mariposa Latin Inspired Grill, while paying homage to her classic Italian fine-dining restaurants, Dahl & Di Luca and Cucina Rustica.
A historic performance space that hosts an exclusive rotation of visiting chefs from around the globe, invitations to the James Beard House are extended only to those chefs that meet extensive criteria including national and regional recognitions and excellence in particular culinary disciplines.
Although we couldn’t be there for the meal ourselves, we can only imagine how amazing it must have been. We were also lucky enough to snag one of the recipes that she cooked for the dinner at the James Beard House. Enjoy!
Ahi Poke Parfait
Avocado Coulis Sauce
1 large or 2 small Avocados Chopped
Juice of ½ Lime
1T pickled ginger
½ T pickled ginger Juice
2 T Scallions
2 T Cilantro
1 t Serrano Pepper
Salt to taste
In food processor add avocado first then add all other ingredients, pulse til smooth. Reserve.
8 oz. fresh ahi or yellowfin tuna ¼ in dice.
6-8 Butter Lettuce Leaves
½ C Grapefruit segments chopped
Mango Chili Salsa
1 Mango Diced, Peeled and Pitted
1 t Fresno Chili Pepper finely minced (more if desired)
1 T Red Onion finely diced
2 T Freshly Squeezed Grapefruit or Lime Juice
2 T Cilantro finely minced
Pinch of Salt to taste
Gently combine all the ingredients in a bowl and mix
together, adding Cilantro last.
Make a butter lettuce cup stacking the leaves. Begin by putting a dollop of avocado coulis in the well of the lettuce leaf, add some grapefruit chunks followed by a generous amount of tuna to make a mound. Follow by a drizzle of avocado coulis and top with a generous sprinkling of mango salsa. Garnish with grapefruit slices if desired.