In this issue of Haute Living Los Angeles, Chef Strong shares his love for the outdoors, especially the new Studio Garden. His green thumb is one of the many qualities that make his dishes so inspired and unique.
HL: Speaking of the Studio Garden, what are the most popular “garden to table” appetizers, entrées and desserts?
CS: One of my signature appetizers is the squash blossom tempura stuffed with Brandade and served with Romesco, a sauce I learned to make in Barcelona. Our guests also love the Hamachi Sashimi with nasturtiums – edible flowers from my garden. For an entrée, the mint-crusted lamb with fresh mint and pea tendrils. For dessert, definitely my blackberry tart, served with a lavender pastry cream.
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