Palm Beach -- Chef Sunny Oh, Nobu Miami & Chef Matt Hoyle, Nobu 57 prepared an award winning menu for the final gala event of the third annual Wine, Food & Art Festival, at the Westin Aruba Resort.
The menu prepared in collaboration with the Westin culinary team, executive chef Costa and sous chef Molina, took off with lightly salted edamame and roasted, fiery, shishito peppers. The heat was also echoed in the hamachi jalapeno delicate pairing of yellow tail with green peppers which was followed by a fresh sashimi salad, with crunchy seafood and sliced top grade tuna. Hokkaiddo Japanese scallops, sliced thin followed with a sprinkle of dried miso, just before the grilled baby squid shiso salsa with slightly steamed cherry tomatoes.
Nobu’s famous Alaskan black cod was a hit in Aruba as the flaky white delicacy was devoured with great enthusiasm. Dessert paired dolce de leche eggrolls, with Mochi ice cream in three flavors, escorted by bottomless flutes of champagne sponsored by the Aruba Trading Company.
