Benjamin Henion

Here is tonight's amuse. Shrimp and Chorizo Lunettes . I cooked off the chorizo before adding a blend of shredded cheeses and roasted corn. I then grilled and chopped some marinated shrimp before combining the two mixtures. Then, using a circle cutter I cut pasta rounds and stuffed them with the filling. The lunette is basically a half moon shaped ravioli which I served today as our amuse- bouche . It sits on a red pepper cream and frisee lettuce.