As we closely monitor and navigate the current and ever-evolving situation surrounding coronavirus, more and more people are deciding to stay in. Here are recipes from Miami’s Sérêvène restaurant to make at home if you’re looking to get creative in the kitchen.

Ordering in is also an option through Uber Eats and Grub Hub, and for those in Miami looking to dine out, Greystone Miami Beach is taking the appropriate sanitation precautions to ensure guests’ safety. Temporary hours of operation for Sérêvène and UISCE:

Uisce

• UISCE will be open from 8am to 10pm with last call at 9:45pm
• Sérêvène will be open from 8am to 11am for breakfast and 6pm to 10pm with last call at 9:45pm

The Chef: Pawan Pinisetti

The Dish: California Roll (above)

“The California roll is a great choice for home chefs  or aspiring cooks who love re-creating  classics with their own spin on it . Both avocados and lump crab are available around the year in almost any store – all the other ingredients are open to multiple interpretations and flavor combinations “

Ingredients:

Lump Crab 3 oz

Avocado 1 each

Togarashi – 1 pinch

Yuzu Vinaigrette – 2 oz

Garnish
Togarashi Spice – 1 pinch

Soy Pearls – 1 tbsp

Black Lava Salt – 1 pinch

Viola Flowers  ( edible)  – 3 each

Temperature: Cold

To Plate: Narrow skateboard plate

• In a zigzag motion squeeze soy yuzu on to the plate to create the design
• Place three avocado rolls each on to plate, one in the center and one on each side
• Be sure to face avocado rolls in the same direction
• Garnish with soy pearls on to each roll, then add the togarashi spice
• Lastly, place one (each) of the micro viola flowers on to each roll

 Cocktail: Ferrero Rocher

Recipe

1 oz Glenlivet

0.5 oz Frangelico
1 oz Godiva White Chocolate

1.5 oz Heavy Cream

0.5 oz Maple Syrup

1 tsp nut bitters

Dry Shake, add ice then shake, strain and serve

Cocktail: One More Please

Recipe:

1 oz Botanist Gin

1 oz Amaro Montenegro

1 oz Lillet Blanc

Shake and strain into chilled glass, garnish with lemon twist