On January 18th, Chef Lisa Dahl, of Arizona, will return to the prestigious James Beard House, to cook a 5 course Latin-Italian Fusion dinner. The menu celebrates her newest Sedona restaurant, Mariposa Latin Inspired Grill, while paying homage to her classic Italian fine-dining restaurants, Dahl & Di Luca and Cucina Rustica.
The already sold-out event, will begin with a canape reception in the garden and transition to the second-floor dining room where Chef Dahl will guide diners through a delicious tasting menu. The evening will conclude with a question-and-answer session with Dahl.
One of the appetizers Chef Dahl is planning to serve that evening is her Ahi Poke Parfait, a fresh and flavorful dish featuring ahi tuna with a mango salsa & avocado coulis.
Ahi Poke Parfait
Recipe courtesy Chef Dahl
For the 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.
For the Ahi
8 oz. fresh ahi or yellowfin tuna ¼ in dice.
6-8 Butter Lettuce Leaves
½ C Grapefruit segments chopped
For the 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.