Claire Hawkins | Source | Prim + Co

Richard emphasizes that fresh, vibrant salsa is key to a restaurant's first impression. He advises that salsa should be balanced in flavor, with fresh ingredients. "Cold salsas like pico de gallo enhance freshness, while roasted salsas shine warm." A red flag is overly processed salsa or limited variety, indicating a lack of authenticity.

Erika explains that clarifying cocktails "removes solids for a crystal-clear drink," enhancing flavor and texture. Techniques like milk washing and gelatin refine drinks, creating a silky mouthfeel. At Olivia, the Clarified Milk Punch exemplifies this, offering a smooth, bold, and transparent experience. Clarification requires "time, patience and a deep understanding of how flavors interact."

Ty recommends a mix of Mortadella, Prosciutto, Pancetta, Pork, and Beef Shoulder for Bolognese, emphasizing "ground meat for depth." He advises cooking meat separately for optimal flavor. For pasta, semolina is ideal for extruded types like Spaghetti, while Double Zero Flour suits Tagliatelle. Ty encourages experimenting with flours and techniques to find personal preferences.