Perhaps the most photogenic of all hand-crafted drinks is the daiquiri, and it was our mission at Pangea to make it much, much better. The Thai Daiquiri is a Pangea Kitchen original created by former bartender, Neal Kandel. Don’t let this drink’s simplistic construction fool you, this one has layers. I start by infusing peanuts with our Plantation rum for three days, much like the Benedict Cucumberbatch. When the time is up, I add ginger and Thai chilis to enhance that flavor and give your taste buds a spicy kick. This drink also includes lime juice, our house-made simple syrup, and is topped with a dainty basil leaf.

Thai Daiquiri

Spanish olive oil dip served with warm baguette

SPANISH OIL DIP

duck liver paté, vanilla-pear puree, cocoa nib crisp

Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.

Preheat Oven

In a bowl, cream together the butter and sugar. Beat in the egg, then gradually add flour, cocoa nibs, and sea salt until combined.

Mix Ingredients

Spoon dollops of the mixture onto the prepared baking sheet and bake for 10-12 minutes until crisp. Allow to cool before serving.

Bake the Crisp

cocoa nibs

all-purpose flour

unsalted butter

sugar

sea salt

don’t call it foie

ginger grits, mushroom demi, coconut braised greens

Grilled Pork Tenderloin

sweet potato puree, mustard pickled onion, grilled orange

roasted and seared tiara cabbage

jalapeno chimichurri, chile potatoes, soy grilled shiitake

grilled striploin

seared tofu, delicata squash, jasmine rice

sweet potato, red pepper, and coconut curry

citrus glazed duck confit+rice porridge

lobster dumpling, confit celeriac, pickled mustard seed

lobster “bisque”

Make Don’t Call It Foie Recipe in just 2h . duck liver paté, vanilla-pear puree, cocoa nib crisp

Don’t Call It Foie Recipe

Ingredients

Cocoa Nib Crisp

Method

Cocoa Nib Crisp Preparation

Preheat Oven

Mix Ingredients

Bake the Crisp

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