The Mandarin Oriental's Azul Pasta
Published: August 29, 2012
Share on
Jacob Anaya
Chef Jacob Anaya is the Chef de Cuisine at Azul at the Mandarin Oriental Miami. The rising star chef has earned widespread acclaim with a culinary career that spans the globe. Bringing inspiration from his diverse past experience into the kitchen at Azul, Anaya has created a delectable menu that reflects Miami's international cultural influences. Chef Anaya has worked in two of Sydney's top restaurants, Wildfire and Belmondo, later heading to Hawaii where he garnered praise from local and national critics alike at the Four Seasons Hualalai.
Chef Jacob Anaya is the Chef de Cuisine at Azul at the Mandarin Oriental Miami. The rising star chef has earned widespread acclaim with a culinary career that spans the globe. Bringing inspiration from his diverse past experience into the kitchen at Azul, Anaya has created a delectable menu that reflects Miami's international cultural influences. Chef Anaya has worked in two of Sydney's top restaurants, Wildfire and Belmondo, later heading to Hawaii where he garnered praise from local and national critics alike at the Four Seasons Hualalai.
Azul at Mandarin Oriental
Azul is the signature restaurant at Mandarin Oriental, Miami, featuring an inventive, eclectic blend of modern European flavors fused with French and Asian influences. The intimate, elegant waterfront restaurant exemplifies Mandarin Oriental's commitment to providing five-star dining experiences to hotel guests and local residents.
500 Brickell Key Drive Miami,FL 33131
Helpful Tips
- 22|Carbonara is a classic Italian dish with eggs, bacon, black pepper, and Parmesan.
- 52|For a twist on this classic, add oyster mushrooms; they'll add a nice, crunchy, nutty flavor. Chop them roughly. You can substitute different types of mushrooms, like portobello or shitake mushrooms.
- 66|Save the stems of the oyster mushrooms. You can use them to make a stock for mushroom broth.
- 103|You can make your own pasta or purchase a homemade pasta at a grocery store. Look for a longer pasta, so that the cream can incorporate more thoroughly with the noodles.
- 120|Heat oil in a pan.
- 142|For classic carbonara, use bacon. As a substitute, use chicken sausage. For a vegetarian version, use a medley of mushrooms.
- 155|Add the bacon to the heated oil in the pan.
- 175|Add the mushrooms until they brown. The flavor of the mushrooms and bacon will combine and the mushrooms will soak up some of the fat.
- 192|Add the pasta to boiling water.
- 209|Glaze the simmering mushrooms and bacon with cooking white wine. Make sure to pull your pan away from the heat when you add the wine, so that the flame doesn't ignite or go out.
- 240|Add miso cream sauce. As a substitute, use black pepper, egg, and Parmesan cheese for a similarly creamy texture.
- 255|Squirt a bit of lemon into the mixture to enhance the flavors of the miso cream sauce.
- 272|Add peas to the mix. Always add any type of green vegetable towards the end of the cooking process to avoid overcooking.
- 285|Pour the cooked pasta into the pan and stir the mixture.
- 314|Add a bit of pepper; carbonara is usually heavy on this ingredient. If you're up for it, try adding some chili flakes for a bit of heat.
- 317|Plate the pasta and add a bit of Beemster Gouda cheese for a unique and nutty touch.