From: David Walzog, Executive Chef, SW Steakhouse, Wynn Las Vegas Potato Cakes: 2¾ lbs Idaho® Potatoes, peeled and diced into 1-inch cubes as needed, pâte a choux dough (recipe follows) Pâte À Choux Dough: ½ cup water 1 Tbsp. Butter ½ tsp. salt ⅛ tsp. black ground pepper ½ cup all-purpose flour 2 whole eggs as needed, smoked salmon, cut into ribbons as needed, chives, pegged (for garnish) as needed, caper berries, sliced as needed, crème fraiche, whipped For potato cake: ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.