Chef Jason Pereira shows the best things really do come in small packages
Feast your eyes on Boynton Beach resident and private chef Jason Pereira’s culinary creations.
Caribbean-born Pereira grew up on the water and combines his love for seafood, especially sushi, with his exquisite New York City Michelin training to deliver elevated, lavish dishes to his clients. He also brings that passion to Dock & Dine, an Emmy-awarded series where he takes viewers on a journey to discover the best dockside dining in America. Next year, look out for Pereira’s legendary small batch soy sauce, set to hit shelves coast to coast. @chefjasonpereira, chefjasonp.com.
Pictured above: Mosaic Sushi Platter
This kaleidoscope of colors and textures is created with rolls of Ora King salmon, hamachi, wahoo and local blackfin tuna with some pieces topped with caviar, tobiko, masago or wasabi-infused tobiko.
Filet Mignon Crostini
Thinly sliced beef sits on a sourdough crostini with roasted poblano aioli and topped with queso fresco, lime and a cilantro stem.
An Ode to Tomato
Using a perfectly ripe heirloom tomato, chef Jason compresses it into a sculpted rectangle and complements it with quinoa, tart pomegranate and aged balsamic.
For me, being a chef is an expression of love and creativity channeled through food
Chef Jason Pereira
Mini Brie En Croute
For a simple yet appetizing welcome that will impress your guests this holiday season, chef Jason is sharing his favorite go-to appetizer and recipe for you to tryat home. He suggests using Camembert instead if you want to level it up.
- 2 sheets of puff pastry
- Brie cut in 1/2-inch cubes
- Dried cranberries
- Fig preserves
Roll out the puff pastry on a clean surface. Using a 2-inch ring mold or narrow cup, punch out round discs. Place in the center of each round disc: 1 teaspoon fig preserves, 2 dried cranberries and 1 cube of brie. Gently fold the sides up and pinch the top to crimp closed. Preheat the oven to 375. Place little pouches on a baking sheet lined with parchment paper. Bake for 8-10 minutes or until golden brown.
Gluten Free Roll
For those searching for a rice-free alternative, chef Jason creates this flavorful maki roll with roasted purple and white cauliflower, OraKing salmon, sunflower sprouts, avocado and cucumber.
The Terrific Trio
This petite trinity packs a powerful punch and features yellowfin tuna with toasted black sesame seeds and kimchi vinaigrette, a wahoo sashimi rose with Japanese yuzu ponzu and Alaskan King crab with roasted corn and leek aioli.
This story is from the November/December 2021 issue of Boca magazine. For more like this, click here to subscribe to the magazine.
