DIY Boka’s Michelin-Star Food at Home
Chef Lee Wolen’s food is simultaneously simple and refined, using expert skill to highlight seasonal produce from the local farmer’s market. Each dish we had at Boka was full of fresh flavors and more subtle, complex undertones, leaving you wondering what, exactly, was in there. Lucky for us, chef Wolen shared his recipes, which means the secret to that creamy corn pasta (dubbed “the best mac ‘n’ cheese I’ve ever had” by the goop staff) is out. Some of these recipes are a little involved (this is Michelin-star food, after all), but the ingredients are simple and the end result is totally worth the effort.
Marinated Yellowtail with Plums, Fennel and Pistachio
This light and refreshing starter is perfectly balanced and actually pretty easy to prepare. Just be sure you get the freshest fish you can find.
Grilled Loup de Mer
The crunch of pickled cucumbers and crispy fish skin add great texture to this light and satisfying fish dish. If you can’t find loup de mer, use whatever mild white fish is fresh and in season.
Roasted Shortribs with Eggplant and Bone Marrow Sabayon
These meltingly tender short ribs are totally worth the long cooking time, just be sure to plan ahead.
Corn and Mushroom Cavatelli with Goat Gouda Cheese
This just might be the dreamiest, creamiest mac ‘n’ cheesiest pasta we’ve ever had.
