Terrine of octopus with fried Caesar dressing and crudo of hiramasa

Terrine of octopus with fried Caesar dressing and crudo of hiramasa

ink., Los Angeles

Cool Plates features dishes from across the country to help inspire chefs' creativity.

Executive chef Michael Voltaggio makes a Caesar dressing by cooking eggs in an immersion circulator at 63° Celsius, or 145° Fahrenheit, and emulsifying the yolks in a cream sauce with grapeseed oil, anchovy, garlic and Parmesan cheese. Then he adds gellan gum to stabilize it.

“It sounds like a whole elaborate thing, but basically we’re creating a hom

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