Cook With Us and Drew Smith

WEB EXCLUSIVE This Friday (5/22) at 4 p.m., chef Drew Smith of kō.än will take over our Instagram (@raleighmagazine) to show us, and our readers and followers, how to make the restaurant’s Ume Spritz and Summer Salad with Asian pears and ginger vinaigrette. Scroll for the ingredients lists and recipes to get yourself prepared for the live cooking demo.

Ume Spritz
(yields 1 drink)

Ingredients:
1 oz. Aperol
1 oz. Umeshu (we use Choya)
¼ oz. St. Germain
¼ oz. fresh lemon juice
2 dashes Crude Sycophant Bitters
Sparkling wine
Orange peel garnish

Equipment: 12 oz. glass, stir stick, peeler, ice

Instructions: Build all ingredients in tall 12 oz. glass, add ice and stir for 7 seconds. Top with wine. 

Summer Salad with Asian Pears and Ginger Vinaigrette
(yields two large salads)

Ingredients:
1¼ cup ginger
½ cup apple (any kind), peeled and roughly chopped
¾ cup carrots, peeled and roughly chopped
½ cup white miso paste
8 cloves garlic
1½ cup rice wine vinegar
½ cup Mirin
1 Tbsp. kosher salt
Pepper
1 Asian pear (or Bartlett)
8 oz. mixed greens
Radishes (optional)
Slivered almonds

Equipment: Blender, peeler, measuring cups

Instructions: Wash the mixed greens if necessary. Shred carrots and slice the Asian pear. Add greens to a mixing bowl, season with kosher salt and freshly cracked pepper. Add carrots and almonds. Toss well and plate. Garnish with sliced Asian pears and radishes.

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