Contributing Chefs
Chicken, Shiitake Mushroom, and Glass Noodle Soup Recipe
This recipe boasts a quick and easy chicken broth base, which you will frequently find in all Asian cuisines.
Spencer Westcott•Jul 30, 2020
Spencer Westcott
A multi-ethnic trained chef, Spencer began his classical training at Thanet College (now East Kent College) before heading to London and working his way up the ladder gaining the knowledge and experience needed. Starting as a commis saucier at The Ritz Club at the Ritz Hotel, the journey took him to a number of the high-end restaurants, casinos and private members clubs within London to include the British version of Iconic USA steakhouse group ‘The Palm’ as executive chef. After 24 years behind the stove, he is consulting privately while preparing exquisite recipes for Dish Miami.
Contributing Chefs
Meringue Nests with Greek Yogurt and Balsamic Strawberries
With summer upon us, it’s the perfect time to not only eat fruits—while they are in their prime—but also to be super indulgent and a little naughty with cold and refreshing desserts.
Spencer Westcott•Jul 30, 2020
Contributing Chefs
Couscous Salad with Roasted Pimento, Olive, and Pomegranate
With summer upon us, a fresh, tasty, and filling salad makes the perfect simple lunch or no-fuss dinner.
Spencer Westcott•Jun 5, 2020
Contributing Chefs
Cauliflower Katsu Curry with Sticky Rice
Everyone I know loves katsu curry, that lovely velvety curry that is one of the most popular dishes in Japan.
Spencer Westcott•Jun 5, 2020
Contributing Chefs
Salmon with Green Beans, Sunblush Tomatoes, Parsley, and Lemon
Fresh salmon and shrimp are probably the most consumed fish and shellfish in the US, and not just because they are so delicious and easy to prepare.
Spencer Westcott•Jun 2, 2020
