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Paul Smith is known for his use of colorful stripes in fashion (so many other designers attempt to use these patterns without the same elegance); his designs are understated yet bold in their essence. This flan was almost an impossible production to put together but well worth the effort once we developed this method.

Flan

Basil mousse

1 cup cashews, soaked 1–2 hours

1/2 cup fresh young Thai coconut meat

1/2 cup raw carrageenan

1/4 cup water

1/4 cup ground sesame paste

1/4 cup chopped fresh basil

1/4 teaspoon sea salt

Spinach Mousse

1 cup cashews, soaked 1–2 hours

1/2 cup fresh young Thai coconut meat

1/2 cup raw carrageenan

1/4 cup water

1/4 cup ground sesame paste

1/4 cup spinach juice

1/4 teaspoon sea salt

Lemon Dust

Zest of 2 lemons

Foam

2 cups water

1 cup brazil nuts, soaked 6 hours

1 tablespoon white cardamom powder

1 tablespoon salt

Basil mousse Blend all ingredients in a Vita-Mix until very smooth. Reserve. Repeat this same procedure for the spinach mousse.

Flan assembly Line 6 flan molds tightly with plastic wrap. Pour 1/4 inch of basil mousse into flan mold, followed by 1/4 inch of spinach mousse. Alternate to the top of flan mold and cover tightly with plastic wrap. Refrigerate at least 4 hours until firm. When ready to serve, remove flan from mold by lifting plastic wrap out of mold and gently transferring to a plate.

Lemon Dust Finally chop zest and dehydrate overnight. Pulverize in a mortar and pestle or food processor.

Foam Blend all ingredients in Vita-Mix until smooth. Strain and place back in blender.

Assembly Place one flan on each plate and gently cut it down the center from top to bottom. Turn one of the halves 45 degrees so that its point touches the center of the other half. This is to better show the layers. For the foam, turn Vita-Mix on its highest speed for one minute. Spoon foam from top of blender with a tablespoon and place around flan. Sprinkle with lemon dust. Serves 4–6

Rothko Terrine and Grapefruit-Infused Jicama “Rice”

It was fitting that Rothko was the inspiration for the first course of our contemporary art dinner. Rothko’s attention to color, shape, balance, and depth was responsible for some of the most unique yet widely recognized art of his time. Artists inspire our work not only with their original perspective and expression but also with their ability to capture the hearts of a public with enormously diverse methods of understanding. There is much to be learned from the work of a unique impossible-to-copy artist whose work has inspired many.

The Myth holds us, therefore, not through its romantic flavor, not the remembrance of beauty of some bygone age, not through the possibilities of fantasy, but because it expresses to us something real and existing in ourselves, as it was to those who first stumbled upon the symbols to give them life.

— Mark Rothko

Terrine

Beet Layer

Salt

Black pepper

2 red beets, peeled and finely minced

1/4 cup Irish moss

1/4 cup olive oil

1/2 cup vegetable stock (cucumber and celery juice with salt, pepper, rosemary, and thyme)

Mango Layer

2 cups frozen mango purée

Pinch salt

1/4 teaspoon cayenne pepper

1 tablespoon fresh lime juice

1 fresh mango, peeled and cut into thin 1-inch slices

Avocado Layer

2 avocados, sliced

1/4 cup Irish moss

1/2 teaspoon salt

Pinch black pepper

1 tablespoon fresh lime juice

“Rice”

3 cups chopped jicama

1 cup macadamia nuts

1 teaspoon sea salt

1/2 cup fresh grapefruit juice

1 tablespoon raw agave

Beet Layer Mix together dry ingredients in a large bowl. Add remaining ingredients; mix well with hands. Line 2 half sheet pans with parchment. Gently press in 2 pans; smooth into 1-1/2-inch even layers. Dehydrate in bottom of dehydrators 6–8 hours. Flip onto cutting board and trim edges. Place on screens. Dehydrate another 3–4 hours. Carefully cut pieces to fit the entire bottom of a plastic-lined terrine mold. Refrigerate.

Mango Layer Blend ingredients in a Vita-Mix until very smooth; freeze. Spread a 1-1/4-inch layer