Michelle Bernstein

Vanilla Creme Brulee 1½ cups heavy cream ½ cup milk 1 vanilla bean, split and scraped pinch salt 5 egg yolks

Coconut Mango Frozen Daiquiri 1 cup diced ripe mango 1 cup ice 2 ounces light rum juice of 1 lime, freshly squeezed

Tropical Salad 1 ripe mango, peeled, pitted, diced 1 green mango, peeled, pitted, julienne (cut into thin strips) very thin

Sauteed Fish with Mango any fresh local white fish! 6 ounces per person 2 tablespoons neutral vegetable oil

Tuna Crudo 3-4 ounces sushi grade A tuna 1 orange, peeled and cut into segments 1 tangerine, peeled and cut into segments

Tropical Ceviche ½ pound peeled and deveined shrimp (16/20 or 21/25 size per pound), precooked

Chilled Corn Soup 1 tablespoon olive oil 2 shallots, sliced thin 2 garlic cloves, chopped 6 ears corn, kernels removed, reserve the cobs

Elena Ruz 1 Cuban medianoche roll or a brioche roll/bread 2 tablespoons cream cheese, softened, plus more as needed

The Classic Cubano 1 loaf Cuban bread, slice crosswise into individual sandwiches (8-10 inches) and half lengthwise butter, for the outside of the bread

Cuban Sandwich Empanada For one empanada: purchased empanada dough For the filling: