In this week’s review of Sambuca’s new menu of small plates, I mention a dipping sauce of coconut cream and wasabi that accompanied the lobster ravioli. It’s been three weeks since I dined there, and I’m still trying to think up applications for that ingenious light-green blend of cool, sweet coconut milk and nose-tingling spice—other than lathering it on my face.
Coconut-wasabi gelato sounds like a sure thing to me. Or I bet Rachel Lehman at Crema could develop a coffee that blends the sweet with the sting—Wacoco Lait, anyone? Or maybe the Paz sisters could throw down a Cocosabi paleta?
Any other ideas?