JAYDE FUZION, M RESORT, 12300 LAS VEGAS BLVD. SOUTH
Jayde Fuzion, led by Seonkyoung Longest, winner of the Food Network’s “Restaurant Express,” opened in December in the space formerly occupied by Marinelli’s Italian Restaurant. Both the design and menu reflect the history of Longest, who grew up in South Korea and moved to Mississippi in 2009. The interior, in greens, reds and pinks, includes a 22-foot-wide marble staircase and murals of koi and cherry blossoms. Here’s a sample of the menu:
Signature dishes: Crab salad, $8; kimchi fried rice, $11; bibimbap, $14; Korean Japchae, $8.
Appetizers: Edamame, $5; crispy fried chicken skewers, $8; Korean tacos, $8; five spiced duck sliders, $9.
Noodles: Wonton noodle, $8; Mandarin beef noodle, $12; spicy Korean seafood noodle, $14; chow mein, $14.
Fuzion specialties: Honey walnut prawns, $18; Asian sizzling snapper, $21; teriyaki salmon, $17; Chinese lemon chicken, $15; Gochujang pork, $14.
Sushi and hand rolls: Spicy tuna, $9; California, $8; M Girl Roll (shrimp tempura, cream cheese, cucumber, jalapeno, rice, crunch, yum yum sauce), $8; Jayde Roll (spicy crab, asparagus, seared tuna, crunchy rice cracker, creamy ponzu), $9; sashimi, $7-12; nigiri sushi, $5 to $10.
Hours are 5 to 10 p.m. daily. Call 702-797-1000 or visit www.TheMResort.com.
NEW BOOKS FOR COOKS
RAW BLUEBERRY CREAM TART
½ cup raw walnuts
½ teaspoon cinnamon
Pinch of sea salt
4 to 6 medjool dates, pitted and roughly chopped
Scrapings of 1 raw vanilla bean
½ to 2 tablespoons water or orange juice
½ cup raw almonds, soaked in water for at least 1 hour
½ cup water or raw coconut water
2 tablespoons maple syrup or raw agave nectar
Pinch of sea salt
½ tablespoon cornstarch (optional, only if you are not strictly raw — helps cream firm up)
½ cup blueberries
½ teaspoon orange or lemon zest
To make the crust, whiz together the walnuts, cinnamon, salt, dates and vanilla bean scrapings in a food processor. Chunks should be visible; don’t overprocess. Add the water or orange juice, ½ tablespoon at a time, and whiz until the nut mixture sticks together. Press evenly into three 4-inch tart pans or 6 mini-tarts.
To make the cream, drain the almonds. Whiz together all ingredients in a blender at the highest speed until perfectly smooth. Let sit in the refrigerator to thicken for at least 2 hours before serving.
Assemble the tarts 1 to 2 hours before serving. Fill the raw nut crusts with cream. Top with blueberries and garnish with citrus zest. Chill for at least 1 hour before serving.
— Recipe adapted from “Pies and Tarts With Heart: Expert Pie-Building Techniques for 60+ Sweet and Savory Vegan Pies,” by Dynise Balcavage (Quarry Books; $24.99)
— Heidi Knapp Rinella