US launches #USFoodExperience campaign with chef James Briscione


On March 28, the US Department of Agriculture (USDA) in Brazil launched the “#USFoodExperience” campaign with a dinner prepared by American chef James Briscione. The event, at the Caribé Gallery in São Paulo, was officially opened by the US Consul General in São Paulo, Ricardo Zuniga, and the Consul for Agriculture Affairs of the US Consulate in São Paulo, Chanda Berk. Renowned chefs, restaurant owners, food importers, media representatives and opinion leaders attended the event.

The goal of the “#USFoodExperience” is to promote the six culinary regions of the US by highlighting its ingredients and food preparations through a series of events. In addition to dinner, Chef James Briscione visited symbols of gastronomy in São Paulo, such as the Municipal and Pinheiros markets and CEAGESP, well-known bakeries and top restaurants. He also lectured masterclasses to students of gastronomy courses at Anhembi Morumbi, Estácio de Sá and Faculdade das Américas,  In addition, he was featured in an episode of the YouTube Channel Cenoritas, alongside junior chefs Ivana Coelho and Sofia Bresser, former contestants on Master Chef Junior Brazil.

In addition to serving as a chef in New York, James Briscione is Director of Culinary Development at the Institute of Culinary Education (ICE), a renowned institution with 30,000 graduates a year. He is also recognized as a specialist in cooking “sous vide”, among other techniques of the so-called “avant-garde cuisine.”  With his wife, Brooke Parkhurst,  Briscione runs the company “Just Married & Cooking” and has three books published: “Just Married & Cooking”, “Cognitive Cooking with Chef Watson” and “The Great Cook”.

Briscione’s US-based recipes on gastronomy courses in Sao Paulo are below. Try to make them at home!

Coffee rubbed Salmon with Puffed Grains, Sweet Pea Puree and Mint Hollandaise

3500g Alaskan sockeye salmon or Halibut or Cod
80 g ground coffee
vegetable oil, as needed

Cut the salmon into loins and season with salt. Rub the salmon on all sides with the coffee. Vacuum seal the salmon in a plastic bag. Set a water bath to 52˚C. Place the sealed salmon in the water bath and cook 20 minutes.

Remove the salmon from the water bath and rest at room temperature 1 minute. The remove the salmon from the bag and pat dry. In the meantime, place a cast iron skillet over high heat. Add the vegetable oil and heat until the oil is smoking. Add the salmon to the pan and sear quickly on all sides. Rest one minute then slice into 60 gram portions.

Sweet Pea Purèe

100 g Butter
225 g Onion, finely minced
60 g Garlic, minced
225 mL Chicken stock
225 mL ounces Water
100mL heavy cream
1400 g Sweet Green Peas, blanched and shocked
30 g Fresh Mint, chopped

  1. Sweat the onion and garlic in butter until tender. Do not let them brown.
  1. Add the stock and water and simmer until reduced by 3/4. Add the cream and bring to a boil, then remove from the heat.
  1. Combine the onion mixture, blanched peas and mint in a food processor and puree. Transfer to a small pot and reserve until ready to serve.


200g barley
water, as needed
salt, taste
Rinse the faro under cold water, Place in a sauce pot with with enough fresh water to cover by 3 inches. Season the water to taste and bring to a simmer. Cook until very tender, about 60 minutes. Drain completely spread on a pan lined with parchment to cool completely. Place in a  150˚F oven to dry about about 2 hours or leave the barley to dry at room temperature for 48 hours.
Quickly fry the dried faro in 350˚F oil until puffed and crisp. Season with salt

Sous Vide Hollandaise

Makes 1 pint
4 fl ounces white wine
2 fl ounces white wine vinegar
1 tablespoon shallot, minced
thyme, bay leaf, peppercorns (optional)
5 egg yolks
2 teaspoons kosher salt
8 oz (2 sticks) butter, cut into pieces
½ oz whole grain mustard
fresh squeezed lemon, to taste
tabasco hot sauce, to taste
Combine the wine, vinegar, shallots and optional aromatics in a small sauce pot. Bring to a boil and reduce until 1 oz remains. Strain the reduction into a heat safe zip top bag or wide mouth mason jar. Add the yolks, salt and butter and seal.

Place the bag or jar in a 75˚C (167˚F) water bath and cook 15 minutes. After cooking remove and immediately massage the bag or shake the jar to prevent the yolk getting lumpy. Transfer the mixture to a blender or blend in the jar with an immersion blender until smooth and emulsified. Stir in the mustard and add lemon juice and hot sauce to taste.

Alternatively, the cooked hollandaise mixture may be transferred to a whipping siphon. Charge with 2 NO2 charges and shake well. Hold the canister at 60˚C (140˚F) to keep warm until serving.


  • Baby carrots, shaved on a mandoline
  • Candy Striped beets, shaved on a mandoline
  • Micro mint and arugula

Pinto Beans, Beef and Bacon Chili

120g thick-cut smoked bacon, finely chopped
500g lean ground beef
5g ground cumin
8g smoked paprika
12g chili powder
30g jalapeno
25g garlic
300g onion
12 fl oz lager style beer
350g canned tomato
500 beans
500 chicken stock
Sour cream, sliced green onions or chives, and grated cheddar cheese for topping

In a large, heavy-bottomed pot over medium-high heat, cook bacon, stirring until it just begins to brown, about 4 minutes. Add beef and season with salt, pepper, cumin, smoked paprika and chili powder. Continue cooking until well browned and all the liquid has evaporated, about 12 minutes.

Add the jalapeno, garlic and onion to the pot. Reduce the heat and cook until the onion is tender. lower heat to medium, cover, and cook, stirring occasionally, until translucent, 4 to 7 minutes. Add the tomato and cook to reduce by half. Stir in the beer and reduce by half again.

Stir in the beans and stock and simmer until thickened. Season to taste with salt and pepper. Serve in bowls garnished with sour cream, scallion or chives and grated cheese.