Besa Features New Lunch, Dinner Menus

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Besa has a new menu and is now offering lunch specials. 

Executive Chef Kyle Schutte and Managing Partner Mario Camaj dropped by the Fox2 Kitchen Sunday morning to showcase some of their favorite dishes off both the lunch and dinner menus. Watch the video above, follow the recipe and click here for more information.

Slow Cooked Egg

Eggs (whole in shell) 

  1. Fully submerge the eggs in the water bath of an immersion circulator (sous vide machine) heated at 144.5˚F (62.5˚c).  Allow the eggs to cook in their shells for a minimum of 1 hour.
  2. Hold the eggs in the water bath until needed.


Whipped Avocado


White Balsamic Vinegar                       

Extra Virgin Olive Oil               

Kosher Salt                 

  1. Combine all the ingredients in a blender and puree until completely smooth.
  2. Strain the avocado through a fine mesh sieve.  Hold covered under refrigeration.


Lemon Chili Butter


Butter (softened)                                                           

Chili de Arbol (toasted & ground)   

Coriander (toasted & ground) 

Lemon Juice     

Lemon Zest        


  1. In a food processor combine all the ingredients until completely emulsified.
  2. Strain the compound butter through a mesh bowl strainer.  Reserve for later use.


Nori-Scented Salsify


Salsify as needed

Kosher Salt as needed

Nori (finely ground) as needed



  1. Peel the salsify.  Trim the edges by cutting the thin side on a long steep bias and the fat side on a short wide bias.  When the salsify is peeled and trimmed soak them in cold water until all the salsify has been prepped.
  2. Remove the salsify from the water.  Arrange the salsify on sheet tray and season with the kosher salt and then the ground nori.  Rotate the salsify and season the other side again with the salt and nori.
  3. Transfer the salsify to a clean sheet tray and roast in an oven preheated to 325˚F until the salsify is tender enough to be cut with a fork (about 45-60 minutes).
  4. When the salsify is completely tender remove it from the oven and cool it under refrigeration.

Forbidden Rice Congee


  • Scallions (8)                      
  • Black Garlic (15g)                                  
  • Garlic (10g)                                  
  • Ginger (peeled) (50g)                                  
  • Lemongrass (20g)                                  
  • Chile de Arbol (3g)                                  
  • Extra Virgin Olive Oil                                             
  • Kosher Salt                                                                  
  • Ground Black Pepper                                        
  • Mirin/Rice Wine(100ml)                                
  • Water (2 liters)                             
  • Sushi Rice                                  
  • Forbidden Rice                       


  1. Shave the scallions in to rounds and separate the white ends for cooking and green ends for garnish.
  2. In a food processor combine the black garlic, garlic, ginger, lemongrass and chile de arbol.  Process this mixture until everything is finely minced into a paste.
  3. In a rondeau, heat the oil over a medium flame.  Add the white scallion ends and cook until they become clear and soft.
  4. Add the minced aromatic mixture from the food processor to the pot with the salt and pepper and cook until the ingredients perfume.
  5. Deglaze the pan with the mirin and cook until the wine is completely evaporated. 
  6. Add the water, sushi rice and forbidden black rice to the pot and bring to a simmer while stirring.  Simmer the mixture until the rice has cooked and thickened the liquid into a porridge.
  7. Transfer the contents of the rondeau into a clean pan and cool under refrigeration.

Congee Finishing Liquid


  • Brown Sugar                                                    
  • Black Vinegar                                                
  • Soy Sauce                                                        
  • Lime Juice                                                     


  1. Puree all the ingredients together in a blender.
  2. Strain the puree through a fine mesh sieve.

Lime & Coconut Agar Pearls




Blend Oil                                                          1          liter


Lime Juice                                                       100       g

Coconut Water                                                200       g

Kosher Salt                                                       3          g

Agar                                                                7.5        g

Locust Bean Gum                                            0.75      g


Method of Production:


  1. Chill the oil until needed.
  2. Combine the lime juice, coconut water, salt, agar and locust bean gum in a sauce pan and bring to a boil while stirring with a whisk.  Continue to boil the lime mixture while stirring for 2 minutes.
  3. Transfer the lime mixture to a squeeze bottle and allow it to cool at room temperature to 125˚F (51.66˚C).
  4. When the temperature of the lime mixture has dropped to 125˚F remove the oil from the freezer and drip the lime mixture into the chilled oil (if the oil has started to congeal, stir it until it loosens before dripping in the agar solution).  The lime mixture should immediately form into pearls and sink to the bottom of the oil. 
  5. Once all the lime mixture has been turned into pearls, strain them from the oil and reserve under refrigeration.
  6. Save the oil for the next batch.