Let Food Bring Us Together

By Chef David Baruthio

Let Food Bring Us Together is a collection of recipes bound together by one common ingredient: Love. In Let Food Bring Us Together, Chef David Baruthio unveils the secret recipes of the dishes closest to his heart—dishes that have been instrumental in strengthening the bonds between members of his own family, fostering closer relationships among the dinner guests in his restaurants, and building bridges across cultures. Gleaned from the plains and gardens of Iowa, the sunny Atlantic coast of Portugal, the stunning summits of the Swiss Alps, and the olive groves of Morocco, Chef David Baruthio's recipes are a testament to food's central role in promoting fellowship, camaraderie, and togetherness. His recipes tell the timeless story of how the raw ingredients of any dish—when joined together in the spirit of love—transform every meal into a vehicle that delivers comfort, connectedness, and renewal. Each of Chef David Baruthio's cultural and culinary experiences is shared with the intention of stoking your passion for cooking as a means of expressing love, as well as cultivating closeness and conviviality. Few gestures convey love, affection, and appreciation the way a from-the-heart, homemade meal does. So, here is your guide to creating unforgettable culinary occasions that express your deepest affections to those you cherish most!

• Language: English
• Publisher: Pine Tree Press
• Release date: Oct 25, 2025
• ISBN: 9781969649325

Book preview

Preparation

Begin preparing your Hibiscus Gin Fizz by filling an ice cube mold with water and freezing it for 4 hours. This allows you to obtain scoops of ice; otherwise, regular ice cubes will do the trick.

Once the ice is ready, infuse your dried hibiscus sachets, cinnamon stick, and sugar in a pot of boiling water for approximately 15 minutes. Then, place the infusion in the fridge to cool.

In a shaker, add the gin, egg white, lemon, and 5 oz (150 ml) of the cooled hibiscus infusion. Do a dry shake for 1–2 minutes.

Place the equivalent of ¼ cup (5 cl) of ice cubes in a glass with the remaining hibiscus infusion, and pour the contents of the shaker over it. Then, push the additional foam to the surface from inside the shaker.

To accent and serve, decorate the mousse with one or two mint leaves and a twist of lemon peel.

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Serving Tips

I prefer a simple cylindrical glass with a full stem for serving this cocktail. In a martini glass, the foam will lose its glamour. In a flute, your guests will wonder when their lips will be able to touch the cocktail down below the foam.

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The ice cubes also occupy a significant volume, and their weight is not negligible, so it is good to ensure that the foot of the glass remains the heaviest piece in hand.

Oyster on Fresh Cod Ceviche with Coriander, Lime and Chilli

I recently had the opportunity to discover Portugal which I found to be a bright and breathtakingly beautiful country! Thanks to Thierry Henrot, director of the Sheraton Lisboa Hotel & Spa, I was able to meet Gil Raposo, the Resident Chef there. Together, we offered a special menu to the hotel guests. Of course, cod—the favorite fish of the Portuguese—was spotlighted. The recipe below is entirely Gil’s invention, and it is (in my humble opinion) the best way to treat yourself to some Atlantic sea spray and Portuguese gaiety of heart without setting foot on Portuguese soil.

Preparation

Open your oysters and reserve them in the fridge. Keep the oyster water in a small bowl – i.e the extra salty water and fluid you can gather from the oysters when you open them.

In a large bowl, mix approximately 2 oz (60 g) of cod fish filets, the oyster water, about 1 tablespoon (10 g) of red onion slices, 1 teaspoon (5 g) of chili, crushed red pepper, ground cayenne pepper, fresh coriander, the juice of half a lime, a few leaves of fresh dill, and parsley.

Leave everything to macerate for 1 hour in the refrigerator, take it to the blender and grind, and pass it through a sieve. Use the juices to season the remaining, previously laminated cod fish filets. Stir gently.

Place on the plate together with the remaining onion and chili sliced in very fine julienne, mix with the fleur de sel, the olive, and the juice of half-squeezed lime and a few thin rinds.

Place the previously opened and cleaned oyster on top of the ceviche, decorate with the sprouts and remaining fresh dill and parsley.

CHEF DAVID BARUTHIO — 28

EF DAVID BARUTHIO —