Sweet, Spice-Infused Chicken Liver Mousse—and Donuts
Sekoya Lounge & Kitchen | Palo Alto, Calif.
Sweet, Spice-Infused Chicken Liver Mousse—and Donuts
Sekoya Lounge & Kitchen | Palo Alto, Calif.
By Patricia Fitzgerald
July 16, 2024
By Patricia Fitzgerald
July 16, 2024
Jason Johnson
Like the nearby redwood trees that inspire Sekoya’s name and design aesthetic, its menu soars to magnificent heights. Take the Chicken Liver Mousse, a dish that captures the culinary point of view of Jason Johnson, chef de cuisine. “Like a lot of the menu, it was created with the idea of giving people diverse and unique flavors and ingredients that are still approachable,” he says. The starter features a classic chicken liver mousse recipe, elevated and accentuated by its accompaniments: banana bread donuts, Espelette-spiced cherry compote and blackberries. “The combination is unique to Sekoya.”
The mousse offers a smooth, creamy texture with notes of vanilla, pepper and nutmeg. The donuts, made in house, have a pain de mie dough base that is sweetened slightly with ripened banana. “They add a crispy texture to the dish, as well as serving as a vessel to scoop up the mousse,” Johnson explains. “The seasonal berries and jam are added for freshness, acid and sweetness.” He credits the approachability of the donuts with driving trial by diners. “Everyone has had, and most people like, hot donuts. Then, once they try the actual mousse, the texture and taste are very pleasant.”
About the Author
Patricia Fitzgerald serves different roles on the Flavor & The Menu team, including writing custom content, Kitchen Collaborative chef spotlights and digital editorial content, as well as acting as a contributing editor for the print magazine. As owner of PFitzCommunications, she specializes in various areas of foodservice and hospitality, while also maintaining clients in other industries and professions. She can be reached at [email protected].
