KCRW 2018: Mesob menu preview

Posted at 11:35 AM, Nov 10, 2017
and last updated 2017-11-10 12:35:43-05

Kansas City Restaurant Week is a week of celebrating food that gives back to the community. Mesob executive chef and owner Cherven Desauguste talks about their upcoming menu.

KCRW runs from January 12 -21.

Crab Cake Egg Benedict


  • 1 lb. lump crab
  • 2 oz. mayonnaise
  • 1/2 tsp chopped parsley
  • 1/2 cup breadcrumbs
  • 1 tbsp. Worcestershire
  • 1 tsp Old Bay seasoning
  • 1 tsp lemon juice
  • 2 whole eggs
  • 1 tbsp. dijon mustard
  • 1/2 tsp. Tabasco

Combine ingredients in a large bowl, stirring well and adding breadcrumbs Add crab and stir gently just until combined. Gently flatten balls to form four, 4” diameter patties.

Heat a large, nonstick skillet over medium-high heat. Add oil to pan and swirl to coat. Add patties and cook 3 minutes on each side or until golden.

Avocado Mousse recipe:

  • 2 ripe avocados
  • 2 tbsp. milk
  • 1 tbsp. Greek yogurt
  • 1/2 tsp. lime juice
  • Dash Cayenne pepper
  • Salt to taste

Pit and peel the avocados and scoop the flesh into a blender or food processor. Add the lime juice, and process until very smooth. Add the yogurt and blend until completely combined. Season with salt. Transfer to a bowl.

Guava Hollandaise Sauce recipe:

  • 4 egg yolks
  • 1 tbs. clarified butter or unsalted butter
  • Salt and pepper to taste
  • 1 tsp. lemon juice
  • 1 tsp. guava puree
  • 1 tbsp. water

In a small bowl, whisk together egg yolks, lemon juice, cold water, salt, and pepper. Melt butter in a saucepan over low heat. Gradually whisk yolk mixture into butter. Continue whisking over low heat for 5 minutes, or until sauce is thickened. Serve immediately.