Our approach and capabilities

Each cooper's seasoning yard has its own microclimate and ecosystem, lending personality to the final product.".

1 quart chicken stock or low-sodium chicken broth.Make the Shrimp Mousse.

In a food processor, blend the shrimp and eggs until almost smooth.Add the butter, truffle oil and salt and white pepper.Pulse until the butter is incorporated, but small pieces are still visible.. Make the Shumai.

Set up a steamer.Gently fold 1 1/4 cups shrimp mousse with the chervil and edamame to make the filling.

Season with salt and pepper.. To form the shumai, hold 1 wonton wrapper in your hand.

Place 1 heaping tablespoon of the filling in the center of the wrapper... Epps started collecting flavor memories at a young age by traveling the world with his military mom.

After graduating from culinary school, he gained experience at The Greenbrier in West Virginia and worked closely with chef Marcus Samuelsson, his mentor, on Samuelsson’s projects in London, Sweden, Bermuda, the Bahamas and Miami, where he gained a following before opening his own restaurant.. A 'Top Chef' Wants You to Know There's Something Much More Important Than the Pursuit of Perfection.Samuelsson calls Epps “a total throwback, a cook’s cook and a chef’s chef,” who put in his time to learn and grow in his career.

“He is an American chef inspired by heritage who makes delicious dishes that feel and taste like now,” says Samuelsson.. Now Epps is based in Houston, raising an infant son with his partner Casey Giltner, playing a little pickleball, Topgolf, and growing a garden of herbs and chiles in his downtime.. Top Chef.fans coming to the Food & Wine Classic in Aspen can taste his food, including gnudi with egusi butter and black truffle and duck pilau with foie gras, next week.