"How is everybody?” she asked the crowd.
The dish, roast cauliflower, honey and lime crispy capers, raisins, and pumpkin, is Mediterranean-inspired, like the majority of Bernstein's cooking these days. It is quick and easy: Roast cauliflower and butternut squash tossed in a little olive oil with Bernstein’s favorite spice, Ras el Hanout — a blend of warm spices like cinnamon, cloves, and nutmeg she purchases online. “I change up the spices for everything I cook," she said, "so everything has its own identity, and when you eat, you have layers of flavors.”
She then added golden raisins, which she sautéed briefly in olive oil, and made a simple vinaigrette of honey, fresh-squeezed lime, extra virgin olive oil, and salt. The salad was topped with her pièce de résistance: fried capers.
“Can I pass them around to you? Do you promise to give them back to me if I do? You promise?”
she asked, then didn’t wait for a response. “I don’t know, you Boca people have a reputation,” she teased, getting more laughs from the crowd.
The audience took notes with the teeny pencils supplied.
The salad was passed around, and the room grew silent. “Did you try the capers?" Bernstein asked. "Aren’t they yummy? Aren’t they better than a potato chip?”
First, get your nose involved. “If a fish smells like fish, it’s not good. A fish should smell like the ocean,” Bernstein said.
Bernstein reiterated her method: The couscous stays in the bowl, and the hot broth is ladled over it. The bowl is sealed with plastic wrap, and the couscous steams for ten minutes.
She was on a roll and ready to offer another priceless tip: how to separate seeds from a pomegranate. Of course, she asked the audience to offer suggestions first. “I cut it in fourths, then put it in a bag and start smashing it, and then it just comes apart,” someone volunteered.
Bernstein used sumac and added dill (“a Jewish girl can’t cook without dill!”), parsley, and mint. She mixed it all together and used the seasoned couscous as a bed for the salmon. The fish was topped with pomegranate seeds, fresh lemon juice, and a last-minute addition of Sicilian Castelvetrano olives, one of the chef's favorites.
Before she finished assembling the dish, servers passed around samples. The fish was perfectly prepared, flavorful with a luxurious richness from the ghee that complimented the tart pomegranate seeds and the brightness of the olives. The couscous was fluffy and moist and paired wonderfully with the salmon.
While guests enjoyed their fish, someone asked Bernstein how many restaurants she now has.
“We’ve had a bit of a rough year this year,” Bernstein said. “So I decided to take care of myself, take care of my family. Have dinner at home every night, which is like, the most delicious thing ever, with a five-year old, and just enjoy life,” referring to her five-year old son who has been mentioned numerous times throughout the evening.