Blog

At this year’s Fort Lauderdale Home Design and Remodeling Show, guests at the Live Culinary Experience were treated to a dynamic duo: Chef Anthony Garcia Montero and Chef Brianna Long of A|B Private Affairs. Known for their creativity and attention to detail, the pair crafted dishes that were as visually stunning as they were delicious.

Chefs Brianna and Anthony wowed the crowd with a duo of appetizers that balanced fresh flavors with elevated comfort. Their Ahi Tuna & Watermelon Tartare with Avocado Crema on Wonton Crisps brought a refreshing, vibrant bite, while the Wild Mushroom & Whipped Goat Cheese Canapé delivered rich, earthy indulgence. Together, they created a tasting experience that was as elegant as it was memorable. Here’s how to bring their chef-inspired creations to your next gathering.

Ahi Tuna & Watermelon Tartare with Avocado Crema on Wonton Crisps

Servings: 4

Ingredients 

• Wonton Crisps:
  • 12 wonton wrappers (cut into rounds with a medium sized cookie cutter)
  • Avocado oil, for frying
  • Pinch of sea salt
• Tartare Mix:
  • 6-oz sushi-grade ahi tuna, small diced
  • 1 cup of seedless watermelon, small diced
  • 1/4 cup of green onion, sliced
• Ponzu Vinaigrette:
  • 3 Tbsp ponzu sauce
  • 1 Tbsp fresh orange juice + 1/2 tsp orange zest
  • 1 tsp fresh lime juice
  • 1 tsp grated fresh ginger
  • 1 small garlic clove, grated
  •  tsp toasted sesame oil

• Avocado Crema:
  • 1 ripe avocado
  • 1/4 cup plain Greek yogurt
  • 1 Tbsp lime juice
  • 1 small jalapeño, seeded and roughly chopped
  • 5-6 sprigs of cilantro
  • Pinch of sea salt
• Garnishes:
  • Local microgreens

Directions

1. Make the Wonton Crisps:

• Heat ½ inch avocado oil in a skillet over medium-high heat until shimmering.
• Fry wonton rounds in batches, 15–20 seconds per side, until golden and crisp.
• Drain on paper towels and sprinkle lightly with sea salt.

2. Prepare the Avocado Crema:

• In a blender or food processor, combine avocado, yogurt, lime juice, jalapeño, cilantro, and salt.
• Blend until smooth and creamy. Adjust lime or salt to taste. Transfer to a piping bag or squeeze bottle for neat assembly.

3. Mix the Tartare:

• In a small bowl, whisk together all vinaigrette ingredients.
• Gently fold in diced tuna and watermelon until coated just before serving.

4. Assemble the Bites:

• Lay wonton crisps on a serving platter.
• Pipe a small dollop of avocado crema on top.
• Spoon tartare mixture on top (don’t overload so the crisp holds).
• Garnish with sesame seeds, micro cilantro, scallions, or lime zest.

Chef’s Tips:

• Assemble just before serving so the wontons stay crisp.
• For extra crunch, you could sprinkle a few crushed roasted sesame seeds or crispy shallots over the top.
• If serving at an event, prep the crema and vinaigrette ahead and keep the tuna & watermelon chilled separately until ready to mix and assemble.

Wild Mushroom & Whipped Goat Cheese Canapé

Serving: 24 canapés

Ingredients

• Mushroom Topping:

• 1 cup beech mushrooms, trimmed
• 1 cup portobello mushrooms, sliced thinly
• 1 Tbsp shallot, sliced
• 1 garlic clove, minced
• 1 tsp fresh thyme leaves
• 2 Tbsp avocado oil
• 2 Tbsp dry white wine
• Salt & freshly cracked black pepper, to taste
•  Whipped Goat Cheese Mousse:

• 6 oz fresh goat cheese, softened
• ¼ cup heavy cream (cold)
• Pinch of sea salt
•  Base & Garnish:

• 1 baguette, sliced into 24 thin rounds and toasted
• 2 Tbsp chives, finely sliced
• Truffle oil, for finishing drizzle

Directions:

1. Toast the Baguette:

• Slice the baguette into thin rounds or angled points.
• Toast in a 375°F oven for ~6–8 minutes, until crisp and lightly golden. Set aside.

2. Make the Whipped Goat Cheese Mousse:

• In a mixing bowl, beat goat cheese with an electric mixer until creamy.
• Slowly drizzle in cold heavy cream while whipping until light, smooth, and airy.
• Season with a small pinch of salt. Transfer to a piping bag for neat assembly.

3. Prepare the Mushroom Mixture:

• Heat avocado oil in a skillet over medium heat.
• Add shallot, garlic, and thyme, sautéing until fragrant (1–2 minutes).
• Add mushrooms, cook until tender and golden brown (8-10 minutes).
• Deglaze with white wine, cooking until the liquid evaporates. Season with salt and pepper. Let cool slightly.

4. Assemble the Canapés:

• Pipe a swirl or dollop of goat cheese mousse onto each baguette crisp.
• Spoon warm mushroom mixture on top.
• Garnish with a few chive slices.
• Finish with a delicate drizzle of truffle oil just before serving.

Chef’s Tips:

• Keep the goat cheese mousse chilled until just before assembly so it holds its shape.
• Mushrooms can be cooked ahead, then reheated gently before plating.
• For extra elegance, you could shave a little fresh truffle on top instead of oil if available

A huge thank you to Chefs Anthony and Brianna for sharing their artistry with us! ✨ Recreate these dishes at home and tag us in your creations @FLHomeShows.

We’d like to thank our Live Culinary Experience Sponsors, Thermador, Fuse Specialty Appliances, Lioher, and Lifetime Kitchen. The Home Design and Remodeling Show is Florida’s premier expo for the home design and home improvement industry where thousands of leading industry professionals attend to network, source new products, and discover the latest products and services brought to the Florida market. Additionally, thousands of South Florida homeowners attend to meet experts, become inspired, learn, and shop exclusive deals at the show.

SAVE THE DATE: The Miami Home Design and Remodeling Show returns October 17 – 19 at the Miami-Dade County Fair & Expo Center.