Jose Ignacio Meets Montauk: Carolina Ferpozzi & Cristian Gonzalez Bring Authentic Paella & More To The Crow's Nest

Sponge Cake Ingredients: Butter Sugar Light Brown Sugar Grape seed oil Eggs Buttermilk All purpose flour Vanilla paste Corn starch Baking powder Salt With the paddle attachment whisk together butter, sugar and light brown sugar for 2 minutes. Add the eggs one at a time and whisk for 8 minutes. Add the buttermilk, the oil and Vanilla paste. Stiff the flour, cornstarch, baking soda, salt and baking powder. Transfer to a sheetpan with parchment paper with butter and flour. Bake at 325 F for 14 minutes. Let it cool. Cut 2 rectangules size: Berries syrup Berries Water Sugar Bring to a boil and filter. Lime Curd Sugar lemons zest Lime zest Egg Lime juice Butter Cut the butter in small cubes set aside at room temperature Put together in a bowl lime juice, zest, sugar and eggs. Blend it with the mixer and put it on a bain marie. Whisk it every once in a while. It should rise to 82 C. Cool down to 40 C add the butter. Blend with the mixer for 8 minutes. Let it cool in the fridge over night. [Photo via @hannahalicelunn]