Walnut Room Specials
March 13 - 30, 7th floor Walnut Room
In celebration of Floranova, the Walnut Room will feature plantings of flowers and a 38-foot-high beanstalk in the center of the restaurant made of metal wire and fabric in a South Beach style. Macy's Culinary Council chefs have whipped up several Floranova-inspired creations for the restaurant that will be available on the menu from March through May. Macy's Culinary Council Chef Elizabeth Brown has created a fabulous shrimp guacamole along with a Cuban style Picadillo. Macy's will also feature Shrimp Fettuccine with Jalapeno Cream from famed local Chef Rick Bayless along with a Pork and Coconut Salad from Chef Tyler Florence. Rick Bayless' Prickly Pear and Raspberry Aqua, a refreshing fruit drink that's perfect for Spring, will also be offered as a special during this time.

Recipe compliments of Macy's Culinary Council Chef Elizabeth Brown

Ingredients:

Flesh from 8 ripe avocadoes
2 ounces minced red onion
1 ounce seeded and minced jalapeño
1 tablespoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup freshly squeezed lime juice
1 pound cooked peeled & deveined shrimp, roughly chopped
8 ounces fresh mango, small dice
8 ounces tomatillo, small dice
1/3 cup roughly chopped cilantro

Combine the avocadoes, onion, jalapeño, salt, pepper, and lime juice in a mixing bowl and mash well with a whisk or potato masher to combine. Fold in the shrimp, mango, tomatillo and cilantro and mix well to combine thoroughly. Taste for seasoning. Serve immediately or cover and refrigerate for up to 2 days.

Yields: About 8 cups