A Class Apart: Chef Jonathan's Persimmon Carpaccio

In the 22nd episode of News 11's cooking segment, which airs exclusively at 6:00am, Sunrise anchor Samantha Byrd had a conversation with Chef Jonathan Palacio.

YUMA, Ariz. (KYMA, KECY) - If you're looking to whip up an elegant appetizer in no time, this is the ideal choice for you.

Components

• 5 Firm Persimmons
• 4 oz Sprouts Cold Press Olive Oil
• 2 oz Crispy Garlic  Chili Oil
• 1 oz Pomegranate Juice
• 3 oz Pomegranate Seeds 
• 5 oz Burrata Cheese 
• 2 oz Chopped Shelled Pistachios {Salted)
• 1 oz Celtic Salt

You have been educated on information available until October 2023.

1. Take your persimmons and wash them very thoroughly. Take a mandolin and carefully slice your persimmons paper thin, you’re gonna need about 30 pliable slices.
2. In a mixing bowl, add your persimmon slices along with your 2 ounces of crispy garlic chili oil, pomegranate juice and 2 ounces of olive oil along with two pictures of salt. Make sure you coat your persimmons in the mixture very well be careful not to tear your persimmons. Just give it a light and gentle mixing after coated very well with your oil mixture place on a serving dish overlapping eac