(Serves six)
This recipe combines Jon Shook’s and Vinny Dotolo’s love of Southern cooking (corn cakes) with one of their great culinary obsessions: seafood. The result is a salty-sweet, almost dessert-like dish.

¾ cup flour
1 ounce cornmeal
1 teaspoon salt
½ tablespoon sugar
1 tablespoon baking powder
1½ teaspoons baking soda
1½ cups cottage cheese
3 cups milk or buttermilk
3whole eggs, lightly beaten
½ cup cooked corn
1½ ounces butter, melted
Vegetable oil, as needed
2 cups maple cream (see recipe below)
4 ounces smoked sturgeon
2 ounces caviar
2 ounces maple syrup
1 tablespoon fresh chives, chopped

Sift dry ingredients together in a large bowl. Whisk wet ingredients and corn together in a large bowl with half the butter. Gradually add dry ingredients to wet ingredients, stirring with a wooden spoon, then add remaining butter (batter may be lumpy). Pour a quarter cup of batter onto preheated griddle prepped with vegetable oil; cook until corn cakes are lightly golden on each side.

Place enough maple cream to cover the center of an appetizer plate and add smoked sturgeon on top. Place cooked corn cake on top of sturgeon, add a dollop of caviar and drizzle with maple syrup. Garnish with chives.


1/3 cup maple syrup
2 cups heavy cream
•  ¼ cup buttermilk

Combine ingredients in a large bowl and whisk until stiff peaks form. Leftover maple cream can be served with pancakes the next day.