Chef’s Choice

21 Great Fish And Fowl Selections From Local Kitchens

Fall season is when many of Central Coast chefs shine at their very best. Cooler weather wakes up the dining palate that savors over the fresh harvest from the sea and local ranches. Veteran Chef John Downey has been savoring the autumn flavors for over 40 years. One of his most popular offerings is local squab, hand picked from Carpenter Ranch in Ojai. The bird is oven roasted whole in garlic, fresh thyme and mustard greens. Chef John says the dish is a personal favorite because of the way the kitchen smells during the process. Chef James Sly from Sly’s in Carpinteria puts a tasty twist on some free-range chicken. The dish consists of a partially boned organic free range one-half chicken, brined, then marinated in Corto extra virgin olive oil, crushed red peppers, fresh rosemary and sliced fresh garlic. The bird is chargrilled with a brick on top to press it down, and then finished in the oven. The dish is served with the natural juice from the roasting and is one of the best chickens you will ever have. This time of year is truly all things farm to table for local chefs as they choose their vegetables and herbs. The cooler temperatures are great for both fish and fowl as the sea features lobster, mussels, scallops, spot prawns salmon and sole. Can you just smell the savory cioppino simmering…the maple-glazed duck roasting…a classic chicken cassoulet as it stews with beans and bacon? Autumn harvest has arrived!

Bouchon

Maple-Glazed California duck breast and confit of thigh. With succotash of sweet corn, fava beans, leeks, apple wood-smoked bacon and Windrose Farms butternut squash, port-thyme demi-glace.

LUCKY’S STEAKHOUSE Smoked Scottish Salmon with capers, toasted brioche.

WINE CASK

Seared Sea Scallops with squid ink, chorizo, potato fondant, broccolini.

LOUIE’S AT THE UPHAM

Seared Scallops with butternut squash flan in a lobster Cognac sauce.

Pecan Chicken Picatta with house made Creole lemon butter caper sauce.

Carpenter Ranch Squab with Santa Rosa Plums, thyme, Swiss chard and potatoes.

BOATHOUSE

Hope Ranch Mussels in tomato, onion and garlic broth.

Paradise Caf

Oak grilled shrimp with chicken sausage, white beans and sautéed baby spinach.

PETIT VALENTIENE

Duck confit with asparagus and pomegranate gastrique.

CHASE RESTAURANT

Chicken Picatta with capers and Fettuccine Alfredo.

STATE & FIG

Pan roasted salmon with Manila clams, broccolini, Calabrian chili and fingerling potatoes.

OPAL RESTAURANT & BAR

Honey Glazed Roasted Duck on a Butternut

Squash Risotto with baby Roasted Root Vegetables and a Port Wine Demi-Glace

HOLDREN’S STEAKHOUSE

Cioppino featuring lobster, clams and Hope Ranch mussels.

BREAKWATER RESTAURANT

Fresh fish tacos featuring Mahi-mahi, salmon, snapper and fish of the day

ALDO’S

Local mussels with garlic and herbs in a tomato based broth.