Cooking For Solutions by Jared George

4 top sponsors

7 a note from julie packard

Contents

8 chef of the year

9 special guests

12 seafood champions

16 earthbound farm

18 monterey bay aquariumâ&#x20AC;&#x2122;s seafood watch

20 celebrity chefs

48 presenting chefs

70 participating restaurants

92 beverages

94 thank you to our sponsors

98 event donors

Top Sponsors Coastal Living magazine reflects the happiest memories, family traditions, and dreams of the good life. Every issue takes you on a mental vacation to the coast, and puts you in the know about the

best havens, hideaways, and hangouts. We enrich your life through good design, artisanal foods, and adventure by the sea—whether you’re going in spirit, for the weekend, or a lifetime. coastalliving.com

A DECADE OF DELICIOUS SUSTAINABLE CELEBRATIONS.

— more, even, than driving an electric car. We can’t think of a better way to help people see how delicious sustainable food can be than by offering an irresistible taste of organic goodness at one of the most enjoyable, elegant, and thought-provoking food events in the country. Enjoy! ebfarm.com

Earthbound Farm has been a proud partner with the Monterey Bay Aquarium in supporting Cooking for Solutions since its inception 10 years ago. Making healthy food choices are some of the most powerful ways every one of us can reduce our impact on the planet Wild, natural and sustainable Alaska seafood is prized by chefs and home cooks around the world for its superior flavor and texture. Alaska’s careful management of fisheries based on conservation assures abundant stocks of all species including salmon, halibut, sole, pollock, and shellfish. In fact, the state’s constitutional mandate to manage for sustainability, and strong reliance on science, have guided decision making regarding Alaska fisheries for more than 50

years. When you buy Alaska seafood you not only support environmentally responsible fisheries, you also support family businesses. The seafood industry is the state’s largest private sector employer. Each small salmon fishing vessel, for example, is a floating family business, contributing to state and local economies. To learn more about healthy and delicious Alaska seafood visit alaskaseafood.org.

At ARAMARK Parks and Destinations, we create positive experiences and environments that enable people and organizations to thrive. We have a deep respect for the environment, and we are committed to protecting and improving it. Throughout our company, we develop and implement programs that promote sustainability through environmentally friendly products and practices, sustainable food and local purchasing, energy and water conservation and responsible waste management.

health, culture, environment, and local and global economies. We strive to offer our clients and customers foods that are produced in a sustainable manner—from the time it is grown and harvested to the time it is produced and transported.

We understand the power and importance of food in our daily lives, and we recognize that food choices have a significant impact on

Our partnership with the Monterey Bay Aquarium inspires visitors and suppliers to adopt sustainable choices and methods like those that ARAMARK Parks and Destinations practices every day. To learn more, visit aramarkparksanddestinations.com.

Bonterra is committed to creating world-class wines that are a direct reflection of the organic vineyards in which they grow. Each varietal is a unique, individual expression of organically grown fruit and the winemaker’s art. At Bonterra, we’ve developed our own philosophy about organic farming, based on what we’ve learned through more than 20 years of practice: Using holistic, organic and biodynamic

methods helps to create wines of great quality that are honest expressions of the land. Growing acclaim from wine writers and connoisseurs is testimony that Bonterra’s commitment has been recognized and rewarded. Our wines can be found at most retailers who feature fine wines as well as on our website, bonterra.com.

Clover Stornetta Farms has been connecting consumers with quality dairy producers and products for more than three decades. Committed to protecting the land and keeping family farming alive and viable, Clover’s deep-rooted values have made the company a standout in the industry. Its North Coast Excellence program is a national benchmark for achieving the highest quality in milk

products and it was the first dairy in the United States to receive the American Humane Certified label for humanely produced dairy products. The company has also been honored by the Sustainable Business Institute as a leader in sustainable economic, social and environmental business practices. cloverstornetta.com cloverorganicfarms.com

At Fetzer we strive to ensure that the wines you enjoy are of exceptional quality and value, while managing our impact on the environment. Working in harmony with nature and with the utmost respect for the human spirit, we are committed to the continuous growth and development of our people, the quality of our wines, and the care of our planet.

political statement. We do it because we believe that it results in better wines and, quite simply, because it is the right thing to do.

Since 1984, we have pursued sustainable practices and have always sought to expand and improve them. We don’t adhere to our environmental commitment because it’s trendy or to make a Whole Foods Market’s seafood is known for its high quality, freshness and sustainability. Our program is constantly evolving to become the best it can be not only for our customers, but also for our precious oceans and ecosystems. To make it even better, we’ve partnered with the Monterey Bay Aquarium Seafood Watch®

As more and more wine lovers like you discover and enjoy Fetzer wines, we become even more dedicated to ensuring that standards for craftsmanship and taste remain at their highest. We also understand that you want to make sound, responsible choices regarding the environment. Fortunately, as we have discovered through hard work and dedication, these go hand-in-hand. Visit us at Fetzer.com to learn more about our wines. program to create a system to help consumers make the best choices when purchasing wild-caught seafood. Cooking for Solutions 2011 is going to be a fantastic event. We’re proud and excited to be a part of it. wholefoodsmarket.com

2009

89 POINTS WINE ENTHUSIAST December 2010

W H E N E V E R Y G R A P E I S O R G A N I C, E V E RY S I P I S P U R E R E V E L AT I O N .

the purest, most flavorful grapes. That philosophy helped Bonterra grow to become * A fact that makes it the ideal product for customers who want to enjoy the true nature of wine.

A Note From Julie Packard Welcome to our 10th Cooking for Solutions celebration at the Monterey Bay Aquarium! For ten years, we’ve been fortunate to welcome incredible chefs, winemakers and purveyors who share our deep commitment to transforming food systems so that they contribute to healthy soils and healthy oceans. This year is no exception. We’re delighted to honor sustainable seafood leader Rick Moonen as our Chef of the Year. This weekend’s Cooking for Solutions events are part of our Seafood Watch program, which has helped make sustainable wild-caught and farm-raised seafood an expectation – not the exception. In the past year, we’ve updated our popular Seafood Watch iPhone app and released a new app for Android smartphones – both with the new Project FishMap® feature that lets you tag any U.S. restaurant or market where you find ocean-friendly seafood. Other smartphone users with the app can then discover where you’ve found sustainable seafood nationwide. We support sustainability in other ways, including sponsorship of legislation to ban the sale of shark fins in California. Our partnerships with major seafood buyers are stronger than ever, and we have an important new partner here at the Aquarium. Renowned chef Cindy Pawlcyn, in collaboration with Seafood Watch corporate partner ARAMARK, is bringing an exciting, fresh and sustainable touch to all of our culinary experiences. My special thanks to our lead sponsors: Earthbound Farm, which has long been at the forefront of the sustainable foods movement; and Coastal Living magazine, which carries the message of sustainable cuisine to audiences nationwide. When you get and use a Seafood Watch pocket guide, download our Seafood Watch app and ask for sustainable seafood when you shop or dine out, you’re making a real difference for the oceans. Thank you, and bon appétit!

Julie Packard Executive Director, Monterey Bay Aquarium

Chef of the Year 2011 HONORED CHEF OF THE YEAR

Rick is the country’s top culinary advocate for sustainable seafood. In addition to creating several nationally acclaimed restaurants, he’s the author of the widely praised cookbook, Fish Without a Doubt, a practical, hands-on guide to buying, preparing and cooking seafood. A star of Top Chef Masters, he hosted the James Beard award-winning segment of the PBS series Chefs A’ Field about wild Alaska salmon. When not behind the stove, Rick travels the country raising awareness about ocean conservation and the dangers of overfishing. He has testified frequently before Congress in support of environmental and sustainability policy issues.

Rick Moonen Rick Moonen’s rm seafood Las Vegas, Nevada rickmoonen.com

Special Guests Alton Brown Be Square Productions Atlanta, Georgia altonbrown.com

Robert Irvine Robert Irvine’s Eat! Restaurant Hilton Head Island, South Carolina foodnetwork.com/robert-irvine

Alton is a chef, James Beard award-winning cookbook author and television personality. He is the resident food historian, scientist and commentator on the Food Network series Iron Chef America and is the host/judge on The Next Iron Chef. He created and stars in the Peabody award-winning Good Eats, a smart and entertaining show that blends wit with wisdom, history with pop culture, and science with common cooking sense. A writer, he authored Feasting on Asphalt; and is a regular contributor to Men’s Journal and Bon Appétit. He was the Honored Educator of the Year at Cooking for Solutions 2009.

Robert learned to cook in the British Royal Navy, and served aboard the Royal Yacht Britannia, where the Royal Family and their entourages dined. He trained Navy chefs in the White House kitchens as part of a guest chef program, and has served 6,000 aboard a U.S. aircraft carrier. Robert hosts Food Network’s hit shows, Dinner: Impossible, Worst Cooks in America and Restaurant: Impossible. He is the author of two cookbooks, Mission: Cook! and Impossible to Easy, and is the chef/owner of Robert Irvine’s Eat! Restaurant.

Special Guests Lynne is co-creator/host of public radio’s national food show, The Splendid Table®, which explores every dimension that food plays in our lives today— including the importance of sustainable food production. A lecturer, cultural historian, speaker, teacher and writer, Lynne is the only author to win Cookbook of the Year Awards from both the James Beard Foundation and the International Association of Culinary Professionals. The Splendid Table is a two-time Beard Award winner, and has been honored three times by the American Women in Radio and Television as Best National Syndicated Talk Show.

Lynne Rossetto Kasper

Nathan is known to viewers across the country for his simple, innovative cuisine featuring fresh, local ingredients. Among the final four on The Next Food Network Star, he is the chef and co-host of Growing A Greener World (PBS), the creator and host of A Lyon in the Kitchen (Discovery Health and Fit TV) and a guest chef/expert on Real Simple Real Life and Home Made Simple (TLC). A stained-glass artist and trained EMT, Nathan travels the country to advocate for local cuisine, and has worked with local growers in California farmers markets for over a decade. Blending grassroots and gourmet, Nathan believes great meals make great neighbors.

Nathan Lyon

Author/host The Splendid Table St. Paul, Minnesota splendidtable.publicradio.org

Chef/host Growing A Greener World Los Angeles, California chefnathanlyon.com

Cindy Pawlcyn

A pioneer in the development of Wine Country cuisine, Cindy has earned accolades since she opened the first of her three Napa Valley restaurants Mustards Grill, Cindy’s more than 25 years ago. Her strong belief in sustainable cuisine manifests Backstreet Kitchen, Go Fish, itself in creative, award-winning dishes made from fresh, seasonal Monterey Bay Aquarium ingredients. In 2010 she brought her critically acclaimed “farm-to-table” Cafe & Restaurant philosophy to the Aquarium as its culinary partner, where she emphasizes Napa Valley & Monterey, fresh, local and seasonal ingredients, as well as wild-caught and farmed California seafood that adheres to the highest standards of the Seafood Watch cindypawlcyn.com program.

P. Allen Smith P. Allen Smith Garden Home Little Rock, Arkansas pallensmith.com

Allen is one of the most recognized and respected national garden design experts, thanks to his many books, his public television series, P. Allen Smith’s Garden Home and two other syndicated programs, and regular appearances on NBC’s Today Show and The Weather Channel. Inspired by a childhood spent on the farm, his work incorporates tips for preparing meals using home-grown produce. Among his many honors, he is a Medal of Honor recipient and honorary member of the Garden Club of America.

Seafood Champions Clare Leschin-Hoar Journalist, California

Dory Ford AQUA TERRA Culinary, California

Why does sustainability matter to you? Seeing the other side of industrial farming and fishing is frankly, pretty dark. Once you’re aware, it’s hard not to get excited about the people who are true change agents, and are out there creating food models that don’t bring such destruction. Telling their stories never gets old.

How do you get people to change their habits? With good storytelling. People can identify with stories of fishing and the sea if you bring it to them in a way that’s compelling. If the connection to healthy oceans can be made, then change is more likely to happen; so much is simply about awareness.

What fish do you most identify with? Twenty years ago, my husband traveled to Iowa to ask my parents’ permission to marry me, presenting them with a cooler full of freshly caught bluefin tuna from Cape Cod. I can’t help but wonder what fish my daughter’s future husband will present us when the time comes.

Journalist Clare Leschin-Hoar has written about the issues surrounding sustainable seafood for a broad array of publications including the Wall Street Journal, the Boston Globe, ScientificAmerican.com, Eating Well magazine and Seafood Business. She’s a regular contributor on all seafood-related issues for AOL’s Slashfood.com.

Why does sustainability matter to you? It has always mattered to me; we should all endeavor to leave the planet better than we found it.

A native of British Columbia, Dory steadily advanced through the ranks in kitchens of the Pacific Northwest before heading to Hawaii, where he immersed himself in Pacific Rim cuisine. In 2005, as Executive Chef at the Monterey Bay Aquarium, he was a celebrated leader in the Seafood Watch program’s initiative – protecting our oceans by cooking only with sustainable seafood ingredients. Prior to launching AQUA TERRA Culinary in 2010, Dory Ford was Executive Chef at the renowned Ventana Inn and Spa in Big Sur.

What fish do you most identify with? Salmon. I grew up in the primary region of their spawning habitat in British Columbia, and witnessed first-hand this species heading toward extinction. How do you get people to change their habits? A little bit at a time through raising their awareness. Dory Ford is head of AQUA TERRA Culinary, where he’s extending his passion for fresh, local and sustainable ingredients with innovative new food services.

Logan Kock, Santa Monica Seafood, California

Why does sustainability matter to you? In my life I’ve seen a lot of change, some good, but mostly bad. We live in a finite system and have only recently begun to recognize and take responsibility for this. Responsible fishing, aquaculture and sourcing matter to all of us. What fish do you most identify with? Indo-Pacific gray reef sharks. They are graceful, intimidating and territorial. They are now considered to be near threatened with extinction. How do you get people to change their habits? You have to start by creating a connection, a fascination and a curiosity. After that it’s easy

Martin Reed ilovebluesea.com, California

Why does sustainability matter to you? It’s sad to think kids might not be able to fish in the ocean someday, but it’s not too late to ensure that doesn’t become reality! Supporting sustainable industries means that we value future generations. What fish do you most identify with? OK, not a fish, but I once had an hour-long encounter with dolphins. The whole time they were looking at me I swear they were smiling! It really hit home how intelligent they are. How do you get people to change their habits? Provide incentives for change. We make sustainable seafood as enjoyable as possible

to educate; people want to help, they just need to know what they can do. Enable them with balanced information and they will change. Logan Kock’s seafood career spans more than 40 years. With an M.S. in Biology from the University of Guam Marine Lab and an MBA from California State Fullerton, he’s worked at every level in the seafood chain from commercial fisherman to server at Red Lobster. For the last 10 years he’s been the lead buyer for Santa Monica Seafood, southern California’s largest specialty seafood distributor, developing its Responsible Sourcing Program.

with a big selection of the freshest products, and great recipes. If something isn’t valued then there’s little desire to protect it. We’re trying to make fish like sardines more valuable by showing how to cook them. A delicious, nutritious local fish should be enjoyed, not ground up for fishmeal. I started i love blue sea out of necessity. Growing up surfing and fishing in the Bay Area, I was saddened to learn of the ocean’s dire condition. Heeding the old adage that unless you’re part of the solution, you’re part of the problem, I set out to do something positive and founded ilovebluesea.com.

Seafood Champions James Waller Monterey Plaza Hotel & Spa, California

Why does sustainability matter to you? It makes sense as a chef to want the best quality fish for eating. Watching size, quality and availability change over the years was alarming. Sustainability, we hope, will ensure beautiful food is available in the future.

How do you get people to change their habits? I believe being excited about what you do is the best way to draw people in about food and sustainability. It’s always the biggest challenge to get someone to try

James Waller has served as the executive chef at the Monterey Plaza Hotel & Spa since 1997. His emphasis on fresh, local, quality ingredients has defined the innovative and contemporary cuisine he has created for both of the hotel’s restaurants. James is an ardent proponent of sustainability and has been actively involved with the Monterey Bay Aquarium’s Seafood Watch program from the beginning.

Why does sustainability matter to you? Sustainability means supporting sustainable fisheries and a sustainable fishing community. Without both, we’ll lose a way of life and a part of our heritage.

we can do for us, and the oceans. If we educate people about the benefits of eating sardines, mackerel and other forage fish — rather than using them to feed farmed fish, pigs and chickens — and how to cook these species, people will change.

What fish do you most identify with? Salmon is an icon of California; it’s part of our culture, and our history. When I look at salmon, I don’t just see a silvery fish, I see California. Yet salmon’s in danger of extinction. We owe it to our children to allow them the opportunity to enjoy salmon as part of their future, as we’ve been so privileged in the past.

Paul Johnson is the founder and president of the Monterey Fish Market in the San Francisco Bay area. Paul promotes sustainable seafood and ocean conservation by working with environmental and fishery groups to influence public policy. He is the author of Fish Forever, winner of the International Association of Culinary Professionals “Cookbook of the Year” award.

What fish do you most identify with? Large schools of fish are exciting and seemingly unpredictable, especially the larger tunas. How they move in concert and fly through the water is amazing.

Paul Johnson Monterey Fish Market, California

new things, change old ways. More guests are now more informed than a few years ago. We change and offer new things with much less fear now.

How do you get people to change their habits? Education and easy choices. Eating down the food chain is one of the healthiest things

Grant Spickelmier Minnesota Zoo, Minnesota

Why does sustainability matter to you? I want my kids and grandkids to live in a world that has vibrant, diverse ocean ecosystems and to enjoy an occasional shrimp cocktail or swordfish steak. I feel that both healthy marine ecosystems and a healthy marine food supply are going to be critical for human society over the next hundred years. What fish do you most identify with? My favorite fish is the reef triggerfish mostly because I love saying the Hawaiian name for it: “humuhumunukunukuapua’a.” How do you get people to change their habits? My favorite strategy is to emphasize the “adventure” of trying something new. Most people in

Minnesota don’t venture much beyond tuna, shrimp and salmon. I love to introduce people to sustainable options like barramundi or tilapia. It opens up a whole new world of choices. Grant Spickelmier is the Assistant Director of Education at the Minnesota Zoo, where he has worked since 1995. Grant is also the zoo’s sustainable seafood coordinator. In 2007, the zoo hosted its first Fish First sustainable seafood event. The zoo is now developing a fullfledged culinary professionals program targeting restaurants, retailers, purveyors and culinary schools.

Earthbound Farm SHARING THE BENEFITS OF ORGANIC FOOD

Earthbound Farm began 27 years ago with a small backyard garden and a big commitment to caring for the land. Today our commitment is stronger than ever, because we know that everything we do in our fields affects the land and the oceans beyond. We work with 150 dedicated family farmers to bring healthy, delicious organic salads, fruits, and vegetables to as many people as possible. When you pick up a package of Earthbound Farm organic produce in your local supermarket, youâ&#x20AC;&#x2122;re helping us change the way food is produced in America â&#x20AC;&#x201D; and keep more than 11.5 million pounds of synthetic chemicals out of the environment in 2011 alone. Thank you!

The Alaska Seafood Marketing Institute offers resources to Alaska Seafood fans around the world

www.alaskaseafood.org

Monterey Bay Aquarium’s Seafood Watch Once it seemed that the ocean would never run out of fish. Today, growing global demand for seafood is putting the ocean – and ocean wildlife – at risk as never before.

through a set of criteria to evaluate whether fisheries are well-managed, are harming ocean habitats or rely on unsustainable use of ocean resources.

Now there’s a solution, thanks to the Monterey Bay Aquarium’s Seafood Watch program.

Each year, its impact grows, and the broader sustainable seafood movement is stronger.

By working with consumers, chefs and major seafood buyers, the Aquarium is helping shift seafood purchases to more sustainable sources – and in the process helping drive market demand for seafood, whether wildcaught or farmed, that is the product of more ocean-friendly practices. The Aquarium’s consumer pocket guides and smartphone apps, with recommendations to help individuals select “Best Choices” and “Good Alternatives”, and call out seafood to “Avoid”, are just one part of the program. Seafood Watch experts also work with restaurants, leading retailers, major food service companies and seafood suppliers to help them shift their seafood purchases in ways that support healthy oceans. All Seafood Watch recommendations are grounded in the best available science, vetted by outside experts and filtered

Restaurants are removing seafood species on the “Avoid” list from their menus. The two largest food service companies in North America have partnered with the Monterey Bay Aquarium to shift their purchases to more sustainable seafood choices. So, too, have retailers like Whole Foods Market – which is changing the way it buys and sells seafood in collaboration with Seafood Watch. Bon Appétit magazine and Treehugger.com have recognized Seafood Watch for its influential role in transforming the nation’s seafood buying habits. The Aquarium’s landmark report, Turning the Tide: The State of Seafood, has raised the profile of the issue nationwide. Its Seafood Watch iPhone app has been downloaded more than half a million times, and a new Android app is growing in popularity. “Preserving fisheries is one of the most important marine conservation issues

today,” says Aquarium Executive Director Julie Packard. “It’s an environmental problem whose solution is in people’s hands every time they buy seafood. Through Seafood Watch, we’re giving people the tools they need to make wise choices when they shop.” The Food Network’s Alton Brown carries a Seafood Watch pocket guide and says, “This card changed my life.” Martha Stewart carries one, too, and lauds the program when she features a seafood dish on her television show. O, The Oprah Magazine cites Seafood Watch as its source for sustainable seafood information. Since its debut in 1999, the Seafood Watch program has put more than 36 million pocket guides in the hands of consumers, from regional and Spanish-language pocket guides, to national guides and another guide to sustainable sushi. Monterey Bay Aquarium partners with nearly 200 zoos, aquariums and other institutions across North America to spread the word. Tens of thousands of guides are printed each year from the website montereybayaquarium.org.

Beyond pocket guides, Seafood Watch offers online resources and practical tools for consumers, restaurants and seafood industry businesses. Revenues from Cooking for Solutions events support the work of Seafood Watch. The Aquarium continues to expand its network of Seafood Watch partners and works closely with seafood businesses to create market incentives for a switch to sustainable seafood. Its network of Seafood Watch Advocates is growing – individuals who are taking the lead and spreading the word about sustainable seafood. Each of us can play our part and make a difference – by carrying a Seafood Watch pocket guide, asking questions about the source of seafood when dining out or shopping for seafood, and by visiting montereybayaquarium.org for the latest information. When you become an Ocean Advocate member of the Aquarium, you’re supporting the work of Seafood Watch and the Aquarium’s many other conservation efforts.

The Seafood Watch Program: What Can You Do? CARRY A SEAFOOD WATCH POCKET GUIDE. Download a guide for your region at montereybayaquarium.org, download the free iPhone or Android smartphone app, or use your web-enabled mobile phone to access the latest information.

Each year, its impact grows, and the broader sustainable seafood movement is stronger.

ASK QUESTIONS WHEN YOU BUY SEAFOOD. Asking if an item is farmed or wild, where it comes from and how it was caught will help you find best choices. By asking questions at the restaurant or market, you let these businesses know these issues matter to you. BECOME A SEAFOOD WATCH ADVOCATE. You can influence the places you do business – and help family and friends do the right thing for the oceans, too. You’ll find all the tools you need to help spread the word about why our seafood choices matter at montereybayaquarium.org. VISIT MONTEREYBAYAQUARIUM.ORG TO LEARN MORE. When you know more about your favorite seafood items, both what to avoid and what are best choices, you’re in a better position to support ocean-friendly seafood.

Together, we can assure a future with healthy oceans.

Celebrity Chefs John Ash

Cookbook Author/Culinary Educator Fetzer Vineyards Hopland, California chefjohnash.com

Alton Brown

Be Square Productions Atlanta, Georgia altonbrown.com

Seth Caswell

emmer&rye Seattle, Washington emmerandrye.com

Regina Charboneau Inn at Twin Oaks Natchez, Mississippi twinoaksnatchez.com

Sam Choy

Sam Choy’s Kai Lanai Kailua-Kona, Hawaii samchoy.com

Michael Cimarusti Providence Los Angeles, California providencela.com

Jesse Ziff Cool

Cool Eatz Restaurants and Catering/Flea St. Café Menlo Park, California cooleatz.com

Chris Cosentino

Anthony Lamas

Lee Richardson

William Dissen

Nathan Lyon

P. Allen Smith

Carla Hall

Rick Moonen

Casey Thompson

Brandon Hill

Peter Pahk

Bryan Voltaggio

Lynne Rossetto Kasper

Cindy Pawlcyn

Eric Warnstedt

Incanto San Francisco, California incanto.biz The Market Place Asheville, North Carolina marketplace-restaurant.com Alchemy by Carla Hall Washington, D.C. alchemybycarlahall.com Bamboo Sushi Portland, Oregon bamboosushipdx.com Author/Host The Splendid Table St. Paul, Minnesota splendidtable.publicradio.org

Ed Kenney

town Honolulu, Hawaii townkaimuki.com

Bun Lai

Miya’s Sushi New Haven, Connecticut miyassushi.com

Seviche Louisville, Kentucky sevicherestaurant.com Chef/Host Growing A Greener World Los Angeles, California chefnathanlyon.com/ Rick Moonen’s rm seafood Las Vegas, Nevada rickmoonen.com Kingsmill Resort Williamsburg, Virginia kingsmill.com Mustards Grill/Cindy’s Backstreet Kitchen/ Go Fish/Monterey Bay Aquarium Cafe & Restaurant Napa Valley & Monterey, California cindypawlcyn.com

Charles Phan

The Slanted Door San Francisco, California slanteddoor.com

Ashley’s Restaurant at Capital Hotel Little Rock, Arkansas capitalhotel.com/Ashleyswebsite/ P. Allen Smith Garden Home Little Rock, Arkansas pallensmith.com Brownstone Fort Worth, Texas brownstonerestaurants.com VOLT Frederick, Maryland voltrestaurant.com

Hen of the Wood Waterbury, Vermont henofthewood.com

Virginia Willis

Virginia Willis Culinary Productions Atlanta, Georgia virginiawillis.com

A perennial favorite at Cooking for Solutions and a prime advocate for sustainable food and wine, John is an internationally recognized chef and culinary educator. He is credited as the creator of Wine Country Cuisine and is the award-winning author of three cookbooks.

Vietnamese Salad with Fresh Trout* FOR THE TROUT: 2 10-oz. boned trout Sea salt Black pepper, freshly ground Lime juice 3 Tbsp. olive or canola oil FOR THE SALAD: 2 oz. thin rice noodles, softened in warm water, drained Toasted sesame oil 2 cups green or napa cabbage, very finely sliced 1 cup carrot, finely julienned 1 cup daikon radish, finely julienned, crisped in ice water, drained 1 medium red bell pepper, stemmed, seeded, finely julienned 2 cups English cucumber, seeded, thinly sliced ¼ cup tender cilantro and/or mint sprigs, loosely packed 2 Tbsp. peanuts, toasted, chopped FOR THE NUOC CHAM: ½ cup fresh lime juice 4 Tbsp. Asian fish sauce

1 2 5 1

John Ash Cookbook Author/Culinary Educator Fetzer Vineyards Hopland, California chefjohnash.com

SERVES 4

tsp. fresh red chile, minced tsp. garlic, finely minced Tbsp. sugar Tbsp. cilantro leaves, coarsely chopped

FOR THE TROUT: Season cavities of trout with salt, pepper and a squeeze of lime. Add oil to large skillet and, over moderately high heat, cook trout until just done. Remove and set aside to cool. Remove skin from trout and break fillets into large pieces. Set aside.

TO SERVE: Add trout to salad and artfully arrange on plate. Spoon nuoc cham over trout and top with cilantro and chopped peanuts. Serve immediately with chop sticks. © 2011 by John Ash *Seafood Watch® recommends farm-raised rainbow trout from the U.S.

FOR THE SALAD: In a bowl, toss noodles with a few drops of sesame oil. Combine cabbage, carrots, daikon radish, red pepper and cucumber and gently toss with noodles. Any crisp vegetables may be added or substituted in the salad. FOR THE NUOC CHAM: Combine all ingredients and stir until sugar is dissolved. Let stand at least 30 minutes before serving for flavors to develop. Adjust salt, sweet, tart and hot flavors to your taste. Makes 1 cup.

Alton Brown Be Square Productions Atlanta, Georgia altonbrown.com

Catfish* Ceviche

Alton is a chef, James Beard award-winning cookbook author and television personality. He is the resident food historian and commentator on the Food Network series Iron Chef America and is the host/judge on the Next Iron Chef. He created and stars in the Peabody award-winning television series Good Eats, and is a regular contributor to Men’s Journal and Bon Appétit. He was the Honored Educator of the Year at Cooking for Solutions 2009.

SERVES 6–8

CATFISH* CEVICHE 1 lb. U.S. farm-raised catfish fillets, cut in ½” pieces 1 tsp. grapefruit zest 1 tsp. lime zest ½ cup grapefruit juice, freshly squeezed 1⁄3 cup lime juice, freshly squeezed 1 jalapeño, seeded, minced 1 medium tomato, seeded, diced 1 small red onion, finely diced 2 Tbsp. extra virgin olive oil 4 cloves garlic, thinly sliced 1 Tbsp. fresh cilantro leaves, chopped 1 Tbsp. fresh oregano leaves, chopped 1½ tsp. kosher salt ½ tsp. turbinado sugar ½ tsp. ground cumin, toasted 1 avocado, pitted, peeled, diced Place catfish, grapefruit zest, lime zest, grapefruit juice and lime juice into a large ziptop bag. Place bag into a leak-proof container and marinate in refrigerator for 4–8 hours, turning 2–3 times to evenly distribute marinade.

Drain marinade and place fish into large mixing bowl. Add tomato, onion, olive oil, garlic, jalapeño, cilantro, oregano, salt, sugar, cumin and avocado and stir gently to combine. Cover and refrigerate for 30 minutes prior to serving. *Seafood Watch® recommends farm-raised catfish from the U.S.

Seth Caswell

For more than a decade, Seth’s focus has been “locally derived, seasonally inspired” cuisine. After majoring in environmental studies and comparative religion, he found his culinary calling and developed his skills with aid of mentors including Dan Barber. His focus on technique, high-quality ingredients and simplicity was reflected at the top-ranked Nick & Toni’s on Long Island and now – in the Pacific Northwest – at a restaurant whose menu showcases the best products from local farms, fisheries, and cheese makers. Seth is equally devoted to supporting healthy foods for young people as a fundraiser and guest educator.

emmer&rye Seattle, Washington emmerandrye.com

Albacore Tuna* with Coriander Pesto and Citrus and Herb Salad

FOR THE TUNA: 1 lb. albacore tuna loin, trimmed, portioned to 2 8-oz. rectangles 1 Tbsp. coriander seed, toasted, ground 1 Tbsp. coriander leaves (cilantro), chopped 1 Tbsp. Italian parsley, chopped 1 Tbsp. navel orange zest 2 Tbsp. grapeseed oil (or grapefruit-infused grapeseed oil) Salt, to taste Pepper, to taste FOR THE PESTO: ½ tsp. garlic, chopped ¼ cup pumpkin seeds, toasted 2 cups arugula leaves, chopped ½ cup coriander leaves (cilantro) ¼ cup parsley leaves 1 tsp. salt 1 Meyer lemon, zested, juiced ¼ cup olive oil 1 Tbsp. lemon-infused olive oil ¼ cup warm water

Salt, to taste Pepper, to taste FOR THE SALAD: 1 navel orange, segmented, pith removed 1 cara cara orange, segmented, pith removed ½ grapefruit, segmented, pith removed 2 fennel bulbs, sliced thinly on Japanese mandoline ½ cup fennel fronds, roughly chopped 1 cup wild arugula leaves 1 cup watercress FOR THE TUNA: Heat 2 teaspoons grapeseed oil in heavy-bottomed skillet over high heat. Season tuna liberally with salt and pepper, then sear each side of tuna rectangles for 20 seconds. Place seared tuna in refrigerator for 5 minutes to assure cooking has stopped.

SERVES 6 AS AN APPETIZER

FOR THE PESTO: Using a medium-capacity food processor, pulse garlic, pumpkin seeds, arugula, coriander leaves, parsley leaves and salt. Quickly add olive oil, lemon oil and water. Finish blending by adding lemon zest and juice. Taste for salt and pepper adjustments. FOR THE SALAD: Toss together citrus segments, fennel bulb and fronds, arugula and watercress and 2 teaspoons pesto. TO SERVE: Spread some pesto onto serving platter and arrange citrusherb salad in a pile on upper left corner of plate. Shingle 3 slices of tuna descending off salad and drizzle tuna and plate with excess marinade. *Seafood Watch® recommends troll- or pole-caught albacore tuna from the U.S. or British Columbia.

Make a marinade by mixing coriander seed and leaves, parsley, orange zest and remaining grapeseed oil. Slice each block of tuna into nine even pieces and dress tuna with marinade. Return tuna to refrigerator for 1 hour.

Regina Charboneau Inn at Twin Oaks Natchez, Mississippi twinoaksnatchez.com

Regina is a Natchez native whose renowned restaurant and inn feature seasonal menus with regional ingredients. She is the creator of the famed Regina’s at the Regis in San Francisco, which featured award-winning Southern cuisine, and the Biscuits & Blues nightclub, honored as the best blues club in America. She is the author of Regina’s Table at Twin Oaks, and the Southern Food writer for TheAtlantic.com.

Shrimp* in Smoked Tomato Sauce over Rosemary Grits

SERVES 6

FOR THE SHRIMP: 3 dozen large prawns (or 2 lb. gulf shrimp,* 16 per pound) 2 Tbsp. olive oil 1 tsp. garlic, minced 1 tsp. fresh thyme 1 sprig fresh rosemary Salt, to taste Pepper, to taste

FOR THE GRITS: 1 pkg. stone ground grits 2 sprigs of rosemary 1 tsp. garlic, minced Salt, to taste

FOR THE OVEN-SMOKED TOMATOES: 1 dozen Roma tomatoes ¼ cup olive oil 3 Tbsp. liquid hickory smoke 1 tsp. fennel seeds 1 Tbsp. sea salt 1 Tbsp. cracked black pepper

FOR THE OVEN-SMOKED TOMATOES: Cut Roma tomatoes in quarters and place on rimmed baking sheet. Mix olive oil with liquid hickory smoke and drizzle over tomatoes. Sprinkle with fennel seeds, salt and pepper. Bake at 250° F for 90 minutes. Makes 48 smoked tomato quarters.

FOR THE CREAM SAUCE: 3 Tbsp. butter ¼ cup all-purpose flour 1 cup half & half 1 cup cream

FOR THE SHRIMP: In large sauté pan, heat olive oil over high heat. When hot, add shrimp, garlic, thyme and rosemary. Add salt and pepper to taste. Stir and cook shrimp for 4–5 minutes.

FOR THE CREAM SAUCE: In saucepan, heat butter over low heat, slowly stirring in flour and cook for 3–4 minutes. Warm cream and half & half in microwave for 1 minute, then slowly add to flour mixture. Stir with wire whisk until it begins to thicken.

FOR THE GRITS: There are many good varieties of stone ground grits on the market. Choose one and follow directions to prepare six servings and add rosemary, garlic and salt. To make creamy, rich grits, eliminate 1½ cups of the recommended water for the grits and add 1 cup of cream, 2 tablespoons of butter and 4 ounces of cream cheese. TO ASSEMBLE AND SERVE: Add smoked tomatoes with their liquid to cooked shrimp. When tomatoes are hot, add the cream sauce. Cook for another 5 minutes; shrimp should be firm but not overcooked. Serve over rosemary grits. *Seafood Watch® recommends wild-caught or farm-raised prawns or shrimp from the U.S and Canada.

Sam is an award-winning restaurateur, best-selling cookbook author and TV host who has been dubbed Hawaii’s culinary ambassador. Through his restaurants and other vehicles, he educates people the world over about the wonderful, diverse cultures and flavors reflected in Hawaiian cuisine. He is a passionate advocate of sustainable seafood, and a regular part of Cooking for Solutions.

Spicy Salmon* Poke Patty Slider

Sam Choy Sam Choy’s Kai Lanai Kailua-Kona, Hawaii samchoy.com

SERVES 4–6

FOR THE SPICY SALMON PATTIES: 3 cups salmon, finely chopped ½ cup celery, trimmed, minced ½ cup onion, peeled, minced ¼ cup green onion, chopped 2 Tbsp. red bell pepper, seeded, minced 2 Tbsp. yellow bell pepper, seeded, minced 2 eggs, beaten 1½ cups panko ¼ cup soy sauce 1½ Tbsp. sriracha hot sauce 2 Tbsp. olive oil 1 tsp. black pepper ½ tsp. salt, or to taste 6 soft slider rolls Micro greens

1½ Tbsp. black sesame seeds 1 Tbsp. sesame oil

FOR THE CREAMY ORIENTAL DRESSING: 3 cups mayonnaise ½ cup soy sauce ¾ cup granulated sugar ¼ tsp. white pepper

*Seafood Watch® recommends wild-caught salmon from Alaska and coho salmon farm-raised in closed, recirculating systems.

FOR THE SPICY SALMON PATTIES: Mix all ingredients except slider rolls and micro greens. Cover and refrigerate for 30 minutes. Form mixture into patties with clean, wet hands. Heat a small amount of oil in a skillet or sauté pan over medium heat. Fry patties for 3–4 minutes on each side, or until patties are golden brown. FOR THE CREAMY ORIENTAL DRESSING: Whisk all ingredients together until well blended. If consistency is too thick, whisk in a few drops of water at a time, until desired consistency is reached. TO SERVE: Place each patty in a soft roll. Top with micro greens and creamy oriental dressing.

Michael Cimarusti Providence Los Angeles, California providencela.com

Michael’s mastery of seafood has earned him international recognition and countless accolades as chef and owner of Providence in Los Angeles, including a Beard Award nomination for “Best New Restaurant” in the United States. Providence earned two Michelin Stars in 2009. He is an Iron Chef America Champion, as well as a contestant on Top Chef Masters. He was a Beard Award nominee as Best Chef: Pacific Region and was named 2010 Chef of the Year by Angeleno Magazine.

Striped Bass* with Yuzu Kosho and Wilted Bloomsdale Spinach FOR THE STRIPED BASS: 4 5 oz. wild striped bass fillets, skin removed Maldon salt Espelette chile 1 clove garlic, peeled 1 oz. sweet butter ½ oz. extra virgin olive oil 1 branch thyme 1 yuzu lime, fresh FOR THE YUZO KOSHO SAUCE: 3¼ cups sake, junmai daiginjo preferred 2⁄3 cup mirin 2⁄3 oz. yuzu kosho 8 oz. sweet butter, Echire butter preferred Yuzu juice, as needed Salt, as needed FOR THE WILTED SPINACH: 2 bunches Bloomsdale spinach, if available 1 garlic clove, peeled 1 oz. sweet butter ½ oz. extra virgin olive oil Salt, as needed

FOR THE STRIPED BASS: Preheat a nonstick sauté pan over medium heat. Season fish on both sides with Maldon salt and Espelette chile. Add olive oil and butter. When butter has melted, but before it browns, add fish fillets skin-side-down. Allow fish to cook on first side over low flame for 3–4 minutes. Flip fish over and add thyme and garlic. Baste fish with butter and oil as it cooks. Cook fish on second side for an additional 3 minutes, basting often. Remove fish and allow it to rest for 10 minutes in a warm place. FOR THE YUZO KOSHO SAUCE: Begin making sauce by placing mirin and sake in a nonreactive saucepan. Reduce by one-third. Incorporate yuzu kosho using an immersion blender. Emulsify in butter using an immersion blender. Adjust sauce with salt and a few drops of yuzu juice. FOR THE WILTED SPINACH: When fish is well-rested, wipe out pan used for fish, melt butter and add olive oil. Press tines of a table fork into garlic clove so that it is secure; use this fork to stir spinach. When butter begins to bubble, but before it browns, add spinach, season well with salt and stir the spinach. TO SERVE: Drain spinach on absorbent paper. Re-warm fish very briefly under a preheated broiler. Divide spinach among four warmed

SERVES 4

dinner plates. Place striped bass on top of spinach. Aerate sauce using immersion blender and spoon it around fish. Zest a bit of yuzu over the dish and serve immediately. *Seafood Watch® recommends both wild-caught and farm-raised striped bass from the U.S.

Jesse is a celebrated Bay Area restaurateur and environmental pioneer, Jesse Ziff Cool who has been dedicated to sustainable and organic local agriculture and cuisine for more than 34 years. She constantly advocates for local producers Cool Eatz Restaurants and Catering/ Flea St. Café both nationally and internationally, and is the creative force behind five Menlo Park, California restaurants, author of seven cookbooks and a frequent contributor to cooleatz.com leading food publications.

Asparagus, Green Onion and Potato Croquettes with Spring Shoots Salad FOR THE BINDING CREAM: 2 Tbsp. unsalted butter 3 Tbsp. unbleached white flour ¾ cup milk pinch nutmeg, grated ¼ tsp. salt pinch black pepper FOR THE CROQUETTES: 2 oz. steamed asparagus, cut into thin slices 1 cup cooked potato, mashed coarsely 1 oz. green onion, thinly sliced 1½ oz. soft goat cheese 1½ tsp. fresh thyme, finely chopped 1 tsp. lemon zest 2 eggs, beaten 1 cup flour 1½ cups bread crumbs, toasted 2 cups vegetable oil, for frying FOR THE SALAD: Combination of tender spring shoots, such as pea, sunflower, broccoli and arugula

Olive oil Lemon juice Rice wine vinegar Salt, to taste Pepper, to taste Sugar

FOR THE BINDING CREAM: In a saucepan, over medium heat, melt butter and, using a whisk, add flour, stirring for a few minutes to cook the flour. Gradually whisk in milk, adding a small pinch of nutmeg, salt and pepper, and cook for about 5 minutes, whisking continuously until thick. Pour white sauce into a shallow bowl and allow to cool.

SERVES 4

a heavy pan until lightly smoking. Drop croquettes into hot oil, turning until completely brown on all sides. FOR THE SALAD Toss spring shoots with a few tablespoons of olive oil, lemon juice, rice wine vinegar, salt, pepper and a pinch of sugar. TO SERVE: Serve salad with the croquettes.

FOR THE CROQUETTES: Add asparagus, potato, green onion, goat cheese, thyme and lemon zest. Season well with salt and pepper. Place beaten egg, flour and bread crumbs in three separate bowls. Lightly season flour and bread crumbs with salt and pepper. To form croquettes, coat a generous tablespoon of the batter with flour, then egg and finally, with bread crumbs. Heat oil in

Chris Cosentino Incanto San Francisco, California incanto.biz

Chris’s passion for food has its roots in Rhode Island’s Italian-American community where he grew up, and was honed at notable restaurants including Red Sage in Washington, D.C. and Berkeley’s Chez Panisse. At Incanto, his innovative interpretations of rustic Italian fare won quick acclaim, and he’s earned national recognition on The Next Iron Chef, Iron Chef America and as a leading proponent of offal cookery – employing “lost cuts” of meat to bring forth an untapped array of flavors and textures. Chris is committed to sustainable principles and humane treatment of farm animals, and is an avid researcher of ancient cooking techniques and culinary lore.

Marinated Sardines* and Nduja Crostini 8 5 1 1 1 2 1

fresh local sardines Kosher salt Dry white wine Lemon juice Chile flakes bay leaves bunch thyme bunch parsley Extra virgin olive oil lemon Nduja, ½ chub, about 4 oz. Wild fennel fronds heads baby fennel, shaved thin lengthwise on mandoline bunch French breakfast radishes, shaved thin lengthwise on mandoline Salt, to taste Black pepper, to taste

1 crusty baguette TO MARINATE SARDINES: Fillet sardines or ask the fishmonger to do it. Arrange a single layer of sardines in bottom of nonreactive pan. Sprinkle with salt, lemon juice, chile flakes, parsley stems, thyme and bay

SERVES 4

leaves. Cover with ¼ cup wine. Repeat process with each layer. Finish with extra virgin olive oil to cover. Make sure all sardines are completely submerged. Cover container and let marinate at least 24 hours in refrigerator. TO PREPARE AND SERVE: Remove sardines from marinade and let sardines come to room temperature. Discard marinade. Remove nduja from refrigerator and let it come to room temperature. Place radishes and fennel in a small bowl with wild fennel fronds and season with salt and pepper and a splash of lemon juice. Slice bread on bias into ¼-inch thick crostini. Drizzle with olive oil and season with salt and pepper. Grill crostini over medium heat or toast in toaster oven, being careful not to burn them. Once grilled, lay crostini on tray and rub each piece with the whole lemon. Scoop nduja out of casing and spread an even layer on each crostino. Lay a fillet of marinated sardine on each crostino. Top with small amount of radish and fennel mixture. Finish with extra virgin olive oil and cracked black pepper. *Seafood Watch® recommends wild-caught Pacific sardines from the U.S.

A West Virginia native, William was strongly influenced by the garden-tokitchen-table cooking he learned on his grandparents’ farm – both in his style of cooking and his belief in sustainable agriculture and local cuisine. He cooked at top restaurants in the Southeast before opening The Market Place, where he creates memorable dishes using foods produced within 100 miles of his kitchen. These farm-fresh ingredients entice guests with simple, yet explosive flavors.

William Dissen The Market Place Asheville, North Carolina marketplace-restaurant.com

Asian-style Yellowfin Tuna* Tartare with Sweet Chile Glaze FOR THE GINGER SOY: 1 cup soy sauce ½ cup sugar ½ cup water ¼ cup ginger, sliced 2 Tbsp. cornstarch slurry (water and cornstarch) FOR THE SWEET CHILE GLAZE: 3½ cups honey ¼ cup rice wine vinegar 2 Tbsp. lime juice 1 tsp. garlic, minced 1 tsp. ginger, minced 1 tsp. lemongrass, minced 1 tsp. mint, finely chopped 1 tsp. cilantro, finely chopped 1 Tbsp. sambal oelek (chile garlic paste) Salt, to taste Pepper, to taste FOR THE YELLOWFIN TUNA: 8 oz. yellowfin tuna, small dice ½ cup cucumber, peeled, seeded, small dice

1 1 1 ¼ ¼

SERVES 4

Tbsp. scallions, sliced thin Tbsp. cilantro, chopped Tbsp. mint, chopped cup sweet chile glaze cup ginger soy Salt, to taste Pepper, to taste

FOR THE 5 SPICE FLATBREAD: 2 egg roll wrappers 3 Tbsp. canola oil 1 Tbsp. sesame oil 2 Tbsp. 5 spice powder Salt, to taste Pepper, to taste FOR THE GINGER SOY: In a small saucepot, combine soy sauce, sugar, water and ginger. Bring to a simmer, stirring to dissolve sugar. Once a simmer begins, turn off heat and allow ginger to steep. Strain ginger soy into a new pot and bring to a simmer, stirring in cornstarch slurry and allow to simmer until slightly thickened. Allow to cool and reserve. Yields 1 pint.

FOR THE SWEET CHILE GLAZE: Whisk all ingredients together. Season to taste. Refrigerate. Yields 1 quart. FOR THE YELLOWFIN TUNA: In a medium bowl, combine yellowfin tuna, cucumbers, scallions, cilantro, mint, sweet chile glaze and ginger soy. Mix to thoroughly incorporate. Season to taste with salt and pepper. FOR THE 5 SPICE FLATBREAD: Preheat oven to 325° F. Combine canola and sesame oils. Cut egg roll wrappers in half and then in half again, to yield 8 rectangular pieces. Place a nonstick Silpat on a sheet tray. Brush half the oil on Silpat and lay down egg roll wrappers. Brush remaining oil on top. Sprinkle 5 spice powder, salt and pepper over wrappers. Bake for 6 minutes, or until golden. Reserve for later use. TO SERVE: Place a 3-inch mold on four plates and spoon in tuna tartare. Carefully insert two pieces of 5 spice flatbread into mold. Using the back of a spoon, gently pack down tartare. Carefully lift mold up and over flatbread. Garnish plates with 1 tablespoon of sweet chile glaze. *Seafood Watch® recommends troll- and pole-caught yellowfin tuna.

Carla Hall Alchemy by Carla Hall Washington, D.C. alchemybycarlahall.com

Carla’s whimsical approach to life belies the thoughtfulness with which she approaches her profession. Her heartfelt energy won her legions of fans on Top Chef. Her cooking balances Southern traditions, classic French training and a holistic approach to food. She connects a passion for natural, organic and locally sourced ingredients with her belief in yoga and meditation. Carla views cooking as a mindfulness practice, as well as an opportunity to transform and inspire the way people approach food.

Spring Pea and Fresh Ricotta Tortellini with Lemon Thyme Beurre Blanc 24 wonton wrappers or 24 fresh pasta squares, 2” x 2” FOR THE RICOTTA: 1 qt. whole milk 1 cup buttermilk ½ cup heavy cream 1 tsp. kosher salt FOR THE PEA PESTO: 1 cup frozen peas, thawed ¼ cup fresh mint ¼ cup fresh tarragon 2 cloves garlic, roughly chopped 2 tsp. lemon zest ¼ cup pine nuts, toasted ¼ cup fresh Parmigiano Reggiano cheese 4 Tbsp. extra virgin olive oil Salt, to taste Pepper, to taste Lemon juice, to taste Lemon zest, to taste

FOR THE LEMON THYME BEURRE BLANC: 1 cup white wine 1 shallot, roughly chopped 3 sprigs thyme ½ cup cold butter, cut in small pieces 2 tsp. lemon zest Salt, to taste Pepper, to taste FOR THE RICOTTA: Combine ingredients in a saucepan. Stir frequently until mixture comes to a boil, so bottom doesn’t scorch. Continue to boil until milk solids separate. Strain in fine mesh strainer lined with four to five layers of cheesecloth. Drain without pressing for 15 minutes. Makes 1 cup. FOR THE PEA PESTO: Place peas in work bowl of a food processor fitted with a metal blade. Add mint, tarragon, garlic, lemon zest, pine nuts and Parmigiano Reggiano. Pulse 7–8 times until a chunky paste forms. Pulse again while drizzling in olive oil. When mixture reaches desired consistency, stop and season to taste with salt. Store pesto in an airtight container in the refrigerator for up to 1 week or freeze for up to 2 months. Makes 1 cup.

SERVES 6 AS AN APPETIZER, 4 AS AN ENTRÉE

FOR THE LEMON THYME BEURRE BLANC: In a small pot, combine wine, shallot and thyme. Reduce wine by less than half. On and off the heat, whisk in cold butter to create an emulsion. Strain into a medium skillet. Season with salt and pepper, and stir in lemon zest. TO ASSEMBLE AND SERVE: Combine fresh ricotta with pea pesto. Adjust seasoning, if necessary, with salt, pepper, lemon zest and/or lemon juice. Place teaspoonful in the center of a wonton wrapper or a 2” x 2” square of fresh pasta. Fold square in half, and then fold again while pinching the sides back to form a flying nun’s hat. Place on sheet pan dusted with cornmeal. Refrigerate until ready to use. Bring a large pot of water to a rolling boil. Add enough salt to make it taste like the sea. In small batches, drop tortellini in pot and boil for about 2–3 minutes or until tortellini floats for at least 1 minute. Take tortellini out with a slotted spoon and transfer them into skillet with sauce. Toss to coat. Serve in a shallow bowl. Garnish with grated Parmesan cheese, lemon zest and blanched peas.

Brandon is executive chef of the world’s first certified sustainable sushi restaurant. Building on culinary training in the Northwest, his creativity, focus and passion have been instrumental in Bamboo Sushi’s quick rise to critical acclaim. Brandon scours the globe sourcing sustainable seafood and pushes the culinary boundaries of Japanese tradition, creating a new style that’s both delicious and responsible to the planet.

Seared Arctic Char* with Smoked Miso 8 ¼ ¼ 1 1 3 ¼

Brandon Hill Bamboo Sushi Portland, Oregon bamboosushipdx.com

SERVES 4 AS AN APPETIZER

oz. Arctic char, sliced into rectangular shapes, about 1 oz. each cup white miso cup canola oil tsp. garlic, very finely grated tsp. ginger, very finely grated Tbsp. smoked soy sauce cup ponzu sauce Bamboo skewers

Mix together white miso, canola oil, garlic, ginger and smoked soy until well combined. Drizzle Arctic char pieces with ponzu sauce. Lightly sear tops of fish with a butane torch, making sure to leave fish mostly raw to avoid drying out. Roll each piece of fish and skewer with a short bamboo skewer. Top with a small dab of smoked miso mixture. *Seafood Watch® recommends Arctic char farm-raised in closed, recirculating systems.

Lynne Rossetto Kasper Author/Host The Splendid Table St. Paul, Minnesota splendidtable.publicradio.org

Plumped Ginger Caramel Shrimp* PLUMPED GINGER CARAMEL SHRIMP* 1½ lbs. large frozen shrimp, shelled or unshelled ½ cup kosher or sea salt, not iodized 1⁄3 cup sugar 1⁄3 cup medium-hot chile powder 2 qt. warm water 4 Tbsp. expeller pressed canola, or other mild oil 4 large garlic cloves 4” ginger, peeled ¼–½ tsp. black pepper, freshly ground Salt, to taste 4 tsp. sugar Frozen shrimp are called for as a convenience. Certainly you could use fresh or thawed. If you do, use cold water instead of warm and marinate shrimp in refrigerator. For the brine, in a medium stainless or glass bowl, blend salt, sugar and chile powder in warm water. One-third cup of chile powder is not an error. In a brine, you need this much to end up with a subtle boost of flavors. Drop in shrimp and let stand at room temperature for 20 minutes. Drain shrimp, peel off shells if necessary and pat shrimp dry.

Lynne is co-creator/host of public radio’s national food show, The Splendid Table®, which explores every dimension that food plays in our lives today – including the importance of sustainable food production. A lecturer, cultural historian, speaker, teacher and writer, Lynne is the only author to win Cookbook of the Year Awards from both the James Beard Foundation and the International Association of Culinary Professionals.

SERVES 4

To sauté the shrimp, chop garlic and ginger together in 1⁄8 inch pieces. Heat oil in a straight-sided, 12-inch sauté pan over medium-high heat. Stir in garlic, ginger, pepper and a sprinkle of salt. Cook for 1 minute, stirring with a wooden spatula. Blend in sugar and keep stirring until garlic is pale gold. Do not let garlic pieces get dark brown. Immediately drop in shrimp and stir another 1–2 minutes, or until shrimp are turning pink and are barely firm. TO SERVE: Turn shrimp into a serving bowl. Taste them, adjust seasoning and serve hot or warm. Eat immediately. From The Splendid Table’s® How To Eat Supper: Recipes, Stories, and Opinions from Public Radio’s Award-Winning Show by Lynne Rossetto Kasper and Sally Swift © 2008. *Seafood Watch® recommends wild-caught or farm-raised shrimp from the U.S and Canada.

Ed’s eclectic restaurants are lively gathering places guided by the mantra: “Local first, organic whenever possible, with aloha always.” His culinary vision was shaped by a year backpacking around the globe, immersed in many cultures, aromas and tastes. On a Hanoi street corner over a steaming bowl of pho, he recognized that, “Food is the unifying fabric of humanity, connecting us to the Earth and each other.” Today, the Hawaii native’s restaurants regularly earn accolades in local and national press.

Akule* Escabeche 6 1 2 4 1 4 2 ½ 1 ½ ½ 12 3 4 1 ¼ ½

Ed Kenney town Honolulu, Hawaii townkaimuki.com

SERVES 8 AS AN APPETIZER

akule (Hawaiian mackerel scad), about ½ lb. each cup seasoned flour cups olive oil for frying oz. red onion, sliced jalapeño, sliced oz. celery heart, thinly sliced oranges, segmented, juice reserved cup green olives, pitted, halved cup dry white wine cup water cup sherry vinegar black peppercorns bay leaves, preferably fresh garlic cloves, smashed Tbsp. fresh oregano cup flat leaf parsley leaves cup extra virgin olive oil

Fillet akule and split each fillet lengthwise. Dredge each fillet in seasoned flour and shake off excess. Heat frying oil in a shallow pot until it shimmers. Fry fillets for 1 minute per side. Lay fillets skin-side-up in a single layer in a glass or nonreactive

pan. Scatter red onion, jalapeño, celery heart, orange segments and green olives randomly over top of fish. Bring wine, vinegar, reserved orange juice, water, garlic, bay leaf, oregano and peppercorns to a boil over high heat. Simmer for 5 minutes, then remove from heat and cool to 110°F. Pour pickling liquid over fish and vegetables. Allow to marinate for 12 hours, refrigerated. Pour extra virgin olive oil over fish. Garnish with parsley leaves. Serve at room temperature with grilled bread or a salad. Other seasonal vegetable/flavor combinations include: carrots, raisins, cinnamon and mint; fennel, grape tomatoes and black olives; mushrooms, leeks and Meyer lemon; fresh ginger, green onions and shiitake mushrooms; and green mango, soy, cilantro and chile. *Seafood Watch® recommends wild-caught mackerel scad from Hawaii.

Bun Lai Miya’s Sushi New Haven, Connecticut miyassushi.com

Kimchee Scallop* Ceviche

Bun is the wildly imaginative chef of one of the East Coast’s most acclaimed restaurants. He has committed his life to ecological and human rights activism. Miya’s is the East Coast’s first sustainable sushi restaurant, and features the largest vegetarian sushi menu in the world. Bun travels extensively to teach the public about sustainability. Fish2fork has ranked Miya’s as one of the Top Ten most sustainable restaurants in the U.S.

SERVES 8 AS AN APPETIZER

FOR THE KIMCHEE: ¼ head napa cabbage 2 Tbsp. sea salt 1 tsp. soy sauce 1 carrot, cut in matchsticks 4 Tbsp. fresh garlic, minced 2 Tbsp. fresh ginger, grated ¼ cup scallions, chopped 1 Tbsp. hot red pepper flakes, crushed FOR THE SCALLOPS: 1½ lbs. large sea scallops, sliced in half into medallions 1 fresh lime 1 Tbsp. sea salt 3 Tbsp. dried Japanese bonito flakes* 3 Tbsp. cilantro, finely chopped ¼ cup cashew nuts, finely chopped FOR THE KIMCHEE: Separate and wash cabbage leaves and pat dry. Tear cabbage leaves into bite-sized pieces, then add carrots, garlic, ginger, crushed red pepper and scallions. Sprinkle with sea salt and soy sauce. Wearing sterile latex gloves, squeeze and massage

salt into cabbage, releasing water from cabbage. Transfer ingredients, including liquid, into sterilized glass jars. Let sit at room temperature for 3 days, then refrigerate. The ingredients will be fermented, deliciously pungent, spicy, acidic and ready to serve once kimchee has been fully chilled. FOR THE SCALLOPS: In a medium bowl, toss scallops with salt and let rest in a covered container in refrigerator for 1 hour. Drain water that has leeched out of scallops, rinse with ice cold water and place scallops on a plate lined with paper towels. Place in refrigerator for 20 minutes to dry. Combine 3 cups of kimchee and kimchee juice with scallops and toss. Allow to marinate overnight with kimchee juice in refrigerator. TO SERVE: Before serving, squeeze out some of the liquid so ceviche is not watery. Serve tossed with chopped cashew nuts, topped with freshly chopped cilantro, bonito flakes and a squeeze of lime juice. *Seafood Watch® recommends farm-raised off-bottom sea scallops from all sources.

Anthony Lamas

Anthony’s passion for food began when he cooked beside his grandparents and uncle in the family’s Spanish restaurant. He apprenticed with top chefs, garnering national recognition while introducing unique Latin American flavors to Louisville menus. He has been featured on Food Network shows and invited to the James Beard House five times, and is a staunch supporter of Seafood Watch. His restaurant features local contemporary art and seasonally focused cuisine showcasing the freshest seafood and local artisan ingredients.

Wild Pacific Halibut* Seviche with Hearts of Palm Salsa FOR THE HALIBUT SEVICHE: 3 lbs. wild Pacific halibut 14 limes 10 fresh yuzus, juiced, or 1 5-oz. jar 1 Tbsp. fresh ginger, finely chopped 2 jalapeños, finely diced 2 tsp. sea salt 2 oranges, juiced 1 Tbsp. extra virgin olive oil FOR THE HEARTS OF PALM SALSA: 1 yellow tomato, diced 1 red tomato, diced 1 Tbsp. sea salt 2 oranges, juiced 4 limes, juiced 1 jalapeño, diced 1 Tbsp. extra virgin olive oil 2 oz. cilantro, chopped 2 cups hearts of palm, sliced in ¼” pieces 3 oranges, peeled, segmented

Seviche Louisville, Kentucky sevicherestaurant.com

SERVES 6

FOR THE HALIBUT SEVICHE: Skin halibut and remove bloodline. Dice into ½-inch pieces. Lay halibut pieces in an even layer in a shallow pan. Mix juice of 4 limes with 1 teaspoon of sea salt. Cover halibut with juice and salt mixture and cover pan with plastic wrap. Place halibut in refrigerator and allow to cure for 6 hours. Remove halibut from refrigerator. Strain and discard juice. Squeeze remaining 10 limes and mix juice with all other ingredients before adding it to halibut. Refrigerate seviche for 1 hour. The seviche is best enjoyed within 24 hours of the final hour of marinating. FOR THE HEARTS OF PALM SALSA: Mix all ingredients and refrigerate for 1 hour. Canned hearts of palm may be used in place of fresh. TO SERVE: Top seviche with hearts of palm salsa and enjoy. *Seafood Watch® recommends wild-caught Pacific halibut from the U.S.

Nathan Lyon Chef/Host Growing A Greener World Los Angeles, California chefnathanlyon.com

Nathan is known to viewers across the country for his simple, innovative cuisine featuring fresh, local ingredients. Among the final four on The Next Food Network Star, he is the chef and co-host of Growing A Greener World (PBS), the creator and host of A Lyon in the Kitchen (Discovery Health and Fit TV) and a guest chef/expert on Real Simple Real Life and Home Made Simple (TLC). Blending grassroots and gourmet, Nathan believes great meals make great neighbors.

Pan-Seared Salmon* with Asparagus and Dijon Crème Fraîche FOR THE SALMON: 1 lb. salmon fillet, 1½” thick, skin on, cut into 4 equal pieces 1 tsp. lemon zest 2 tsp. fresh thyme leaves, chopped Extra virgin olive oil, as needed 1 tsp. unsalted butter Kosher salt Freshly ground black pepper Chopped parsley or micro greens for garnish FOR THE ASPARAGUS: 1 Tbsp. unsalted butter ¾ lb. large asparagus, snapped at natural breaking point, and bottom inch peeled 1 large clove garlic, minced 1 lemon, zested (reserve half of zested lemon for juice) ½ lemon, juiced Kosher salt, as needed Freshly ground black pepper, as needed

SERVES 4

FOR THE DIJON CRÈME FRAÎCHE: 1 Tbsp. whole grain Dijon mustard ¼ cup crème fraîche FOR THE SALMON: Pat salmon dry, then press non-skin-side with lemon zest and chopped thyme. Season lightly with salt and pepper. Allow salmon to rest for at least 15 minutes at room temperature. Heat a large skillet over high heat until very hot. Add 1 tablespoon olive oil plus butter to skillet. Butter will bubble up, turn brown and perhaps even smoke. Swirl skillet to distribute oil and butter, then, with skin-side-up, add salmon to skillet. Cook for 1 minute, then flip to skin-side-down and continue cooking for 30 seconds. Cover skillet and immediately move skillet off heat. Turn off heat and allow salmon to sit undisturbed for 5 minutes. After 5 minutes, transfer salmon to a cutting board and allow it to sit for 5 additional minutes. FOR THE ASPARAGUS: Add butter to a large skillet and heat over medium-high heat. Cook until the butter begins to brown. Add the asparagus and gently shake the skillet to coat the asparagus in the butter. Season evenly with a good pinch of salt, some pepper, and cook undisturbed for 1 minute. Shake the skillet, then add the garlic and lemon zest. Shake the skillet to distribute, and cook for 2 additional minutes, giving the skillet a little shake after 1

minute. Lastly, squeeze juice of the reserved half of the zested lemon over top of the asparagus and shake the pan. Remove from the heat and (careful, it’s still hot) season to taste. FOR THE DIJON CRÈME FRAÎCHE: Place mustard and crème fraîche in a bowl and stir until combined. TO SERVE: Serve on four warm plates. Arrange asparagus in center of each plate and top with a piece of salmon and a dollop of Dijon crème fraîche. Garnish with a sprinkling of chopped parsley or micro greens. *Seafood Watch® recommends wild-caught salmon from Alaska and coho salmon farm-raised in closed, recirculating systems.

Rick is the country’s top culinary advocate for sustainable seafood. In addition to creating several nationally acclaimed restaurants, he’s the author of the widely praised cookbook, Fish Without a Doubt. Rick is also well known as a star of Top Chef Masters, and he hosted the James Beard awardwinning segment of the PBS series Chefs A’Field about wild Alaska salmon. When not behind the stove, Rick travels the country raising awareness about ocean conservation and the dangers of overfishing.

Oyster* Stew

Rick Moonen Rick Moonen’s rm seafood Las Vegas, Nevada rickmoonen.com

SERVES 4–6

OYSTER* STEW There is something completely comforting about this simple lunchtime soup. Shucked oysters make preparing it a snap. 8 4 1 1

Tbsp. unsalted butter cups whole milk cup heavy cream Coarse salt, to taste White pepper, freshly ground, to taste Tabasco sauce, to taste pint shucked oysters, with their liquor Oyster crackers

Melt butter in a wide saucepan over medium heat. Add milk and cream and bring to a simmer. Season well with salt, white pepper and Tabasco, then add oysters and their liquor. Cook just until edges of oysters curl; they’ll look like ruffled petticoats. Serve hot, with plenty of oyster crackers. From Fish Without a Doubt by Rick Moonen & Roy Finamore, © 2008. *Seafood Watch® recommends farm-raised oysters from all sources.

Peter Pahk Kingsmill Resort Williamsburg, Virginia kingsmill.com

Peter embraces a deep commitment to creating menus from local, artisanal and sustainable cuisine – and to sharing the stories behind the food. He’s been executive chef for Ritz Carlton and at the Silverado Resort in Napa, earning praise along the way. He’s active with Chefs Collaborative, and promotes sustainable cuisines in partnership with local farmers, producers and fishermen. Long a Seafood Watch advocate, Peter is devoted to Share Our Strength, whose mission is to end childhood hunger in the United States.

Oregon Pink Shrimp* Summer Rolls with a Thai-Korean Style Dipping Sauce FOR THE SHRIMP ROLLS: 2 lbs. Oregon pink shrimp 7 oz. dried rice stick vermicelli 8 8¼” round rice paper wrappers 1 cup mung bean sprouts, blanched, patted dry 16 Thai basil leaves 24 cilantro leaves 24 small mint leaves 1 jalapeño pepper, deseeded, julienned 1 cup cucumbers, julienned 1 cup scallions, chiffonade 8 Boston or Bibb lettuce leaves FOR THE DIPPING SAUCE: 2 oz. Korean ko choo jung (or Chinese hot bean paste) 4 oz. Thai sweet hot sauce 2 oz. sweetened rice wine vinegar 1 tsp. fresh ginger, grated 1 tsp. fresh garlic, grated 1 tsp. fresh cilantro, finely chopped

FOR THE SHRIMP ROLLS: Bring a medium saucepan of water to a boil over high heat. Add shrimp and cook for about 1½ minutes, or until shrimp are bright orange and just cooked. Drain shrimp in colander and run under cold water until they are cool. Peel and halve shrimp lengthwise down center. Cover and refrigerate. Cook rice noodles according to package directions. Drain and set aside. Clear a work surface, such as a large wooden cutting board, for rolling summer rolls and prepare a pan large enough to hold finished rolls in a single layer. Place all filling ingredients in separate containers and arrange them in the following order around the work surface: rice paper wrappers, shrimp, rice noodles, bean sprouts, mint, basil, cilantro, hot pepper, cucumber, scallions and lettuce. Fill a wide, shallow dish large enough to hold rice paper wrappers with hot water. Evenly submerge one paper for about 30 seconds, or until it is soft and pliable. Remove from water and place on work surface. Working quickly, spread 4 ounces Oregon pink shrimp on rice paper, layer scant ¼ cup of rice noodles over shrimp, followed by a few bean sprouts, 3 mint leaves, 2 basil leaves, 3 sprigs

SERVES 8 AS AN APPETIZER

of cilantro and 2 pieces of hot pepper. Place 3–4 cucumber sticks and 3–4 scallion pieces on either side of noodle pile. Roll one piece of lettuce into a cigar shape and place it on top of noodle pile. Fold bottom half of rice paper wrapper over filling. Holding it firmly in place, fold in sides of wrapper. Then, pressing firmly down to hold folds in place, roll entire pile up to close top. Turn each roll so that rice paper wrapper seam faces downward and row of shrimp faces up. Place in prepared pan. FOR THE DIPPING SAUCE: Mix all ingredients together. TO SERVE: Serve summer rolls with dipping sauce. *Seafood Watch® recommends wild-caught pink shrimp from Oregon and wild-caught Northern shrimp from the U.S. Atlantic and Canadian Atlantic.

Cindy has earned accolades since she opened the first of her three Napa Valley restaurants more than 25 years ago. Her strong belief in sustainable cuisine manifests itself in creative, award-winning dishes made from fresh, local and seasonal ingredients. In 2010 she brought her critically acclaimed “farm-to-table” philosophy to the Aquarium as our culinary partner.

Québécois Clam* Chowder

Cindy Pawlcyn Mustards Grill/Cindy’s Backstreet Kitchen/Go Fish/Monterey Bay Aquarium Cafe & Restaurant Napa Valley & Monterey, California cindypawlcyn.com

SERVES 4 AS AN ENTRÉE

QUÉBÉCOIS CLAM* CHOWDER 2¼ lbs. clams 18 oz. dry hard sparkling cider (or 9 oz. dry white wine + 9 oz. apple juice) 4 Tbsp. butter 2 leeks, cleaned, cut in fine rings 14 oz. specialty potatoes, cut in small circles (or russets, peeled, diced) cooked just tender 3½ oz. cream 14–16 oz. black cod,* cut in 3¼– 4 oz. pieces Salt, to taste Pepper, to taste Lemon juice, freshly squeezed 4–5 Tbsp. fresh parsley, minced

TO SERVE: Pour hot, steamy clams into dishes. Tuck cod into center. The clams should all be facing open-side-up. Taste for lemon. Garnish with parsley. *Seafood Watch® recommends farm-raised clams from all sources and wild-caught black cod (also called sablefish) from Alaska and British Columbia.

Heat butter and start cooking leeks. Add clams and potatoes. Add cider, or wine and apple juice mixture. Add salt and pepper and cover. Cook until clams are open, adding water if necessary. Add cream and taste for seasoning. Concurrently, griddle or grill cod.

Charles Phan The Slanted Door San Francisco, California slanteddoor.com

Charles is the visionary proprietor and founder of the acclaimed Vietnamese restaurant that showcases an abundance of produce as well as ecologically farmed meat, game and poultry from farms around the San Francisco Bay area. He takes a cutting-edge approach to traditional cuisine as he seeks to preserve cultural traditions. In 2004, he won the coveted Beard Award as Best Chef: California.

Fish Vermicelli with Dill and Pineapple-Anchovy* Sauce FOR THE FISH: 1½ lbs. skinless fish fillet (halibut,* cod* or bass*) 1 cup canola oil ¼ cup fish sauce 1 tsp. turmeric powder 6 cups cooked rice stick vermicelli noodles 1 cup fresh dill, picked, large stems removed 1½ cups green onion, 2” julienne 4 Tbsp. peanuts, roasted, chopped FOR THE PINEAPPLE-ANCHOVY SAUCE: ¼ cup anchovy paste ½ cup fresh pineapple, diced 2 garlic cloves 1–2 Thai chilies 2 tsp. fresh lime juice 2 tsp. sugar FOR THE FISH: Remove bones from fish. Slice fish into ¼” thick x 2½” long x 2” wide pieces. Whisk together canola oil, fish sauce and turmeric powder. Place fish in marinade. Let it marinate for 5 minutes, but no more than 10 minutes.

SERVES 4

FOR THE PINEAPPLE-ANCHOVY SAUCE: Combine anchovy paste, pineapple, garlic, Thai chilies, lime juice and sugar in a blender. Blend until smooth. Taste and adjust seasoning with Thai chilies, sugar and lime juice. TO PREPARE AND SERVE: Cook noodles according to package directions. Divide rice noodles among four serving plates. Set aside. Heat large skillet on high heat. Add one-half of the fish to pan and turn heat down to medium. Cook about 30 seconds. Using a fish spatula, carefully turn fish pieces over and cook about 30 seconds more. Add half the dill and green onion. Sauté about 20 seconds or until greens are wilted. Carefully place fish and greens over two plates of vermicelli. Repeat with remaining fish. Drizzle 1–2 tablespoons of anchovy-pineapple sauce over fish and noodles. Garnish with 1 tablespoon chopped peanuts. Serve immediately. *Seafood Watch® recommends wild-caught Pacific halibut from the U.S., wild-caught Pacific cod from the U.S. and both wild-caught and farm-raised striped bass from the U.S.

After earning a psychology degree in Colorado, Lee returned to his native New Orleans and immersed himself in the culinary arts. He worked with Lee Richardson and learned from top chefs including Kevin Graham, Emeril Lagasse and John Besh – including at Besh’s celebrated restaurant, August. In the wake Ashley’s Restaurant at Capital Hotel Little Rock, Arkansas of Hurricane Katrina, he came to Little Rock and the reinvented Capital capitalhotel.com/Ashleyswebsite/ Hotel where he is defining Arkansas’ place in Southern food by employing its seasonal bounty in a return to pre-tradition he calls New Americana Cuisine. He is a three-time nominee for the Beard Award as Best Chef: South.

Sweet and Sour Catfish*

SERVES 8 AS AN APPETIZER

FOR THE CATFISH: 2 9–12 oz. catfish fillets Kosher salt All-purpose flour Vegetable oil to pan fry or deep fry 2 whole eggs 2 scallions, whites minced, green tops sliced on bias 1⁄3 tsp. ginger, freshly grated 2 cloves garlic, minced 2 Tbsp. vegetable oil FOR THE GREEN TOMATO JAM: 2 green tomatoes, cut in half, sliced 1⁄8” thick ¼ small yellow onion, peeled, cut in half, julienned ¾ cup + 2½ tsp. white wine vinegar ½ cup + 1½ Tbsp. granulated sugar FOR THE PEPPER MARMALADE: 2 sweet red bell peppers, seeded, pith removed, julienned 1 cup sugar 1 cup white wine vinegar

FOR THE CATFISH: Trim away edges of fillets as well as about ½ inch of the thinnest part of tail, the sinewy tip and brownish-grey matter on skin side. Cut fillets in 2 ounce portions by cutting one portion from head end, one from tail end and split remainder in half lengthwise along its natural line. Season fillets with kosher salt and refrigerate for 1 hour. Remove fillets from refrigerator and firmly pat dry with paper towels. Dredge fillets in flour and shake off excess.

a fork so that egg whites will break into small pieces and yolks will run into jams. Place a spoonful of the egg and jam mixture on each serving dish, taking care to get all solids and leaving a little liquid. Top eggs with a piece of catfish fillet and finish with an additional drizzle of liquid over fish and a pinch of scallions. *Seafood Watch® recommends farm-raised catfish from the U.S.

In a skillet over medium-high heat, or in deep fryer at 350° F, cook fish on both sides until golden brown. Remove from oil and drain on paper towels. FOR THE GREEN TOMATO JAM: Combine all ingredients in a nonreactive saucepan and reduce slowly until a jam-like consistency is achieved. FOR THE PEPPER MARMALADE: Combine peppers with other ingredients in a nonreactive saucepan and reduce gently by half. TO ASSEMBLE AND SERVE: In a skillet, over medium heat, sweat ginger, garlic and white part of scallion in vegetable oil. Add eggs and fry over-easy. Pour contents of pan into a mixing bowl. Add ¼ cup of tomato jam and ¼ cup of pepper marmalade and mix together using

P. Allen Smith P. Allen Smith Garden Home Little Rock, Arkansas pallensmith.com

Ginger Sesame Stir-Fried Asparagus GINGER SESAME STIR-FRIED ASPARAGUS 1½ lbs. asparagus, trimmed, cut in 2” pieces 2 Tbsp. olive oil ½ large red bell pepper, julienned 1 Tbsp. fresh ginger, chopped 1 Tbsp. soy sauce ¼ tsp. red pepper flakes, or to taste 2 tsp. toasted sesame oil 1 tsp. sesame seeds Bring ¼-inch of water to a boil in a large nonstick skillet over high heat. Add asparagus pieces and return to a boil. Then reduce heat to low, cover skillet and simmer for 5 minutes, or until crisp-tender. Drain asparagus in a colander and run briefly under cold running water to stop cooking. Drain again. Wipe skillet dry with a paper towel. Heat olive oil in the same skillet over high heat. Add bell peppers and cook, stirring constantly, for about 3 minutes or until just tender. Add asparagus, ginger, soy sauce and red pepper flakes, and cook for 2 minutes or until heated through. Remove skillet from heat and stir in sesame oil and sesame seeds.

SERVES 6

A Texas native, Casey won America’s heart during season three of Top Chef, and won over critical chefs with her tasteful creations. Time in the Bay Area and Napa Valley, and in travels to Thailand and Argentina, helped her develop a master’s touch that makes each dinner a one-of-a-kind culinary experience, and helps her pair the perfect wine with every dish. Her menus capture the essence of the South’s unique culinary style, and incorporate fresh regional ingredients in ways that range from classic to modern interpretations.

Rice-Crispy Mackerel*

Brownstone Fort Worth, Texas brownstonerestaurants.com

SERVES 6

FOR THE MACKEREL: 1 Sierra Mackerel (also called Spanish mackerel), sides removed, skin on, cut in 4” long fillets 2 cups toasted rice cereal, divided ¼ cup yellow mustard 1 egg, beaten 1 Tbsp. whole milk 1 tsp. butter ½ tsp. lemon juice Dill stem Canola oil, for searing Extra virgin olive oil Sea salt Fresh pepper FOR THE HERB PURÉE: ½ lb. cilantro ½ lb. parsley ¼ lb. dill 1¼ tsp. cumin seeds, toasted, ground 1¼ tsp. coriander seeds, toasted, ground

Casey Thompson

1 1 1

cup olive oil tsp. lemon juice tsp. capers, rinsed Salt

FOR THE FRESH SALAD: 1 Tbsp. baby cress ½ Tbsp. dill Meyer lemon zest 1 tsp. olive oil ¼ tsp. lemon juice Sea salt Pepper FOR THE MACKEREL: In a food processor, pulse 1 cup of rice cereal until just ground. Combine ground and unground rice cereal together. Heat a pan for searing fish over medium-high heat. Season mackerel with salt and pepper on both sides. In a small bowl, whisk egg and milk together. Brush skin-side of fish with mustard. Dredge skin-side into egg wash and then into rice cereal. Heat canola oil in hot pan. Add fish, skin-side-down. Cook fish for 1 minute. Turn fish over gently and cook until cooked through.

Add butter, lemon juice and dill to pan. Baste fish 3–4 times and rest on paper towels. FOR THE HERB PURÉE: Blanch herbs for 45 seconds. Wring out in towels. Purée in blender with capers and olive oil. In a bowl over ice, strain sauce. Add spices and season with salt, spices and lemon. FOR THE FRESH SALAD: Mix ingredients in a small bowl and dress with olive oil, Meyer lemon juice, sea salt and pepper. TO SERVE: Place fish on plate and drizzle herb purée around plate. Finish with fresh salad and good olive oil. *Seafood Watch® recommends wild-caught Spanish mackerel from the U.S. Atlantic or the U.S. Gulf of Mexico.

Bryan Voltaggio

Bryan is helping reinvent American cooking through his highly rated, family run restaurant and his appearance on Top Chef. A Beard Award nominee as Best Chef: Mid-Atlantic, his passion for cooking was fostered during a childhood where meals included produce from the family garden. Today, he relies on a close relationship between chef and grower to create sophisticated dishes offering classic flavor combinations produced from local, sustainable and organic ingredients. He apprenticed with Charlie Palmer, opened Charlie Palmer Steak in Washington, D.C., and later cooked at Pic, the three-star Michelin restaurant in Valence, France.

VOLT Frederick, Maryland voltrestaurant.com

Smoked Sablefish* Sous-Vide FOR THE FISH BRINE: 4¼ cups water 1¾ oz. salt 5 sprigs lemon thyme 5 long peppers 10 coriander seeds FOR THE PAPRIKA SPICE MIX: ½ tsp. sweet Hungarian paprika ¼ tsp. piment d’Espelette 1⁄8 tsp. Worcestershire powder 2 tsp. fine sea salt FOR THE SABLEFISH SOUS-VIDE: 6 2-oz. pieces sablefish, skin on Fish brine, as needed Light olive oil, as needed Petite red ribbon sorrel Red onions, dehydrated Capers, dehydrated Apple wood smoking dust

SERVES 6

FOR THE FISH BRINE: Bring all ingredients to a simmer and cook for 10 minutes. Pass through a fine sieve. Cool until ready to use. FOR THE PAPRIKA SPICE MIX: Combine all ingredients in a mortar and pestle. Reserve in an airtight container until ready to use. FOR THE SABLEFISH SOUS-VIDE: Preheat immersion circulator in a water bath to 135°F (57° C). Cover sablefish in brine in a shallow pan for 10 minutes. Remove fish from brine and pat dry with absorbent towels. Crust with paprika spice, place in a pan and cover with plastic wrap. Smoke using a smoking gun with apple wood smoking dust. Smoke through 3 cycles to ensure a good coating of smoke. Vacuum pack sablefish with olive oil. Cook using an immersion circulator in a water bath for 6–7 minutes at 135°F (57° C). TO SERVE: Remove sablefish from vacuum package. Let dry on absorbent towel. Have six plates ready. Place fish on plates and place 4–5 leaves of petite red ribbon sorrel on top of and around fish. Lean 1 piece of dehydrated red onion on fish. Scatter 3–4 dehydrated capers on top of fish and let naturally fall on plate. *Seafood Watch® recommends wild-caught black cod (also called sablefish) from Alaska and British Columbia.

Eric Warnstedt

Eric is a two-time Beard Award nominee as Best Chef: Northeast, a Food & Wine magazine Best New Chef, and creator of a restaurant ranked by Gourmet magazine as one of the nation’s top farm-to-table dining establishments. Eric brings a commitment to honor the amazing farmers, cheese makers, and others who make Vermont so special – by creating vibrant menus that draw on the depth of flavor found in premium ingredients produced within miles of the restaurant.

Maine Lobster,* Sweet Peas and Buttermilk Panna Cotta FOR THE LOBSTER: 2 1¼ lb. lobsters, steamed or boiled for 5 minutes, chilled, cleaned, roughly chopped 1 Tbsp. chives, chopped 1 lemon, juiced 2 Tbsp. extra virgin olive oil FOR THE PANNA COTTA: 1¾ sheets gelatin, softened in water ¾ cup half & half 1 Tbsp. sugar 2 tsp. chives, chopped ¼ cup buttermilk ¼ cup crème fraîche Black pepper, freshly ground (sift to remove large pieces) Salt FOR THE SWEET PEA PURÉE: 1 cup peas, blanched, chilled 2 Tbsp. water 1 tsp. salt

Hen of the Wood Waterbury, Vermont henofthewood.com

SERVES 4–6 AS AN AMUSE-BOUCHE OR SMALL STARTER

1 Tbsp. extra virgin olive oil FOR THE LOBSTER: Toss lobster meat with chives, lemon juice and olive oil. FOR THE PANNA COTTA: Bring cream to a simmer with sugar, salt and pepper. Remove from heat and whisk in softened gelatin and crème fraîche. Whisk until gelatin is melted. Whisk in buttermilk and chives. Taste for seasoning. The panna cotta should be set in a shot glass for an amuse-bouche or in a rocks glass for a small starter. Fill glasses with about a ½ inch of custard. Refrigerate overnight. FOR THE SWEET PEA PURÉE: Frozen organic peas are an acceptable alternative to fresh peas. Purée peas, water, salt and olive oil until smooth and press through a sieve. TO SERVE: When the panna cotta is set, gently add 1 tablespoon of pea purée so there are two layers in the glass, one of panna cotta and one of pea purée. With a spoon, add an appropriate amount of lobster. Serve with demi spoons. *Seafood Watch® recommends trap-caught Maine lobster from the U.S. and Canada.

Virginia has done it all: Authored acclaimed cookbooks including Bon Appétit, Y’all! Recipes and Stories from Three Generations of Southern Cooking; served as kitchen director for Martha Virginia Willis Stewart Living Television, where she supervised the food segments for the Emmyaward winning television show (and prepared private meals and events for Martha Virginia Willis Culinary and her guests — including President Clinton, Aretha Franklin and Julia Child). She’s Productions been executive producer for Epicurious on The Discovery Channel, and an apprentice to Atlanta, Georgia Nathalie Dupree on four PBS series and cookbooks, including the Beard Award-winning virginiawillis.com Comfortable Entertaining. She’s a featured chef on many television programs and writes for numerous national culinary publications.

Pan Seared Georgia Trout* with Pecan Brown Butter FOR THE SMOKED TROUT SALAD: 8 oz. cold smoked trout, skinned, trimmed 2 Tbsp. sour cream or crème fraîche 2 Tbsp. onion, preferably Vidalia, finely chopped 1 Tbsp. capers, rinsed, chopped 1 Tbsp. fresh chives, chopped 1 tsp. horseradish, freshly grated ½ lemon, zested, juiced Coarse salt Black pepper, freshly ground FOR THE TROUT: 4 8-oz. trout fillets 2 Tbsp. canola oil, plus more for baking sheet 2 Tbsp. unsalted butter 1 cup pecans, finely chopped 1 cup fresh, plain or whole wheat panko bread crumbs ¼ cup fresh flat leaf parsley, chopped Coarse salt Black pepper, freshly ground

SERVES 4

FOR THE PECAN BUTTER: 2 Tbsp. butter 1 lemon, zested, juiced ¼ cup pecans, finely chopped ¼ cup fresh flat leaf parsley, chopped Coarse salt Black pepper, freshly ground FOR THE SMOKED TROUT SALAD: When making smoked trout salad, prepare and refrigerate the salad before preparing the pan-seared trout. Cut trout into small dice and place in a medium bowl. Combine sour cream, onion, capers, chives, lemon juice, lemon zest and horseradish in a second medium bowl. Gently fold trout into sour cream mixture, taking care not to break up trout; season with salt and pepper. The trout should be just lightly dressed. Taste and adjust for seasoning with salt and pepper. Chill until serving time. Taste and adjust for seasoning with salt and pepper once again before serving. FOR THE TROUT: Heat oven to 200º F. Brush a rimmed baking sheet with canola oil and place in oven to warm.

Combine pecans, bread crumbs and parsley in a shallow plate. Season with salt and pepper; set aside. Season trout on each side with salt and pepper. Press flesh side of each fillet into pecan mixture. Heat 1 tablespoon of oil and 1 tablespoon of butter in a large nonstick skillet over medium heat. Place 2 trout fillets in pan, crust-side-down and cook until golden brown. Turn and cook until fish is opaque in center and just cooked through, 3–4 minutes per side. Transfer trout to prepared baking sheet. Place baking sheet in oven. Wipe skillet clean with paper towels. Repeat process with remaining 1 tablespoon oil, 1 tablespoon of butter and the 2 remaining trout fillets. FOR THE PECAN BUTTER: Wipe skillet clean with paper towels. Add butter and cook over medium heat to melt. Allow butter to foam and turn medium brown, swirling pan occasionally. Remove pan from heat, add lemon juice and zest, pecans and parsley and season with salt and pepper. TO SERVE: Place trout on warmed serving plates. Drizzle with pecan butter. Top with a small spoonful of smoked trout salad. Serve immediately. *Seafood Watch® recommends farm-raised rainbow trout from the U.S.

CLM CFS Prgram Book-3.11.Final_Layout 1 3/16/11 3:01 PM Page 1

Tonight we honor celebrity chefs and seafood champions who are making a difference through their ocean-friendly seafood choices. Each of us can be a seafood champion, every day. It’s easy. Use a Seafood Watch pocket guide. Download our iPhone or Android app. Ask questions! Share your preference for ocean-friendly seafood at stores and restaurants. Join as an Aquarium member and support our work. For more than a decade, and with your help, Seafood Watch has made a difference — shifting the seafood market to reward sustainable fisheries and fish-farming practices. Yellowfin tuna Thunnus albacares

Together we can save the oceans — one meal at a time.

Thank you for helping create a future with healthy oceans. For more information, please visit us at: montereybayaquarium.org/seafoodwatch

Presenting Chefs Danny Abbruzzese

Sarah LaCasse

Mo Tabib

Russell Young

Tony Baker

Kin Lui

Terry Teplitzky

Wendy Brodie

Asilomar Conference Grounds Pacific Grove, California visitasilomar.com Montrio Bistro Monterey, California montrio.com

Matt Bolton

Hyatt Carmel Highlands Carmel, California highlandsinn.hyatt.com

Mark Dommen

Earthbound Farm Carmel Valley, California ebfarm.com Tataki Sushi & Sake Bar/Tataki South Restaurant San Francisco, CA tatakisushibar.com

Jean-Pierre Moullé

Chez Panisse Restaurant Berkeley, California chezpanisse.com

One Market Restaurant/Lark Creek Restaurant Group San Francisco, California onemarket.com

Jerry Regester

Dory Ford

Jeff Rogers

AQUA TERRA Culinary Pebble Beach, California aquaterraculinary.com

Jason Giles

Portola Hotel & Spa Monterey, California portolahotel.com

InterContinental The Clement Monterey Monterey, California ichotelsgroup.com Monterey Bay Aquarium Monterey, California montereybayaquarium.org

Cal Stamenov

Bernardus Lodge Carmel Valley, California bernardus.com

The Fish Hopper Monterey, California fishhopper.com Michael’s Catering/Wild Thyme Delicatessen Marina, California michaels-catering.com wildthymedeli.com

O’Brien Tingling

ARAMARK Sports and Entertainment Vancouver, British Columbia aramarkentertainment.com

Jeremy Tummel

The Lodge at Pebble Beach Resorts Pebble Beach, California pebblebeach.com

Tim Wood

Carmel Valley Ranch Carmel Valley, California carmelvalleyranch.com

Cy Yontz

Rio Grill Carmel, California riogrill.com

Hyatt Regency Monterey Hotel & Spa Monterey, California monterey.hyatt.com Art of Food Carmel, California wendybrodie.com

James Waller

Monterey Plaza Hotel & Spa Monterey, California montereyplazahotel.com

Ted & Cindy Walter Passionfish Pacific Grove, California passionfish.net

Danny has a long commitment to sustainable and organic cuisine, developed locally in the kitchens at Bernardus Lodge, the Highlands Inn, Quail Lodge and at the Monterey Peninsula Country Club. His culinary career also included the Shrine Mountain Inn in Vail, Colorado and the prestigious Gainey Ranch in Scottsdale, Arizona.

Black Cod* with Chanterelles and Corn and Potato Purée FOR THE BLACK COD: 2 lbs. black cod, cleaned, cut in 4 pieces Salt Pepper FOR THE CHANTERELLES AND CORN: ½ lb. chanterelle mushrooms, cleaned 2 ears yellow corn, cut off cob 4 cloves garlic, sliced 2 sprigs thyme ¼ cup chardonnay 1 bunch parsley, chiffonade 2 Tbsp. unsalted butter Extra virgin olive oil Salt, to taste Pepper, to taste FOR THE POTATO PURÉE: 1 lb. Bintje potatoes, peeled, cooked 3 Tbsp. unsalted butter ¼ cup whole milk, warm Salt, to taste Pepper, to taste

Danny Abbruzzese Asilomar Conference Grounds Pacific Grove, California visitasilomar.com

SERVES 4

FOR THE BLACK COD: Black cod is also known as sablefish. Season black cod and bake on sheet pan in 325° F oven for 8–10 minutes. FOR THE CHANTERELLES AND CORN: Sauté chanterelles with drizzle of oil for 2 minutes. Add garlic and cook for 1 minute. Add thyme and toss. Deglaze with wine. Finish with 1 tablespoon butter and half of parsley. Add salt and pepper to taste. Sauté corn with 1 tablespoon butter and cook for 2 minutes. Finish with reserved parsley. Add salt and pepper to taste. Combine chanterelles and corn. FOR THE POTATO PURÉE: Combine cooked potatoes in mixer with warm milk and butter. Whip until smooth. Add salt and pepper to taste. TO SERVE: Place chanterelle and corn mixture onto center of four plates. Spoon potato purée on top of chanterelles and corn. Place black cod on potatoes and drizzle with olive oil. *Seafood Watch® recommends wild-caught black cod (also called sablefish) from Alaska and British Columbia.

Tony Baker Montrio Bistro Monterey, California montrio.com

Citrus-Glazed Pork with Pickled Red Cabbage

Tony Baker began his career in his native England, where he often cooked for royalty and political figures at several highly acclaimed restaurants. At Montrio, he continues to create innovative dishes combining the traditions of French and Italian cooking with the cutting-edge style of California cuisine. His consistent use of sustainable ingredients and local purveyors has earned him praise and acclaim on a national level.

SERVES 4

FOR THE PORK: 2 lbs. boneless pork butt ¼ cup vegetable oil 1 large yellow onion, peeled 2 oz. ginger, peeled 3 stalks celery 12 fl. oz. oatmeal stout ¼ bunch fresh thyme 4 cloves garlic, peeled 4 Tbsp. sherry vinegar 1 qt. chicken stock 4 oz. flour 2 oz. tomato paste 1 cinnamon stick 2 bay leaves Salt Black pepper

4 oz. pineapple juice 1 Granny Smith apple, peeled, chopped

FOR THE PICKLED RED CABBAGE: 1 red cabbage, shredded 1 cup turbinado sugar 1 cup cider vinegar

TO SERVE: Serve pork along with pickled red cabbage.

FOR THE PORK: Wash and roughly chop onions and celery. Flour and season pork with salt and black pepper. In a heavy, hot skillet, on high heat, brown pork in oil. Remove pork and set aside. Brown vegetables in hot skillet. Add tomato paste, thyme and pork. Immediately deglaze using sherry vinegar. Add stout and reduce by half. Add chicken stock, garlic, bay leaves, ginger and cinnamon, then cover. Place in a 300° F oven for 3½ hours. Check pork; it’s ready when the meat breaks apart easily. Remove pork, strain the braising jus and discard vegetables. Reduce to desired consistency and season jus to taste. Place pork back in jus. FOR THE PICKLED RED CABBAGE: Caramelize brown sugar in large, thick-bottomed pot. Add cider vinegar, using caution as sugar will bubble and spit. Add pineapple juice. Add red cabbage and apples. Stir frequently until finished, about 35 minutes. Use a lid during cooking.

Matt Bolton

A California native, Matt developed his talents in kitchens at the Monterey Plaza Hotel, and at Bernardus Lodge and Quail Lodge in Carmel Valley. At the Hyatt Carmel Highlands, he takes full advantage of the abundance of fresh, local vegetables, fruits, fish and meats to develop California Coastal cuisine that celebrates these local offerings.

Grass-Fed New York Steak with English Peas and Morels FOR THE NEW YORK STEAK: 2 10-oz. grass-fed New York steaks Kosher salt, to taste Black pepper, cracked, to taste Extra virgin olive oil FOR THE ENGLISH PEAS: 1 lb. English peas, shucked 1 qt. water Kosher salt, to taste FOR THE MORELS: 8 oz. morels, rinsed well 1 shallot, sliced ½ bunch thyme, picked 1 Tbsp. butter 2 Tbsp. heavy cream, whipped ½ bunch parsley, chiffonade Kosher salt, to taste Pepper, to taste

Hyatt Carmel Highlands Carmel, California highlandsinn.hyatt.com

SERVES 4

FOR THE NEW YORK STEAK: Temper steaks for about 30 minutes to ensure even cooking. Season New York steaks with kosher salt and black pepper to taste. Heat a large cast iron pan on medium-high heat, add 1 tablespoon olive oil to pan and add steaks. When nicely caramelized on both sides and cooked medium rare, about 7 minutes, remove and place on a resting rack for 5 minutes. This allows juices to distribute. FOR THE ENGLISH PEAS: In a 2 quart stockpot, add water and salt, bring to a boil and blanch peas until tender, about 2–3 minutes. Shock in ice water and reserve. FOR THE MORELS: Heat sauté pan over medium heat. Add butter, shallot, kosher salt and pepper. Cook shallot until tender, add thyme and morels. Once mushrooms have a glossy sheen, about 2 minutes, add cream, parsley and peas. TO SERVE: Slice New York steaks. Spoon English peas and morels onto warm plates. Lay sliced New Yorks on top.

Mark Dommen

Recognized as a rising star among U.S. chefs, Mark blends classic

One Market Restaurant/Lark Creek French techniques with fresh, seasonal California ingredients to create sophisticated American fare in unique, delicious and artistic ways. Under Restaurant Group his leadership the restaurant received a Michelin Star. Mark trained with San Francisco, California some of the world’s best chefs at distinguished restaurants, including San onemarket.com

Francisco’s Fleur de Lys and at New York’s Palladin.

Smoked Idaho Trout* with LaRatte Potato Salad, Horseradish Gravel and Petite Herbs FOR THE TROUT: 2 boneless Idaho trout Maldon sea salt Micro celery Micro chives French breakfast radishes, shaved Radish sprouts Arbequina extra virgin olive oil Apple wood smoking chips FOR THE POTATO SALAD: 10 oz. La Ratte potatoes 1 oz. apple cider vinegar 2 oz. vegetable stock 2 tsp. Dijon mustard ¼ cup red onion, diced ¼ cup celery leaves, chiffonade ¼ cup Arbequina extra virgin olive oil Freshly ground pepper, to taste FOR THE HORSERADISH GRAVEL: Fresh horseradish, grated Crème fraîche

Salt, to taste Cayenne pepper, to taste Liquid nitrogen FOR THE TROUT: Begin by removing skin from trout. Place trout in a smoker and cold smoke it using apple wood smoking chips. Smoking should take about 10–12 minutes. Remove trout from smoker and season with salt. On a clean cutting board, lay out a piece of plastic wrap and, on top of it, a trout fillet with what used to be the skin-side facing up. Roll trout fillet into a small tube about the size of a cigar by twisting both ends until it is a nice, tight roll. Wrap again in plastic to keep its shape. Repeat process with the other three fillets. Cook trout in a low-temperature oven at 120° F until flesh reaches an internal temperature of 105° F, about 12 minutes. FOR THE POTATO SALAD: Cook potatoes in salted boiling water until tender. Drain water and, when cool enough to handle, peel potatoes. In a mixing bowl, combine Dijon mustard, hot vegetable stock, apple cider vinegar and extra virgin olive oil. Cut potatoes into a ¼-inch dice and add them to warm dressing. Toss to combine. Add red onion, celery leaves and season to taste with black pepper. This may be made ahead of time and refrigerated. Allow enough time for it to come back to room temperature before serving.

SERVES 4 AS AN APPETIZER

FOR THE HORSERADISH GRAVEL: Whip some crème fraîche and combine with some freshly grated horseradish, enough to give it a good strong taste. Season to taste with salt and cayenne pepper. Pour horseradish crème fraîche into liquid nitrogen in a steady stream until frozen solid. Place the frozen crème fraîche into a food processor fitted with a metal blade and grind it until it resembles gravel. Place it into freezer and allow to come up to temperature. TO SERVE: Divide potato salad among four plates. Remove trout from plastic wrap tube and place it next to potato salad. Garnish plate with small piles of horseradish gravel. Finish with a scattering of micro herbs and sliced French breakfast radishes. Finally, sprinkle trout with Maldon sea salt and drizzle with Arbequina olive oil. *Seafood Watch® recommends farm-raised rainbow trout from the U.S.

Dory’s lifelong passion for food began in his native British Columbia, and was honed in kitchens from the Pacific Northwest and Los Angeles to Hawaii, where he immersed himself in Pacific Rim cuisine. For five years, he was executive chef at the Monterey Bay Aquarium, where he promoted local, seasonal and sustainable cuisine. Today, his AQUA TERRA Culinary focuses on event planning and catering: “fresh ideas rooted in sustainability.”

Beer-Battered Haddock*

Dory Ford AQUA TERRA Culinary Pebble Beach, California aquaterraculinary.com

SERVES 8

FOR THE BEER BATTER: 4 cups flour 1 cup corn starch 1 tsp. baking powder 2 tsp. salt

FOR THE HADDOCK: 3 lbs. haddock fillet, skin off Olive oil or canola oil Seasoned flour Lemon wedges

FOR THE SPICED KETCHUP: 2 Tbsp. olive oil 1 medium onion, chopped 1 clove garlic 3 lbs. very ripe tomatoes 1 Tbsp. tomato paste 2⁄3 cup dark brown sugar, packed ½ cup cider vinegar ½ tsp. salt ¼ tsp. black pepper, ground 1⁄8 tsp. allspice, ground 1⁄8 tsp. clove, ground 1 pinch dry mustard 1 tsp. salt

FOR THE BEER BATTER: Place all dry ingredients in a slender, deep container. Blend using an immersion blender, slowly adding beer until desired consistency, slightly thinner than pancake batter. FOR THE SPICED KETCHUP: Heat a medium saucepot over moderate heat. Sweat onion and garlic. Add tomato and cook down. Add tomato paste, sugar and vinegar. Pass through a food mill to remove tomato skins or press through a China cap. Place in a small pot and add spices. Cook over low heat until desired consistency. FOR THE HADDOCK: Fill a deep, large pot with 6 inches of olive or canola oil and heat to 340º F, using a thermometer to maintain correct temperature.

Dredge haddock pieces in seasoned flour, shaking off excess and dip fish in batter, one piece at a time. Hold bowl next to pot and pull fish out of batter, holding it over bowl, waiting 10 seconds for excess batter to run off. Gently lower fish approximately two-thirds of the way into hot oil. Count to five and release fish into pot; this method prevents hot oil from splashing and fish from sinking to bottom and sticking. Fry approximately 1½–2 minutes per side, depending on thickness of fish, using a basket strainer to keep fish moving in pot. Remove fish and drain on pan lined with cooling rack. TO SERVE: Serve haddock immediately with spiced ketchup and lemon wedges. *Seafood Watch® recommends hook and line-caught haddock from the U.S. Atlantic.

Prep haddock fillet and cut into pieces approximately 2” x 5”, no thicker than ¾”. Pat dry with paper towel.

Jason Giles

Trained at notable California restaurants from Sonoma to the Monterey Peninsula, including The Lodge at Pebble Beach, Jason has built his menus using regional and sustainable fare, with a commitment to follow Seafood Watch recommendations. Following those principles, he has shaped a culinary program at the highest level.

Portola Hotel & Spa Monterey, California portolahotel.com

Grilled California Market Squid* over Chorizo Hummus with Red Wine Braised Tentacle Salad FOR THE CALAMARI TUBES: 1 lb. California market squid, tubes and tentacles cleaned 2 Tbsp. garlic, chopped 1 shallot, minced 5 Tbsp. olive oil 1 Tbsp. fresh parsley, chopped FOR THE CALAMARI TENTACLE SALAD: Calamari tentacles 5 Tbsp. olive oil 2 tsp. garlic, chopped pinch red chile flakes 3 Tbsp. fresh parsley, chopped 2 cups red wine Salt, to taste Pepper, to taste 1 bulb fennel, shaved 4 oz. young arugula 2 oz. red wine vinaigrette FOR THE CHORIZO HUMMUS: 4 oz. Mexican-style soft chorizo 16 oz. garbanzo beans, drained

2 1 ½

lemons, juiced tsp. garlic, chopped cup olive oil Salt, to taste Pepper, to taste

FOR THE CALAMARI TUBES: Mix garlic, shallot, oil and parsley together in a bowl. Gently fold in calamari. Let calamari sit for at least 30 minutes or up to 2 hours. Grill over hot grill, wood charcoal preferred, for about 30 seconds per side, or just until sides start to curl. Serve while warm. FOR THE CALAMARI TENTACLE SALAD: In hot sauté pan, add oil and let it get very hot. Carefully add tentacles and sauté for 30 seconds. Add garlic and chile flakes, and cook for 30 seconds more. Add red wine, lower heat to medium-low and simmer for 10 minutes. Season with salt and pepper. Remove from heat and strain out liquid. Fold in chopped parsley. In a bowl, mix together shaved fennel, arugula, braised tentacles and red wine vinaigrette. FOR THE CHORIZO HUMMUS: In a food processor, combine garbanzo beans, garlic and lemon juice. Mix until smooth. Slowly add olive oil and continue

SERVES 6

to mix until silky smooth. Taste and season slightly. Transfer to a medium-size bowl. Cook chorizo according to directions on package. Drain off as much oil as possible, then blot with paper towel. Fold cooked chorizo into bean purée, taste and adjust seasoning if needed. TO SERVE: Put a spoonful of chorizo hummus in the center of each 9-inch plate. Top with 3–4 grilled calamari tubes. Divide tentacle salad mix evenly among the six plates. *Seafood Watch® recommends wild-caught market squid from California.

Sarah LaCasse sets the “taste and tone” at Earthbound Farm’s Carmel Valley Farm Stand Market & Organic Café, home to one of the nation’s first certified organic kitchens. She is Sarah LaCasse also intimately involved in developing new products and recipes for the company, which has grown since 1984 to become the nation’s leading organic produce company. Sarah Earthbound Farm joined Earthbound Farm in 2006 with 23 years’ experience in kitchens ranging from a Carmel Valley, California small neighborhood bistro to a world-class metropolitan hotel. She’s opened restaurants, ebfarm.com managed retail operations, and run her own catering business; there’s little about food — or the food business — that Sarah hasn’t mastered. Recently, she contributed over 150 recipes to The Earthbound Cook cookbook, for which she tasted and tested all of the recipes.

Earthbound Farm Baby Spinach, Blueberry and Feta Salad FOR THE SALAD: 5 oz. container (about 6 cups) Earthbound Farm Organic Baby Spinach ½ cup feta cheese, crumbled ¼ cup toasted almonds, coarsely chopped 6 oz. container (about 1 cup) Earthbound Farm Organic Blueberries 18-20 fresh mint leaves, chiffonade Salt, to taste Black pepper, freshly ground, to taste

SERVES 4 AS A SIDE SALAD

FOR THE SALAD: Place all salad ingredients in a large bowl and toss to combine. FOR THE VINAIGRETTE: Combine shallots, olive oil and balsamic vinegar in a small bowl or glass jar. Whisk together or, if using a jar, seal lid tightly and shake vigorously to blend. Taste and add salt and pepper as desired. TO SERVE: Add half of the vinaigrette and toss to coat the salad lightly. Taste and add more dressing as desired. Season to taste with salt and pepper.

FOR THE VINAIGRETTE: 2 tsp. shallots, chopped 4 Tbsp. extra-virgin olive oil 2 Tbsp. balsamic vinegar Salt, to taste Black pepper, freshly ground, to taste

Kin Lui Tataki Sushi & Sake Bar/Tataki South Restaurant San Francisco, CA tatakisushibar.com

Duo of Abalone* with King Oyster Mushrooms Sustainability is more than just a quest for the right kind of seafood. It’s also about finding ways to use as many parts of the animal as possible—honoring those little bits and pieces that are all too often carelessly tossed aside. This lovely dish showcases the succulent meat of the abalone by pairing it with the unique and exciting flavors that an intrepid chef can extract from that most misunderstood of organs—the liver. FOR THE ABALONE: 2 whole abalone, standard farmed size, about 4” shell length Scallions, bulbs and stalks, chopped 2 cups sake Sesame oil Sea salt 3¼ cups water Edible seaweeds and flowers for garnish FOR THE ABALONE LIVER: 2 abalone livers 12⁄3 cup water ½ cup sake Fresh ginger 3 tsp. soy sauce Sesame oil

The first sustainable sushi restaurant in North America, Tataki showcases the beauty and delicacy of Japanese cuisine while respecting the sanctity and fragility of the ocean environment.

SERVES 4 AS AN APPETIZER

FOR THE OYSTER MUSHROOMS: 2–3 king oyster mushrooms 1 cup water 1 cup sake Sea salt FOR THE ABALONE: Remove abalone from shell. Be cautious not to break liver; the liver is green. Using a knife, cut mouth to a V-shape. Remove liver. Rub sea salt on abalone to remove sliminess and improve texture. Scrub dark areas of abalone with a kitchen brush until they have been scraped relatively clean. Rinse with cold water and set aside. In saucepan, combine water, sake and 3 tablespoons of sea salt. Bring water to a boil and place abalone in saucepan. Lower heat and simmer for 2 hours. This tenderizes abalone and softens it for steaming. Remove abalone to a cool plate. Sprinkle a handful of chopped scallions on top. Place abalone in a steamer, ensuring that scallions remain on top. Steam over high heat for 10 minutes. Let abalone cool. When it is cool enough to touch comfortably, slice diagonally into thin strips. FOR THE ABALONE LIVER: In saucepan, combine water, sake, a few slices of fresh ginger and 2 teaspoons of soy sauce. Bring to a boil, place liver in

saucepan and cook for about 10 minutes. Remove liver and finely mince. Mix minced liver with 1 drop of sesame oil and 1 teaspoon of soy sauce. Set aside. FOR THE OYSTER MUSHROOMS: Cut mushrooms diagonally, about ¼-inch thick. In saucepan, combine water, sake and a pinch of sea salt. Bring to a boil and blanch mushrooms for about 10 seconds. Remove and set aside. TO SERVE: Place abalone shell on a plate, iridescent side up. If available, garnish shell with a variety of edible seaweeds. Place mushroom slices inside shell. Place abalone slices on mushrooms and top with abalone liver. Garnish with flowers. *Seafood Watch® recommends farm-raised abalone from the U.S.

For more than 35 years, Chez Panisse has helped redefine the American diet, creating menus based on three simple principles: freshness, locality and seasonality. Led by co-founder Alice Waters, it has inspired others and treated generations to the immediacy and excitement of vegetables just out of the garden, fruit right off the branch, and fish straight out of the sea.

Spring Pea Soup

3 3 1 1 5

Jean-Pierre Moullé Chez Panisse Restaurant Berkeley, California chezpanisse.com

SERVES 4–6

cups fresh sweet peas, shelled (about 2 lbs.) Tbsp. butter large onion, thinly sliced pinch salt cups water

In a heavy-bottomed soup pot, heat butter. Add onion and salt and cook over medium heat, stirring often. When onion is very soft but not browned, pour in water and bring to a boil. When water boils, add peas. Cook mixture at a simmer, stirring occasionally, until peas are tender, about 5 minutes. Purée soup in batches in a blender. To avoid hot soup splashing out of blender, begin by filling only one third of the way up and pulsing. Taste, adjust seasoning if needed and serve. If soup will not be served immediately, pour puréed soup into a bowl set over an ice bath to chill it quickly and preserve the bright green color. Stir frequently and carefully when reheating to avoid scorching. Spring pea soup can be served hot or cold, and with a variety of garnishes: crème fraîche or yogurt and mint; buttery croutons; and herbs such as chervil, tarragon or chives.

Jerry Regester InterContinental The Clement Monterey Monterey, California ichotelsgroup.com

Jerry has built a culinary program based on organic ingredients and sustainable seafood, one that combines rustic elegance with refined flavors. His stellar culinary pedigree includes his role as executive chef for the first Pebble Beach Food & Wine event.

Sautéed Striped Bass* with Angel Hair Pasta, Braised Fennel and Artichokes, and Black Truffle Vinaigrette |SERVES 4 FOR THE STRIPED BASS: 4 striped bass fillets 1 lb. angel hair pasta 1 cup all-purpose flour 1 tsp. fennel pollen 1 bunch watercress Olive oil FOR THE BRAISED FENNEL AND ARTICHOKES: 8 baby artichokes 2 heads fennel, small dice 2 Tbsp. lemon olive oil 1 Tbsp. garlic, chopped 2 Tbsp. thyme leaves, picked 1 cup white wine FOR THE BLACK TRUFFLE VINAIGRETTE: 1 oz. black truffle ¼ cup black truffle oil 1 tsp. Dijon mustard ½ cup olive oil ¼ cup sherry vinegar 1 tsp. sea salt 1 pinch black pepper

FOR THE STRIPED BASS: Cook pasta in boiling salted water for about 10 minutes or until al dente. Cool down and set aside. Dredge skin-side of each piece of striped bass in flour. Sauté in hot pan with olive oil for about 3 minutes on each side. Remove from heat. FOR THE BRAISED FENNEL AND ARTICHOKES: Clean artichokes and cut into small pieces. Sauté in lemon oil with diced fennel. Add garlic and thyme, and cook for about 1 minute longer. Deglaze pan with white wine and braise until artichokes are tender. FOR THE BLACK TRUFFLE VINAIGRETTE: In a food processer, blend truffle, salt, pepper, Dijon mustard and sherry vinegar. Slowly drizzle in olive oil and finish with truffle oil. A cooked portabella mushroom may be substituted for black truffle. TO SERVE: Mix pasta with braised fennel and artichokes and some truffle vinaigrette. Place pasta mixture in middle of plate and top with bass. Drizzle with remaining vinaigrette and garnish with watercress. Finish with a sprinkle of fennel pollen. *Seafood Watch® recommends both wild-caught and farm-raised striped bass from the U.S.

Jeff is well known as the former executive chef for Quail Lodge Resort in Carmel Valley and Carmel’s Highlands Inn, where he was responsible for orchestrating the annual Masters of Food and Wine. He also cooked at Domaine Chandon, whose étoile is the only fine-dining restaurant at a Napa Valley winery. His cooking philosophy emphasizes savory, seasonal menus with flavors derived from fresh, regional ingredients.

Steamed Manila Clams* with Saffron and Chorizo 2 1 ¼ 1½ 3 ½ ½ 2 2 4 1 1¼

Tbsp. extra virgin olive oil Tbsp. unsalted butter cup Spanish (hard) chorizo, diced cups red onions, finely diced garlic cloves, crushed tsp. dried crushed red pepper tsp. saffron threads cups dry sherry (manzanillo or fino) cups fresh Roma tomatoes, seeded, diced dozen Manila clams, scrubbed Tbsp. fresh marjoram, chopped cups fresh Italian parsley, chopped

Jeff Rogers Monterey Bay Aquarium Monterey, California montereybayaquarium.org

SERVES 8

FOR THE CROUTONS: 1 day-old baguette 1 Tbsp. unsalted butter 1 garlic clove Slice baguette. Spread slices with butter and rub with a clove of garlic. Toast slices carefully on each side under a broiler. Remove from broiler and slice into croutons. TO SERVE: Pour sauce over clams and top with a single baguette crouton. *Seafood Watch® recommends farm-raised clams from all sources.

Heat oil in large pot until smoking. Add chorizo, onions, 3 cloves of garlic and red pepper and cook 8 minutes. Add saffron and wine, increase heat to high and bring mixture to boil. Add tomatoes and clams; cover pot. Cook until clams open. Transfer clams to serving cups. Reduce remaining liquid about 1 minute and whisk in a tablespoon of butter. Add marjoram and parsley and season as needed.

Cal Stamenov

Cal is the creator of an innovative California country cuisine that draws on his training in the European tradition of culinary artistry. He has served in the kitchens of the world’s most renowned chefs, including Alain Ducasse of the three-star Michelin restaurant Louis XV in Monaco; Pierre Gagnaire; Masa Kobayashi and Jean-Louis Palladin.

Bernardus Lodge Carmel Valley, California bernardus.com

Red Beet Soup with Horseradish Cream FOR THE BEET SOUP: 1¼ lbs. baby red beets, washed, trimmed 2 Tbsp. canola oil 2 Tbsp. sherry vinegar ½ bunch fresh thyme, or 1 Tbsp. dried thyme 1 small yellow onion, quartered 1 Tbsp. olive oil 1½ cups sweet yellow onion, thinly sliced 2 cloves garlic, thinly sliced ½ cup white wine 2–4 cups vegetable stock Extra virgin olive oil 4 fresh chervil or parsley leaves Salt Pepper FOR THE HORSERADISH CREAM: 3 Tbsp. crème fraîche 1 Tbsp. prepared horseradish, or 1 Tbsp. fresh horseradish, finely grated 1 tsp. fresh lime juice Salt, to taste Freshly ground pepper, to taste

SERVES 6

FOR THE BEET SOUP: Position a rack in middle of oven and preheat to 350° F. Place beets in a baking pan and toss with canola oil, sherry vinegar, thyme and quartered onion. Season with salt and pepper. Cover pan tightly with aluminum foil and roast beets until they are very tender, 45–60 minutes. Cooking times vary depending on size of beets. Cool completely, then peel. Beets can be refrigerated overnight, peeled or unpeeled. Heat a large, deep skillet over medium heat and add olive oil. Add sliced onions and cook for 10 minutes, stirring occasionally. Add garlic and cook another 5 minutes. The vegetables should only color slightly, so adjust heat accordingly. Pour in wine and raise heat to medium high. Cook until wine is almost evaporated, 3–5 minutes. Add beets and 2 cups of stock. Simmer for 5 minutes, then transfer contents of pan to a food processor or blender and purée until very smooth. The soup may be too thick, so thin with vegetable stock to consistency of heavy cream. At this point, the soup can be cooled and refrigerated for up to 3 days. FOR THE HORSERADISH CREAM: Combine crème fraîche, horseradish and lime juice in a small bowl and whisk to blend. Season to taste with salt and pepper. Refrigerate until serving time. Can be made 1 day in advance.

TO SERVE: Wide, shallow soup bowls work best for a dramatic presentation. Place a dollop of horseradish cream in center of each bowl. Remove soup from heat and stir in 1 tablespoon of extra virgin olive oil. Pour soup into a pitcher or container with a spout. Arrange the soup plates on the table at each place setting, then carefully pour a ring of red beet soup around the horseradish cream.

A native of Egypt and former resident of Switzerland, Mo found his passion in the kitchen. He trained at several restaurants before becoming executive chef at the Fish Hopper on Cannery Row, where he features sustainable seafood and supports the sustainable seafood movement.

Dungeness Crab* in Ahi Tuna* Shells FOR THE AHI TUNA SHELLS: ¼ cup ground corn nuts ½ lb. yellowfin tuna, sashimi grade, sliced thin Kosher salt Pepper, freshly ground Cilantro leaves Lime segments Crème fraîche FOR THE DUNGENESS CRAB: ½ lb. Dungeness crab meat, cooked 1 tsp. mango, 1⁄8” dice 1 tsp. avocado, 1⁄8” dice 1 tsp. red onion, 1⁄8” dice 1 tsp. tomato, 1⁄8” dice Salt Pepper ½ lemon, squeezed dash Tabasco sauce FOR THE SOY SAUCE MIX: 2 Tbsp. soy sauce ½ lime, juiced

Mo Tabib The Fish Hopper Monterey, California fishhopper.com

MAKES 8 TACOS

¼ tsp. ginger, chopped ¼ tsp. garlic, chopped ½ tsp. brown sugar FOR THE AHI TUNA SHELLS: Pound tuna slices, then season with kosher salt and pepper. FOR THE DUNGENESS CRAB: Combine all ingredients. FOR THE SOY SAUCE MIX: Combine all ingredients. TO ASSEMBLE AND SERVE: For each taco, spread chopped corn nuts on a plate and top with sliced ahi tuna. Place crab mixture in center of tuna and fold tuna in half in the shape of a taco. Top with lime segment, cilantro leaves and a drizzle of crème fraîche. Serve with soy sauce mix. *Seafood Watch® recommends troll- and pole-caught yellowfin tuna and wild-caught Dungeness crab.

Terry Teplitzky Michael’s Catering/Wild Thyme Delicatessen Marina, California michaels-catering.com wildthymedeli.com

Terry brings extensive training and experience, as well as a unique and innovative flair to his creations. His passion for fine food began in the family’s hotel and restaurant business in Atlantic City, New Jersey, and was honed at some of the nation’s most distinguished restaurants and hotels. Terry served as executive chef of Monterey’s Sardine Factory before launching his own catering business.

Buckwheat Crêpes with Chives, Filled with Pickled Vegetables and Topped with Crispy Shallots FOR THE PICKLING LIQUID: 3½ cups distilled white vinegar 1¾ cups sugar 1¾ cups water 6–8 garlic cloves 1 Tbsp. kosher salt 1 tsp. red chile flakes 1 tsp. black or yellow mustard seeds FOR THE VEGETABLES: 4–6 cups vegetables, julienned, blanched, drained FOR THE CRÊPES: 2½ cups + 2 Tbsp. buckwheat flour 3 cups milk 6 eggs ¼ cup butter, melted ¼ tsp. salt ½ cup chives, snipped Butter, for cooking crêpes FOR THE SHALLOTS: 4 shallots, thinly sliced, soaked in milk

All-purpose flour Oil, for frying Salt Pepper

FOR THE PICKLING LIQUID: Bring all ingredients to a boil in a nonreactive pot until sugar dissolves. Remove garlic and cool liquid to room temperature. FOR THE VEGETABLES: Choose from a variety of vegetables, thinking about contrasting taste, texture and color. Some suggestions include: green, red and gold bell peppers, heirloom or regular carrots, celery, wood ear mushrooms, leeks, fennel, cucumbers, French green beans and jicama. Pour pickling liquid over vegetables, weight down and let vegetables pickle for up to a week. FOR THE CRÊPES: Whisk buckwheat flour, milk, eggs, butter and salt until crêpe batter is completely smooth. Pass through a fine China cap to remove any lumps. Add chives. Allow batter to rest in refrigerator for 2 hours before making into crêpes.

SERVES 8–12

Melt a small amount of butter in a square crêpe pan or large round skillet over low-medium heat. Add ¼ cup of batter to pan and swirl until bottom of pan is covered. Cook crêpe for 1 minute, or until crêpe is slightly moist on top and golden underneath. Loosen edges of crêpe, slide spatula under it and gently flip over in pan. Cook for 1 minute, then transfer crêpe to a plate and cover with wax paper. Repeat with remaining batter. Crêpes may be made a day before and refrigerated, but allow crêpes to come to room temperature before trying to separate them. FOR THE SHALLOTS: Season flour with salt and pepper. Drain shallots, toss in flour and fry in 350° F oil until crispy. TO ASSEMBLE AND SERVE: Drain vegetables well. Separate crêpes. Place vegetables in crêpes and roll. Rolled crêpes should be about 1 inch in diameter. Cut rolled crêpes into 1–1½ inch pieces and set upright. Top each piece with a crispy shallot.

O’Brien is responsible for maintaining high culinary standards at more than 50 sports stadiums, arenas, convention centers, parks and other O’Brien Tingling destinations in the western region, including the hiring and training of the region’s executive chefs. He led the culinary team at the 2010 Vancouver ARAMARK Sports and Entertainment Winter Olympics and the 2010 Major League Baseball All-Star Game, and Vancouver, British Columbia has played a key role in culinary programs at the 2008 Beijing Summer aramarkentertainment.com Olympics, two NHL All-Star Games, World Figure Skating Championships, the 2002 World Series and the Queen Elizabeth Royal Jubilee Tour Reception in Vancouver.

Jerk Lamb Chops with Warm Cous Cous and Hazelnut Salad and Port Wine and Fig Sauce FOR THE LAMB CHOPS: 8 double lamb chops, cleaned French style 2 oz. yellow onion, diced 1 bunch scallions, chopped 1 sprig fresh thyme, chopped 1 Scotch bonnet pepper, chopped 1 oz. garlic, chopped 2 oz. extra virgin olive oil 1 oz. dark, low sodium soy sauce Salt, to taste FOR THE PORT WINE AND FIG SAUCE: 1 tsp. olive oil 1 shallot, peeled, chopped 1 Tbsp. all-purpose flour 6 oz. dried figs, cut in quarters 8 oz. port wine 2 cups lamb stock 1 tsp. balsamic vinegar Salt, to taste FOR THE COUS COUS SALAD: 8 oz. cous cous

4 2 2 2

oz. cauliflower oz. organic hazelnuts oz. golden raisins oz. extra virgin olive oil Salt, to taste White pepper, to taste

SERVES 4

until toasted. Add 2 cups of water, stir well until cooked, then remove from heat. Combine cooked cous cous, cauliflower, raisins and hazelnuts. Season with salt and pepper. TO SERVE: On serving platter, place warm cous cous salad in center. Arrange lamb chops around cous cous salad. Drizzle port wine fig sauce over lamb chops.

FOR THE LAMB CHOPS: Prepare jerk marinade by combining onion, scallions, thyme, Scotch bonnet pepper, garlic, olive oil, soy sauce and salt in bowl. Marinate lamb chops in refrigerator for 4 hours. Preheat sauté pan and sear lamb chops on each side for 45 seconds or until desired doneness. Remove and hold hot for service. FOR THE PORT WINE AND FIG SAUCE: Preheat lamb stock. In saucepan over medium heat, add olive oil and sauté shallots. Stir in flour and cook for 1 minute. Deglaze by adding port wine. Add lamb stock and reduce by half; sauce will thicken to desired consistency. Add figs, balsamic vinegar and salt to taste. FOR THE COUS COUS SALAD: Roast hazelnuts in oven, place in towel and rub to remove skin. Pick cauliflower into small bulbs and blanch in salted boiling water until tender. Preheat medium sauté pan with olive oil. Add cous cous, stirring constantly with wooden spoon

Jeremy Tummel The Lodge at Pebble Beach Resorts Pebble Beach, California pebblebeach.com

Jeremy’s wide-ranging experience includes expertise in French-Asian dishes and Latin flavors, combined with a vast knowledge of wine pairings. He was executive chef at Kevin Costner’s Epiphany, and cooked at the acclaimed Wine Cask Restaurant and Ciudad in Los Angeles. Featured at the Four Seasons Tokyo in Japan as an ambassador of Central Coast food and wine pairings, he has a strong bond with the ocean, the land and the ingredients they provide.

Mussels* Diablo with Habanero Sofrito and Caviar Cream FOR THE MUSSELS: 2 lbs. fresh large black mussels, closed, shiny shells 1 lemon, juiced Salt FOR THE HABANERO SOFRITO: 1 large carrot, peeled, sliced ½” thick 1 red bell pepper, large dice 3 large shallots, peeled, sliced 6 garlic cloves 1 fennel bulb, diced 1 habanero chile, sliced 1 cup extra virgin olive oil Smoked paprika Salt, to taste Pepper, to taste FOR THE CAVIAR CREAM: 2 oz. whitefish roe* (or good quality caviar or salmon roe) 3 oz. crème fraîche 1 lemon, zested 1 bunch chives, sliced very thin Smoked paprika

SERVES 6–8 AS AN APPETIZER

FOR THE MUSSELS: Bring a gallon of water to a boil. Add salt and juice of 1 lemon. Set a strainer in a large bowl to catch juices of mussels. Drop mussels into boiling water, about ten at a time. Boil just long enough for shells to open; remove as soon as they do and set in strainer. Continue until all mussels are cooked. Place bowl with strainer in refrigerator until mussels are cool. When cool, carefully remove mussel meat from each shell and place in small container. Reserve half of the nicer looking shells for presentation. Pour reserved mussel juice over mussels. FOR THE HABANERO SOFRITO: Place carrot, bell pepper, shallots, garlic, fennel and habanero chile in food processor. Pulse while scraping the sides until they are an even, small size. In a medium, heavy-bottom saucepot, heat olive oil until hot, then add minced vegetables. Season with salt and pepper, stir and reduce heat. Sweat vegetables for at least 30 minutes, stirring occasionally. The longer vegetables are sweated, the sweeter they become. Just before finishing, sprinkle with smoked paprika, stir and set aside at room temperature. FOR THE CAVIAR CREAM: In a small bowl, gently mix caviar, crème fraîche, lemon zest and half the sliced chives. Taste for seasoning.

TO SERVE: Place a small spoonful of sofrito in mussel shell. Put a mussel on top of sofrito and top with a small spoonful of caviar cream. Sprinkle with smoked paprika and chives and serve as an appetizer. *Seafood Watch® recommends farm-raised mussels from all sources, farm-raised sturgeon from the U.S., wild-caught salmon from Alaska and trap-caught Lake whitefish from Lake Superior, Lake Huron and Lake Michigan.

Tim began his career in New York’s Catskill Mountains where he learned the rhythm of the seasons and their relation to food from small-production family farms in the Hudson Valley. He later worked in renowned Manhattan restaurants, including the legendary Rainbow Room before joining Cal Stamenov at Bernardus Lodge. At Carmel Valley Ranch, he shapes menus with fresh foods created by purveyors he considers part of the family.

Tim Wood Carmel Valley Ranch Carmel Valley, California carmelvalleyranch.com

Warm Asparagus Salad with Organic Spring Vegetables and Mild Green Garlic Purée This recipe is designed for every cook who loves garden-totable vegetables. FOR THE GARLIC PURÉE: 1 cup sweet white onion 3 cups spring garlic, medium dice ½ cup white wine 2½ cups vegetable stock Kosher salt Pepper 4 Tbsp. olive oil 2 tsp. butter FOR THE VEGETABLES: 24 asparagus 2 cups assorted seasonal garden vegetables, such as peas, baby carrots, fennel Baby lettuce Meyer lemon or lime juice Extra virgin olive oil Kosher salt Pepper, freshly ground Herbs

SERVES 4

FOR THE GARLIC PURÉE: In a thick-bottom pot, slowly cook onion and garlic. Allow to slowly sweat on low temperature for about 20 minutes. Add white wine and slowly reduce until alcohol is cooked out, about 10 minutes. Add vegetable stock to barely cover onion and garlic mixture. Season with kosher salt and pepper. Strain mixture and reserve liquid. Place solids in a blender with just enough liquid to blend. While blending, add olive oil and butter. Adjust consistency with reserved liquid. FOR THE VEGETABLES: Hold asparagus at end and half way up stalk and snap to remove woody bottom. Slice one time to cut down sauté time. Lay on a dish and season aggressively with olive oil, kosher salt and pepper. Clean other ripe vegetables— peas, baby carrots, fennel— or whatever is growing and that cooks with a quick sauté. Heat large sauté pan with olive oil, add seasonal vegetables and asparagus, starting with the larger ones that need more cooking time and progressing to smaller ones. Finish with baby lettuce and a squirt of lime or Meyer lemon juice. TO SERVE: Lay a generous portion of garlic purée on plate and garnish with asparagus, vegetables and herbs.

Cy Yontz Rio Grill Carmel, California riogrill.com

Cy apprenticed under celebrity chef, author and self-proclaimed “Dean of Southwestern Cuisine,” Jimmy Schmidt in Arizona, then worked at fine restaurants throughout the Southwest, earning praise throughout the region and an invitation to cook at the James Beard House. He has returned to his native California as executive chef at Rio Grill, where he continues to crystallize his creative culinary vision.

Miyagi Oysters* with Miso Mignonette and Micro-Diced Watermelon 3 4 1 1 ¼ 2 1 ¼ 1

dozen Miyagi oysters, shucked on the half shell Tbsp. miso paste whole shallot, peeled Tbsp. Dijon mustard cup rice vinegar, seasoned Tbsp. lime juice, freshly squeezed tsp. pickled ginger cup canola oil Tbsp. seedless watermelon, micro-diced Salt, to taste

For the mignonette, place miso, shallot, mustard, vinegar, lime juice, pickled ginger and canola oil in a blender. Blend until smooth. Adjust with salt. Chill and set aside. TO SERVE: Place chilled oysters on the half shell on a platter. Place 1 teaspoon of mignonette on top of each oyster and garnish each with micro-diced watermelon. *Seafood Watch® recommends farm-raised oysters from all sources.

SERVES 6

Russell oversees the culinary functions of Hyatt Regency properties on the Russell Young Monterey Peninsula, at the Hyatt Regency Monterey and the Highlands Inn south of Carmel. A graduate of the California Culinary Academy, his career Hyatt Regency Monterey Hotel & Spa has included positions at the El Conquistador Resort & Country Club in Monterey, California Las Crobas, Puerto Rico, and at Hyatt Regency properties including Beaver monterey.hyatt.com Creek in Colorado, St. Lucia, the Capitol Square in Ohio and at the Tech Center Denver.

Pacific Cod* with Fennel and Apricot Salad FOR THE PACIFIC COD: 4 5-oz. fillets Pacific cod (Halibut* or seabass* may be substituted) 4 Tbsp. olive oil 2 cloves garlic, chopped 1 Tbsp. fresh thyme, chopped Salt, to taste Pepper, to taste FOR THE FENNEL AND APRICOT SALAD: 2 bulbs fennel 4 apricots, halved, pitted ½ cup grape seed oil 6 mint sprigs Kosher salt Ground black pepper

SERVES 4

FOR THE FENNEL AND APRICOT SALAD: Trim off green stalks from fennel bulbs, saving ¼ cup of fronds from stalks. Using a mandoline, slice fennel bulbs paper thin starting with stalk-side facing blade, or use a sharp knife to slice very thin. Place shaved fennel in a bowl. Cut apricot halves into thin strips and add to fennel. Rough chop fronds and mint and add to bowl, season with grape seed oil, kosher salt and pepper. Cover and reserve. TO SERVE: Place fish in center of a plate and top with fennel and apricot salad. *Seafood Watch® recommends wild-caught Pacific halibut from the U.S., wild-caught Pacific cod from the U.S. and wild-caught white seabass from the U.S.

FOR THE PACIFIC COD: In a bowl, mix olive oil, chopped garlic and fresh thyme. Season cod with salt and pepper, then coat well with olive oil mixture and refrigerate for 1 hour. Heat the oven to 375° F. Place fish on nonstick baking pan. Bake fish for 12–15 minutes or until fish is slightly firm and flaky.

Wendy Brodie Art of Food Carmel, California wendybrodie.com

James Waller Monterey Plaza Hotel & Spa Monterey, California montereyplazahotel.com

Ted & Cindy Walter Passionfish Pacific Grove, California passionfish.net

A chef /artist known for her creative style with food, presentation and table décor, Wendy is often described as an artist whose medium is food. She has been executive chef at prestigious world-class resorts, and currently hosts the Art of Food television series.

An ardent proponent of sustainability, James has been actively involved with the Aquarium’s Seafood Watch program from the beginning. Fresh, local, quality ingredients define the innovative and contemporary cuisine he’s created for the hotel’s award-winning restaurants.

Passionfish, the first officially “green” restaurant in Monterey County, offers a superlative menu featuring fresh and sustainable seafood, slow-cooked meats and organic greens. Ted and Cindy are vocal advocates for the sustainable seafood movement, and for sustainability in all facets of their operations.

Participating Restaurants Paul Lee

Jefferson Seay

Michael Clark

Kristina Scrivani

Monterey, California acfchefs.org

Pacific Grove, California fishwife.com

Soquel, California michaelsonmain.net

Monterey, California stonecreekkitchen.com

Michael Gilson

Michael Foster

Dale Ray

Rodney Worth

Big Sur, California bigsurbakery.com

St. Helena, California gofishrestaurant.net

Yountville, California mustardsgrill.com

Danville, California thepeasantandthepear.com

Darren McRonald

Kurt Grasing

John Kasky & Nancy Rohan

Tim Kilcoyne

St. Helena, California cindysbackstreetkitchen.com

Carmel, California grasings.com

Carmel Valley, California paradisecater.com

Ventura, California thesidecarrestaurant.com

John Finger & Terry Sawyer

Gerard Bechler

Whole Foods Market

Marshall, California hogislandoysters.com

Pacific Grove, California patisseriebechler.com

Forrest Cook

Mark Ainsworth

Santa Cruz, California homelessgardenproject.org

San Mateo, California pastrysmart.com

Scott Lund

Pablo Mellin

Monterey, California lulas.com

Pebble Beach, California pebblebeach.com

American Culinary Federation

Big Sur Bakery & Restaurant

Cindy’s Backstreet Kitchen

Billy McCullough

Dragonfly Restaurant & Sushi Bar Truckee, California dragonflycuisine.com Thomas Snyder

Estéban Restaurant Monterey, California estebanrestaurant.com Ryan Simas

Farallon Restaurant San Francisco, California farallonrestaurant.com

Fishwife Seafood & Pasta

Go Fish

Grasing’s

Hog Island Oyster Company

Homeless Garden Project

Lula’s Chocolates

Michael’s on Main

Mustards Grill

Paradise Catering

Patisserie Bechler

Pastry Smart

Roy’s at Pebble Beach Resorts

Willi Franz

Marriott Monterey Hotel

Andrew Mayne

Kenny Belov Sausalito, California 331fish.com

Monterey, California marriott.com/hotels/hotel-information/ restaurant/mryca-monterey-marriott

Stanford, California stanford.edu

Fish.

Stanford University, Stanford Dining

Stone Creek Kitchen

The Peasant & The Pear

The SideCar Restaurant

Monterey, California wholefoodsmarket.com Michael Dunn

Yankee Pier - Lafayette Lafayette, California yankeepier.com Gary Rust

Yankee Pier – Santana Row San Jose, California yankeepier.com

Paul Lee

American Culinary Federation Amaretto-Filled Strawberries Dipped in Chocolate Fondue â&#x20AC;&#x201C;3 2 16

lbs. strawberries (or banana, orange segments, tart apple, cherries, pound cake, mango, papaya, pine apple) oz. chocolate, bittersweet, 64%

16 oz. heavy cream 1 oz. unsalted butter Amaretto, Grand Marnier or port

Monterey, California acfchefs.org

Wash fruits. Chop chocolate into pieces. Heat cream to just below a simmer. Pour cream over chocolate and stir with wooden spoon to melt and blend. Withhold 10% of both ingredients to make adjustments for viscosity and to temper chocolate. Fold in bits of butter after all chocolate has melted.

Keep in a warm place for service. This can be made days in advance and held in the refrigerator. Using a food injector, fill cavity of strawberries with a favorite liqueur. Holding stem of berry, dip into chocolate and enjoy.

Michael Gilson

Big Sur Bakery & Restaurant Wood-Fired Bread with Santa Barbara Uni* Butter and Combination Sea Salt 8 8

Wood-fired bread, sliced to desired size (9-grain baguette, sourdough, Tibetan barley) oz. unsalted butter oz. fresh uni (sea urchin roe) Salt, to taste Combination of sea salts, coarsely ground

Big Sur, California bigsurbakery.com

To prepare uni butter, mix butter and uni with an electric mixer or blender until well combined. Season with salt to taste. Spread uni butter on bread and sprinkle with combination sea salt. *Seafood WatchÂŽ recommends wild-caught sea urchin from Canada and California.

Darren McRonald

Cindy’s Backstreet Kitchen St. Helena, California cindysbackstreetkitchen.com

Chicken Tinga Tostaditas

SERVES 6–8 AS AN APPETIZER

FOR THE CHICKEN: ½ chicken, boneless 1 tsp. chile powder pinch salt pinch pepper ¼ lime Tortilla chips

1 Tbsp. extra virgin olive oil Salt, to taste Pepper, to taste

FOR THE TINGA SAUCE: 1 tsp. oil ½ onion, julienned 1 clove garlic, minced 1 tomato, chopped ½ cup chicken stock 1 Tbsp. cider vinegar 1 bay leaf 1 tsp. cilantro, chopped 1 chipotle in adobo, minced Salt, to taste Pepper, to taste

FOR THE TINGA SAUCE: Heat oil and cook onions and garlic. When tender, add tomatoes. Simmer for 5 minutes; add stock, vinegar and bay leaf. Add chicken to tinga sauce, cook until chicken breaks apart, then add cilantro and chipotle. Check for seasoning.

FOR THE GUACAMOLE: 1 avocado, peeled, seeded 1 Tbsp. red onion, minced ½ jalapeño, no seeds, minced ½ lime, juiced 1 Tbsp. cilantro, chopped

FOR THE CHICKEN: Combine all spices and rub chicken. Cook in convection oven at 350° F for 25–30 minutes until done. When cool, remove skin from chicken and pick or cut meat into small pieces.

FOR THE GUACAMOLE: Chop avocado, combine all ingredients in a bowl and mash with fork. Add oil at the end. TO SERVE: Place a teaspoon of tinga mixture on a tortilla chip and garnish with a dab of guacamole.

Billy McCullough

Dragonfly Restaurant & Sushi Bar Smoked Idaho Red Trout* and Crispy Spinach Salad with Roasted Beets, Avocado-Ginger Cream and Balsamic-Soy Glaze |SERVES 10 FOR THE SMOKED TROUT: 5 8-oz. Idaho red trout, head off, divided into 2 sides ½ gallon cold water 1 lemon, juiced 6 3 4 3 1

oz. honey oz. tamari oz. salt garlic cloves, crushed Tbsp. ginger, chopped Apple wood chips Toasted sesame seeds

FOR THE CRISPY SPINACH: 2 lbs. spinach, cleaned, stemmed 6 cups vegetable oil Salt FOR THE ROASTED BEETS: 2 red beets 2 yellow beets 2 Chioggia beets 3 Tbsp. salt 3 Tbsp. black peppercorns 9 cloves garlic 1 Tbsp. thyme, chopped

1 Tbsp. parsley, chopped Water Oil FOR THE BALSAMIC-SOY GLAZE: 2 cups balsamic vinegar ½ cup soy sauce FOR THE AVOCADO-GINGER CREAM: 2 avocados ½ cup sour cream ¼ cup pickled ginger juice Salt FOR THE SMOKED TROUT: Put ginger and garlic in tied cheesecloth bundle. Combine water, lemon, honey, tamari, salt, garlic and ginger in bucket. Whisk until honey and salt dissolve. Place trout, belly down, in liquid. Cover and let stand at room temperature for 24 hours. Remove trout from liquid and place on drying rack, skin-sidedown. Dry for 6 hours or until meat is shiny. In smoker, or perforated hotel pans, smoke trout with apple wood chips until cooked through, about 15 minutes. Cool. Peel skin off to serve. FOR THE CRISPY SPINACH: Bring vegetable oil to 365° F in heavy pot. Divide spinach into 3 separate batches. Fry each batch separately. Cook spinach for 1½ minutes or until crispy. Remove from oil and place on paper towels to dry. Add salt.

Truckee, California dragonflycuisine.com

FOR THE ROASTED BEETS: Wash and trim stems off beets. Place each color in a separate half size hotel pan, enough to cover the bottom. Fill threequarters full with water. Cover with oil. Add 1 teaspoon thyme and 1 teaspoon parsley to each pan. Add 3 cloves garlic, 1 tablespoon black peppercorns and 1 tablespoon salt to each pan. Cover with foil and roast in oven at 350°–375° F for 45 minutes or until a paring knife slides into the center easily. Cool, peel and slice. FOR THE BALSAMIC-SOY GLAZE: Reduce balsamic vinegar by half in small saucepot. Add soy. Cool. FOR THE AVOCADO-GINGER CREAM: Combine all ingredients in food processor. Blend until smooth. Season with salt. TO ASSEMBLE AND SERVE: For each salad, remove skin from one fillet of trout and cut into 5 pieces. Place a handful of crispy spinach in center of plate. Scatter 5 pieces of trout and 2 pieces of each kind of beet on top of spinach. Place dollop of avocado-ginger cream on each piece of trout. Drizzle 2 tablespoons balsamic-soy glaze over salad. Top with a sprinkle of toasted sesame seeds. *Seafood Watch® recommends farm-raised rainbow trout from the U.S.

CFS Viking-CLM ProgBook.2-10.Final:Vkg Distributor Ad 3/1/10 4:59 PM Page 1 Thomas Snyder

Estéban Restaurant Monterey, California estebanrestaurant.com

Sautéed Cauliflower with Curry Butter FOR THE CURRY BUTTER: ¼ lb. butter, softened 1⁄8 cup curry powder FOR THE CAULIFLOWER: 1 Tbsp. blended canola/virgin olive oil, 80/20 1 cup cauliflower, cut bite-size 1 Tbsp. curry butter ½ apple, cut on mandoline 6 leaves cilantro, picked 1 tsp. lemon juice Salt, to taste FOR THE CURRY BUTTER: Mix curry powder and butter. FOR THE CAULIFLOWER: Heat oil to hot in a large sauté pan. Add cauliflower and sauté until golden brown. Add curry butter and cook until butter has melted and coats cauliflower. Finish with lemon juice, cilantro and salt.

Retreat

TO SERVE: Serve cauliflower topped with shaved apples.

Your complete Viking outdoor kitchen.

vikingrange.com

SERVES 2

Ryan Simas

Farallon Restaurant Grilled Market Squid* Escabeche

FOR THE WHITE BEAN PURÉE: ¼ cup dry white beans ¼ white onion ¼ carrot

FOR THE ALMONDS: ¼ cup almonds 1 Tbsp. extra virgin olive oil Salt, to taste

¼ 2 ½

stalk celery Tbsp. extra virgin olive oil orange, zested Salt, to taste

FOR THE SQUID: 12 small California market squid, cleaned 1 tsp. neutral oil, such as canola ¼ cup Champagne vinegar 1 Tbsp. sherry vinegar 1 garlic clove, finely minced ¼ cup extra virgin olive oil 1 tsp. paprika 1 tsp. fresh thyme, chopped 1 tsp. fresh parsley, chopped ½ orange, zested 1 orange, segmented, roughly chopped 3 slices sourdough bread Salt, to taste 2 wood skewers

San Francisco, California farallonrestaurant.com

SERVES 6 AS AN APPETIZER (18 PIECES)

FOR THE WHITE BEAN PURÉE: Soak beans overnight in cold water. Drain soaked beans and place in nonreactive pot, cover liberally with cold water and add onion, carrot and celery. Bring to a boil, then reduce heat to a simmer. Simmer until beans are very tender. Remove from heat and let cool. Once cool, strain beans, discarding aromatics. Place beans in a bowl with extra virgin olive oil, orange zest and a pinch of salt. Crush with back of fork until a chunky paste is formed. Adjust seasoning with salt to taste. Set aside until ready to use.

and, while they are still warm, cut them in half lengthwise. Set aside until ready to serve. TO SERVE: Brush the sourdough bread with olive oil and season with salt. Using the hot grill or grill pan, grill bread on both sides until golden brown and crisp. Spread white bean purée on toast and slice each piece into 6 rectangles. Using a slotted spoon, mound squid onto each piece of toast. Top each with several pieces of almond and several pieces of orange. *Seafood Watch® recommends wild-caught market squid from California.

FOR THE SQUID: Preheat grill or grill pan to medium hot. Skewer squid onto 2 water-soaked wood skewers. Brush with neutral oil and season with salt. Place on grill and sear briefly on both sides until just done. Remove squid and let cool. Once cool, remove from skewers, leave tentacles whole and slice heads thinly into rings. Place all the squid into a bowl and combine with both types of vinegar, garlic and salt to taste. Separately, combine extra virgin olive oil with the paprika, thyme, parsley and orange zest. Pour this mixture over squid and combine. Let marinate about 1 hour before serving. FOR THE ALMONDS: Preheat oven to 350° F. Toss almonds with extra virgin olive oil and season with salt. Place on sheet pan and toast in oven for 5 minutes. Once toasted, remove almonds to cutting board

Kenny Belov

Fish.

Sausalito, California 331fish.com

FOR THE ALBACORE TUNA* BACON: 1–2 albacore tuna bellies, weighed 1 gallon water 30 oz. kosher salt, by weight 2 cups mirin 1 cup tamari sauce 1 cup brown sugar ¼ cup coriander seeds ¼ cup black peppercorns Canola oil, for frying FOR THE TROUT: 4 rainbow trout, filleted FOR THE EGG SALAD: 3 lbs. potatoes, cooked until tender, cooled, sliced bite- size 6 hard cooked eggs, cooled, coarsely chopped ½ cup red onion, chopped ½ cup celery, chopped ½ cup albacore tuna bacon, crumbled ¾ cup aioli 1–2 Tbsp. Russian mustard Salt, to taste Pepper, to taste Spicy Hungarian paprika, to taste Fresh dill, roughly chopped

Grilled Rainbow Trout* with Egg Salad Zakuski FOR THE AIOLI: 1 clove garlic, peeled, chopped 2 pinches salt 2 egg yolks 1 Tbsp. Meyer lemon juice 1 cup extra virgin olive oil FOR THE ALBACORE TUNA* BACON: For brine, combine water, salt, mirin, tamari sauce, brown sugar, coriander seeds and black peppercorns. Place tuna bellies in sweet salt brine for 8 hours. The brine should be cold before soaking raw fish in it; the brining container should be glass or plastic. After brining, let tuna sit uncovered in refrigerator for 8–16 hours. There should be three times the amount of brine, by weight, as tuna. Cold smoke tuna, keeping smoke chamber below 80° F, for at least 8 hours. Let smoked tuna bellies rest uncovered in refrigerator for rest of the day. The following day, freeze tuna bellies as rapidly as possible. Once frozen, use a slicer to cut long, bacon-size strips between 1 ⁄8-inch and ¼-inch thick. Refrigerate or freeze slices until ready to use. Fry at 350° F until bacon is crisp but not burned. Let bacon cool in refrigerator, then crumble or chop.

SERVES 4

FOR THE TROUT: Grill trout over wood, skin-side-down. The trout should be grilled just before serving. FOR THE EGG SALAD: In a bowl, combine red onion, celery, chopped egg, tuna bacon crumbles, aioli and mustard. Add salt, pepper and paprika to taste. Gently fold in potatoes. FOR THE AIOLI: Grind garlic and salt in a mortar and pestle until smooth. Whisk egg yolks, lemon juice and garlic-salt mixture together until well combined, about 1 minute. Begin adding olive oil in very small amounts, whisking constantly. When all oil has been added, salt to taste. Makes 1 cup. TO SERVE: Serve trout with egg salad garnished with dill. *Seafood Watch® recommends farm-raised rainbow trout from the U.S. and troll- or pole-caught albacore tuna from the U.S. or British Columbia.

Jefferson Seay

Fishwife Seafood & Pasta Cajun Black Cod* with Roasted Red Pepper Sauce and Salsa Brava FOR THE SALSA BRAVA: 2 medium carrots, julienned ½ small head white cabbage, shredded ½ medium onion, diced

FOR THE ROASTED RED PEPPER SAUCE: 3 roasted red bell peppers, peeled, seeded 2 cups dry white wine 2 Tbsp. minced shallots

½ ½ 4 1½ ½ 1 ½

green bell pepper, diced red bell pepper, diced serrano or jalapeño chilies, finely chopped tsp. salt tsp. pepper, freshly ground cup white vinegar Tbsp. sugar

FOR THE CAJUN BLACKENING SPICES: 4 Tbsp. paprika 2 tsp. ground cayenne pepper 2 tsp. salt 1 tsp. ground white pepper 1 Tbsp. onion powder 2 tsp. garlic powder 2 tsp. dried thyme 2 tsp. dried oregano 2 tsp. dried basil

1 ½ ¼ ¾ ½

tsp. garlic, minced cup heavy cream tsp. ground cayenne pepper cup butter, softened tsp. salt

FOR THE COD: 4 6–7 oz. black cod fillets (Pacific cod* also works well) 2 Tbsp. Cajun blackening spices 2 Tbsp. olive oil FOR THE SALSA BRAVA: Combine carrots, cabbage, onion, green and red bell peppers, chilies, salt and pepper in a large bowl. Stir in vinegar and sugar. Pack salsa in an airtight, nonreactive container and refrigerate for at least 8 hours before serving to allow cabbage to pickle. Makes 6 cups. FOR THE CAJUN BLACKENING SPICES: Combine all ingredients in a small bowl; mix well. Store spices covered in an airtight container until ready to use. FOR THE ROASTED RED PEPPER SAUCE: Place red bell peppers in food processor and purée. Set aside.

Pacific Grove, California fishwife.com

SERVES 4

Combine wine, shallots and garlic in a 12-inch skillet; cook over medium heat until liquid reduces to 3 tablespoons, about 10 minutes. Reduce heat; add cream, 1 tablespoon at a time, to wine mixture and stir well. Do not let mixture boil. Add cayenne pepper, puréed bell peppers and butter to wine mixture; mix well. Place a medium-size sieve over a medium-size bowl. Strain mixture, reserving liquid. Discard solids. Add salt, mixing well. Use immediately or refrigerate in a covered airtight container; reheat gently. Makes 2 cups. FOR THE COD: Pat cod fillets dry with paper towels. Place Cajun blackening spices in a plastic or paper bag; add one fillet. Seal bag and shake until fillet is well coated with spice mixture. Repeat with remaining fillets. Heat olive oil in 12-inch skillet. Add fillets; cook over medium heat, turning once, until spices begin to caramelize and blacken, about 7 minutes. TO SERVE: Put roasted red pepper sauce on plate. Place fish on pepper sauce. Garnish with 1½ ounces of salsa brava and serve immediately. *Seafood Watch® recommends wild-caught black cod (also called sablefish) from Alaska and British Columbia and wild-caught Pacific cod from the U.S.

Michael Foster

Go Fish

St. Helena, California gofishrestaurant.net

FOR THE CRAB: 6 oz. Dungeness crab meat, cooked, shells removed 6 butter lettuce leaves, washed, spun dry 2 egg yolks, cooked, finely grated FOR THE LOUIE DRESSING: ½ qt. mayonnaise ½ cup + 2 Tbsp. sweet pickle relish ½ oz. cognac 3–4 shakes Tabasco 1–2 shakes Worcestershire ½ cup + 2 Tbsp. ketchup ¾ cup parsley, minced ½ Tbsp. salt ½ Tbsp. pepper 1½ Tbsp. shallots, minced FOR THE VEGETABLES: ¼ cup niçoise olives, pitted, finely chopped 1 bunch red radishes, finely diced 1 English cucumber, finely diced 2 oz. caper berries

Crab* Louie Lettuce Cup

MAKES 6 LETTUCE CUPS

FOR THE LOUIE DRESSING: In a large bowl, mix all ingredients thoroughly. Taste for seasoning. Makes ¾ quart. FOR THE VEGETABLES: In a bowl, combine olives, radishes, cucumber and caper berries. Mix thoroughly and set aside. TO SERVE: Place 1 ounce of crab meat in each lettuce cup, then add 1 heaping tablespoon of vegetable mixture. Add Louie dressing to each lettuce cup and top with egg yolk. *Seafood Watch® recommends wild-caught Dungeness crab.

Kurt Grasing

Grasing’s Carmel, California grasings.com

Slow Braised Barbecue Heritage Pork and Emmental Grilled Cheese with Red Onion Marmalade FOR THE SLOW BRAISED BARBECUE HERITAGE PORK: 1–1½ lbs. heritage pork sirloin roast 2 tsp. black pepper, coarsely ground 1 tsp. coriander seed, coarsely ground

1 ½ ½ ¼ ½ ½ 6 6 ¼ 1 1 3

tsp. kosher salt tsp. smoked paprika tsp. granulated onion tsp. mustard seed, ground cup vegetable oil tsp. garlic, freshly chopped oz. veal stock oz. barbecue sauce cup light brown sugar, packed Tbsp. apple cider vinegar French loaf bread, about 9” x 5” oz. butter, room temperature

12 ½-oz. slices Emmental cheese FOR THE RED ONION MARMALADE: 4 oz. red onion, julienned 1 cup balsamic vinegar ½ cup granulated sugar ¼ cup vegetable oil

FOR THE SLOW BRAISED BARBECUE HERITAGE PORK: Mix all dry spices, garlic and ¼ cup of oil together thoroughly in a mixing bowl. Using a sharp knife, cut pork lengthwise into 3 equal pieces, making 6 pieces. Add cut pork to bowl of spices and stir pork pieces until they are all covered completely with spice mix. Cover bowl with a clean cloth and set aside at room temperature for 1½ hours. While pork is marinating in spice mix, combine the veal stock, barbecue sauce, brown sugar and apple cider vinegar. Set aside. Preheat oven to 375° F. Preheat a heavy-bottom sauté pan over medium-high heat. Add remaining vegetable oil and coat bottom of pan. When there is a wisp of smoke from the pan, carefully add the 6 pieces of pork to the hot pan. Sear each side of pork until light brown, about 2–3 minutes per side. Remove each piece of finished, browned pork from pan and place into roasting pan. Pour liquid mixture on top of pork in roasting pan. Tightly cover roasting pan with foil and place into oven for 3½ hours. Remove pan from oven and allow 15 minutes for meat to rest.

SERVES 3

FOR THE RED ONION MARMALADE: Combine oil and onions in a heavy-bottom sauté pan. Cook onions over medium-high heat until lightly caramelized. Add vinegar and sugar and mix well. Cook mixture until it is reduced by half. Remove from heat and set aside for future use. Makes approximately 6 ounces. TO ASSEMBLE AND SERVE: Slice ¼ inch off each side of French loaf lengthwise. Cut trimmed loaf into 6 equal slices lengthwise, about ¾-inch thick. Spread ½ ounce of butter on one side of each piece of bread. Place bread, buttered-side-down, on a medium-high preheated skillet or nonstick pan. Place 2 slices of Emmental cheese on each slice of bread. Toast bread for approximately 2 minutes or until cheese begins to melt. Evenly spread 1 ounce of marmalade on 3 slices, covering bread from side to side. Place 8 ounces of preheated pork on top of slices with the marmalade. Place each of the other toasted slices on top of pork to create a sandwich. Turn each sandwich over to make sure bread is toasted. Remove from heat, slice in half and enjoy.

Remove pork from roasting pan and place in a mixing bowl. Using a pair of forks, shred pork. Pour braising liquid into a saucepan and turn heat to medium-high. Reduce liquid by half. Add reduced liquid back to shredded pork and refrigerate.

John Finger & Terry Sawyer

Hog Island Oyster Company Marshall, California hogislandoysters.com

½ lb. bacon, sliced ½ stalk celery, thinly sliced 2 large leeks, white part only, thinly sliced on diagonal 1 large carrot, peeled, thinly sliced 3 sprigs fresh thyme 2 Tbsp. butter 8–10 medium Yukon gold potatoes, quartered in bite-size cubes 6 lbs. small, raw manila clams in shell, rinsed 1 quart heavy cream Salt, to taste Cracked pepper, to taste Parsley, chopped

Manila Clam* Chowder

SERVES 6–8

Place clams in colander in sink and rinse thoroughly under running water. Pick through and discard clams with broken or open shells. Allow clams to drain in sink while preparing stock base. In a large stockpot, bring 5–6 cups of water to a boil and cook potatoes until al dente, or just before fork-tender. While potatoes are boiling, in a second heavy-bottom pot, melt butter with thyme. Render bacon in butter and thyme over low heat, being careful not to burn. Once bacon is rendered, add leeks and celery. Cook until vegetables are translucent. Add carrots and cook until bendable without breaking. Add potatoes and 4 cups of potato water. The base can be made up to one day ahead and kept chilled.

Use ¾ pound of clams per serving. Working in batches, place clams in a heavy-bottomed sauté pan over medium heat. Ladle 1 cup per serving of chowder base on top of clams and cover pan. Simmer for 5–6 minutes or until majority of clams open. Skim through and pick out any clams that have not opened. Unopened clams may spoil the chowder. Add ½ cup cream per serving and bring chowder to a simmer. If it is too thick, add more potato water. TO SERVE: When chowder is bubbling in the middle, it is ready to serve. Pour individual servings into large soup bowls. Serve garnished with cracked pepper and parsley. *Seafood Watch® recommends farm-raised clams from all sources.

Forrest Cook

Homeless Garden Project Beet Tapenade with Parsley, Onions, Cumin Yogurt and Edible Flowers 3 3 3

beets, tops removed Tbsp. balsamic vinegar Tbsp. grated fresh horseradish, or preserved horseradish

¼ ½ 7 ½ 2 ½ ½ 1

cup extra virgin olive oil small red onion, minced sprigs flat Italian parsley, minced fresh lemon, juiced Tbsp. rice vinegar cup plain yogurt tsp. ground cumin Salt, to taste Cracked black pepper, to taste Edible flowers baguette

Santa Cruz, California homelessgardenproject.org

SERVES 8

In a medium saucepan, boil beets whole with their skins on for 35–40 minutes. Remove beets from water. Once beets are cool, peel them; the skins rub off easily. Slice beets into ¼-inch rounds, then dice rounds evenly to get fairly uniform ¼-inch size cubes. Place diced beets into a medium bowl. Add balsamic vinegar and horseradish. Toss and set aside. Place onion and parsley in a small bowl. Add rice vinegar and lemon juice. Add a dash of salt and cracked black pepper. Toss and set aside to marinate for at least 30 minutes. Mix yogurt and ground cumin in a small bowl; set aside. After onion mixture has had time to marinate, use a small strainer or fork to pour juice off mixture into bowl of diced beets and horseradish. This leaves a drier onion-parsley mix for topping and adds a bright red onion taste to beets. Toss beets once more and add olive oil to beets. TO SERVE: Slice a fresh baguette into 1⁄3 inch slices. Using a small, slotted spoon, place a tablespoon of marinated beets on each bread slice. Top beets with a teaspoon of cumin yogurt. Top with a sprinkle of parsley-onion mixture and garnish with edible flowers. Serve immediately on platters garnished with more edible flowers.

Willi Franz

Marriott Monterey Hotel Monterey, California marriott.com/hotels/hotel-information/ restaurant/mryca-monterey-marriott FOR THE SHRIMP: 1 lb. shrimp, shells and tails removed 3 Tbsp. olive oil ½ lime, squeezed 3 Tbsp. dry jerk seasoning (or 3 oz. liquid jerk marinade) ½ medium onion, diced 1 Tbsp. garlic, chopped 8 2 oz. soft bread rolls FOR THE BARBECUE SAUCE: 6 oz. barbecue sauce 1 oz. Pickapeppa sauce 1 Tbsp. brown sugar 1 Tbsp. molasses 2 Tbsp. orange juice FOR THE TROPICAL COLESLAW: ¼ head green cabbage, finely shredded ½ cup red cabbage, shredded ½ cup cilantro, chopped ½ firm papaya, finely julienned ½ red jalapeño, finely chopped 1 tsp. Cajun spice ½ cup purchased coleslaw dressing

Jamaican Shrimp* Sandwich with Tropical Coleslaw FOR THE SHRIMP: Place shrimp in plastic bag with olive oil, lime juice, jerk seasoning, onion and garlic. Refrigerate for at least 20 minutes. FOR THE BARBECUE SAUCE: In mixing bowl, add barbecue sauce, Pickapeppa sauce, brown sugar, molasses and orange juice. Blend with hand blender. FOR THE TROPICAL COLESLAW: Place green cabbage, red cabbage, cilantro, papaya, red jalapeño, Cajun spice and coleslaw dressing in a mixing bowl. Mix well. TO SERVE: Sauté shrimp with spices in hot skillet until cooked. Cut soft bread rolls in half horizontally. Pull a bit of the soft bread filling out of bottom half of roll to make a pocket for shrimp. Spoon shrimp into soft roll. Spoon barbecue sauce over shrimp. Top with coleslaw. Serve. *Seafood Watch® recommends wild-caught or farm-raised shrimp from the U.S and Canada.

SERVES 4

Michael Clark

Michael’s on Main Tomato and Cous Cous Salad FOR THE SALAD: 3 cucumbers, diced 3 large tomatoes, diced 1 red pepper, chopped 1 1 3 ¼ 1 ¼ 2

green pepper, chopped red onion, chopped cloves garlic, minced cup red wine vinegar cup tomato juice cup cilantro, chopped lemons, juiced Tabasco Salt, to taste Pepper, to taste

Soquel, California michaelsonmain.net

SERVES 8

FOR THE SALAD: Combine all vegetables in large bowl. Combine remaining ingredients, mix with vegetables and chill for 4 hours. FOR THE COUS COUS: Add Israeli cous cous to boiling water and cook. Chill cous cous and add cilantro, olive oil and Champagne vinegar. Season with salt and pepper. TO SERVE: Top cous cous with tomato salad and enjoy.

FOR THE COUS COUS: 12 oz. Israeli cous cous 2¼ cups water ¼ cup cilantro ½ cup extra virgin olive oil ¼ cup Champagne vinegar Salt, to taste Pepper, to taste

Dale Ray

Mustards Grill Yountville, California mustardsgrill.com

FOR THE RIBLETS: 3 racks hoisin-marinated Saint Louis ribs, split long ways 1 qt. veal or chicken stock 3 Tbsp. oil 1 onion, sliced 1 carrot, sliced 1 stalk celery, chopped 1 bay leaf 1 head garlic, cut in half 2 sprigs thyme Salt Pepper

Hoisin Riblets

SERVES 4–6

FOR THE HOISIN BARBECUE SAUCE AND MARINADE: 2 cups hoisin sauce 3 Tbsp. sugar ¼ cup soy sauce ¼ cup sherry vinegar ¼ cup rice vinegar ¼ bunch scallions, minced 2 shakes Tabasco 1 Tbsp. black bean paste with chile 1 tsp. ginger root, peeled, grated 1 Tbsp. garlic, minced ½ tsp. ground white pepper 3 Tbsp. kecap manis ½ jalapeño, roasted, seeded, minced

¼ bunch cilantro, minced ¾ oz. sesame oil FOR THE RIBLETS: Brush ribs with half the oil, then season well with salt and pepper. Coating ribs evenly with marinade before and during grilling, mark well on grill, caramelizing meat. Remove ribs from grill, coat again with marinade and set aside. In a large, deep fry pan, add oil. When hot, add vegetables, cooking until soft, light brown in color and caramelized. Add ribs and stock, bring to a boil and cook in oven at 300° F for about 2½ hours or until very tender. FOR THE HOISIN BARBECUE SAUCE AND MARINADE: Mix all ingredients thoroughly. Coat pork ribs evenly with marinade before, during and after cooking. TO SERVE: Serve ribs with barbecue sauce.

Mark Ainsworth

Pastry Smart Don Juan 3½ 12½ 1½ ½ ½ ½ 16 3

San Mateo, California pastrysmart.com

oz. cream oz. white chocolate oz. butter, room temperature tsp. lime zest Tbsp. tequila Tbsp. agave syrup miniature white chocolate shells, purchased Tbsp. sea salt

Scald cream and lime zest, then strain over 4½ ounces of melted white chocolate. Mix well for 1 minute or until chocolate is completely dissolved. When mixture is at 100° F, mix in butter with an immersion blender. When mixture is below 90° F, mix in agave syrup with immersion blender. Then mix in tequila. Let set overnight. The next day, fill the prepared white chocolate shells. Let sit a few hours to form a skin on the surface. Seal with 8 ounces of melted white chocolate and sprinkle sea salt on top. Let chocolate set, then enjoy.

Pablo Mellin

Roy’s at Pebble Beach Resorts Pebble Beach, California pebblebeach.com

Braised Short Ribs with Lima Bean Salad and Lomi-Lomi Tomatoes

FOR THE SHORT RIBS: 1 lb. beef short ribs, 2” length 3 cloves garlic ½ bunch thyme

FOR THE LOMI-LOMI TOMATOES: ½ cup yellow onion, diced 1 Tbsp. chives, diced 2 Roma tomatoes, seeded, diced

–6 4 6 1 ½ ½ 2 ½

2 Tbsp. sesame oil ½ tsp. rayu chile oil (available in Chinese markets)

cups vegetable stock whole black peppercorns cup yellow onion, diced cup carrots, peeled, diced cup celery, diced whole bay leaves cup extra virgin olive oil Salt, to taste Pepper, to taste

FOR THE LIMA BEAN SALAD: ½ cup fresh yuzu lemon juice 1 red onion, thinly sliced ½ bunch Italian parsley, finely chopped ¼ cup extra virgin olive oil ½ lb. lima beans or other large bean Salt, to taste

FOR THE SHORT RIBS: Season short ribs with salt and pepper. Coat skillet with oil, sear meat all around until golden color, transfer meat to a stockpot and add vegetable stock. To pot, add onions, carrots, celery, garlic, thyme, peppercorns and bay leaves. Make sure short ribs are covered with liquid. Bring to a boil and let simmer for about 45 minutes or until tender. Remove meat from pot and let it rest. Season to taste. FOR THE LIMA BEAN SALAD: In a pot, add lima beans and water, bring to boil, add salt to taste and let simmer for about 20 minutes. Cook beans until tender, strain from water and let them cool down. In a bowl, combine red onion, yuzu juice, olive oil and parsley. Add cooked lima beans and season to taste.

SERVES 4

FOR THE LOMI-LOMI TOMATOES: Add all ingredients together in a small bowl and season to taste. TO SERVE: Divide the lima bean salad onto four plates and top with thinly sliced meat. Garnish with the lomi-lomi tomatoes and a drizzle of oil.

Andrew Mayne

Stanford University, Stanford Dining Espresso Crème Brulée with Mini Meringues and Vanilla Cream FOR THE ESPRESSO SYRUP: 4 oz. ground coffee 4 oz. sugar 2½ cups water FOR THE CRÈME BRULÉE: 11 egg yolks 5¾ oz. demerara sugar 2¾ cups cream 1 cup espresso syrup 2 vanilla beans, scraped 3 Tbsp. white sugar FOR THE MERINGUES: 5 oz. egg whites 10 oz. sugar 2 vanilla beans, scraped FOR THE VANILLA CREAM: 2 cups cream 3 Tbsp. confectioner’s sugar, sieved 1 vanilla bean

FOR THE ESPRESSO SYRUP: Bring water to a boil. Pour onto coffee and let infuse for about 10 minutes. Pass through a coffee filter. Add sugar and bring to boil. Reduce to about 1 cup. FOR THE CRÈME BRULÉE: Heat oven to 325° F. In a bowl, whisk yolks and 2¼ ounces demerara sugar. Add espresso syrup. Heat cream, 3½ ounces demerara sugar and vanilla beans. Bring to almost boiling, then remove from heat. Allow to sit for approximately 10 minutes to allow infusion. Whisk about 2 cups into yolk mixture. Add remainder of cream mixture. Pass through a fine chinoise and pour into twelve 4-ounce ramekins. Place them in a hot water bath with water half way up the ramekin sides. Cover with foil and put two small holes in foil. Cook for approximately 30–40 minutes until custard is just set. Refrigerate until cooled.

SERVES 12

Stanford, California stanford.edu

Onto cookie sheet, pipe desired shapes using a piping bag and star tip. Cook for about 30–45 minutes or until crispy on outside. Leave oven door ajar and allow meringues to cool. FOR THE VANILLA CREAM: Whisk cream until it nearly peaks. Add sugar and vanilla. Continue to fold in sugar until cream is stiff. Spoon onto a meringue and place another meringue on top. TO SERVE: Just before serving, sprinkle crème brulée with sugar and blowtorch until caramelized on top, a light brown color. Serve with meringues.

FOR THE MERINGUES: In mixer, whisk whites to a peak. Add sugar and vanilla beans. Continue mixing until whites are very stiff and shiny. Set oven to 225° F.

Rodney Worth

The Peasant & The Pear Danville, California thepeasantandthepear.com

Napa-Style Pulled Pork Sandwiches with Barbecue Sauce and Pear-Cider Slaw FOR THE PORK: 2½–3 lbs. pork butt (boneless shoulder) 2⁄3 cup molasses Salt, to taste Pepper, to taste 6 hamburger buns FOR THE BARBECUE SAUCE: 1 cup cabernet sauvignon 1 cup ketchup 1 Tbsp. molasses 3 Tbsp. dark brown sugar, firmly packed 1 Tbsp. Worcestershire sauce 1 Tbsp. apple cider vinegar Salt, to taste Pepper, to taste FOR THE PEAR-CIDER SLAW: 1½ cups green cabbage, julienned ½ large carrot, peeled, trimmed, julienned ½ firm pear, stemmed, seeded, julienned 3 Tbsp. apple cider vinegar 1 Tbsp. mayonnaise 2 tsp. dark brown sugar, firmly packed Salt, to taste Pepper, to taste

FOR THE PORK: Heat oven to 275° F. Place pork butt in roasting pan. Pour molasses over pork. Season with salt and pepper. Cover pan tightly and roast for 6 hours, or cook pork in a slow cooker on low heat for 8–10 hours. After pork is done, let sit until cool enough to handle. Using two forks or fingers, shred or pull pork into thin pieces, about 2 inches long. FOR THE BARBECUE SAUCE: Pour wine into nonreactive pan and cook over medium heat until liquid has reduced to 1⁄3 cup. Combine wine with remaining ingredients, stir until well-blended and set aside. FOR THE PEAR-CIDER SLAW: Toss cabbage, carrot and pear together in large bowl. Combine remaining ingredients in a separate small bowl, mix well and pour over vegetable mixture. Toss well to combine. Refrigerate until ready to serve sandwiches. TO SERVE: Pour barbeque sauce over warm pork and toss well to combine. To assemble sandwiches, place about ½ cup of pulled pork on bottom half of a hamburger bun. Top pork with about ¼ cup of slaw, then cover with other half of bun.

SERVES 6

Tim Kilcoyne

The SideCar Restaurant “BLT” Crostini

Ventura, California thesidecarrestaurant.com

SERVES 12 AS AN APPETIZER

FOR THE LAMB BACON: 2 lbs. lamb belly, trimmed, cleaned 1 Tbsp. smoked paprika 1 Tbsp. kosher salt 1 Tbsp. black pepper

FOR THE LAMB BACON: Rub lamb with spice mixture of paprika, salt and pepper. Refrigerate overnight. Preheat oven to 200° F. Place in roasting pan and cook in oven for 3½ hours. Turn off oven and allow to cool in oven for 1 hour. Slice into thick slices and cook on stovetop until golden brown.

FOR THE CROSTINI: ¼ baguette Olive oil Salt Pepper

FOR THE CROSTINI: Preheat oven to 400° F. Cut baguette into 12 ¼-inch slices. Arrange bread slices on a sheet pan and brush both sides with olive oil. Bake for 6 minutes, rotating pan after 3 minutes. Sprinkle with black pepper and salt. Allow to cool completely before serving.

FOR THE TOMATO RELISH: 1 lb. tomatoes, chopped ½ cup sugar 2 tsp. salt 5 Tbsp. white balsamic vinegar 2 Tbsp. basil, chopped

FOR THE TOMATO RELISH: In a saucepan, combine tomatoes, sugar, salt and balsamic vinegar. Bring to a simmer. Remove from heat and allow to sit for 5 minutes. Strain liquid into another saucepan and reserve tomatoes to cool. Reduce liquid to a syrup, and let cool. Gently fold syrup, basil and tomatoes together. The tomato relish will keep for up to 2 weeks in refrigerator.

FOR THE ARUGULA PESTO: 2 cups arugula 1 tsp. garlic, minced ½ cup olive oil 2 Tbsp. pine nuts 1 tsp. lemon juice ¼ cup Parmesan cheese Salt Pepper

FOR THE ARUGULA PESTO: Place arugula, garlic, pine nuts, olive oil and lemon juice in a blender. Blend until smooth. Add Parmesan cheese. Add salt and pepper to taste. TO SERVE: Lay a slice of bacon on each crostino. Top with tomato relish and arugula pesto.

Michael Dunn

Yankee Pier - Lafayette Lafayette, California yankeepier.com

Roasted Portabella Mushroom on Crostini with Brie and Smoked Onion Jam

FOR THE MUSHROOMS: 2 portabella mushrooms, degilled, diced small ¼ cup shallots, finely diced 1 Tbsp. thyme, chopped 2 1 2

Tbsp. butter tsp. garlic, diced oz. white wine Salt, to taste Pepper, to taste Toasted crostini Brie or other soft cheese

FOR THE SMOKED ONION JAM: 2 red onions, julienned 1 tsp. olive oil ½ cup red wine ½ cup balsamic vinegar 1 Tbsp. smoked paprika ½ cup sugar Salt, to taste Pepper, to taste

FOR THE MUSHROOMS: Sauté shallots, garlic and thyme in butter until translucent. Add mushrooms and continue to sauté until liquid is absorbed by mushrooms. Add white wine, salt and pepper and continue to cook until liquid again is almost all absorbed. FOR THE SMOKED ONION JAM: Sauté red onions in olive oil with smoked paprika until translucent. Add all other ingredients and continue to cook on medium-low heat until liquid has reduced to a syrup consistency. Cool and save. TO SERVE: Spread a small amount of warm mushroom mixture on crostini. Place a thin slice of brie on mushrooms, then top with a small amount of onion jam.

SERVES 6

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