Copper River Salmon With Brown Sugar And Fleur Des Gris Glaze

May and June signal the start of summer in the Pacific Northwest. It also is the time when the Copper River Salmon begin their run in their namesake river.  […]

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By |June 7th, 2016|Categories: Featured, Main Course, Recipes|Tags: , , , |0 Comments

Florida Keys Cuisine: Key West & Grouper Fritters

 
What’s not to love about Key West’s palm-lined streets and fish that is fresh enough to draw any committed culinary traveler? Not to mention yummy tropical inspired drinks and beach culture with a laid-back vibe. . .
Ernest Hemingway, Jimmy Buffett, a few celebrated pirates and many others lost their hearts to Key West. Here within the distinct mixture of cultures and seafood scene, vibrant sidewalk cafes lure in passersby while live music and hopping bars are the perfect places to watch the sun drop into the Gulf of Mexico.

The Florida Keys is home to five districts, each with their own charm. The southern-most paradise, Key West, is just miles from Cuba and is home to an enviably temperate climate and a delicious array of fresh seafood. Key West’s food scene is influenced by African and Cuban flavors, many difficult to […]

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By |March 28th, 2016|Categories: Featured, Florida, Key West, Main Course, Recipes, United States|Tags: , , , |2 Comments

Mendocino’s Little River Inn Pine Nut Crusted Salmon

Chef Marc Dym of Little River Inn of Mendocino California was kind enough to share this amazing fresh seafood dish with us, because after enjoying this, and if he didn’t I wouldn’t leave the restaurant, just kidding. The entire dinner was a showcase of local ingredients gently prepared to let the natural flavors shine. This is no small feat either, because when it comes to fresh fish being so delicately flavored, it takes an adept hand to get is right, and Chef did in a big way. So without teasing you any longer here is the recipe, and I thank you Chef Marc on behalf of everyone who tries this, it is outstanding. For more pictures of the amazing dishes created here click on this Gallery link. And before you take that trip to stay, play and have a fine […]

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By |October 1st, 2015|Categories: Main Course, Recipes, Savor|Tags: |0 Comments

Sofitel SFO’s Executive Chef Alejandro Abad Shares Lavender Lamb Recipe

After more than 17 years of accomplished culinary experience, Chef Alejandro Abad was recently named Executive Chef at Bay 223. Chef Abad, a Spanish native from Barcelona, began at an early age by preparing meals at home with his father. He fine-tuned his culinary experience training in molecular cuisine, learned wines and spices and worked fine dining establishments throughout Europe, including five years in Barcelona, and Michelin-rated Restaurant Christophe and Restaurant Vermeer, in Holland.

His mantra is a single word: fresh. And the location here is so very conducive to “ fresh.” Enjoying a recent dinner at Bay 223 we wanted to know learn more. Here in part is Luxe Beat Magazine’s interview with this busy executive chef and one of his best lavender recipes.

CT: Chef Abad as  executive chef what is your vision for the restaurant Bay 223 ? And […]

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Half Moon Bay Resort’s Groovin’ Executive Chef Steve Sowa

” If you ladies are free I will take you to Scotchies, down the road. Do you want to meet me in the lobby at two?”

This was after almost of week of dining at the terrific restaurant venues on property we cornered Half Moon Bay Resort’s Executive Chef Steve Sowa and expressed our interest in seeing how traditional Jerk is prepared. One thing about Half Moon Bay before we go further. They never say no. The resort understands that guests are just that, their guests. You’d never say no to a guest’s request in your own home, and they do their very best to make you feel welcome here. Indeed part of the success of Half Moon Bay is that it is owned by a consortium of families. They want to keep it a lush oasis offering mostly beach front […]

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By |August 18th, 2014|Categories: Caribbean, Chefs, Destinations, Jamaica, Main Course, Recipes, Savor|Tags: , |0 Comments

Cirque Du Soliel’s TOTEM Thai Curry Mussels

This recipe for Thai Curry Mussels is a colorful favorite of the Cirque Du Soliel artists and staff of the current traveling company of TOTEM. Kitchen Manager Mia Messier serves 200 to 250 meals a day each week to the traveling show’s 120 artists, staff and  families of artists. Her repertoire includes cuisine and favorite dishes from the many cultures  that make up the show.  The day we visited, she served several entrees for lunch, one of which was a  delicious fresh mussel dish, Thai Curry Mussels. Serve by itself or with  rice or over pasta.

Thai Curry Mussels

Ingredients:

2 tablespoons  peanut oil

1 stalk lemongrass, crushed

3 tablespoons Thai red curry paste

1 tablespoon chicken base

1 can unsweetened coconut milk-do not shake the can

2 tablespoons fish sauce (Squid brand is best)

2 tablespoons fresh lime juice

2 1/2 pounds mussels, de-bearded and scrubbed

1 tablespoon palm sugar […]

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By |July 20th, 2014|Categories: Chefs, Food & Wine Discoveries, Main Course, Recipes, Savor|Tags: , , , , , |0 Comments

Kalua Pig Recipe Hawaii Plantation Food Favorite

Image  and article by Kurt Winner
This is an easy crock pot version that anyone can make. Kalua pig is the whole pig that is cooked in a pit in the ground known as an Imu. This dish is traditionally served at Luaus, family gatherings and special occasions such as graduations, and birthdays. Local families in Hawaii also make quick version with premade Kalua pork, but here we do a better version from scratch using a crock pot/slow cooker.
Ingredients:
3-4 lb pork loin roast or pork shoulder
1 large onion sliced
4 plus cups beef stock
4 plus cups chicken stock
1 medium cabbage roughly chopped
¼ teaspoon of liquid smoke
2-3 Tbs extra virgin olive oil
Hawaiian salt to taste
Soy sauce to taste

Directions:
Place the pork in a slow cooker with the beef and chicken stock. Use enough stock here to fully cover the pork roast. Cover […]

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By |April 1st, 2014|Categories: Main Course, Recipes, Savor|Tags: , , |1 Comment

Half Moon Bay Resort Jamaica’s Exec Chef Sowa’s Coconut Poached Grouper with Lobster Medallions

One of my new chef friends is Executive Chef Steve Sowa of the Half Moon Bay Resort in Jamaica. He is fun to be around, very open and supremely talented.  With an assortment of  restaurants on property ranging from Caribbean (Pepperpot) , Italian (Il Giardino), International with a Caribe twist (Seagrape Terrace) and signature fine dining (Sugar Mill) and catering to international stars, royalty and business leaders the world over, he obviously knows his stuff.  I love sitting outdoors at the more casual  Seagrape Terrace,  a whisper  away from the waters edge under trees stuffed with glowing twinkle lights, nibbling on any of his creations.  Seagrape is  a welcome  spot for  dining  all day but at night with the  addition of a band  it surprises.  One night after a  leisurely dinner we  ended up joining a conga line lead by a countess wearing a chocker of  baroque pearls  and no […]

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By |April 1st, 2014|Categories: Chefs, Main Course, Recipes, Savor|Tags: , , , , , |1 Comment

Lavender Crusted Lamb Chops Recipe by Chef Abad of Sofitel San Francisco Bay

Lavender Crusted Lamb Chops

Elegant and savory, Sofitel SFO’s signature lavender is used in this entrée to create a lush and delectable feast for the senses.

Author: Chef Abad of Sofitel San Francisco Bay
Recipe Type: Entree
Cuisine: French- California Cuisine
Serves: 4
 

Ingredients

Crusted Lamb
4 10 oz Sonoma Rambouillet rack of Lamb French cut
2 oz Herbes de Provence
1 oz fresh chopped lavender
4 oz bread crumbs
7 oz unsalted butter
A pinch of salt and pepper
1 garlic clove whole
1 spring of thyme and rosemary
Herb Quinoa
1 lb quinoa
½ bunch of flat leaf parsley, chopped
½ bunch of chives chopped
4 tablespoons of virgin olive oil
2 bay leaf
2 springs of thyme
1 lb toy box carrots cooked
1 lb organic parsnip
7 oz organic baby turnip
Truffle Rosemary Sauce
1 qt DEMI GLACE ( beef and red wine sauce base available at specialty store)
4 oz chopped carrots
8 oz chopped yellow onions
4 oz chopped celery
1 garlic clove
1 litter Sonoma […]

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By |January 27th, 2014|Categories: Main Course, Recipes, Savor|Tags: , , |0 Comments

Sponsored Post – Pass the Prosciutto: Parma Ham Risotto

Prosciutto Di Parma, also known as Parma Ham is a perfect ingredient for your special holiday entertaining. These days it seems that everyone congregates in the kitchen, to drink wine, nibble on the appetizers and just be in the moment with their family and friends. For this special Parma Ham risotto recipe you don’t have to shoo them out. This also makes it fun to prepare this dish as it does take a bit of time. So why not have a volunteer or two help you out ? After all it’s more fun when people participate, and there’s nothing like freshly made risotto on a cold winter evening. With the addition of Fontina cheese, asparagus and  a touch of cream, you  have the perfect gluten free dish for all of your guests to enjoy. As you make memories this season […]

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By |November 8th, 2013|Categories: Main Course, Recipes, Savor|Tags: , , , , , , |2 Comments