Trillium Cafe is one of those places that you know once you enter, that the meal you’re about to have will be special. We were seated at a cozy table next to a window that overlooked the garden. Many of the plants and flowers grown here are used in the food, and that speaks to the care that goes into every dish served here. I happen to love crab, especially the Dungeness variety, and this is exactly what I had. It was a Dungeness crab strudel with Meyer lemon marmalade. Yes it was pure heaven, the crab was fresh a little sweet and the lemon was the perfect foil to raise the bar without overpowering the delicate local crustacean. For my main dish I enjoyed the locally caught Salmon, that came out really hot, and yet was cooked perfectly, tender […]
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 […]
I want to share with all of you a simple and really easy and delicious recipe for Rumaki. The only caveat is that you must love bacon ! The origin of this recipe is from Trader Vic’s and it used chicken livers with water chestnuts. So I’ve modified it a bit to appeal to everyone. It is very easy and even “a man can make it” according to my lovely wife. The key here is to make it a day or two ahead so the flavors can come together. But be warned, this will be a hit and you’re going to have to make extra to avoid any conflict. The marinade consists of Teriyaki sauce and Sherry. The Sherry adds a whole different dimension and gives these little treats that extra kick. I used 1 part prepared garlic and green […]
Having just returned from a short repositioning cruise from Vancouver B.C to San Diego, I wanted to share a special creation from Executive Chef Rudy Sodamin of Holland America Cruise Lines. Chef oversees everything food on Holland America, and it’s no small feat. The kitchen crew prepares enormous amounts of food, and quality is number one on everyone’s mind. How about these numbers for weekly preparation. 8500 lbs of meat and meat products, 4000 lbs of poultry, 2000 lbs of fish. You get the idea, it does take a highly trained army of dedicated crew members to make all of this happen for the guests. So with Thanksgiving just around the corner, I thought a sweet treat made with coconut and Macadamia nuts would be fun, interesting and delicious too, especially for those who may not find pumpkin pie at […]
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 […]
Native American Candied Salmon by Chef Gavin Stephenson Fairmont Olympic Hotel
•Wild King Salmon 4# (boneless skinless fillet)
•Brown Sugar 2 cups
•Wils honey 1 cup
•Sea Salt ¾ cup
Slice salmon into 1” x 4” pieces without any skin and brown blood line, place in stainless bowl and add salt, honey and sugar. Mix well and place into refrigerator no longer than 4 hours. Drain excess liquid and place on wire smoking racks. Allow fish to form patina or (get tacky) to the touch before starting the smoking process. Smoke with Apple wood chips until salmon if fully cooked. Cool on wire racks and remove gently. Salmon must be placed in a paper bag in the refrigerator overnight to allow any extra moisture to be removed. Served with crusty bread and Honey Bee Pollen infused butter.
” 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 […]
Michael Wurster was studying pre-law courses in college, but something else was tugging at him. He soon realized his life would not play out in a courtroom but a kitchen, and he enrolled at the famed Culinary Institute of America. There, he received a Degree of Culinary Arts.
He chose the right path. And these famed chefs in whose kitchens he worked through the years to hone his craft thought so too: Alain Ducasse at Alain Ducasse NY, Thomas Keller at The French Laundry, Sottah Kuhn at Le Cirque 2000 and David Feau at Lutece.
The accolades piled up. Chef Michael Wurster was appointed Chef de Cuisine of Lutece at age 26, named “Chef to Watch” by John Mariani and received critical acclaim in Food Arts and The New York Times. In addition, as Executive Chef at ICON at W New York […]