Restaurant Recipes
Roasted Beet Salad
Restaurant: Cafe La Boheme | Los Angeles
Roasted Beet Salad is a personal favorite of the chef’s. She fancies the interplay of taste and texture as the pulpy sweetness of the beets blends with the meaty muscle of the trout. The deep red of the beets and mellow green of the avocados light up a vibrant palette of colors that lend visual appeal to the dish. Over the years, Christine has added horseradish for extra clout and concocted a tasty champaigne vinaigrette whose heady accents of mustard and honey add punch to each forkful.Cauliflower Salad with Olives and Capers
Restaurant: Chez Panisse | San Francisco Bay Area
This recipe comes from Alice Waters' cookbook, The Art of Simple Food and, as it says there, makes an exciting salad for the middle of winter when more typical salad ingredients might be hard to find.Cajun Corn Chowder
Restaurant: Humphreys | San Diego
This refreshing chowder exemplifies the diverse flavors of Chef Murphy's inspired global cuisine, combining the sweetness of corn, the spicy heat of Cajun cuisine, and the salty subtleties of shrimp. Whether supping on this satisfying soup on a brisk afternoon, or impressing guests with this inventive and flavorful dish as a starter for a dinner party, Chef Murphy’s Cajun Corn Chowder manages to impart the simple satisfaction of comfort food with complex and bold culinary influences.Faith's Warm Smithfield Ham and Cheese Toast
Restaurant: Town Hall | San Francisco Bay Area
Although it seems strange to have breakfast for dinner, Town Hall's Faith's Warm Smithfield Ham and Cheese Toast is a signature dish offered during their dinner service. A more rich and fulfilling dish is hard to imagine. It looks much like a traditional eggs Benedict and is served in the center of a round plate with the cream sauce spilling over. The poached egg and toast almost seem to exist solely to accompany the jalapeño sauce, which captures the true flavor, not the heat, of jalapeño extraordinarily well.Lobster Mac' n' Cheese
Restaurant: Terra American Bistro | San Diego
Chef Jeff Rossman’s decadent take on American comfort food is epitomized in his Lobster Mac’n’Cheese. Whether seeking a refined twist on a classic family dinner, a refreshing side for the holidays, or a new dish to impress at dinner parties and potlucks, this rich and indulgent take on traditional mac’n’cheese is a crowd-pleaser.Crab Stuffed Squash Blossoms with Lemon Sabayon and Shaved Asparagus Salad
Restaurant: Currant | San Diego
This sophisticated appetizer from Executive Chef Geoffrey Yahn is well-suited to cocktail parties or as an impressive beginning to any dinner. These delicate tempura-battered squash blossoms are accompanied by a shaved asparagus salad, and a scrumptious lemon sabayon that is impossible to resist. True to Currant’s seasonal emphasis, this dish is light, refreshing, and crisp: the epitome of summer.Gnocchi