Restaurant Recipes
Pan Seared Salmon with Yogurt Salsa
Restaurant: Meze Greek Fusion | San Diego
A favorite of Meze Mediterranean Grill, this dish’s signature Yogurt Salsa separates it from other run of the mill Pan Seared Salmon fillets. The mild Yogurt Salsa, which takes a full day to prepare properly, accents the fish with aplomb. The Yogurt Salsa offers a mild tang, with subtle tones present from the jalapeño, tomato, onion, and cucumber. The complexity of the sauce elevates this straightforward dish to a whole new level of flavor.Champagne-Poached Peaches with Fresh Berries and Creme Anglaise
Restaurant: Restaurant at The Pearl | San Diego
The summer season does not only bring San Diegans great weather and long days, but it also brings a craving for something light and rejuvenating while soaking in some rays under the radiant sun. Restaurant at the Pearl's Sous Chef Jonny Tran and Bar Manager Emily Arney has created a simple yet classic summer recipes that utilize a medley of refreshing fruits, such as peaches, blackberries, raspberries, strawberries and blueberries. Champagne-Poached Peaches with Fresh Berries and Creme Anglaise is a satisfying treat that pairs well with the summer season and is ideal for a appetizer or dessert (add ice cream to intensify the experience) or appetizer dish for brunch, lunch or dinner.Warm Artichoke and Bread Salad with Marinated Crescenza
Restaurant: Jardiniere | San Francisco Bay Area
Chef Traci Des Jardins has won accolades for incorporating California flavors and French technique. She worked in some of the ?nest kitchens in Los Angeles, France, and New York City before opening up in Jardiniere in San Francisco.Veal Chop Valdostana
Restaurant: Fresco Trattoria | San Diego
Tired of creating dishes with beef, pork, or chicken? Well, Fresco Trattoria's Executive Chef/Owner Leon D' Arcangelo has created a recipe that utilizes veal chop as its main attraction. The Veal Chop Valdostana comes with a healthy amount of Italian prociutto di parma, buffalo mozzarella cheese, orgainc baby spinach, and white onions. This dish pairs well with red wine and will be the center piece at the dinner table.Fresh Pasta Dough
Restaurant: Via Lago Trattoria | San Diego
This is a simple, fresh pasta dough recipe that doesn't need much more than, flour, semolina, eggs, water, oil and salt.Pearl Tempura Squash Blossoms with Organic Arugula and Strawberries
Restaurant: Restaurant at The Pearl | San Diego
Restaurant at the Pearl has provided a sensational summer recipe that will refresh palates with fresh squash blossoms deep fried with tempura batter, and organic arugula and strawberries. This dish is a suitable candidate to be a great starter for brunch, lunch, or dinner, maybe outdoors while enjoying some sun? Simple and easy, Tempura Squash Blossoms with Organic Arugula and Strawberry will wow you and your guest's.Sauteed Mushrooms
Restaurant: Donovan's of Downtown | San Diego
Mushrooms are full of flavor and make for the perfect side dish. Now you can make delicious sauteed mushrooms at home, Donovan's style. This recipe pairs well with savory food, just the right addition to any steak, and it's perfectly capable of serving as a main course. Open a door to the possibilities and discover how flavorful mushrooms can really be.Maine Lobster
Restaurant: TWIST by Pierre Gagnaire | Las Vegas
TWIST inside the Mandarin Oriental Hotel in Las Vegas is offering a fabulous recipe that utilizes poached lobster tail, perfumed with sweet wine, carrot cream, and orange reduction.Line Caught Mediterranean Loup De Mer & Prawns
Restaurant: TWIST by Pierre Gagnaire | Las Vegas
TWIST inside the Mandarin Oriental Hotel at Las Vegas is offering a unique recipe that utilizes Mediterranean Loup de Mar and Santa Barbara prawns.Seasonal Mix Salad with Semi-Dried Apricot and Rye Toast with Cheddar
