Restaurant Recipes
Pumpkin Soup (Musque de Provence)
Restaurant: Mille Fleurs | San Diego
Chef Martin Woesle, Head Chef from Mille Fleurs, pumpkin soup is full of flavor, perfect for a brisk fall day. The subtle sweetness from the pumpkin is paired ingeniously with onions, garlic, fresh ginger, and chicken or vegetable stock. In addition, Chef Woesle adds ground nutmeg and cinnamon to complement the other flavors. Serve as a starter to any meal, or with a fresh baguette and hearty salad for a light yet satisfying meal.Macadamia Nut Crusted Mahi - Mahi with Chile Coconut Butter Sauce
Restaurant: Bali Hai | San Diego
Of the many Hawaiian foods that have gained popularity around the world, two of the most prominent favorites are mahi–mahi and macadamia nuts. Here, Bali Hai Chef Kim Martin incorporates both of these island treats into one delicious dish. Remember: good chefs acknowledge that one of the best ways to consistently attain culinary success is to always use high quality ingredients. Buy fresh fish from a local resource, or purchase a product that has been individually quick-frozen. Wahoo, called 'Ono' in Hawaii, can also be substituted.Salmon Pina Colada
Restaurant: Ocean Room | San Diego
This delightfully and refreshing salmon cocktail takes the traditional piña colada flavor and adds a tropical mango twist. Chef Felix Frias has created a mixture that is full of coconut and mango flavor, yet still subtle enough to let the salmon shine through all its fruitful glory. Chef Frias's Salmon Piña Colada is perfect for any occasion like an outdoor party or a backyard brunch. The Salmon Pina Colada is an easy creating that will impress seafood lovers alike.Atlantic Black Sea Bass
Restaurant: NINE - TEN | San Diego
A simple preparation of black sea bass is made elegant by its accompaniments. Chef Jason Knibb offers step-by-step instructions for preparing braised artichokes, blanched baby broccoli, and roasted pearl onions to accompany this entree, tying all elements together with a tangerine vinaigrette. While there are many steps in this recipe, all but the fish may be prepared ahead of time--simply saute the fish and the pre-cooked vegetables at the last minute to wow your dinner guests.Maine Lobster Strudel
Restaurant: Bertrand at Mister A's | San Diego
At Bertrand at Mr. A's, Chef Stephane Voitzwinkler's Maine Lobster Strudel is more decadent than lobster itself. This deliciously rich and savory pastry can be used to impress guests as a substantially sophisticated appetizer or can just as easily be paired with a salad as a main course.Crab Cakes
Restaurant: The Prado at Balboa Park | San Diego
This version of the crab cake is decadent and moist, weaving a luxurious cream reduction amid succulunt chunks of fresh crab. Pan-frying the crab cakes results in a crisp exterior, which satisfyingly gives way to moist flesh inside. This recipe is sure to impress!Lobster Bisque with Port and Rosemary
Restaurant: Blue Point Coastal Cuisine | San Diego
Lobster bisque has been called “the king of soups,” and this version is one that will arch the eyebrow of even the most discriminating gourmet. Blue Point Coastal Cuisine has earned a reputation as one of San Diego’s premier purveyors of fine seafood, and this wonderful recipe perpetuates that status in grand style.Garlic-Rubbed Steak with Cabernet Shallot Butter
Restaurant: George's California Modern | San Diego
Executive Chef Trey Foshee uses fresh herbs and the strong tastes of garlic and red wine to produce a truly worthy steak. At George's California Modern, the Garlic-Rubbed Steak with Cabernet Shallot Butter is served alongside elegant truffled mashed potatoes and seasonal vegetables. Pair this dish with a red wine also to complete the experience.Scallops Wrapped in Bacon
Restaurant: Barclay Prime | Philadelphia
At Barclay Prime, Executive Chef James LoCascio puts a decadent twist on a seafood appetizer. Wrapping plump scallops in rich bacon, then serving them over fried green tomatoes, he ensures surprise and delight in every bite.Ahi Tuna Roll
