Restaurant Recipes

Surf and Turf Pt. 3

Restaurant: Nopalito | San Francisco Bay Area

3/Fanny Bay Oyster, Scented with Coconut Milk and Seasoned Ginger, Sapporo Foam • Coconuts milk mix • Sukui Tofu • Basil seed • Shiso julienne • Diced green apple • Oyster • Sapporo beer foam • Bronze fennel

Surf and Turf Pt. 2

Restaurant: Nopalito | San Francisco Bay Area

2/Chestnut Soup, Razor Clams, Sautéed Mushrooms, Caramelized Hazelnuts • Chestnut veloute (Cook 750g sliced onion with 250g butter. Add 3kg chestnuts. Add chicken stock and bouquet garni. Cook. Add cream and season. Mix and pass chinois. Finish with whipped cream.) • Razor clams • Seasonal wild mushroom (Saute and finish with chopped garlic confit, shallot and parsley.) • Caramelized hazelnuts concasse

Surf and Turf Pt. 1

Restaurant: Nopalito | San Francisco Bay Area

Surf ‘n’ Turf 1/ Nebraska Prime Beef Carpaccio, Florida Clam Salad, shaved Foie Gras, Baby Spinach • Beef Carpaccio (Season with olive oil, lemon juice and shaved lemon.) • Fresh clams (Season with olive oil, lemon juice and chopped shallot.) • Blanched diced celery • Baby spinach julienne • Shaved foie gras

Crispy Brussels Sprouts

Restaurant: BO-beau kitchen + bar - Ocean Beach | San Diego

As Bo'Beau's most sought after appetizer, the Crispy Brussels Sprouts showcases Executive Chef Katherine Humphus' innovative culinary vision. A surprisingly easy recipe, the Crispy Brussels Sprouts uses minimal ingredients that creates an exceptional and satisfying treat.

Lemon Mousse Cake

Restaurant: Sally's Seafood on the Water | San Diego

A family recipe. Light citrus mousse atop a ladyfinger crust finished with orange compote.

Salmon Mousseline Stuffed Zucchini Squash Blossoms

Restaurant: Bernard'O Restaurant | San Diego

Salmon Mousseline Stuffed Zucchini Squash Blossoms is an impeccable dish. Impress your friends and family with this delicious French entree that consists of fresh salmon mousseline--a mousse-like filling--stuffed inside a zucchini, creating a flavor combination that will invigorate anyone's palate. Paired with a refreshing white wine, the Salmon Mousseline Stuffed Zucchini Squash Blossoms are a great experience for anyone who fancies French cuisine.

Carmelized Lemon Tart

Restaurant: Marche Bacchus | Las Vegas

Chef Christophe Ithurritze brings years of pastry experience to Marche Bacchus, where he serves up enticing desserts like this lemon tart. Be sure to use the freshest ingredients when preparing this soothing and refreshing dessert perfect for any occasion or meal.

Pressed Chicken and Foie Gras Terrine, Crunchy Artichoke Salad, and Truffle

Restaurant: Mix | Las Vegas

Named for the rectangular earthenware mold this classic French dish is typically cooked in, Pressed Chicken and Foie Gras Terrine contains a multitude of ingredients that will titillate your taste buds. Mix provides us the recipe for its classic yet redefined dish that utilizes premium components, and which your guests will be stunned by its flavor combination. This rich earthy dish has appeared as an appetizer on the 64th floor at THEhotel, where its establishment resides at, and now can be made in your kitchen.

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: Alize | Las Vegas

Chef André Rochat has made a career of preparing flawless French cuisine. Here he offers an elegant, sophisticated version of an American classic, the crab cake, that utilizes succulent Dungeness crab to create a dish that will bring any crab lover to their knees, submitting to its greatness. Among all the crab that's in the crab cakes, a healthy amount of red and yellow bell peppers are present, giving it a lovely flavor combination that will satiate appetites. This appetizer is a great opening dish for a refreshing lunch or a filling dinner. Pair with a light white wine if you're interested in an adult beverage to accompany this dish.