Restaurant Recipes

Spinach and Artichoke Cheese Fondue Recipe

Table Setting

Restaurant: The Melting Pot - Gaslamp | San Diego

This cheese fondue appetizer is a fan-favorite among Melting Pot guests and staff alike.


Sticky Toffee Pudding

Solana Beach CRUSH

Restaurant: Solana Beach CRUSH | San Diego

Time to treat your palate with something sweet - Sticky Toffee Pudding. Executive Chef Jason Colabove has constructed a worthwhile dessert that consist of toffee notes and dates. Serve this dessert after a mouth-watering meat dish for dinner and pair it with a side of vanilla ice cream complement the sweetness from the toffee pudding.


Texas Style Kobe Beef Chili with Smoked Bacon and Dark Ale

TENDER Surf and Turf, Lamb and Sides

Restaurant: TENDER Steak & Seafood | Las Vegas

TENDER Steak & Seafood has presented you a chili like no other. Created by Chef Fazel, the Texas Style Kobe Beef Chili consists of 100% American Kobe beef top round and smoked bacon in medley of tomatoes, onions, and garlic. In addition, the added dark beer provides a depth that's not found in regular old chili. Create this dish for the winter time to warm up your body on those cold nights.


Roasted Red Pepper Tuna Wrap with Spring Salad

Restaurant: The Dragon's Den | San Diego

Among the various options on The Dragon's Den menu is the Roasted Red Pepper Tuna Wrap with Spring Salad. A fairly easy dish to create while still packing great flavor. These grilled peppers are a great way to start off a meal or just by itself can be ordered off of the Small Bites portion of the menu. The dish was created by Michael Lou This red pepper tuna concoction is stuffed with fish, adorned with tangy capers, and served wit a side of Spring Salad to keep things fresh.


Blue Crab Cakes with Spicy Mustard Aioli

Chef

Restaurant: Ocean Room | San Diego

Chef Felix Frias shares his love of seafood in his interpretation of a favorite--Blue Crab Cakes with Spicy Mustard Aioli. Chef Frais rendition keeps the Chesapeake Bay tradition by utilizes one pound of blue crab meat to create these tasty appetizers. However, Chef Frias puts a twist on the crab cakes by pairing it seamlessly with a spicy aioli mustard sauce that complements the sweet meat from the blue crab. Ideal for brunch or lunch.


Chile Chipotle Salsa

Restaurant: El Fandango | San Diego

This sauce can be added to almost any dish. For example, it goes nicely with tamales and enchiladas.


Carmelized Lemon Tart

Executive Chef/Owner Christophe Ithurritze

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.


OKONOMIYAKI (Japanese Pizza)

Cooking it up!

Restaurant: Yakitori Izakaya Tec Chan | San Diego

Japanese Pizza. Roughly translated, okonomiyaki is either "what you like" or "what you want", depending on who you ask. This savoury pancake dish can be prepared any number of ways, and like a traditional pizza, there is a slew of topping from which to choose. The dish consists of a batter mixed with shredded cabbage and a variety of ingredients.


Cancun Shrimp Ceviche

Dining Room

Restaurant: La Fiesta | San Diego

The Cancun Shrimp Ceviche is one of La Fiesta's unique appetizers that takes the flavors of Mexico and mixes it with the aromatic seafood of San Diego. Chef Aaron Valenzuela adds extra spices and cilantro to give this recipe a much needed kick with mango slices for an extra sweet effect.


Chilled Edamame Soup with Ginger Crème Fraîche

Restaurant: Sea Saw | Phoenix

This suprisingly simple recipe yields a very rich and velvety soup without the use of any cream. The mild, pleasing flavors of edamame and ginger in this unusual soup will certainly have your dinner guests talking. It would make an excellent first course for summer entertaining and can easily be made the night before. Sea Saw’s wine guru, Peter Kasperski, likes to pair this dish with a small brand Champagne like Pierre Peters Cuvée Reserve NV Brut.