Restaurant Recipes
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.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.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
Restaurant: TWIST by Pierre Gagnaire | Las Vegas
TWIST inside the Mandarin Oriental Hotel is offering a recipe for a refreshing seasonal mixed salad that is perfect for the summer season. Executive Chef Pierre Gagnaire has created a beautiful medley that has seasonal organic mesculin salad and semi-dried apricots as its main attracting. Quick and simple, the Seasonal Mix Salad with Semi-Dried Apricot and Rye Toast with Cheddar is superb choice for an appetizer for brunch and lunch.Heirloom Tomato Gazpacho
Restaurant: Il Grano | Los Angeles
Il Grano Chef Sal Chef Marino is especially passionate about tomatoes, which appear in mid-summer. Sal currently grows over 40 varieties of tomatoes in his garden, and even features Tomato Wednesdays in summer, featuring tomatoes as a key ingredient in each dish. This dish, a chilled tomato soup, showcases the brilliant flavor and vibrant color of heirloom tomatoes.Grilled Salmon with Papaya Mango Mint Salsa