Restaurant Recipes
Tuna Tartare Tower
Restaurant: Truluck's | San Diego
Standing proud with five colorful layers, the Tuna Tartare Tower makes for an impressive spectacle, and an even more delicious appetizer. With Asian undertones and light, fruity notes, the fresh crab and tuna mingle together in a blissful fusion of the senses. To top it off, use some crackly shrimp chips for dipping and sit back and enjoy your masterpiece!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.Roasted Beet Salad
Restaurant: Cafe La Boheme | Los Angeles
Roasted Beet Salad is a personal favorite of the chef’s. She fancies the interplay of taste and texture as the pulpy sweetness of the beets blends with the meaty muscle of the trout. The deep red of the beets and mellow green of the avocados light up a vibrant palette of colors that lend visual appeal to the dish. Over the years, Christine has added horseradish for extra clout and concocted a tasty champaigne vinaigrette whose heady accents of mustard and honey add punch to each forkful.Cauliflower Salad with Olives and Capers
Restaurant: Chez Panisse | San Francisco Bay Area
This recipe comes from Alice Waters' cookbook, The Art of Simple Food and, as it says there, makes an exciting salad for the middle of winter when more typical salad ingredients might be hard to find.Cajun Corn Chowder
Restaurant: Humphreys | San Diego
This refreshing chowder exemplifies the diverse flavors of Chef Murphy's inspired global cuisine, combining the sweetness of corn, the spicy heat of Cajun cuisine, and the salty subtleties of shrimp. Whether supping on this satisfying soup on a brisk afternoon, or impressing guests with this inventive and flavorful dish as a starter for a dinner party, Chef Murphy’s Cajun Corn Chowder manages to impart the simple satisfaction of comfort food with complex and bold culinary influences.Lobster Mac' n' Cheese
Restaurant: Terra American Bistro | San Diego
Chef Jeff Rossman’s decadent take on American comfort food is epitomized in his Lobster Mac’n’Cheese. Whether seeking a refined twist on a classic family dinner, a refreshing side for the holidays, or a new dish to impress at dinner parties and potlucks, this rich and indulgent take on traditional mac’n’cheese is a crowd-pleaser.Crab Stuffed Squash Blossoms with Lemon Sabayon and Shaved Asparagus Salad
Restaurant: Currant | San Diego
This sophisticated appetizer from Executive Chef Geoffrey Yahn is well-suited to cocktail parties or as an impressive beginning to any dinner. These delicate tempura-battered squash blossoms are accompanied by a shaved asparagus salad, and a scrumptious lemon sabayon that is impossible to resist. True to Currant’s seasonal emphasis, this dish is light, refreshing, and crisp: the epitome of summer.Gnocchi
Restaurant: Solare | San Diego
Gnocchi are one of many pasta shapes made fresh in-house daily at Solare. The pillowy potato shapes are delightful with an array of sauces, including cream sauce, tomato sauce, or meat sauce. At Solare, they are served with a fresh tomato sauce and smoked scamorza cheeseLinguini alle Vongole
Restaurant: Caffe Bella Italia | San Diego
This simple recipe pairs fresh clams with fresh pasta and a simple sauce. It is easy to prepare and quick to make, yet will surely wow everyone at the dinner table.Southern California Bouillabaisse with Rouille
