Much like a Tom Kha soup, this dish is a great way to cook mussels in a wok and take them to your backyard table for a crowd to share. Great with pilsner-style beer or crisp white wines, this is a great appetizer for a casual crowd to share right out of the wok, soaking...Read More

INGREDIENTS: 4 12 oz. salmon fillets 1/2 lb. kumquats 2 bulbs fennel, with tops 1/2 lb. spring greens lettuce mix 1 large onion, finely diced 6 cloves of garlic, minced 1 bottle of a fairly nice chardonnay Salt and pepper Coconut oil, for frying METHOD: Slice the kumquats, place in a container with a sealable...Read More

INGREDIENTS: 8 ounces Sashimi grade Ahi tuna 3 ounces lemon-infused olive oil 1/2 small red onion, julienned 1/4 cup grated daikon radish 1 tablespoon cilantro, minced 1 tablespoon Italian flat leaf parsley, minced Pinch red chili flakes 1 ounce freshly squeezed lemon juice 1 avocado, sliced 1 lb. organic micro greens Salt and freshly ground...Read More

INGREDIENTS: 3 lbs. jumbo asparagus, trimmed and peeled 1/2 lb. shallots or spring onions, sliced 1/4 lb. bacon, cut into lardons (small strips, about 3/8 inch wide) 12 fresh eggs 1 tablespoon white vinegar 1/4 cup bread crumbs, toasted 4 egg yolks 2 tablespoons lukewarm water 1 tablespoon Meyer lemon juice 1 teaspoon Tabasco 1...Read More

INGREDIENTS: 6 fillets wild caught salmon (about 2 pounds), pin bones removed (use skin-on fillets for grilling) 
 1/2 cup honey 
 3/4 cup sweet white wine, such as Riesling or Chenin Blanc 
 1 tablespoon citrus zest, grated (pink grapefruit, lemon, lime, orange or a combination) 
 1/2 cup fresh citrus juice (pink grapefruit...Read More

INGREDIENTS: 1 lb. sturgeon Salt and fresh ground black pepper Olive or grape seed oil Pinch of cinnamon and curry powder OR 1 teaspoon fresh thyme leaves, stemmed and chopped 1 recipe of Carrot Sauce (see recipe below) METHOD: (1) Cut the fish into even pieces. Depending on the shape of the piece you get, this will...Read More

This dish is true San Francisco Italian fisherman’s fare — simple and fast to prepare. INGREDIENTS: 1 1⁄2 lbs. squid, cleaned and patted dry 2 tablespoons olive oil 2 tablespoons butter 2 cloves garlic, crushed and finely minced 1 28-oz. can tomato sauce 1/4 teaspoon red pepper flakes 1/4 cup water 1 cup white wine...Read More

INGREDIENTS: 1 1/2 pounds squid, tubes and tentacles, cleaned and patted dry 2 tablespoons freshly squeezed lemon juice 2 tablespoons extra-virgin olive oil 3/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/4 teaspoon cumin, lightly toasted* 1/4 teaspoon red pepper flakes 3/4 cup finely chopped and seeded tomato** 1/4 cup finely chopped red...Read More

INGREDIENTS: 2 cups Saffron Corn Sauce (see recipe), heated through 2 cups (about 1/2 lb.) medium-sized oyster mushrooms, torn if large 1/2 cup white wine 1 cup fine-diced (corn kernel size) Yukon Gold, or similar potato 1/2 cup fine-diced (corn kernel size) red bell pepper 1 cup corn kernels 2 tablespoons minced shallots 1 cup...Read More

This is one of my favorite dishes to serve for a light summer dinner at the height of halibut season on the Monterey Bay. Place the cooked halibut on a bed of watercress or mache, sauce, and finish with a sprinkle of toasted black sesame seeds. Serve with steamed bok choy and rice or couscous....Read More