|
|
| FEATURED
RECIPES
|
| S |
| Salads |
Apricot
Almond Chicken Salad
By Regional Chef John Mitchell, Whole Foods Market,
Monterey, CA
BBQ
Shrimp & Lobster Fest Salad
By Corporate Chef Steve Jayson, Universal Studios,
Florida
Black
Cod with Shiso-Cucumber Salad and Carrot Vinaigrette
By Chef Jerry Traunfeld, The Herbfarm, Woodinville,
WA
Black
Pepper Shrimp* with Watermelon and Lime Salad
By Floyd Cardoz - Tabla Restaurant, New York
Broccolini
Salad with Burrata Cheese
By Thomas Keller - The French
Laundry, Yountville, CA
Carrot
Pomegranate Soup with Lentil Salad Garnish
By Executive Chef Michael
Rubion, Napa Valley Grille,
San Diego, CA
Cilantro
and White Balsamic Vinaigrette
By Master Chef Robert Sturm, Custom Foods, Chicago,
IL. and
Executive Chef Kathy Ruiz, Landry's Seafood Houses,
Houston TX
Duxbury
Reef Smoked Wild King Salmon and Egg Salad Sandwich
By Chef Whitney Gaunt and Kenny Belov, Fish, Sausalito,
CA
Endive
and Shrimp Petals with Goat Cheese and Pesto
By Chef Judie Vacchina, Del Monaco Specialty Foods,
San Jose, CA 95112
Exotic
Fruit Salad with Pomegranate Vinaigrette
By Chef Ruben Contreras, Executive
Caterers, Cleveland, Ohio
Garden
Salad with Shallot a Vinaigrette
By Chef Alice Water, Chez Panisse, Berkeley, CA
Golden
Beet, Radicchio and Watercress Salad
Recipe Courtesy of Salad Style,
San Diego, CA
Heirloom
Tomatoes Panganella Salad
By Kurt Chausse, Aunt Maude’s Restaurant,
Ames, Iowa
Iceberg
Lettuce Slices with Blue Cheese Dressing, Oven-Roasted
Tomatoes, Bacon, and Brioche Croutons
By Thomas Keller - The French
Laundry, Yountville, CA
Kasu
Alaska Codand Rice Noodle Salad
By Alaska Seafood Marketing Institute, State of
Alaska
Marinated
Bean Salad with Texas Sweet Onions
By Consultant, Author, Traveller Stephan Pyles,
TX
Marinated
Tuna Salad
Mexican
Salad with Pomegranate-Lime Dressing
PAMA Pomegranate Liqueur Recipe
Namban
Marinaded Mushroom Salad with Ponzu Vinaigrette
By Chef Gregg Denter, The Oaks Restaurant,
Carmel Valley Ranch, Carmel, CA
Poached
Egg on Morels Cooked with « Savagnin »
Wine, « Villelaure » Asparagus, Cool
Crayfish Vinaigrette
By Chef Alain Chapel, Alain Chapel Hotel Restaurant,
France
Punch
and Judie Salad
By Chef Judie Vacchina, Del Monaco Specialty Foods,
San Jose, CA 95112
Ragout
of Artichokes with a Julienne of Coriander
By Chef Bernard Loiseau, LA CÔTE D'OR, France
Savory
Shrimp Salad
By Chef Judie Vacchina, Del Monaco Specialty Foods,
San Jose, CA 95112
Shrimp
and Asparagus Salad
By Chef Judie Vacchina, Del Monaco Specialty Foods,
San Jose, CA 95112
Shrimp
and Corn Salad
By Chef Judie Vacchina, Del Monaco Specialty Foods,
San Jose, CA 95112
Spring
Saffron Couscous Romaine Bites
By Chef Mario Ortega, Quail Lodge - Covey Restaurant,
Carmel Valley, CA
Stacked
Tomato Salad Sonoma County Herb Vinaigrette
By Master Chef Robert Sturm, Custom Foods, Chicago,
IL.
Stone
Fruit Salad
By Chef Mario Ortega, Quail Lodge - Covey Restaurant,
Carmel Valley, CA
Tarragon
Chicken Salad
This recipe, adapted and provided by Divine Health
Magazine
Tomato-Cucumber
Salad
This recipe, adapted and provided by Divine Health
Magazine
Warm
Salad of Squab with Honey-Soused Vegetables |
Salmon
in Luxurious Green Sesame Pipian
(Salmon
en Pipian Verde de Ajonjol)
By Chef / Author Rick Bayless, Frontera Grill and
Topolobampo, Chicago, IL
Salsa
Cruda
(Uncooked Spiced Tomato Sauce)
Salsa
Guasacaca
(Spicy Avocado Sauce)
Salt
& Pepper Prawns Two - Spoon Dipping Sauces
By Chef Greg Ische, The Westin St. Francis Hotel,
San Francisco, CA
Santa
Barbara Citrus Marinated Prawns
(with Cilantro Corn Cake and Avacado Caviar)
By Chef Roger Gamboa, Universal Sheraton, Universal
City, CA
Sashimi
with Olive Oil and White Soy Sauce
By Chef Wayne Nish, March Restaurant, New York City |
| Sauces |
Aceite
de Achiote
(Annatto Oil)
Aji
Molido con Aceite
(Red Chili Paste)
Annatto
Oil
(Aceite de Achiote)
Avocado
Sauce with Tomato and Coriander
(Guacamole)
Beurre
Blanc Sauce
The Abalone Farm
Black
Currant Jam
Caramel
Peanut Butter Sauce
By Master Chef Robert Sturm, Custom Foods, Chicago,
IL.
Chocolate
Sauce
By Master Chef Robert Sturm, Custom Foods, Chicago,
IL.
Classic
Cream Sauce
By Executive Chef Keith Keogh, Total Food Network,
Florida
Corn
Sauce
By Chef Dean Fearing, The Mansion at Turtle Creek,
Dallas, TX
Crème
Anglaise Sauce
By Master Chef Robert Sturm, Custom Foods, Chicago,
IL.
Guacamole
(Avocado Sauce with Tomato and Coriander)
Mango
Chutney Sauce
By Master Chef Robert Sturm, Custom Foods, Chicago,
IL.
Matt’s
Simple Barbecue Sauce
By Chef Matt Martinez, Matt’s No Place, TX
Melba
Sauce
By Master Chef Robert Sturm, Custom Foods, Chicago,
IL
Mint
Oil
By Executive Chefs Piero Biondi, Whats Cooking –
CRN,
Sunland, California 91040-1905 & Chef Lisa Biondi
(Father & Daughter Team)
Molho
de Pimenta e Limao
(Pepper and Lemon Sauce)
Peach
Chutney
By Chef Dean Fearing, The Mansion at Turtle Creek,
Dallas, TX
Pepper
and Lemon Sauce
(Molho de Pimenta e Limao)
Red
Chili Paste
(Aji Molido con Aceite)
Salsa
Cruda
(Uncooked Spiced Tomato Sauce)
Salsa
Guasacaca
(Spicy Avocado Sauce)
Sauces
to Create Contrasting Flavors
By Executive Chef Gary Chu, Osake, Santa Rosa, CA
Spicy
Avocado Sauce
(Salsa Guasacaca)
Summer
Tomato Sauce
By Chef Judie Vacchina, Del Monaco Specialty Foods,
San Jose, CA
Uncooked
Spiced Tomato Sauce
(Salsa Cruda)
Yogurt
Sauce
This recipe, adapted and provided by Divine Health
Magazine
Zinfandel-Raspberry
Sauce
By Student Chef Robert Boardman, California Culinary
Academy, San Francisco, CA
|
Sautéed
Fresh Water Prawns* with English Peas and Fresh
Morel Fricassee, and Madras Curry Sauce
By Xavier Deshayes - Ronald
Reagan Building and International Trade Center,
Washington, DC
Sautéed
Gulf White Shrimp* with Jasmine Rice, Raisins and
Spicy Shrimp Broth
By Thomas Keller
- The French Laundry, Yountville, CA
Sautéed
Scallops* with Two Caviars*
By Tsar Nicoulai
Caviar - San Francisco, CA
Sauteed
Sweet Georgia Shrimp with Artichoke Pancake
By Chef Tony Baker, Montrio Bistro, Monterey. CA
Savory
Asparagus and Foi Gras Custard
By Chef Bradley Ogden, Lark Creek Inn, Larkspur,
CA. &
Executive Chef Robert Sturm, Custom Foods, Chicago,
IL.
Savory
Shrimp Salad
By Chef Judie Vacchina, Del Monaco Specialty Foods,
San Jose, CA 95112
Scallion
Potato Cakes
By Thomas Keller - The French
Laundry, Yountville, CA
Scaloppini
Kangaroo
By Chef Bob Hurley, Hurley’s Restaurant &
Bar, Yountville,
Napa Valley, Ca. 94599
Scorpion
Recipe — Bacardi®
Scream
Recipe — Bacardi®
Sea
of Cortez Rock Scallop Vegetables Carpaccio
and Ginger Riesling Vinaigrette
By Chef Nancy Oakes, Boulevard Restaurant, San Francisco,
CA
|
| Seafood |
Abalone
Chowder
Abalone Lover' s Cookbook
Abalone
Cioppino
The Abalone Farm
Abalone
Dore
By Chef Edward Pizzuti, Zangria & Brando's,
Petaluma, CA.
Abalone
Medallions
The Abalone Farm
Ahi
Cones
By Executive Chef James Ormsby, Plump Jack Café,
San Francisco, CA
Ahi
Tempura
By Executive Chef Gary Chu, Osake, Santa Rosa, CA
Alaska
King Crab Rice Paper Spring Rolls
By Alaska Seafood Marketing Institute
Angel
Sushi
By Executive Chef Gary Chu, Osake, Santa Rosa, CA
Barramundi
Ceviche Shooters
By Executive Chef Douglass Sisk, The Sardine Factory,
Monterey, CA
BBQ
Shrimp & Lobster Fest Salad
By Corporate Chef Steve Jayson, Universal Studios,
Florida
Black
Cod with Shiso-Cucumber Salad and Carrot Vinaigrette
By Chef Jerry Traunfeld, The Herbfarm, Woodinville,
WA
Black
Sea Bass Crusted with Spices, Sweet and Sour Broth
By Executive Chef Jean George Vongerichten, Jo Jo
and Vong,
Manhattan, NY
Blanquette
of Sweetbread and Lobster
By Chef Roland Passot, La Folie Restaurant, San
Francisco, CA
Boquerones
or Marinated Fresh Anchovies
By Chef Edward Pizzuti, Zangria & Brando's,
Petaluma, CA.
Braised
Halibut with Pistachios, Preserved Meyer Lemon,
and Capers
By Chef Nate Appleman - A16,
San Francisco, CA
Breaded
Diver Scallops, Celery & Apple Remoulade
Grilled Foie Gras, Caper Emulsion
By Chef Laurent Tourondel, Cello Restaurant, New
York
Buckwheat
Blinis with California Estate Osetra Caviar
By Tsar Nicoulai, San Francisco, CA
Cajun
Tilapia with Sun-Dried Cranberry Salsa and
Tomatillo -Avocado Sauce
By Chef Jefferson Seay, The Fishwife, Pacific Grove,
CA
Cansa
a la Limena
(Seasoned Mashed Potatoes Garnished with Shrimp
and Vegetables)
Carrot
Pomegranate Soup with Lentil Salad Garnish
By Executive Chef Michael
Rubion, Napa Valley Grille,
San Diego, CA
Catfish
Po Boys with Apple-Fennel Slaw
By Chef John Shields, Coastal Ventures, Baltimore,
MA
Caviar
and Smoked Salmon Cakes
By Chef Bradley Ogden, Lark Creek Inn, Larkspur,
CA. &
Executive Chef Robert Sturm, Custom Foods, Chicago,
IL.
Chicken
Fried Lobster & Chipotle Glazed Quail with
Wild Mushroom Risotto and Truffle Butter Sauce
By Chef David Holben, Culpeppers, Dallas, TX
Chuturo-Mango
with Squid Ink Sweet Rice, White Asparagus Flan
and Poke Dressing
By Executive Chef Yoichi Saito, Roy’s Restaurant,
Pebble Beach, CA
Clear
Springs Rainbow Trout
By Executive Chef Tim Wood, Bernardus Lodge,
Carmel Valley, CA
Cold
Water Shrimp Wrap
By Newfoundland Seafood, NF, Canada
Cracked
Dungeness Crab
By Chef Edward Pizzuti, Cafe Giostra, Zangria, Brando's,
Petaluma, CA
Creamy
Maine Lobster Broth, Russet Potato and Lobster Coral
Gnocchi
By Chef Thomas Keller, The French Laundry, Yountville,
CA
Crispy
Shrimp and Sweet Sausage Noodle Bundles
By Chef Jody Denton, Azie, San Francisco, CA
Crunchy
Pacific Cod Bundles
By Chef Marisa Johnston, Costanoa, Pescadero, CA
Delicate
Braised Shrimp in Pasta Purses with Classic Cream
Sauce
By Executive Chef Keith Keogh,
Total Food Network, Florida
Dragon
Roll
By Executive Chef Gary Chu,
Osake, Santa Rosa, CA
Dungeness
Crab in a White Gazpacho with Sweet Red Grapes and
Toasted Marcona Almonds Tossed in Spanish Smoly
Paprika
By Chef Jeff Jake, The Lodge at Pebble Beach, Pebble
Beach, CA
Duo
of Lobster & Albacore, Citrus Lobster Salad
with shaved fresh Hearts of Palm and Micro Green,
with an
Albacore Tartare on a Celery Root and Apple Salad
By Chef Roland Passot, La Folie Restaurant, San
Francisco, CA
Duxbury
Reef Smoked Wild King Salmon and Egg Salad Sandwich
By Chef Whitney Gaunt and Kenny Belov, Fish, Sausalito,
CA
Endive
and Shrimp Petals with Goat Cheese and Pesto
By Chef Judie Vacchina, Del
Monaco Specialty Foods, San Jose, CA 95112
Fennel
& Pepper Crusted Ahi Tuna with Nappa Cabbage
Salad
and Soy Ginger Dipping Sauce
By Chef Stephen Smith, Albion River Inn, Albion,
CA
Fennel
Saffron AquaGem Clams with Proscuitto Bandolino
Pasta
By Chef Bradley Ogden, Lark Creek Inn, Larkspur,
CA. &
Executive Chef Robert Sturm, Custom Foods, Chicago,
IL.
Filet
of Escolar wlth Green Lentil Mango Salad
By Chef Reiner Schmidt, Luxe Summit Hotel, Bel Air,
CA
Fish
and Shrimp in Ginger Flavored Peanut Sauce
(Vatapa)
Fish
Soup Chez Panisse
By Chef Alice Water, Chez Panisse, Berkeley, CA
Fish
Soup Cooked over the Wood Fire
By Chef Alice Water, Chez Panisse, Berkeley, CA
Florida
Sea Bass in a Fondue of Shallots with Côte
du Rhone Village
By Chef Bernard Loiseau, LA CÔTE D'OR, France
Fresh
Sardines (or Anchovies)
By Chef Edward Pizzuti, Cafe Giostra, Zangria, Brando's,
Petaluma, CA
Grilled
(citrus) Halibut, with Okonomi-Raspberry Sauce
By Chef James Liu, Alta Mira Hotel, Sausalito, CA
Grilled
Fish with Moroccan Charmoul Vinaigrette
By Executive Chef Heidi Krahling, Insalata Restaurant,
San Anselmo, CA
Grilled
Prawns
By Chef Stephen Smith, Albion River Inn, Albion,
CA
Grilled
Shrimp Focaccia
By Chef Judie Vacchina, Del Monaco Specialty Foods,
San Jose, CA 95112
Grilled
Salmon Wrapped in Grape Leaves
By Executive Chef Heidi Krahling, Insalata Restaurant,
San Anselmo, CA
Grilled
Teriyaki Alaska Salmon on Sesame Rice Noodles
By Alaska Seafood Marketing Institute, State of
Alaska
Hamachi
Carpacco with Yuzu Gelee and Sake Reduction
By Chef Laurent Tourondel, Cello Restaurant, New
York
Hamachi,
Sashimi with Salad of Champignon de Paris
and Truffle Soy Vinaigrette
By Executive Chef Hiro Sone, Terra Restaurant, Napa
Valley, CA
Hawaiian
Ahi Ahi
By Master Chef Robert Sturm, Custom Foods, Chicago,
IL.
Hogwash
Oysters
By Michael Watchorn, Hog Island Oyster Company,
San Francisco, CA
Horizon
Sushi
By Executive Chef Gary Chu, Osake, Santa Rosa, CA
Hot
Brown Shrimp Sandwich
By Master Chef Robert Sturm, Custom Foods, Chicago,
IL. and
Executive Chef Dale Festler, Landry's Seafood Houses,
Houston TX
Jasmine
Tea Cure Salmon
By Chef Jody Denton, Azie, San Francisco, CA
Jumbo
Fresh Water Spot Prawns (whole)
By Chef Edward Pizzuti, Cafe Giostra, Zangria, Brando's,
Petaluma, CA
Kasu
Alaska Codand Rice Noodle Salad
By Alaska Seafood Marketing Institute, State of
Alaska
Lobster
Base
By Master Chef Robert Sturm,
Custom Foods, Chicago, IL. and
Executive Chef Dale Festler, Landry's Seafood Houses,
Houston TX
Lobster
Diablo
By Chef Edward Pizzuti, Cafe
Giostra, Zangria, Brando's, Petaluma, CA
Lobster
Paella
By Executive Chef Gary Roth, Los Altos Country Club,
Los Altos, CA
Lobster
Salmon Carpaccio
By Executive Chef Edoardo Caneri, Crown Plaza -
Union Square, San Francisco
Manila
Clams and Calamari in Black Bean Sauce with Scallions,
Leeks, Shiitake Mushrooms, Red Peppers and Asian
Greens
By Chef Terry Teplitzky, Michael's Catering and
Wild Thyme Deli, Marina, CA
Marinated
Chilean Seabass with Acacia Honey
By Chef Laurent Tourondel, Cello Restaurant, New
York
Marinated
Daikon Involtini Stuffed with Asparagus, Shitake
Mushrooms and Mendocino Sea Palm with Thai Basil-Kefir
Lime Chimichurri
By Google Chef Chad Paeglow
Marinated
Tuna Salad
Marinated
Tuna with Green Asparagus and Capers Pancake
By Executive Chef Rainer Sigg– Adlon Restaurant,
Berlin, Germany
Matelote
of Eel and Grilled Foie Gras on Carnaroli Risotto
with Fines Herbs
By Executive Chef Hiro Sone, Terra Restaurant, Napa
Valley, CA
Milk
Poached Wild Turbot with "Foie Gras"
and Sweet Onion "Cracklings" and Foie
Gras Emulsion
By Chef Thomas Keller, The French Laundry, Yountville,
CA
Mini
Croissant Sandwich
(Alaskan Coho Salmon Gravlax, Gruyere Cheese and
Micro Cilantro)
By Chef Steven Tevere, Stillwater Bar and Grill,
Pebble Beach, CA
Miso
Glazed Chilean Seabass
By Chef Jay Wetzel, Aqua, San Francisco, CA
Moqueca
de Camarao
(Shrimp and Fish Steak with Mix Peppers in Coconut
Milk and Dende Oil Sauce)
By Student Chef Ana Paula Moraes, California Culinary
Academy,
San Francisco, CA
Momatato
Tomatoes with Smoked Alaskan Salmon
By Chef Kurt Grasing, Grasing’s and Kurt’s
Carmel Chop House, Carmel, CA
Mussels
in Golden Saffron Broth
By Executive Chef James Ormsby, Plump Jack Café,
San Francisco, CA
Mussels
in Saffron-Sherry Sauce
By Chef Edward Pizzuti, Zangria & Brando's,
Petaluma, CA.
Pan
Fried Abalone with Portabella, Fava Beans, and Sweet
White Corn Saute, Tomato Scallion Beurre Blanc and
Chervil Oil
By Chef Dory Ford, Bon Appetit Management Company
at the Portola Café, Monterey, CA
Pan
Fried Ahi, Ponzu Sauce – Braised Baby Spinach,
Fresh Egg Noodles
By Chef Peter Phak, Silverado Country Club Resort,
Napa, CA.
Pan
Roasted Sea Scallops in Okonomi Peanut Emulsion,
Daikon Relish, Popcorn Sprouts and Fried Ginger
Snaps
By Chef Bernd Liebergesell, Westin St. Francis Hotel,
San Francisco, CA
Pan
Seared Salmon with Soybeans and Bean Curd in
Sinigang Broth
By Executive Chef Gordon Landy, Peninsula Manila,
Philippines
Panned
Red Snapper, with a Creole Eggplant Fricassee
and Spices Perfumed Juice
By Executive Chef Jacques Ledu,
The Prince Maurice Hotel, Mauritius Island, Madagascar
Parfait
of Spicy Hamachi Tartare with Wasabi Mousse
By Chef Jody Denton, Azie, San Francisco, CA
Pomegranate
Crab Parfait with Pomegranate Salsa
By Chef David Burke, David
Burke and Donatella, New York City, NY
Potato
Crusted Halibut, Braised Morels, Ramps, Chive Cappuccino
By Chef Laurent Tourondel, Cello Restaurant, New
York
Punch
and Judie Salad
By Chef Judie Vacchina, Del Monaco Specialty Foods,
San Jose, CA 95112
Red
Chile Seafood Soup (Caldo de Mariscos)
By Chef / Author Rick Bayless, Frontera Grill and
Topolobampo, Chicago, IL
Red
Snapper with Raisins and Pine Nuts
This recipe, adapted and provided by Divine Health
Magazine
Roasted
Sea Bass with Chive Creme Fraiche,
Baby Potatoes, and Artichokes
Russian
River Salmon Hash Hazelnut Curry and Fume Blanc
Nage
By Master Chef Robert Sturm, Custom Foods, Chicago,
IL.
Salmon
in Luxurious Green Sesame Pipian
(Salmon en Pipian Verde de Ajonjol)
By Chef / Author Rick Bayless, Frontera Grill and
Topolobampo, Chicago, IL
Salt
& Pepper Prawns Two - Spoon Dipping Sauces
By Chef Greg Ische, The Westin St. Francis Hotel,
San Francisco, CA
Santa
Barbara Citrus Marinated Prawns
(with Cilantro Corn Cake and Avacado Caviar)
By Chef Roger Gamboa, Universal Sheraton, Universal
City, CA
Sashimi
with Olive Oil and White Soy Sauce
By Chef Wayne Nish, March Restaurant, New York City
Sautéed
Bass Filet with Eggplant and Ginger Sauce
By Chef Francesco Apreda, Hassler Hotel, Rome, Italy
Sautéed
Shrimp on a bed of Turnip Reduction
with an Onion Au Jus Sauce
By Master Chef Keith Keogh, Florida
Sauteed
Sweet Georgia Shrimp with Artichoke Pancake
By Chef Tony Baker, Montrio Bistro, Monterey. CA
Sautéed
Tilapia with Wasabi Whipped Yukon Gold Potato
and Carrot Curry Broth
By Chef Bradley Ogden, Lark Creek Inn, Larkspur,
CA.
Savory
Shrimp Salad
By Chef Judie Vacchina, Del Monaco Specialty Foods,
San Jose, CA 95112
Scallops
and Camarons Duo, Palm Hearts Salsa with Chardonnay
By Executive Chef Jacques Ledu,
The Prince Maurice Hotel, Mauritius Island, Madagascar
Sea
Bass Crusted with Spices, Sweet and Sour Broth
Sea
of Cortez Rock Scallop Vegetables Carpaccio
and Ginger Riesling Vinaigrette
By Chef Nancy Oakes, Boulevard Restaurant, San Francisco,
CA
Sea
Scallop - Caramelized Cauliflower-Caper Raisin Emulsion
By Executive Chef Jean George Vongerichten, Jo Jo
and Vong,
Manhattan, NY
Seared
John Dory with Smoked Tomato Broth,
Aged Goat Cheese Risotto
By Chef Laurent Tourondel, Cello Restaurant, New
York
Seared
Scallops on a Bed of Watercress, Baby Arugula
with a Cilantro Vinaigrette
By Executive Chef Jen Koide, Cinq Restaurant, Corte
Madera. CA
Seared
Scallops with Salmon Roe
By Executive Chef Gary Chu, Osake, Santa Rosa, CA
Seared
Tuna with Crispy Leek-cilantro Salad and
Raspberry Red Pepper Jelly
By Chef Matthew Bousquet, Mirepoix Restaurant,
Sonoma County. CA
Seasoned
Mashed Potatoes Garnished with
Shrimp and Vegetables
(Cansa a la Limena)
Shellfish
Watermelon Ceviche
By Chef Cy Yontz, Rio Grill, Carmel, CA
Shrimp
and Lobster Soup
By Master Chef Robert Sturm, Custom Foods, Chicago,
IL. And
Executive Chef John Molloy, Red Lobster and
Corporate Chef Stamford Dalton, Kettle Cook
Shrimp
and Asparagus Salad
By Chef Judie Vacchina, Del Monaco Specialty Foods,
San Jose, CA
Shrimp
and Corn Salad
By Chef Judie Vacchina, Del Monaco Specialty Foods,
San Jose, CA
Shrimp
and Palm Heart Soup with Rice
Shrimp
Bisque
By Chef Roland Passot, La Folie Restaurant, San
Francisco, CA
Shrimp
Puff
By Executive Chef Gary Chu, Osake, Santa Rosa, CA
Sicilian
Sea Bass Poached in Acqua Pazza
By Executive Chef Edoardo Caneri, Crown
Plaza -
Union Square, San Francisco
Slow
Baked Salmon with Truffled Mashed Potatoes
By Executive Chef Jean George Vongerichten, Jo Jo
and Vong,
Manhattan, NY
Smelt
Fries with Ponzu Aioli
By Chef Jay Wetzel, Aqua, San Francisco, CA
Smoked
Bacon Wrapped Jumbo Shrimp &
Twice Baked Potato with Lobster-White Cheddar Sauce
By Chef David Holben, Culpeppers, Dallas, TX
"Smoked
C Salt" Crusted Baked Pacific Halibut with
Preserved Sungold Tomatoes, Baby Watercress, Apple
and Hazelnut Salad
By Chef Robert Clark, C Restaurant, Vancouver, BC
Smoked
Sturgeon, Potato Blini, Pomegranate Trio: "Caviar,
Air and Paste." Pomegranate Vodka with Beluga
Caviar
By Assistant Executive Chef
Kurtess Mortensen,
Paris and Bally's Las Vegas, NV
Spiced
White Prawns with Avocado Soup and Tomato Consommé
By Executive Chef James Waller,
Monterey Plaza Hotel & Spa, Monterey, CA
Spicy
Grilled Squid Salad
By Chef John Ash, Fetzer Vineyards, Hopland, CA
Spicy
Mexican Shrimp in Stuffed Ortega Chile
By Executive Chef Keith Keogh, Total Food Network,
Florida
Spicy
Tuna Fish Cakes
By Executive Chef Gary Chu, Osake, Santa Rosa, CA
Spiny
Lobster with Lentils and Warm Miso Sauce
By Chef Mohamed Tabib, Fish Hopper, Monterey, CA
Steamed
Fox Island Mussels with Chorizo Sausage &
Green Sauce
By Chef Bradley Ogden, Lark Creek Inn, Larkspur,
CA. &
Executive Chef Robert Sturm, Custom Foods, Chicago,
IL.
Striped
Bass and Littleneck Clams with Braised Lily Bulbs
and Chamomile Champagne Emulsion
By Chef Colby Garrelts, Bluestem, Kansas City, MO
Sunshine
Salmon
By Master Chef Robert Sturm, Custom Foods, Chicago,
IL.
“Surf
and Turf" Pan Roasted “Filet Mignon"
of Veal with a
Maine Lobster “Pancake", Clam SheII Mushrooms
and Sauce “Homardine"
By Chef Thomas Keller, The French Laundry, Yountville,
CA
“Surf
& Turf" Roasted Turbot and Braised Pancetta,
Spring Onion Coulis, Braised Morels
By Chef Laurent Tourondel, Cello Restaurant, New
York
Sweet
Butter Braised Maine Lobster with
Baby Arrowleaf Spinach and a Saffion-Vanilla Sauce
By Chef Thomas Keller, The French Laundry, Yountville,
CA
Szchewan
Mushroom Soup with Seared Ahi
By Executive Chef John Kane, University Club of
San Francisco, San Francisco, CA
Szchewan
Noodle Soup with Grilled Prawns
By Executive Chef John Kane, University Club of
San Francisco, San Francisco, CA
Tempura
Tilapia with Two Sauces
By Chef Helene Kennan, Bon
Appetit Management Company at The Getty Center,
Los Angeles, and The Getty Villa, Malibu, CA
Trilogia
de Camaron Estilo Manzanilla Shrimp
(Shrimp meatballs in a cantina style broth with
an aguachile tostada)
By Chef Benito Molina, Manzanilla. Ensenada, Mexico
Tuna
Sashimi Roll with Truffle Ponzu
By Chef Jody Denton, Azie, San Francisco, CA
Vatapa
(Fish and Shrimp in Ginger Flavored Peanut Sauce)
Warm
Shrimp Salad with Cous-Cous and Fennel
By Chef Francesco Apreda, Hassler Hotel, Rome, Italy
Yakisoba
Marinated Lobster with Oven-Dried Asparagus
and Heirloom Tomato
By Chef Roger Gamboa, Universal Sheraton, Universal
City, CA
Yellowfin
Tuna with Pickled Wasabi Leaves, Avocado, Yuru Vinaigrette,
Radish Salad and Lotus Chips
By Chef Nancy Oakes, Boulevard, San Francisco, CA
Zesty
Sea Bass
By Master Chef Robert Sturm, Custom Foods, Chicago,
IL. |
Seared
Foie Gras with Apricot and Verjus
By Chef Gary Danko, Danko's, San Francisco, CA
Seared
Foie gras with Vanilla Brioche, Granny Smith Apple
Slaw
By Chef Matthew Bousquet, Mirepoix Restaurant,
Sonoma County. CA
Seared
John Dory with Smoked Tomato Broth,
Aged Goat Cheese Risotto
By Chef Laurent Tourondel, Cello Restaurant, New
York
Seared
Scallops with Salmon Roe
By Executive Chef Gary Chu, Osake, Santa Rosa, CA
Seasoned
Mashed Potatoes Garnished with Shrimp and Vegetables
(Cansa a la Limena)
Sesame-Dijon
Vinaigrette
By Chef Jody Denton, Azie, San Francisco, CA
Sesame
Glazed Chicken
By Executive Chef Josh Silvers, Syrah Restaurant,
Santa Rosa, CA
Sesame
Tuilles
By Executive Chef Heidi Krahling, Insalata Restaurant,
San Anselmo, CA
Shellfish
Watermelon Ceviche
By Chef Cy Yontz, Rio Grill, Carmel, CA
Shredded
Kale Greens
(Couve a Mineira)
Shrimp
and Asparagus Salad
By Chef Judie Vacchina, Del Monaco Specialty Foods,
San Jose, CA 95112
Shrimp
and Corn Salad
By Chef Judie Vacchina, Del Monaco Specialty Foods,
San Jose, CA 95112
Shrimp
and Lobster Soup
By Master Chef Robert Sturm, Custom Foods, Chicago,
IL. And
Executive Chef John Molloy, Red Lobster and
Corporate Chef Stamford Dalton, Kettle Cook
Shrimp
and Palm Heart Soup with Rice
Shrimp
Bisque
By Chef Roland Passot, La Folie Restaurant, San
Francisco, CA
Shrimp
Puff
By Executive Chef Gary Chu, Osake, Santa Rosa, CA
Sicilian
Sea Bass Poached in Acqua Pazza
By Executive Chef Edoardo Caneri, Crown
Plaza -
Union Square, San Francisco
Siberian
Sturgeon Caviar* with White Asparagus, Celery Root
and Fennel Root PurÈes, and Meyer Lemon Emulsion
By Cal Stamenov - Marinus
at Bernardus Lodge,
Carmel Valley, CA
Simple
Mirepoix Stock
By Executive Chef John Kane, University Club of
San Francisco, CA
Skewered
Spiced Beef Heart with Chili Sauce
(Anticuchos)
Slow-Braised
Brisket with Leek and Potato Mash
By Andrew Mayne -
Stanford University, Palo Alto. CA
Slow
Braised Lamb Shanks
Adopted from California Home Cooking, © Michele
Anna Jordan,
Harvard Common Press, 1997
Slow-Roasted
Prime Rib Sliders
By Jason Giles -
Jacks at the Portola Hotel & Spa, Monterey,
CA
Smelt
Fries with Ponzu Aioli
By Chef Jay Wetzel, Aqua, San Francisco, CA
Smoked
and Fresh Meat with Accompaniements
(Feijoada Completa)
Smoked
Brisket
By Chef Matt Martinez, Matt’s No Place, TX
"Smoked
C Salt" Crusted Baked Pacific Halibut with
Preserved Sungold Tomatoes, Baby Watercress, Apple
and Hazelnut Salad
By Chef Robert Clark, C Restaurant, Vancouver, BC
Smoked
Chicken Salad
By Rodney Worth -
The Peasant & The Pear, Danville, CA
Smoked
Poussin/ Morels with Smoked Bacon and Braised Romaine
By Executive Chef George Morrone, The Fifth floor
Restaurant,
Palomar Hotel, San Francisco, CA
Smoked
Sturgeon, Potato Blini, Pomegranate Trio: "Caviar,
Air and Paste." Pomegranate Vodka with Beluga
Caviar
By Assistant Executive Chef
Kurtess Mortensen,
Paris and Bally's Las Vegas, NV
Smoked
Vegetable Dressing and Peach Chutney
By Chef Dean Fearing, The Mansion at Turtle Creek,
Dallas, TX
|
| Smoothies |
Benevolent
Peach
By Cynthia Clarke, Smoothie Sensations
Blackberry
Banana Obsession
By Cynthia Clarke, Smoothie Sensations
Blueberry
Surprise
Recipe furnished by Vita-Mix
Celestial
Peach
By Cynthia Clarke, Smoothie Sensations
Fig
and Ginger Smoothie
Fig,
Banana, Pineapple and Original Almond Breeze
Fig,
Coconut, Pineapple Smoothie
Fig,
Honey, Almond Breeze Smoothie
Fig,
Orange, Banana Smoothie
Guava
Sunset
By Cynthia Clarke, Smoothie Sensations
Mango
Peach/Apricot Delight
By Cynthia Clarke, Smoothie Sensations
Mango
Smoothie
Recipe furnished by Vita-Mix
Peaches
and Cream Supreme
By Cynthia Clarke, Smoothie Sensations
Peach
Pleasure
By Cynthia Clarke, Smoothie Sensations
Raspberry
Kiwi Refulgence
By Cynthia Clarke, Smoothie Sensations
Strawberry
Cooler
Recipe furnished by Vita-Mix
Strawberry
Peach Paradise
By Cynthia Clarke, Smoothie Sensations
|
| Soups |
Ajiaco
Bogotano
(Creamed Chicken and Potato Soup with Avocado and
Capers)
Apricot
and Apple Soup
Asparagus
Soup with Asparagus Flan and Parmesan Crisp
By Executive Chef John Kane, University Club of
San Francisco, San Francisco, CA
Avocado
Cream Soup
(Sopa de Aguacate)
Baked
Shrimp Onion Soup
By Corporate Chef Steve Jayson, Universal Studios,
Florida
Bamboo
Shoot & Mushroom Soup
Braised
Lamb Shank and Barley Soup with Porcini and Eryngii
Mushrooms, Horseradish Polenta Raft
By Executive Chef John Kane, University Club of
San Francisco, San Francisco, CA
Butternut-Squash
Soup with Pheasant Breast, AAlmonds,
Fried Green and Cranberry Swirl
By Executive Chef John Kane, University Club of
San Francisco, San Francisco, CA
Carrot,
Orange, and Tarragon Soup
Carrot
Pomegranate Soup with Lentil Salad Garnish
By Executive Chef Michael
Rubion, Napa Valley Grille,
San Diego, CA
Cavaillon
Melon Soup Chamomile Sorbet
By Chef Laurent Tourondel, Cello Restaurant, New
York
Cheesy
Potato and Leek Soup
Chicken
and Green Lentil Soup
Chicken,
Asparagus, and Lemon Soup
Chilled
Cherry Soup
Chipotle
Persimmon Pumpkin Soup
By Chef John P. Workings, Waters Catering, San Diego,
CA
Coconut
Lemongrass Tapioca Soup Pineapple Beignets
By Chef Laurent Tourondel, Cello Restaurant, New
York
Cream
of Stilton and Broccoli Soup
Creamed
Chicken and Potato Soup with Avocado and Capers
(Ajiaco Bogotano)
Cranberry,
Apple, and Mint Soup
Fennel
and Roasted Red Pepper Soup
Fish
Soup Chez Panisse
By Chef Alice Water, Chez Panisse, Berkeley, CA
Fish
Soup Cooked over the Wood Fire
By Chef Alice Water, Chez Panisse, Berkeley, CA
Five
Mushroom Hazelnut Soup
By Chef Deborah Scheider, The Grant Grill at the
U.S. Grant Hotel,
San Diego, CA
Ginger
Consommé with Lobster Soup
Green
Vegetable and Lentil Soup
Ham
and Leek Soup
Iced
Avocado and Lemon Soup
Lobster
Base
By Master Chef Robert Sturm, Custom Foods, Chicago,
IL. and
Executive Chef Dale Festler, Landry's Seafood Houses,
Houston TX
Mushroom,
Barley, and Red Pepper Soup
Mushroom,
Hazelnut, and Roasted Garlic Soup
Passillo
Pepper Soup with Pork Carnitas
By Executive Chef John Kane, University Club of
San Francisco, San Francisco, CA
Potato
Leek Soup with Caged Oyster, Crème Fraiche
and Caviar
By Executive Chef John Kane, University Club of
San Francisco, San Francisco, CA
Pumpkin,
Coconut, and Crunchy Vegetable Soup
Pumpkin
and Sweet Potato Soup
Pumpkin
Soup
By Executive Chef James Ormsby, Plump Jack Café,
San Francisco, CA
Red
Chile Seafood Soup (Caldo de Mariscos)
By Chef / Author Rick Bayless, Frontera Grill and
Topolobampo, Chicago, IL
Red
and Yellow Tomato Soup
By Executive Chef John Kane, University Club of
San Francisco, San Francisco, CA
Red
Pepper and Tomato Soup
Rhubarb
Soup with Lime Fromage Blanc Sorbet
By Chef Laurent Tourondel, Cello Restaurant, New
York
Roasted
Tomato and Basil Soup
Shrimp
and Lobster Soup
By Master Chef Robert Sturm, Custom Foods, Chicago,
IL. And
Executive Chef John Molloy, Red Lobster and
Corporate Chef Stamford Dalton, Kettle Cook
Shrimp
and Palm Heart Soup with Rice
Simple
Mirepoix Stock
By Executive Chef John Kane, University Club of
San Francisco, San Francisco, CA
Sopa
de Aguacate
(Avocado Cream Soup)
Sweet
Corn and Lemongrass with Lobster Tail and Chili
Oil
By Executive Chef John Kane, University Club of
San Francisco, San Francisco, CA
Sweet
Pea Soup, Vegetable and Croutons
By Executive Chef Jean George Vongerichten, Jo Jo
and Vong,
Manhattan, NY
Szchewan
Mushroom Soup with Seared Ahi
By Executive Chef John Kane, University Club of
San Francisco, San Francisco, CA
Szchewan
Noodle Soup with Grilled Prawns
By Executive Chef John Kane, University Club of
San Francisco, San Francisco, CA
Thai
Chicken Soup
Tomato,
Eggplant, and Crab Soup
Tri-Color
Roasted Bell Pepper Soup
By Chef Reiner Schmidt, Luxe Summit Hotel, Bel Air,
CA
Tuna
Soup with Orange and Avocado
Zucchini,
Sherry, and Fava Bean Soup |
| Spanish |
Candied
Sweet Potato Tamale
By Consultant, Author, Traveller Stephan Pyles,
TX
Master
Tamale
By Consultant, Author, Traveller Stephan Pyles,
TX
Moqueca
de Camarao
(Shrimp and Fish Steak with Mix Peppers in Coconut
Milk and Dende Oil Sauce)
By Student Chef Ana Paula Moraes, California Culinary
Academy, San Francisco, CA
Puerco
Almendrado con Hongos
By Executive Chef John Kane, University Club of
San Francisco
Spicy
Mexican Shrimp in Stuffed Ortega Chile
By Executive Chef Keith Keogh, Total Food Network,
Florida
|
Soufflé
Recipe — Jägermeister
Southern
Fried Chicken Breast with Red Flannel Vegetable
Hash,
and a Hen of the Woods Mushroom and Sherry Sauce
By Executive Chef James Ormsby, Plump Jack Café,
San Francisco, CA
Spiced
White Prawns with Avocado Soup and Tomato Consommé
By Executive Chef James Waller, Monterey Plaza Hotel
& Spa, Monterey, CA
Spicy
Avocado Sauce
(Salsa Guasacaca)
Spicy
Mexican Shrimp in Stuffed Ortega Chile
By Executive Chef Keith Keogh, Total Food Network,
Florida
Spicy
Tuna Fish Cake
By Executive Chef Gary Chu, Osake, Santa Rosa, CA
Spinach
with Garlic Sauce
By Chef Judie Vacchina, Del Monaco Specialty Foods,
San Jose, CA 95112
Spinach
Tortellini with Castelfranco and Gorgonzola
By Executive Chef Gary Roth, Los Altos Country Club,
Los Altos, CA
Spiny
Lobster with Lentils and Warm Miso Sauce
By Chef Mohamed Tabib, Fish Hopper, Monterey, CA
Spring
Saffron Couscous Romaine Bites
By Chef Mario Ortega, Quail Lodge - Covey Restaurant,
Carmel Valley, CA
Squab
Onion Compote
By Executive Chef Jean George Vongerichten,
Jo Jo and Vong, Manhattan, NY
Steamed
Banana Leaves with Chicken and Meat Filling
(Hallacas Centrales)
Steamed
Pork Dumplings
By Chef Jeremy Morrow, Bistro 43, Des Moines, Iowa
Stone
Fruit Salad
By Chef Mario Ortega, Quail Lodge - Covey Restaurant,
Carmel Valley, CA
Straw
Potato Cake
By Head Chef Gary Jenanyen, Mondavi Great Chefs
Program, Oakville, CA
Strawberry
Cooler
Recipe furnished by Vita-Mix
Strawberry
Peach Paradise
By Cynthia Clarke, Smoothie Sensations
Strawberries
Marinated with Lemon Vinegar, Tarragon Jelly, Ginger
Crisps
By Chef Alain Chapel, Alain Chapel Hotel Restaurant,
France
Stir
Fried Rice, Hawaiian Style-Yakisoba Sauce
By Chef Peter Phak, Silverado Country Club &
Resort, Napa, CA
Striped
Bass and Littleneck Clams with Braised Lily Bulbs
and Chamomile Champagne Emulsion
By Chef Colby Garrelts, Bluestem, Kansas City, MO
Sugar
Decorations
By Master Chef Robert Sturm, Custom Foods, Chicago,
IL.
Sunrise:
Buttermilk-Banana Pancakes with Syrup Pancakes
PAMA Pomegranate Liqueur Recipe
Sunshine
Salmon
By Master Chef Robert Sturm, Custom Foods, Chicago,
IL.
“Surf
and Turf" Pan Roasted “Filet Mignon"
of Veal with a
Maine Lobster “Pancake", Clam SheII Mushrooms
and Sauce “Homardine"
By Chef Thomas Keller, The French Laundry, Yountville,
CA
“Surf
& Turf" Roasted Turbot and Braised Pancetta,
Spring Onion Coulis, Braised Morels
By Chef Laurent Tourondel, Cello Restaurant, New
York
Sushi
Rice Tips
By Executive Chef Gary Chu, Osake, Santa Rosa, CA
Sweet
Butter Braised Maine Lobster with
Baby Arrowleaf Spinach and a Saffion-Vanilla Sauce
By Chef Thomas Keller, The French Laundry, Yountville,
CA
Sweet
Maui Onion and Goat Cheese Tart
By Chef Jason Giles, Portola Plaza Hotel, Monterey,
CA |
| Syrups |
Balsamic
Syrup
By Master Chef Robert Sturm, Custom Foods, Chicago,
IL.
Blood
Orange Syrup
By Executive Chefs Piero Biondi, Whats Cooking –
CRN,
Sunland, California 91040-1905 & Chef Lisa Biondi
(Father & Daughter Team) |
|
|
