Category Archives: Menus

Is It Spring?

Hedgehog Mushrooms

Here in the Bay Area we have yet to have a winter and last night I was able to make a very Spring like meal. On the menu:

~Monterey Bay Squid Salad with Arugula, Cara Cara Orange, Fingerling Potatoes and Fennel
~Local Halibut with Hedgehog Mushrooms, English Peas and Spinach Ragout

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Tags: Cara Cara Orange, Halibut, Hedgehog Mushrooms, Squid

Rabbit For Spring

May 6

Posted by chefneil

This dish is my “Ode to Spring”. Seared Saddle of Rabbit with Braised Fennel, Asparagus, English Peas, and Creme Fraiche Sauce.

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Tags: Rabbit

The never-ending winter and late frost has delayed the start of spring, at least for produce that is. That means we won’t see a lot of our favorite local spring produce for another few weeks. Start looking now for fresh English peas and spring garlic. Hopefully soon we’ll start seeing fava beans, spring onions, ramps, morel mushrooms, artichokes, squash blossoms, and maybe even some strawberries.

The changing of the seasons is always an exciting time for chefs and spring is my favorite time. We start to say goodbye to roasted root vegetables and slowly braised meats and we get to start utilizing fresh fruits and vegetables into the menus.

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Tags: Spring Produce

The Underrated Herb

Feb 23

Posted by chefneil

Parsley is one of the most common but underrated herbs and shouldn’t be relegated to being pushed aside as the garnish on a Denny’s plate. This herb deserves more! I favor the flat-leaf parsley, also known as Italian parsley, sprinkled on top of food just before being serving to add a fresh brightness to a dish. It also adds to the presentation by creating depth to the food on the plate.

Parsley is a main ingredient in Tabbouleh and Gremolata. Gremolata is designed to cut through the richness of big meat dishes such as braised lamb shanks and Osso Buco. I also like to use it on top of fish dishes to add a sprightly flavor. Gremolata is easy to make: Mix together in a bowl: 2 Tablespoons minced Italian parsley, ¼ teaspoon minced garlic ( or you can substitute ½ teaspoon minced green garlic), and ½ teaspoon fresh lemon zest . For some dishes I have also added a pinch of smoked sea salt.

Posted in Food Philosophies, Menus, Recipes

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Tags: Gremolata, Parsley, Smoked Sea Salt