Seafood Specialties

Seafood Specialties

Whenever possible, I cook with sustainable seafood, sourced from local fishermen who meet rigorous standards so as to guarantee the highest-quality. The following is just a sampling of the dishes I prepare.

APPETIZERS

Salmon 3 ways edited
Salmon 3-ways: Salmon Roe/ Tequila-cured Salmon/Salmon Rillettes

Ceviche Tasting*

Ceviche Tasting Station

Rosemary / Pancetta Shrimp Skewers

shrimp-skewers-rosemary-proscuitto

Seared Scallop / Parsnip Purée / Pressed California Caviar 

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Crab Salpicon Meaning “hodgepodge” or medley in Spanish, in Mexican cuisine, the term refers to a salad mix containing thinly sliced or chopped flank steak, onion, oregano, chile serrano, avocado, tomatoes, and vinegar. This version combines delicate, sweet crabmeat, crunchy jicama, scallions and lime juice. Served with housemade tostadas.

 

crab tostada (not mine)
Photo by T.Tseng

Grilled Calamari

Grilled Calamari Citrus Chile

SOUP

 Saffroned Mussel and Smoked Lobster Chowder

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Chilled Corn Cob Stock & Buttermilk Soup / Crabmeat and Crispy Prosciutto

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Sopa Siete Mares/Seven Seas Soup, also can be an entrée

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ENTREES

Crispy Halibut/ Handmade Udon/ Wild Mushroom Broth/ Bonita Flakes & Chicharron Crumble

Chef Gray's Crispy Halibut Handmade Udon Wild Mushroom Broth Bonita Flakes & Chicharron Crumble

Pecan-crusted Wild Salmon Pecan-crusted Salmon edited

Crab Carbonara with Meyer Lemon, Black Pepper and Parsley (James Beard Foundation recipe)

Sole Meunière/ Haricots Verts/ Peruvian Purple Potatoes in Truffle Butter

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Mexican Paella

Saffron Rice / chicken bites/ housemade Chorizo/ scallops / shrimp /mussels

house-roasted sweet red peppers / sugar snap peas

Paella

Sous Vide Ahi Tuna

Tuna (not mine)

Plantain-wrapped Halibut

(from my Cuban Taste Adventure Menu)

Chilean Sea Bass / Pipian Sauce /Mango Salsa

Halibut Plate

Roasted Garlic Scallops with Toasted Almonds

Red-Chile Seared Scallops with Jalapeño Polenta

Surf & Turf: Bourbon & Brown Butter Poached Lobster Tail/ Sous Vide Filet Mignon

surf-n-turg

Pescado Pibil

45 - Pescado pibil

Shrimp Volavanes

from my Comida Alfrancesada (French-Mex) Menu

68 - volovanes de camaron

Shrimp / Hazelnut Mole / Wild Rice

Cuban-style Fish

IMG_0999

* These items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

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featured, French

French Bistro & Provençal Specialties

I began my love affair with French cooking as a 16-year old au pair, living with a family just outside of Paris. Our family has close ties with France; with one son living in Paris, I am a frequent visitor and always updating my repertoire of French recipes! (scroll down to see additional menu selections following the sample menu).

verrines
Zucchini-Tomato Verrine

 

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ENTREE SECTIONS

(FIRST COURSE)

Leeks with Bacon: Hard-boiled Eggs/ Vinaigrette

Coquille St. Jacques

IMG_3516

Endive & French Country Ham Au Gratin

ham-endive-au-gratin

Mushrooms Duxelle Tartin

Onion / Goat Cheese Tartin

photo by Ruth Hartnup

Smoked Salmon / Dill-Mustard Sauce

Caviar de Aubergine: Eggplant Caviar / Toast Points

Beet Hummus

photo by katie hargrave

Pissaladiere

French Onion Tart / Anchovies and Olives

French Tomato Tart with Goat Cheese

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LES POTAGES

(SOUPS)

Potage Parmentier: chilled Bodega Bay Potato-leek Soup

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photo by mari

(option to serve hot and add bacon for a Soupe Poireux)

French Onion Soup

LE PLAT PRINCIPAL

(MAIN COURSE)

Bouillabaisse

bouillabase

Cassoulet au Canard

photo by David Blaine
photo by David Blaine

Rancho Gordo Classic Cassoulet Beans/lamb sausage/duck leg

OR

Cassoulet Catalan en Pistache

Rancho Gordo Classic Cassoulet Beans/ Lamb Shoulder / Pancetta / French Sausage

Sous Vide Steak Frites with Red-Wine Shallot Sauce

Filet Mignon Bordelais

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Bordeaux wine / thyme / shallot sauce

Pot au Feu

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photo by stu spivak

Beef shank / rump roast / root vegetables

French Country Ham

Beef Bourguignon with Haricots Verts

IMG_3519

Coq au Vin

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Homard a L’Americane / Cayenne / Garlic / Tarragon / Tomato / Cognac / White Wine

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Filet de Sole a la Bretonne: Pan-sauteed / Caper-Mushroom-Shrimp-Vermouth Reduction

photo by Jeremy Keith
photo by Jeremy Keith

PALATE CLEANSER

Sorbet 

OR

SALAD

Arugula / Bruléed Ruby Red Grapefruit / Toasted Pine Nuts

Citrus/Agave Dressing

Organic Bay Spring Greens / Jicama / Mango
Raspberry Vinaigrette

Shaved Asparagus / Baby Carrots

Shaved Asparagus SaladRicotta salata / lemon / almonds

CHEESE PLATE

individual cheese plate (not mine)
photo by Larry Hoffman

DESSERT

Creme Brulée

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Chocolate Mousse

Rose whipped cream / pistachios

photo by jamieanne
photo by jamieanne

Cherry Clafoutis

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photo by Isabelle Hurbain-Palatin

Pomme Bonne Femme/ Cinnamon Mascarpone/ Coffee Salted Carmel Dulce de LecheIMG_1938 (2)

 SAMPLE MENU

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featured, Gluten-free, Mediterranean

Cal-Med

A menu, based on seasonally available ingredients, developed in consultation with Guest Chef Leslie Alamsha Omran, beings with Mezze- a selection of small dishes served to accompany alcoholic drinks as a course in the Middle East and Mediterranean

Scroll to bottom for sample menu

MEZZE

Eggplant Rolls G

Chinese eggplant/Mozzarella di Bufala/ roasted sweet red pepper/ fresh basil G

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Napa Valley Goat Cheese Phyllo Stacked with Crushed Olives

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White Bean  or Traditional Hummus

crudite-with-hummus

Beet Hummus

photo by katie hargrave
photo by katie hargrave

Grilled Pork Kebabs/ Mint-cucumber Yogurt Sauce G

Photo by kae71463
Photo by kae71463

Caviar de AubergineEggplant Caviar, Toast Points

Tabouli

Baba Ganoush

Mediterranean Chicken Skewers

Stuffed Grape Leaves

Leslie’s Amazing Hummus

Keftedes/Tzaziki

Lamb Meatballs/ Greek Yogurt Sauce

Keftedes:Tazaziki

Wild Rice with Dill and Carmelized Onions

Lamb Skewers with Walnut & Pomegranate Molasses

SALADS

Pan-seared Scamorza/ Sundried Tomato Pesto/ Arugula Pesto

Scamorza Two Pestos

Fattoush: Traditional Lebanese salad of romaine lettuce, scallions, cucumber, tomatoes, parsley, mint and radishes tossed with pita croutons/ Pomegranate Vinaigrette

Tzatziki Potato Salad

Baked Goat Napa Valley Cheese and Sheep’s Feta / Caramelized Onions / Fresh Figs / Toasted Pine Nuts / Rosemary / Roasted Garlic

ENTRÉE SELECTIONS

Lamb Tagine/ Israeli Couscous with Pistachios and California Apricots

lamb-tagine-not-mine
photo by Andrew Nash

 

Mediterranean White Fish (or Chicken) in Banana Leaves G

This recipe combines a traditional Mexican cooking technique and Mediterranean flavors, wrapping either poultry or, in this case, fish, in banana leaves with vegetables and herbs and spices, and baking it. creates a flaky, moist and flavorful fishI use the best-available, local,  sustainable-sourced white fish, olives, capers and cherry tomatoes.

1 Pescado Pibil
Photo by Adriana Almazan Lahl from Celebraciones Mexicanas: History, Traditions and Recipes, ALL RIGHTS RESERVED

Mediterranean Fish Soup G

A savory seafood stock, fennel and saffron are the flavor high notes for this hearty main course soup. I use the best-available, local,  sustainable-sourced white fish fillets, topped with pita point croutons (omitted for gluten-free menu)

Roast Leg of Lamb or Grilled Baby Lamb Chops with Ladolemono G

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served with

Cranberry Harissa Chutney G

and

Grilled Balsamic FenneG

Salmon Marbella / brown sugar/capers/olives/figs/oregano/ white wine G

served with

Israeli Toasted Couscous

DESSERT  SELECTIONS

Honey and Tahini Ganache with Toasted Sesame Seeds G

Toasted Almond & Bittersweet Chocolate-stuffed Baked Figs

/ mascarpone cream/ port wine syrup

Agave-soaked Orange Pound Cake

w/ toasted hazelnut crumble

 

Med Menu 

 

 

 

 

 

 

 

 

Brunch- a Culinary Journey, French

Say “Bonjour” w/ Brunch a la Français

My Brunch: a Culinary Journey menus offer you a taste of Paris, Italy or Mexico. Or you can stay home for a Classic American Brunch. All Mother’s Day brunches come with complimentary tablescape which takes its design notes from the cuisine offered.

Wine country table 2nd

From our Bartender, “For a French brunch, I love doing a Pamplemousse Vesper, with fresh ruby red grapefruit juice, a French aperitif wine, such as Lillet Jean Reserve or Lillet Blanc and grapefruit vodka, sweetened with just a little simple syrup”

FIRST COURSE SELECTIONS

Fresh, seasonal organic fruit assortment with Organic Greek yogurt

and local honey G

Baguette with a selection of French cheeses

MAIN COURSE SELECTIONS

Sweet and Sour Vegetables with Poached Egg

Adapted from a recipe by chef Armand Arnal of Maman fame, cauliflower, rainbow baby carrots and fennel roasted with ginger, lemongrass, and maple vinegar create the bed for a perfectly poached egg.

Oeufs en Cocotte Au Saumon Fumé G

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Baked Eggs in Cream with Kale and Smoked Salmon

Tartiflette  G

French Bacon, Potato, and Reblochon Casserole

Quiche Lorraine  

quiche (not mine)
photo by Stacy Spensley

(available crustless G)

Niçoise Salad G

nicoise2

Fresh ahi tuna, artichoke hearts, green beans, hard-boiled eggs

and Niçoise olives on a bed of arugula

SIDES & SALADS

Pissaladiere

potato tart

French Onion Tart, Anchovies and Olives

Heirloom Tomato Napoleon with Parmesan Crisps & Herb Salad 

(available seasonally)

Baby Spring Greens with Classic Sherry Vinaigrette 

DESSERT

Pomme Bonne Femme / Salted Caramel / Cinnamon Mascarpone G

IMG_1938 (2)G  indicates Gluten-Free

featured, Spanish

Tapas & Paella

Sangria not mine

Imagine the guitarist playing flamenco and your guests, sipping Pantera Rosas and a pitcher of Sangria on each table….

 

SAMPLE MENU

Tapas Assortment

Grilled Green Onions with Romanesco

Sweet Plantain on Wilted Radicchio

sweet-plantain-on-wilted-radicchio

Roasted Cauliflower with Dates and Nuts

Grilled Shishito Peppers

Grilled Calamari Salad

calamari-salad

or make a different selection from our Tapas Menu 

SALAD

Andalusian Salad

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chopped cucumber / tomatoes / Spanish white onion / fresh thyme / Sherry vinegar 

PAELLA

all with house-roasted red peppers /sugar snap peas /saffron rice

Traditional Seafood: scallops /  shrimp / mussels / calamari

Paella

Mexican Paella: Chicken morsels /shrimp / lobster tail / housemade chorizo

Vegetarian Paella: chef’s choice depending upon season

DESSERT BAR

Lemon/Rum-soaked Sponge Cake 

Fruit Soup 

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Flan

BBQ, Cinco de Mayo, Gluten-free, Holiday Menus, Latin Cuisine, Mexican Specialties

Margaritas & Mexican Mixed Grill

PARILLA MIXTA 

Starter: Guacamole

010
Chunky, traditional, authentic

Ensalada
Grilled Caesar (did you know Caesar salad originated in Mexico?)

Next: Something Cool

Gazpacho
Berry Gazpacho / Grilled Chipotle Shrimp/Tabasco Granita

Carne Asada: Grilled steak marinated in my artisan 3-chile adobado and then grilled to order

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Pollo Adobado: Grilled Chicken marinated in our housemade adobado

Shrimp Skewers / Mojo de Ajo

Grilled Lobster Tails/ Mojo de Ajo

Grilled Chorizo (Housemade Mexican Sausage)

served with artisanal salsas

Salsa y Totopos
Salsa Verde /Pico de Gallo / Burnt Chipotle-Agave / Fresh Corn Salsa
63 - Volcanes (2) (1)
Volcanes: Grilled Baby Cactus Paddles with refried beans and Queso Oaxaca. Photo by Adriana Almazan Lahl from Celebraciones Mexicanas: History, Traditions and Recipes. ALL RIGHTS RESERVED.

Frijoles Charros or Cowboy Beans
Rancho Gordo black beans, cooked with Negra Modelo Mexican beer, Chorizo (Mexican sausage), bacon, onions and spicy Serrano chiles

IMG_7178
Hand-made Tortillas

Charred Elote Bites
Elote (Grilled Corn Mexican-style) Pops/Chipotle-Agave Salsa/Cotija

Postre
Fresh Corn Masa & Cacao Sorbet

Margarita.jpg

Making a great margarita is part art, part science. It requires a Mix Master (we’ve got a great one!) and quality ingredients, from the lime juice to the tequila to the rim salt. What’s so different about Margaritas Tres Señoritas (our sister company which specializes in Mexican catering and fiestas)?

We use fresh squeezed lime juice and tiny, tangy Mexican or Key limes
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We squeeze our limes by hand using a Mexican lime-juicer, which releases the precious aromatic oils hidden in the skin of the fruit
We allow our fresh-squeezed lime juice to “mellow” overnight for a smoother, silkier margarita
We use organic agave syrup as a sweetener, not sugar and water
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We recommend a reposado tequila that has been aged in small barrels
We recommend Torres Orange over Gran Marnier: it’s lighter and easier to blend
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We rim our glasses with Sal de Vida’s Ancho Chile Lime Salt