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Features Spring Top Ten Recipes
 
RECIPE SEARCH
Spring 2010

First Sign of Spring Cocktail
Mixologist Orson Salicetti of Apothéke – New York, NY
Rhubarb Rouge Cocktail
Mixologist Jack Judson of Apothéke – New York, NY  

House Smoked Trout with Charred Ramps and Fried Egg
Chef Eric Kleinman of ‘inoteca – New York, NY

Warm Spring-Style Salad of Fresh Bamboo Shoot, Japanese Water Eggplant, Pickled Ramps and Japanese Grouper
Chef Makoto Okuwa of Morimoto – New York, NY  

Roast Aparagus Parmesan, Steamed Morels au Naturel, Poached Eggs
Chef Sylvain Portay of The Ritz Carlton Dining Room  – San Francisco, CA

Marinated Early Spring Vegetables
Chef Phil West of Range  – San Francisco, CA
Grilled and Sliced Lamb Loin with Spring Pea Salad, Toasted Almond Espuma, and Tempura Pea Shoots
Chef Bradford Thomas, formerly of Lever House – New York, NY  

Spring Fruit Compote with Kiwifruit Sherbet and Coconut Meringue
Chef Alice Waters of Chez Panisse – Berkeley, CA

Caramelized Atlantic Salmon, Red Thai Curry, Fiddlehead Fern Ragout
Chef Patrick Glennon, formerly of Samba Grill – Las Vegas, NV

Chilled Spring Pea Soup
From Café Boulud Cookbook by Daniel Boulud (Simon & Schuster, Scribner, 1998)

 
 

Great Chef de Partie Opportunity in Chicago
Warm Steak Tacos with Spicy Tomatillo Gravy and Cotija Cheese
Join us in March for the Los Angeles Rising Stars Awards!
Check out our brand new cookbook section!
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