Passionfish : Recipes

Chef		Recipe
Gerard Viverito Director of Culinary Education, Passionfish		Classic Crab Cakes Dungeness Crab & Sweet Corn Chowder
		Seared Ahi Garlic & Sage-Rubbed Salmon Thai-style Scallops Salmon with Bok Choy Herb-stuffed Salmon

Tom Atkins Executive Chef J. Taylor's Restaurant The L'Auberge Del Mar Resort and Spa		Citrus Infused Troll Caught King Salmon Tartar with House Made Rye Crackers

Riko Bartolome Chef/Consultant		Truffle Scented Lobster Siew Mai with Crispy Watercress Salad

Tom Dowling Executive Chef Rancho Bernardo Inn		Chilled Basil Pistou Soup with Poached Lobster
Gregory Fedderson Chef/Consultant		Tilapia Vera Cruz

Amiko Gubbins Chef/owner Parallel 33		Tamarind Ginger Mussels

Bernard Guillas Executive Chef The Marine Room, La Jolla		Sweet Corn and Crab Brûlée Microgreens, Hazelnut Ver Jus Dressing

Paul McCabe Executive Chef Anthony ’s Star of the Sea		Champagne Poached Oysters Melted Leeks, Baby Spinach, American Caviar

Andrew Spurgin Executive Director/Chef Waters Fine Catering/Waters Fine Foods		Grilled Wild Alaskan Salmon, White Peaches with Orange Blossom Honey

Andrew Spurgin Executive Director/Chef Waters Fine Catering/Waters Fine Foods		Peekytoe Crab Timbale, Port Reduction, Avocado and Mango Salad

Stephen Window Executive Chef Roppongi		Coconut Crusted Mahi Mahi Japanese Pear Salad

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