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title: Brainfood for Seafood Lovers
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
  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


  Tilapia Vera Cruz
Amiko Gubbins
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
  Coconut Crusted Mahi Mahi Japanese Pear Salad









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