Iingredients2 avocados½ cup small red onion, diced2 tbsp jalapeno, brunoise¼ cup cilantro, medium chopped2-3 tsp salt, kosher1 tbsp lime juice1 tsp Guajillo Story continues after a quick message from our…
Browsing: Recipes
Ingredients1 lb. Hamachi (yellowtail tuna) – 1/2” diceSubstitute your favorite fish or cooked shrimp1/2 cup diced watermelon1/8 cup diced red onion1/8 cup sliced green onion1/8 cup pickled cherry tomatoes1/8 cup…
Ingredients » 1 lb fresh cranberries» 1 very ripe quince, cored and chopped» Zest and juice of 1 large orange» 1 cup water» 1/2 cup raw agave nectar Story continues…
Raw Dead Fish Born in Coeur d’Alene to parents from ‘the Bay area’, Chef Travis Whiteside recalls having sushi in his school lunches vs. PB&J or baloney sandwiches. After 20 years of making fine sushi,…
Compound butter is much simpler than it sounds. And it’s delicious on sourdough toast, corn on the cob, potatoes, crackers, and more. » 1 stick unsalted butter, room temperature or…
Vine & Olive Raised in the San Francisco area, Chef Josh Pebbles trained in Italy where he studied the craft of hand rolling-pastas and Italian cuisine in a family-owned restaurant.…
Cafe Carambola I trained at Le Cordon Bleu, San Francisco and immediately after moved to Mexico’s Yucatan peninsula to work and start on my path to specializing in Latin American…
Vicino Pizza Raised in the San Francisco area, Chef Josh Pebbles trained in Italy where he studied the craft of hand rolling pastas and Italian cuisine in a family-owned restaurant.…
Brad and Sandra Gunn are the owners of The Culinary Stone. They have a strong sense of family, and feel cooking and preparing food as a family keeps an open line of…
Ten/6 Breakfast and Lunch Souffle: » 1/2 cup butter (at room temperature)» 5 medium sweet potatoes» 2 large eggs» 1 cup granulated sugar» 2 teaspoons vanilla bean» 1/2 cup whole…