Recipe by: Charles Phan Executive chef/owner of The Slanted Door, Out the Door, Academy Café/Moss Room and Heaven’s Dog in San Francisco, California. Ingredients (Serves 2 to 4 as part of a multi-course meal) Dungeness crab is available December through February, and June 4-ounce package dried cellophane noodles (also called mung bean noodles, mung bean [...]
Recipe by: Rick Moonen Author and chef/owner of Rick Moonen’s RM Seafood and Rx Boiler Room in Las Vegas, Nevada. Ingredients (Serves 4) Trout 1 cup buttermilk 1/4 cup minced red onion 1/4 cup chopped scallions 3 tablespoons chopped fresh dill 1 teaspoon minced garlic 1 teaspoon grated lemon zest 1/2 teaspoon chile paste (sambal [...]
Recipe by: Michael Cimarusti Chef/owner of Providence in Los Angeles, California. Ingredients (Serves 4) 1 large (2 pounds) cooked Dungeness crab 1 bunch green onions Bouillon 2 pounds chicken legs Coarse kosher salt 1 lime 1 orange 2 kaffir lime leaves (optional) 1 small onion, peeled, cut into quarters 1 large shallot, peeled 1 large [...]
colleen
Nov 30, 2015
News
START is very pleased to announce that it is part of the Healthy Earth Partnership that just won the Gulf Coast Community Foundation’s $375,000 Challenge to develop a meaningful environmental project that also provides a positive economic and social impact to the local community. The project is based around developing a more sustainable approach to [...]
Recipe by: Peter Pahk Chef of The Mauna Kea Beach Hotel on the Kohala Coast, Hawaii. Ingredients: (Serves 6) 1 ounce Chinese black mushrooms (shitake) 8-10 pieces of dried tree ear mushrooms 2 ounces cellophane noodles 2 ounces skinless raw chicken breast 2 ounces lean raw pork 2 cups unsalted chicken broth 2 cups water [...]
Ingredients (Serves 4) 4 Arctic char fillets, 5-6 ounces each 20 large fresh morel mushrooms, or 1/2 ounce dried morel mushrooms 3 tablespoons olive oil, plus more as needed 1/2 teaspoon coarse kosher salt, plus more as needed Freshly ground black pepper 1 pound slender asparagus, ends trimmed 1 medium leek, white and light-green parts [...]
colleen
Aug 31, 2015
News
As part of START’s partnership with Healthy Earth, Mote and the Chiles Group, the group has been named as one of the five finalists in the $500,000 Gulf Coast Challenge. Based on establishing a more sustainable fishing program to preserve the grey striped mullet that is indigenous to our local waters, the partnership’s objective is [...]