Recipe by: Mark Dommen One Market Restaurant San Francisco, California Serves 4 Ingredients 12 oz. Dungeness crab, cleaned, body and leg meat ¼ cup + 2 Tbsp. lemon oil Lemon juice, to taste 1 small green papaya Sea salt 1/3 cup lime juice 1/3 cup fish sauce 2 Tbsp. sugar 1 jalapeno, peeled, diced 1 [...]
A sustainable replacement for unagi (freshwater eel) Recipe by: Kin Lui, Raymond Ho and Casson Trenor Kin and Raymond are the chefs/owners and Casson is the seafood sustainability consultant of Tataki Sushi & Sake Bar in San Francisco, California. Ingredients (Serves 8) Sablefish is available May through October 1 1/2 pounds sablefish fillet 1 large [...]
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 [...]
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 [...]
