Chefs/Restaurants Archives - Page 29 of 55

Palos Verdes Pastoral @ Terranea Resort

Palos Verdes Pastoral

A Garden-to-Table Dining Experience on the Peninsula

Candlelit tables elegantly dressed in white linen with sparkling glassware were arranged on a hill overlooking the moonlit Pacific. The vibrant autumn menu was created by Executive Chef Bernard Ibarra – showcasing the best of California-grown food expertly paired with hand-picked wines. For the third year in a row, the event was a smashing success.

The evening is designed to bring people together amidst nature for an exclusive dining experience featuring the best of California hand-crafted, organic, and sustainable foods. After a fabulous wine and appetizer reception on the patio, 200 guests took their seats at sunset to enjoy the artisanal creations by the Chef and his talented team.

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My Interview with Chef Sam Choy on Sustainability and Poke!

Born and raised in Hawaii, Chef Sam Choy explains how the islanders would watch the old Hawaiian “landkeepers” take care of the environment, and how they would embrace the magic of kapu.

Kapu represents a period of time when there is no fishing, no taking from the earth. “It is when we leave the earth time to replenish itself,” Choy said. “If we keep depleting, there will be nothing left for our great great grandkids. We need to protect. We need to care. We want them to have what we are enjoying.”

Choy’s philosophy has always been like that – protecting, caring. He lives that way, he says. Keeping the ocean pristine and vibrant, allowing the nature of the ocean to be plentiful. “Living in Hawaii, you have to believe in that, we are surrounded by water, after all.”

This post is the third in a series promoting sustainable seafood.

Sam Choy’s Bow-tie Mahimahi Salad

Crusted Ahi with Roasted Garlic Tahini

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Chef Sam Choy’s Bow-tie Mahimahi Salad

Chef Sam Choy’s Bow-tie Mahimahi Salad

“Pasta salads and poke are made for each other – both are best served cold, both use a blend of multiple flavors, and both taste great. The best thing about this dish, aside from the taste, is its versatility. If mahimahi is not your favorite, simply substitute ahi, wahoo, or any other fish. You simply cannot go wrong.” -Sam Choy

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Terranea Resort Names Charles Olalia Chef de Cuisine of mar’sel

Terranea Resort Names Charles Olalia Chef de Cuisine of mar’sel
Chef Olalia Brings New Culinary Direction to Celebrated Los Angeles Restaurant

The following is a press release from Terranea Resort. It was my honor and pleasure to shoot the photos of Chef Charles Olalia and his food.

Rancho Palos Verdes, Calif. (Oct. 2, 2014) – Terranea Resort, A Destination Hotel, welcomes Charles Olalia as the new chef de cuisine of mar’sel, the resort’s signature restaurant. One of Los Angeles’ top dining destinations, mar’sel blends old world techniques with new world California cuisine in a spectacular seaside setting located along the prestigious Palos Verdes Peninsula.

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Spiced Roasted Cauliflower with Walnut, Cilantro, Mint

Spiced Roasted Cauliflower
Walnut, Cilantro, Mint, Kaffir Lime, Pink Peppercorn

I’m channeling my inner Ottolenghi, move over steamed white cauliflower. The king of vibrant vegetable dishes, Chef Ottolenghi often chooses a single ingredient then enhances it with various herbs, spices, and other exotic flavors. Here – mustard, fennel, and cumin seeds are toasted in olive oil. Then turmeric, hatch chile powder and dry mustard are whisked in. Cauliflower is tossed with the spice mixture and roasted until it begins to caramelize. Roasted walnuts add nutty rich notes. A huge handful of cilantro and mint add a fresh bright herbal character. Kaffir lime shards and crushed pink peppercorns bring the magic. The humble cauliflower side dish, is now kicked to the curb and dressed to kill…

Spiced Roasted Cauliflower Recipe

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