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THE FORAGER

chef tested hard to find and unusual products

CHEF RECIPES

Ancho-Rubbed Pork Tenderloin Medallions on Granny Smith Apple Chip and Calvados Crème Double By Executive Chef Chris Groves, Three Flags Café at Monterey Marriott, Monterey, CA
Apricot Almond Chicken Salad By Regional Chef John Mitchell, Whole Foods Market, Monterey, CA
Banana and Mango Cream Puffs with Chocolate Fudge By Executive Chef Jim Dodge, Bon Appetit Management Company, Palo Alto, CA
Barramundi Ceviche Shooters By Executive Chef Douglass Sisk, The Sardine Factory, Monterey, CA
Black Cod with Shiso-Cucumber Salad and Carrot Vinaigrette By Chef Jerry Traunfeld, The Herbfarm, Woodinville, WA
Blackberry Duck Spears (Belgian endive with duck breast and blackberry cabernet chutney) By Executive Chef Erin Shaw, Legion of Honor Museum, San Francisco, CA
Buckwheat Blinis with California Estate Osetra Caviar By Tsar Nicoulai, San Francisco, CA
Cajun Tilapia with Sun-Dried Cranberry Salsa and Tomatillo -Avocado Sauce By Chef Jefferson Seay, The Fishwife, Pacific Grove, CA
Catfish Po Boys with Apple-Fennel Slaw By Chef John Shields, Coastal Ventures, Baltimore, MA
Chicken and Vegetable Salad with Fresh Herb Dressing By Chef / Author Nina Simonds, “A Taste of Ginger”, Salem, MA
Chocolate Almond Torte with Caramel Orange Sauce By Chef / Author Wendy Brodie, “Art of Food”, Carmel, CA
Chuturo-Mango with Squid Ink Sweet Rice, White Asparagus Flan and Poke Dressing By Executive Chef Yoichi Saito, Roy’s Restaurant, Pebble Beach, CA
Clear Springs Rainbow Trout By Executive Chef Tim Wood, Bernardus Lodge, Carmel Valley, CA
Crunchy Pacific Cod Bundles By Chef Marisa Johnston, Costanoa, Pescadero, CA
Dungeness Crab in a White Gazpacho with Sweet Red Grapes and Toasted Marcona Almonds Tossed in Spanish Smoly Paprika By Chef Jeff Jake, The Lodge at Pebble Beach, Pebble Beach, CA
Duxbury Reef Smoked Wild King Salmon and Egg Salad Sandwich By Chef Whitney Gaunt and Kenny Belov, Fish, Sausalito, CA
Green Asparagus with Cured Ham and Herb Sauce By Executive Chef Phillip Dedlow, Chez Panisse, Berkeley, CA
Heritage Pork and Crepe Terrine with Ko Choo Jung Sauce By Executive Chef Peter Pahk, Silverado Resort, Napa, CA
Hogwash Oysters By Michael Watchorn, Hog Island Oyster Company, San Francisco, CA
Manila Clams and Calamari in Black Bean Sauce with Scallions, Leeks, Shiitake Mushrooms, Red Peppers and Asian Greens By Chef Terry Teplitzky, Michael's Catering and Wild Thyme Deli, Marina, CA
Marinated Daikon Involtini Stuffed with Asparagus, Shitake Mushrooms and Mendocino Sea Palm with Thai Basil-Kefir Lime Chimichurri By Google Chef Chad Paeglow
Marinated Ribeye on Sugar Cane Skewers By Chef Mary Pagan, Culinary Center of Monterey, Monterey, CA
Mini Croissant Sandwich (Alaskan Coho Salmon Gravlax, Gruyere Cheese and Micro Cilantro) By Chef Steven Tevere, Stillwater Bar and Grill, Pebble Beach, CA
Momatato Tomatoes with Smoked Alaskan Salmon By Chef Kurt Grasing, Grasing’s and Kurt’s Carmel Chop House, Carmel, CA
Pan Fried Abalone with Portabella, Fava Beans, and Sweet White Corn Saute, Tomato Scallion Beurre Blanc and Chervil Oil By Chef Dory Ford, Bon Appetit Management Company at the Portola Café, Monterey, CA
Red Chile Seafood Soup (Caldo de Mariscos) By Chef / Author Rick Bayless, Frontera Grill and Topolobampo, Chicago, IL
Salmon in Luxurious Green Sesame Pipian (Salmon en Pipian Verde de Ajonjol) By Chef / Author Rick Bayless, Frontera Grill and Topolobampo, Chicago, IL
Sauteed Sweet Georgia Shrimp with Artichoke Pancake By Chef Tony Baker, Montrio Bistro, Monterey. CA
Shellfish Watermelon Ceviche By Chef Cy Yontz, Rio Grill, Carmel, CA
"Smoked C Salt" Crusted Baked Pacific Halibut with Preserved Sungold Tomatoes, Baby Watercress, Apple and Hazelnut Salad By Chef Robert Clark, C Restaurant, Vancouver, BC
Spiced White Prawns with Avocado Soup and Tomato Consommé By Executive Chef James Waller, Monterey Plaza Hotel & Spa, Monterey, CA
Spicy Grilled Squid Salad By Chef John Ash, Fetzer Vineyards, Hopland, CA
Spiny Lobster with Lentils and Warm Miso Sauce By Chef Mohamed Tabib, Fish Hopper, Monterey, CA
Spring Saffron Couscous Romaine Bites By Chef Mario Ortega, Quail Lodge - Covey Restaurant, Carmel Valley, CA
Stone Fruit Salad By Chef Mario Ortega, Quail Lodge - Covey Restaurant, Carmel Valley, CA
Striped Bass and Littleneck Clams with Braised Lily Bulbs and Chamomile Champagne Emulsion By Chef Colby Garrelts, Bluestem, Kansas City, MO
Sweet Maui Onion and Goat Cheese Tart By Chef Jason Giles, Portola Plaza Hotel, Monterey, CA
Thai Beef Hero By Chef Daniel Long, de Young Museum, San Francisco. CA
Trilogia de Camaron Estilo Manzanilla Shrimp (Shrimp meatballs in a cantina style broth with an aguachile tostada) By Chef Benito Molina, Manzanilla. Ensenada, Mexico
Tuiles aux Amandes (Almond Tile Cookies) By Chef Gerard Bechler, Patisserie Bechler, Pacific Grove, CA
Yellowfin Tuna with Pickled Wasabi Leaves, Avocado, Yuru Vinaigrette, Radish Salad and Lotus Chips By Chef Nancy Oakes, Boulevard, San Francisco, CA

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