Gallery
Chilled Beets with La Peral, Orange Puree and Pomegranate
Ajo Blanco with Rosemary Red Grape Escabeche
Pork Belly, Turnips, Apple and Honey Laquer
Lightly Smoked Salmon Tartar with Brioche, Cucumber and Asian Pear
- Monkfish with Gordial Olives and Lemon-Potato Broth
Sheep’s Milk Tarta with Local Citrus
Monkfish with Roasted Vegetables
Baked Piperade Beans with Farm Egg
Red Velvet Buneulos with Red Hot Ice Cream
Shrimp & Scallops
Salmon with Roasted Shiitake Vinaigrette
Salmon with Roasted Fennel and Tomato Fennel Broth
Culinary Masters 2010
Jon at Flavors of OC in 2008
Pheasant Breast with Oregon Morel Mushrooms, Butter Braised Cippolini Onions and Hen Jus
Local White Seabass with summer squash, Persian gnocchi, cherry heirloom tomatoes and champagne brown butter
Coconut Milk Ceviche with Alaskan halibut, lime, cucumber and Thai bird chili
Local Candy Cots with orange blossom honey, whipped creme fraiche and almond tuile
Striped Bass with cauliflower, haricots vert and salsify
Pan Roasted Diver Scallop with carrot puree, baby white asparagus and caviar vermouth butter
Halibut with a Tomato Fennel Broth
Barramundi with Mushroom Rice Pilaf and Cashew Vinaigrette
Coffee Rubbed Filet with Cornbread Stuffing, BBQ Sauce and Brussel Sprouts
Seared Ahi Tuna with Edamame, Bay Scallop and White Soy Vinaigrette
Halibut Cheeks with Tomato Risotto and Meyer Lemon Sabayon
Colorado Lamb with Ratatouille Vinaigrette
Wild Mushroom Ravioli with Porcini “Tea”
Shrimp Wonton with Sweet and Sour Broth
Bison with Blue Cheese Spoon Bread and Roasted Shallot Vinaigrette
Lobster Crepes with Spring Pea Puree and Popcorn Shoots
Halibut with Chorizo and Chickpea Ragout and Orange Fennel Salad
Spring Pea Stuffed Hearts of Palm with Lemon Poppy Seed Vinaigrette and Orange Zest
Seared Ahi Tuna with Grilled Hearts of Palm, Blood Oranges, Cucumber and Avocado Coulis
Prawns,Swiss Chard and Speck Cream
Sonoma pheasant breast with heirloom carrots, Oregon morel mushrooms, butter braised cippolini onions, and roasted game jus.
Crsipy Custard Napoleon with Masumoto Farms peaches
Zucchini flower with fresh ricotta, sun dried tomatoes and Meyer lemon pesto
Alaskan Halibut “minestrone”
Ahi Tuna with watermelon, aged balsamic and kumquat caviar
Tempura Chesapeake Soft Shell Crab with Brentwood Farms corn succotash and fines herbs aioli
Liberty Farms Duck Trio
Veal Trio
Filet of Beef with turnip puree, buttermilk cippolini onion rings, Sausalito watercress and Perigeaux sauce
Whole Pink Snapper with ginger, lemon and parsley
Poached Shrimp with D’Anju pear and basil aioli
Chilled Asparagus Soup with parmesan truffle potato chips, lemon creme fraiche and pickled white asparagus
Grilled Swordfish with farro, fennel, tangerines and parsley
Pan Roasted Venison with bing cherries, cashews, roasted potatoes, pearl onions, and dijon glaze