Restaurant Recipes
Not Your Grandma's Chicken Pot Pie
Restaurant: Crest Cafe | San Diego
This spin on a classic dish uses a spicy white wine gravy and other southwestern ingredients. This recipe uses a regular pastry crust, but if you'd like it to taste more like a Crest Cafe original, you can substitute a lemon pastry crust.
The Whole Chicken
Restaurant: Foundation Room | Las Vegas
This recipe is for a whole chicken and is a great entree to make for any occasion. It serves two generous portions; great for a romantic dinner for two or a family dinner at home with accompaniments. Not only does the recipe create a delicious poultry plate, but the ingredients are nutritious as well, with diced onion, carrots, celery, garlic, thyme, and mushrooms, just to name a few. Using the whole chicken allows picky chicken eaters to enjoy their favorite parts of the bird. With simply prepared ingredients masterfully mixed into a wonderful combination of textures and flavors, The Whole Chicken is bound to be a repeated recipe!Dutch Blueberry Pancakes
Restaurant: Sally's Seafood on the Water | San Diego
A European staple that Sarah grew up with. Fresh blueberries are baked into this classic sweetened pancake batter. Makes three 8 oz pancakes.Roasted Beet Salad
Restaurant: Cafe La Boheme | Los Angeles
Roasted Beet Salad is a personal favorite of the chef’s. She fancies the interplay of taste and texture as the pulpy sweetness of the beets blends with the meaty muscle of the trout. The deep red of the beets and mellow green of the avocados light up a vibrant palette of colors that lend visual appeal to the dish. Over the years, Christine has added horseradish for extra clout and concocted a tasty champaigne vinaigrette whose heady accents of mustard and honey add punch to each forkful.Faith's Warm Smithfield Ham and Cheese Toast
Restaurant: Town Hall | San Francisco Bay Area
Although it seems strange to have breakfast for dinner, Town Hall's Faith's Warm Smithfield Ham and Cheese Toast is a signature dish offered during their dinner service. A more rich and fulfilling dish is hard to imagine. It looks much like a traditional eggs Benedict and is served in the center of a round plate with the cream sauce spilling over. The poached egg and toast almost seem to exist solely to accompany the jalapeño sauce, which captures the true flavor, not the heat, of jalapeño extraordinarily well.Lobster Mac' n' Cheese
Restaurant: Terra American Bistro | San Diego
Chef Jeff Rossman’s decadent take on American comfort food is epitomized in his Lobster Mac’n’Cheese. Whether seeking a refined twist on a classic family dinner, a refreshing side for the holidays, or a new dish to impress at dinner parties and potlucks, this rich and indulgent take on traditional mac’n’cheese is a crowd-pleaser.Crab Stuffed Squash Blossoms with Lemon Sabayon and Shaved Asparagus Salad
Restaurant: Currant | San Diego
This sophisticated appetizer from Executive Chef Geoffrey Yahn is well-suited to cocktail parties or as an impressive beginning to any dinner. These delicate tempura-battered squash blossoms are accompanied by a shaved asparagus salad, and a scrumptious lemon sabayon that is impossible to resist. True to Currant’s seasonal emphasis, this dish is light, refreshing, and crisp: the epitome of summer.Roasted Rack of Lamb
Restaurant: Spark Woodfire Grill - Huntington Beach | Los Angeles
This New Zealand rack of lamb is "double cut", and frenched for a beautiful presentation. It is served on top of a minted walnut pesto and merlot demi-glaze. This dish pairs perfectly with merlot---of course. You can also have single cut chops and serve them "lolli-pop" style with different dipping sauces for parties. Frenching a rack of lamb can take some time and be a little difficult for the untrained. Buy them Frenched by a butcher for an easier time. Marinating them overnight in olive oil and rosemary will add another layer of flavor to this dish.Horseradish Crusted Alaskan Halibut With 4 Citrus Sauce
Restaurant: Second Story | Los Angeles
When in season, this is Chef Almeida's signature recipe. At Second Story, she plates the fish on a bed of mushroom risotto and roasted beets. At home, the dish is streamlined, but still features luscious halibut and a caramel-colored sauce that's alternately sweet and tart.Cajun Parmesan Cream Sauce
