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Recipes: Appetizers and Sides

Pea Custard Salad

Bridget Batson and Caleb Jones, Claudine
English Pea and Green Garlic Panna Cotta

Peter Cham, Radius
Celery Root and Yuba Spring Rolls with Toasted Almonds and Winter Citronette

Michael Hung, Bushi-Tei
Smoked Fish Sandwich with Radishes and Herb Butter

Sarah Henkin, CUESA’s Market Chef
Chanterelles and Sunchokes on Toast

Eric Tucker, Millennium Restaurant
Jasper’s Pickled Vegetables and Shrimp Remoulade

Adam Carpenter, Jasper’s Corner Tap & Kitchen
Classic Kraut with Caraway
  • Kathryn Lukas, Farmhouse Culture
Scallops with Carrot Cream and Pickled Carrots

Becky Selengut, author of Good Fish: Sustainable Seafood Recipes from the Pacific Coast (Sasquatch Books, 2011)
Mushroom “Bul Go Gi” Lettuce Wraps

Ani Phyo, author of Ani’s Raw Food Asia (Da Capo Lifelong Books, 2011)
English Pea Flan, Crispy Duck Tongues, and Carrot Foam

David Bazirgan, Executive Chef at Fifth Floor Restaurant
Fresh Fava Beans with Pecorino and Meyer Lemon Olive Oil

Linda Carucci, Culinary Director of the International Culinary School at the Art Institute of California-San Francisco and author of Cooking School Secrets for Real World Cooks (Chronicle Books, 2005)
Asparagus with Walnut Pesto

Sarah Henkin, CUESA's market chef
Asparagus and Morels

Mark May, Executive Chef, Lone Eagle Grille
Kale Chips

Sarah Henkin, CUESA's Market Chef
Citrus-Cured Steelhead and Roe with Blood Orange, Olives, and Tarragon Aioli

Thomas McNaughton, Flour + Water
 

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