Entrees
Fall Recipes
Honey Glazed Grilled Quail with Habanero, Liquor Soaked Plums & Apricots, Candied Walnuts and Organic Greens from Gloria Ciccarone-Nehls, Huntington Hotel
Farro with Butternut Squash or Golden Beets from Cookbook Author Joyce Goldstein
Sausages & Plums Braised in Red Wine from Cookbook Author Molly Stevens
Ear-Shaped Pasta with Broccoli Rabe & Sausage from Janet Fletcher, San Francisco Chronicle
Seared Artisan Foie Gras with Apple & Quince from Ken Frank, La Toque
Tamales de Cambray from Cooking Instructor Laurie McKenzie
Coffee Marinated Grilled Flank Steak from Gordon Hamersley, Hamersley Bistro, Boston MA
Sauteed White Beans with Greens from Cookbook Author Heidi Swanson
Wild Mushroom Risotto from Chef Keith Hammerich, City College, San Francisco
Eggplant Involtini with Sun-Dried Tomatoes & Almonds from Chef Instructor Linda Hillel
Roasted Squash and Swiss Chard Paella from Trish Tracey, Ramblas Tapas Bar
Tubetti Rigate with Long Cooked Broccoli Leaves & Pecorino from Mark Gordon, Rose's Cafe
Ma Poa Tofu from Lulu Yang, Lulu's Kitchen
Pomegranate & Mint Glazed Quail with Almond Apricot Quinoa from Jamaal Teherzadeh, Impala Restaurant
Milk Braised Marin Sun Pork Shoulder with Cabbage and Polenta from Staffan Terje, Perbacco Ristorante and Bar
Fresh Fig Quesadillas from 70 Recipes for the World’s Most Luscious Fruit by Marie Simmons
Autumn Vegetable Melange from Jill Nussinow, MS, RD,The Veggie Queen™
Sautéed Vegetables over Quinoa with Miso-Ginger Sauce and Fresh Herbs from Sascha Weiss,Executive Chef, Lettus Cafe Organic™
Fried Green Tomatoes with Corn Veloute and tomato and corn relish from Sondra Bernstein, Proprietor, and John Toulze, Executive Chef, The Girl & The Fig™
Chicken Breasts in Korma Sauce -Murg Korma from Laxmi Hiremath Author, The Dance of the Spices: Classic Cooking for Today’s Home Kitchen
Winter Recipes
Bombolini Beans and King Salmon with Toasted Garlic from Chef Chad Callahan
Roasted Leg of Lamb With Garlic, Anchovies and Rosemary from Fabrice Marcon, Hyde Street Bistro
Crab Roll from Chad Callahan, Fish
Nettle Frittata from Mark Gordon, Rose's Cafe
Seared Mahi-Mahi with Citrus Compote from Peter Rudolph, Ritz Carlton Half Moon Bay
Tunisian Vegetable Tagine from Bibby Gignilliat,Parties That Cook
Cartoccio of Wild Mushrooms, Artichokes, and Cannellini Beans, with David Little’s Fingerling Potatoes from Chef Eric Tucker of Millennium Restaurant (February 9, 2008)
Pan-Seared Marin Sun Farms Flank Steak with Shaved Farmers’ Market Vegetable Salad, Sautéed Potatoes, and Green Garlic Aioli from Chef Erica Holland-Toll of Lark Creek Inn (February 16, 2008)
Spring Recipes
Oaxacan Black Mole from Chef Daniel Gomez, Napa Valley Country Club
Artichoke Sauce from Cookbook Author Joyce Goldstein
Spring Bollito Misto with Olive Oil from Cookbook Author Deborah Madison
Grilled Beef Heart over Arugula Salad with Salsa Rustica from Chris Cosentino, Incanto
Potato Crusted Wild Salmon Filet with Spring Vegetables & Roasted Jalapeno-Orange Hollandaise from Malachi Harland, formerly of XYZ Restaurant
Cavatelli with Brodo & Vegetables from Christophe Hille
Cavatelli with Rapini & Pecorino from Christophe Hille
Farmers' Market Spring Panino from Michele Anna Jordan
Spring Onion, Sweet Pea & Asparagus Risotto from Bridget Batson, TWO
Nettle Gnocchi from Christophe Hille, A16 Restaurant
Sensual Vegetable Stir-Fry from Cookbook Authors Anna Lappé and Bryant Terry
Herbed Forbidden Black Rice from Cookbook Authors Anna Lappé and Bryant Terry
Capellini with Julienned Zucchini & Yellow Squash from Ben deVries, Luella Restaurant
Grilled Beef Kebabs with Cucumber-Carrot Slaw from Cookbook Author Sara Deseran
Seafood Romesco with Catalan Toast from Daniel Olivella, B44
Chicken Adobo from Amy Besa and Romy Dorotan, Cendrillon Restaurant
Braised Pork Shoulder with Mustard and Capers from Cookbook Author Georgeanne Brennan
Boriana Chestnut Pasta Ravioli with Golden Gate Foie Gras and Seasonal Apple Nage from Russell Jackson, aka Dissident Chef
Chicken with Arugula, Artichokes and Natural Pan Juice fromKeith Hammerich, Culinary Arts Instructor, City College San Francisco
Strawberry Brined Grilled Pork Loin with Spicy Strawberry Chutney & Asparagus with Wilted Greens and Herb Aioli from Aaron French, The Sunny Side Café
Seared Lamb Tenderloin with Port, Pistachio and Cherry Sauce from Gabriel Cole of Google Café (May 31, 2008)
Summer Recipes
Grilled Skirt Steak Sandwiches with Salsa Verde from Sara Deseran, 7x7 Magazine
Caramelized Chicken Claypot from Charles Phan, The Slanted Door
Garlic Chicken from Noel Monk, Osaka Grill
Stewed Okra, Corn & Tomatoes from Sharon L. Anderson, Purple Plum Restaurant
Ratatouille from Fabrice Marcon, formerly of Hyde Street Bistro
Roasted Corn Risotto from Chef Keith Hammerich, City College of San Francisco
Rosemary and Cumin Crusted Pork Chop from Maria Manso, formerly of Asia de Cuba
Top Sirloin on Grilled Herb Slab with Almond Crème Fraîche, Greens and Spring Onion Jam from Stephen Gibbs, Hands On Gourmet
Seared Duck Breasts with Gingered Tatsoi and Riesling-Star Anise Jus from Adam Carpenter, Blackhawk Grille
Cedar-Planked Salmon with Maple Glaze from Thy Tran, CUESA
Pork Tenderloin with Fresh Corn Polenta from Ken Frank, La Toque
Paella Valenciana from Trish Tracey, Ramblas Tapas Bar & Thristy Bear Brewing Co.
Le Petite Robert BLT from Robert Cubberly, Le Petite Robert
Wild Pacific Salmon with Leeks from Ken Frank, La Toque
Sand Dabs or Petrale Sole with Zante Currants from Ken Frank, La Toque
Seared Diver Scallops with Spicy Creamed Corn and Sugar Snap Peas from Jamie Lauren, Prana
Seared Snapper and Haricots Verts Dressed with Citrus Crème Fraîche from Max Duley, Peju Winery
Mirin Glazed Eel and Seared Foie Gras from Roland Passot, La Folie
Roasted Salmon with Chanterelle Mushrooms, Corn Fondue, Sauce Diablé from Roland Passot, La Folie
Grilled Farm-Style Oysters from Jairemarie Pomo, Author The Hog Island Oyster Lover's Cookbook: A Guide to Choosing and Savoring Oysters, with 40 Recipes
Bigoli al Torchio with Oven Dried Madison Growers tomatoes, market mushroom trifolati, Bellwether Farms Crescenza cheese from Alessandro Cartumini of Quattro Restaurant & Bar at the Four Seasons Hotel Silicon Valley
Sous Vide Duck Breast Cooked in a Crock-Pot with Star Route Spinach and Hamada Farm Bing Cherries from Bruce Hill of Picco and Bix Restaurants
Chipotle-Brown Sugar Brined Rack of Pork with Grilled Summer Succotash from Amanda B.L. Saffir (July 5, 2008)
Apricot Chicken from Becky Courchesne of Frog Hollow Farm (June 14, 2008)