

All Recipes
All Recipes
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Ahi Tuna Tartare
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Apple Creme Fraiche Scones with Fresh Strawberry Preserves
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Chocolate Cremeux Candied Pistachio Spiced Orange Confit
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Chocolate Mousse Roulade with Huckleberry Cream and Fresh Fruit
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Crab Salad with Beurre Blanc Sauce on Persimmon Chip
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Dungeness Crab with Blood Orange and Tarragon on Endive
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Fresh Peach Gazpacho
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Hong Kong Sponge Cake with Five-Spice Poached Pear and Ginger Caramel
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Lemon & Olive Crostini
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Macerated Strawberries
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Roasted Strawberry Gazpacho
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Neapolitan Panna Cotta (requires at least 24 hours to prepare)
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Oysters on the Half Shell with J Mignonette
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Pan Seared Foie Gras with Dried Apricot Chutney Relish on Sourdough Baguette
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Petite Yukon Gold Potatoes with Smoked Salmon & Sevruga Caviar
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Pistachio Cake with Cuvee 20 Gelee
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Potato Leek Puree on Endive with Truffled Caviar
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Puffed Rice Cracker with Mushroom Escabeche and Pickled Orange
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Pumpkin Trifle
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Raspberry Tartlet
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Riesling Grapeseed Oil Custard
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Roasted Beets, Cardamom Yogurt & Almond Granola
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Roasted Yukon Gold Potato with Creme Fraiche and Caviar
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Scones with Bacon & Blue Cheese, Fig Jam
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Sevruga & Smoked Salmon Mille-Feuille
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Smoked Salmon and Dill Creme Fraeche on Cucumber
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Smoked Salmon and White Corn Relish on Lemon Cornmeal Cracker
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Spring Beans on Tarragon-Goat Cheese Crouton
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Watermelon Granita
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Wild Mushroom & Pistachio Pate
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Anise Shortbread
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Black Peppercorn - Plum Jam on Phyllo Pillows
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Braised Painted Hills Beef Short Rib Parmentier
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Chocolate Almond Shortbread with Pinot Noir Dried Bing Cherry Puree
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Coriander Dusted Duck Breast with Dried Cherry Pinot Sauce and Bhutanese Red Rice Risotto
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Creamy Polenta with Sauted Cremini Mushrooms
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Dates Stuffed with Spiced Mascarpone
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Fennel Onion & Bacon Tartlet
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Fresh Salmon Cakes
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Fresh Steamed Salmon with Black Bean Sauce
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Grilled Painted Hills Beef Sirloin, Aligot Pepato Potatoes Lobster, Conchiglie Rigate, Crescenza, Carmody, Fromage Blanc (April 24, 2010 - Bellwether Farms Event)
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Herb de Sonoma Potatoes
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Hibiscus Braised Lamb with Acorn Squash Puree
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King Salmon with Marinated Zucchini Salad & Arugula Pesto
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Lavender Cumin Roasted Nuts
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Medley of Olives and Roasted Cherry Tomatoes on Crostini
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Mushroom Bread Pudding
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Pan Seared Five Spice Muscovy Duck Breast with Star Anise Pinot Glace, Seasonal Vegetables and Wasabi Mashed Potatoes
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Seared and Slow Roasted Lamb Rack, Roasted and Mashed Seasonal Root Vegetables with Rosemary Balsamic Sauce
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Pan Seared Masami Striploin with Baby Carrots and Yukon Gold Potato Puree, Pinot Noir Reduction
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Pork Milanese
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Pork Tenderloin with Fig & Balsamic Marinade
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Sauted Radicchio and Point Reyes Blue Cheese Feuilletes
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Seared Lamb Loin with Black Truffle Tapenade
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Spring Onion Confit on Crostini
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Tuscan Bean Soup
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Vol-au-Vents with Artisan Cheese and Preserves
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White Bean Puree and Pesto on Crostini
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Wild Mushroom Duxelles
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Winter Mushroom Soup
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Carrot and Ginger Soup
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Cauliflower Soup
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Chilled Zucchini Soup
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Coconut-Butternut Squash Soup
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Crescenza on a 'J' Wafer
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Curried Dungeness Crab Cake with Fennel-Orange Salad and Ginger Aioli
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Leek and Yukon Gold Potato Bisque
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Lobster Frittata
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Roasted Chestnut-Fennel Soup, Chives, White Truffle Oil
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Roasted Pumpkin Soup
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Salad of Turkey Leg Confit, Local Winter Greens, Poached Egg and Herbal Sherry Vinaigrette
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Thai Coconut Prawn Soup
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Truffled Fava Puree on Saffron-Parmesan Crackers
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Assorted Savory Twists with Goat Cheese Mousse
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Crab Salad on Blini
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Easter Egg Radishes with Lemon Creme Fraiche and Wasabi Tobikko
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Garlic Soup
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Gougere
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Halibut Ceviche with Grapefruit Gelee
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Israeli Couscous Salad
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Le Puy Lentil Cappuccino
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Prawns with Spicy Peanut Sauce
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Quinoa Cakes with Preserved Lemon Aoli
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Salmon Tartare
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Spiced Almonds
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Tomato-Goat Cheese Tarte Tatin
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BBQ Oysters
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Cherry Tomatoes with Hummus
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Chilled Carrot-Curry Soup
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Chocolate Lava Cake with Pomegranate Creme Anglaise
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Creamy Parsnip and Potato Soup
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Curried Dungeness Crab Cake with Avocado Aoli
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Dried Apricot Ginger Shortbread
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Dungeness Crab Beignets with Avocado Hollandaise
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Fromage Fort with Coppa Threads
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Grilled Rack of Lamb
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Honey Pecan Lobster
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J Pear Liqueur Cocktails
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J Pear Liqueur Tiramisu
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J Poached Pears and Chantilly Cream
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Lobster Bisque
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Muffuletta Sandwich
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Orange Ricotta Cake
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Pan Seared Three Mustard Marinated Scallop with Roasted Heirloom Tomato Vinaigrette
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Potato Cake with Ginger & Garlic and Avocado Aoli
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Prosciutto Wrapped Grilled Peaches with Basil and Balsamic
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Spinach and Arugula Salad with Summer Melons and Prosciutto
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Summer Skewers
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Tiger Prawns with Blood Orange Cream Sauce and Angel Hair Pasta
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Zucchini Cakes with Parmesan-Meyer Lemon Aoli
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Vanilla Poached Pears
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Chilled Pea Soup
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Seared and Roasted Lamb Chops with Balsamic Pan Sauce
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Pinot Noir Cranberry Sauce
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Dungeness Crab with an Avocado, Persimmon and Pomelo Grapefruit Salad
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J Vineyards and Winery Fondue
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Licorice Braised Beef Short Ribs
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SPÄTZEL & PORK SCHNITZEL
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Mushroom Crusted Pork Shoulder with Stewed Plums
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Chef Carl's Pumpkin Pairings Trio
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Cavatelli with Sun-Dried Tomato Cream Sauce and Prosciutto
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Baked Camembert with Ham and Stewed Cherries
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Whole Roasted Chicken
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Smoky Beet Tartare Benedict
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BBQ Oysters with Meyer Lemon & Nasturtium Mignonette
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Sheep Milk Ricotta Gnudi
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Chocolate Mousse with Walnuts
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Cherry & Almond Chutney
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Steamed Clams with Israeli Couscous, Fennel, Pea Tendrils and Lemon
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Dried Mushroom-Crusted Fried Chicken and Kohlrabi, Apple, Cabbage Cole Slaw
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Egg Salad with Buttermilk Dressing and Country Bread Croutons
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Dungeness Crab and Potato Dip
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Bacon Hush Puppies with Pinot Pickled Onion Aioli
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Pumpkin Seed Brittle
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Roasted Cheese Pumpkin Salad with Arugula and Ricotta Cheese
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Cinderella Pumpkin Soup
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Cauliflower and Peppercorn Cheese Gratin
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Orange and Squash Skin Marmalade
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Celery Root and Gruyere au Gratin
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Farro salad with grilled apricots, cherries & blue cheese
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Cremini Mushroom Cups

