Summer is here in Santa Barbara and it is unusually hot this week, pushing 90. Time to bring out the light, easy menus. I like grilling and quick sauces that compliment the dish. Remember, the secret to great cooking is buy good ingredients and keep it simple.
Here are a few of my latest menus.
Hearts of Palm and Pressed Watermelon Salad
orange dressing
Grilled Ahi Tuna Aioli
edamame ragout, soy-chili glaze
Gaviota Strawberry Panncotta
Local Shrimp Eggplant Cannelloni
leeks, summer truffles, sauce vierge
Rack of Lamb, Thyme Jus
grilled market vegetables
Chocolate Glazed Gianduja Mousse
fresh raspberries
Duo of Vine Tomatoes and Goat Cheese SB
micro greens, basil pesto
Grilled Local Sea Bass
broccoli mousse, yuzu dressing
Peach Tart Tatin & Vanilla Ice Cream
