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Secrets of a Restaurant Chef
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* Brined Pork Chops with Soft Parmigiano Polenta * Sauteed Swiss Chard with Bacon
* Garlic Yukon Gold Mashed Potatoes * Herb Roasted Chicken * Roasted Beet Salad with Arugula, Pistachios and Shaved Pecorino
* Seared Wild Striped Bass with Sauteed Spring Vegetables * Meyer Lemon Curd Tart
* Peach Crisp * Roasted Leg of Lamb with Artichokes, Fennel and Red Bliss Potatoes
* Steamed Mussels with Spicy Red Pepper Aioli * Mixed Green Salad with Parmigiano Crisps * Warm Shaved Fennel with Pink Grapefruit
* Grilled Shrimp with Zucchini, Almonds and Panelle * Braised Spareribs with Fennel * Herb Spaetzle
* Grilled Salmon with Herb and Meyer Lemon Compound Butter * Stewed Lentils with Bacon and Herbs * Curly Endive Salad
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