Head Chef Mike Lina and Head Sous Chef Matt Geremia of Solana Beach Crush pride themselves on fresh, made-to-order dishes that not only taste delicious, but also allow your eyes to feast. “Despite the list of hearty ingredients, this skirt steak dish is fairly light and a perfect culinary example of clean and crisp flavors combining for a tasty meal," Mike says.
Fennel, carrots, snap peas, cauliflower, broccoli, turnips, kohlrabi and beets have all made recent appearances at The Red Door Restaurant and Wine Bar. Executive Chef Karrie Hills is using the abundance of fresh produce in a Farm to Fork Veggie Dish. “Come summer, you can switch out this dish to show off an array of eggplant, squash, peppers or beans,” she says. “No matter the season, this is the perfect way to get your vegetables.”
“Arugula, feta cheese, rosemary-roasted squash and beets are just a few of the many fresh, seasonal ingredients that bring together Fogo de Chão Brazilian Steakhouse’s Beet, Feta and Roasted Squash Salad,” says Samir Da Silva, assistant general manager. “Lightly complemented with a rosemary-garlic dressing, this refreshing yet hearty combination boasts all of the desired flavor profiles that a popular salad must have.”
This recipe for split pea soup is based on a Polish version (grochowka) with a bit of bacon and potatoes. “We added a cup of our Bamberka Smoked Bock to give it some smoky flavor, but that is optional,” says Marta Jankowska, CEO of Chuck Alek Independent Brewers. “You also do not need a ham bone if you don't have one. A few slices of breakfast or country ham do just fine.” Marta adds that this soup goes great with rye bread and Bamberka and also freezes well for later use.