preload

Recipes We Love!

We are privileged to work with some amazing chefs.  They not only offer cooking demonstrations to our guests, the also share their recipes with us.   These recipes are a collection of some of our personal favorites.  Some our from chef’s whose names you’ll easily recognize, others are family recipes, and while perhaps not renown, are still delicious.


FEATURED RECIPE : Sondra Bernstein’s Dungeness Crab & Avocado Salad

The perfect recipe for the lovely spring weather we have been having.  Check out her other recipes to compliment this salad such as the Rosemary Olive Oil Cake and the Lavender Mojito.

For the aioli:
1 large egg yolk

1½ teaspoons fresh lemon juice

½ teaspoon fennel seed, toasted and ground

Pinch of salt

½ cup blended oil


For the salad:

2 avocados

1½ teaspoons fresh lemon juice

6 orange segments

6 ruby grapefruit segments

9 ounces Dungeness crabmeat

Zest of 1 lemon

Zest of 1 orange

1 teaspoon fennel pollen (see Sources, page 318)

½ cup whole parsley leaves

Salt and white pepper to taste

To prepare the aioli:

Place the egg yolk, lemon juice, fennel seed, and a pinch of salt in a stainless-steel bowl. Slowly drizzle the blended oil into the bowl, whisking rapidly until all the oil is incorporated and the mixture is thick. If the mixture becomes too thick, add a few teaspoons of water if needed. Season with salt and pepper to taste. Refrigerate and set aside.

To prepare the salad:

Dice the avocados into ½-inch pieces and toss them with the lemon juice and season with salt and white pepper to taste.

Place a 2½-inch ring mold or cookie cutter on a plate and distribute the avocado equally among the ring molds. Cover the avocado with the grapefruit and orange segments and top with 3 tablespoons of the crabmeat. Repeat with the remaining plates.

Garnish each plate with the fennel aioli, citrus zest, fennel pollen, and parsley leaves. Serve immediately.