 |
Download recipes at www.montereybayaquarium.org/recipes/
Sustainable Seafood Recipes
July Recipe
"Sicilians love playing sweet-tart flavors against fresh mint and a snap of heat," says Lynne Rossetto Kasper. "A millennia's worth of cooks—from the ancient Greeks, to the medieval Arabs, to the French and Spanish—brought flavors to Sicily you’d not think of as Italian."
See the recipe
Lynne Rossetto Kasper is a respected authority on food. She has published three bestselling cookbooks and her popular program, "The Splendid Table ®", can be heard on more than 200 public radio stations nationwide.
June Recipe
"I love this recipe,” says Alton Brown, "because it’s simple, attractive on the plate and well, it tastes like wild salmon. Sweet, melony, briny, with hints of cucumber and citrus."
May Recipe
Rick Bayless, host of the ongoing PBS series, "Mexico—One Plate at a Time," is an award-winning chef-restaurateur and cookbook author. He is the Monterey Bay Aquarium’s 2010 Honored Educator of the Year.
April Recipe
Suzanne Goin, chef/co-owner Lucques, A.O.C., Tavern, Los Angeles, California and Monterey Bay Aquarium's 2010 Honored Chef of the Year
March Recipe
Michel Nischan Chef and author Michel Nischan cofounded Dressing Room: A Homegrown Restaurant, with Actor Paul Newman at the Westport Country Playhouse in Connecticut
February Recipe
Jesse Ziff Cool, Owner, Flea Street Café, Menlo Park; The Cool Café at Stanford University Cantor Art Center, Palo Alto; and the Cool Café, Menlo Park
January Recipe
David Anderson, Executive Chef of the Portola Restaurant at the Monterey Bay Aquarium
December Recipe
Charles Phan, Executive Chef/Owner of The Slanted Door, Out the Door, Academy Café/Moss Room and Heaven's Dog, San Francisco, CA
November Recipe
Alex Guarnaschelli, Chef of Butter Restaurant in New York City and host of the new Food Network show "Alex’s Day Off"
October Recipe
Rick Moonen, Rick Moonen's rm seafood, Las Vegas, NV
September Recipe
Barton Seaver, Executive Chef of Blue Ridge and the forthcoming Diamond District Seafood Company, Washington, DC
August Recipe
Kin Lui, Raymond Ho and Casson Trenor, Tataki Sushi & Sake Bar
|