RECIPE FROM EXECUTIVE CHEF CARLIOT JOCSON
YARD HOUSE:

GINGER-CRUSTED SALMON WITH SESAME-PEANUT VINAIGRETTE
Ginger Crusted Salmon Ingredients
2 6- or 7-oz. North Atlantic salmon fillets
1/4 cup ginger, finely minced
1/4 cup green onion, minced
1/4 cup 90/10 olive oil or peanut oil
1/2 cup bread crumbs
1 1/2 cups snow peas and carrots, julienned
1 tbs. butter
Salt and pepper, to taste
1/2 cup sesame peanut vinaigrette
(see recipe below)

Preparation
Place green onions and ginger in a stainless steel bowl, season with salt and set aside. Heat oil in a pan until almost smoking and immediately pour over the ginger mixture, using caution. Let cool and set aside.
Sear salmon fillets until brown on both sides, and spread ginger mixture on surface of salmon. Sprinkle bread crumbs on top, and bake in a pre-heated oven at 400 degrees for 7 minutes or until cooked through.

Sesame Peanut Vinaigrette Ingredients
1/8 cup smooth peanut butter
1/8 cup honey
1/8 cup soy sauce
1/4 cup seasoned rice wine vinegar
1/8 cup ginger, coarsely chopped
1 tbs. garlic, minced
1/8 cup sesame oil
1/2 tsp. cayenne pepper

Preparation
Place all of the ingredients in a blender and mix at high speed until the consistency is smooth. Drizzle over the baked salmon.


RECIPE FROM ZOV KARAMARDIAN
ZOV'S BISTRO:

SPINACH SALAD WITH SMOKED GOUDA AND GREEN APPLE VINAIGRETTE
Vinaigrette Ingredients
1/2 Granny Smith apple, cored and coarsely chopped
1/3 cup sherry vinegar
1/4 cup apple juice
3 tbs. honey
3 tbs. shallots, minced
1 tbs. whole grain Dijon mustard
2 tsp. salt
1 tsp. black pepper, freshly ground
2/3 cup vegetable or canola oil

Preparation
Combine all the ingredients, except the oil, in a food processor. With the machine running, gradually blend in the oil.

Spinach Salad Ingredients
8 oz. smoked Gouda cheese, cut into
matchstick-size strips
1 large Granny Smith apple, cored and cut into matchstick-size strips
2 celery stalks, thinly sliced diagonally
1/2 small red onion, very thinly sliced
10 oz. fresh baby spinach
(about 8 cups, lightly packed)
Salt and ground black pepper, to taste
2 plum tomatoes, seeded and finely diced
1 cup walnuts, toasted and coarsely chopped
1 Red Delicious apple, cored and thinly sliced
Smoked turkey, optional

Preparation
Toss the Gouda cheese, green apple, celery and onion in a large bowl with enough vinaigrette to lightly coat the ingredients. In a large bowl, toss the spinach with enough vinaigrette to lightly coat the greens. Season the spinach with salt and pepper. Arrange spinach on each plate. Add the Gouda mixture and sprinkle the tomatoes, then the walnuts over the salads. Arrange the red apple slices around the salads and serve.


RECIPE FROM CHEF CHRIS GARNIER
ROY'S HAWAIIAN FUSION CUISINE:

ROY'S MAUI WOWIE SHRIMP SALAD
Ingredients
2 tsp. shallots, minced
2 tbs. plus 1tbs. capers
1/4 cup fresh lime juice  
1/2 cup plus 1 tbs. olive oil
3/4 tsp. Dijon mustard
1 tbs. honey
4 vine ripened tomatoes (about 1 lb.), very thinly sliced
1/3 cup feta cheese, crumbled  
1/3 cup sweet onion, finely chopped
12 large cooked shrimp, each cut
crosswise into 3 pieces
8 Bibb lettuce leaves (preferably hydroponic),
cut into 1/8-inch strips
4 popcorn shoot sprouts (optional)

Dressing Preparation
Combine shallots, 1 teaspoon capers and lime juice in a blender, and purée until smooth. Add olive oil and mustard, and blend until well combined. Stir in honey.

Salad Preparation
Arrange five slices of tomato on each of four plates, overlapping them to form a circle with a hole in the middle. Combine feta, remaining capers and onion, drizzle with some dressing, sprinkle with salt and pepper to taste, and
toss well.

Combine shrimp and avocado in another bowl, drizzle with some dressing, and sprinkle with salt and pepper to taste, and toss well.

Drizzle lettuce with a little dressing, and sprinkle with salt and pepper to taste, and toss well. Divide the lettuce among four plates, placing it in the center of the tomato ring. Divide the feta and shrimp mixture among each mound of lettuce. Drizzle tomatoes and salad with some of the remaining dressing. Garnish with popcorn shoot sprouts, if desired.


RECIPE FROM CHEF AMELIA MARNEAU
MARCHE MODERNE:

COCONUT PANNA COTTA AND WARM MACADAMIA CAKES
Coconut Panna Cotta Ingredients
1 cup cream
1 cup canned coconut milk
1/2 cup granulated sugar
1 package gelatin

Preparation
Boil cream, coconut milk and sugar in a sauce pan. Remove from heat and whisk in gelatin. Divide mixture evenly among four 5 oz. ramekins and refrigerate until set, at least 4 hours.
   
To unmold, dip ramekins in hot water, making sure no water enters the bowls, and invert
onto plates.

Warm Macadamia Cake Ingredients
1/2 cup macadamia nuts, finely ground
1/2 cup granulated sugar
1/2 cup butter, softened
2 eggs
1/2 cup flour
1 orange, segmented, for garnish

Preparation
Mix all ingredients together until smooth. Pour into four to six buttered muffin tins (you will have two extra). Bake at 350 degrees for 12 minutes, or until cakes are golden around the edges and set in the center. Remove from oven and allow to set. Remove from tins and serve warm on a dessert plate next to the panna cotta. Garnish with the orange segments.


RECIPE FROM CORPORATE EXECUTIVE CHEF MARK ADAIR
BLUE CORAL:

CRAB CAKES WITH FUJI APPLE AND BLUE CHEESE SLAW
Crab Cakes Ingredients
2 lb. colossal lump crab meat
3 egg yolks
8 oz. mayonnaise
1/2 cup red onion, diced
1/4 cup fresh basil, minced
1/4 cup Italian parsley, minced
1/4 cup cilantro, minced
2 tsp. prepared horseradish
1 cup panko bread crumbs
2 tsp. Old Bay seasoning
1 tsp. garlic, finely chopped
1 tsp. sea salt
4 tbs. olive oil, as needed

Preparation
Pick over the crab meat, and check carefully for shells or cartilage. Mix mayonnaise with egg yolks, add all diced ingredients and herbs, and mix thoroughly. Carefully fold in crab, breaking up large pieces until uniformly combined.
Line a baking sheet with wax paper. Carefully form crab mixture into 12 3-inch patties, cover with plastic wrap and chill for 1 to 4 hours.

In a heavy skillet over moderate heat, place 2 tablespoons of the olive oil, and when the oil is warmed, cook crab cakes in batches until golden brown, about 2 to 3 minutes on each side. Add more oil before cooking second batch, if necessary. Transfer with a spatula to a baking sheet and keep in a warm oven only briefly, until ready to serve.

Fuji Apple and Blue Cheese Slaw Ingredients
4 cups green cabbage, shredded
1 cup celery, diced into 1/4-inch pieces
3/4 cup Danish blue cheese, hand crumbled
1/2 cup parsley, finely chopped
1/2 cup pecans, roasted and chopped for garnish

Preparation
Combine all the ingredients, except for the pecans, in a large mixing bowl, and set aside or refrigerate while making the dressing.

Dressing Ingredients
1/3 cup apple cider vinegar
1/2 cup buttermilk
1/2 cup sugar
1/2 tsp. sea salt
Cracked black pepper, to taste
3 tbs. olive oil
2 cups Fuji apple, diced into 1/4-inch pieces

Preparation
Combine vinegar with buttermilk, and whisk in salt, pepper and sugar. Whisk in olive oil slowly, until well blended. Add apples. Pour dressing over slaw mixture. Mix well and taste for seasoning. Sprinkle the top of the slaw with the finely chopped roasted pecans.