Tony Baker, chef/owner, Montrio Bistro, Monterey, Calif., www.cheftonybaker.com Yield: 12-16 servings 1 1/2 lbs. Yukon Gold potatoes 8 oz. Ocean Mist Farms baby artichokes, cooked and cut into small wedges 4 egg yolks 3 oz. Parmesan cheese, grated 1 bunch green onions, chopped 2 T. Italian parsley leaves, rough chopped Fresh black pepper and kosher salt, to taste Olive oil, as needed Roasted Fennel-Mustard Relish (recipe follows) Method (1) Wash potatoes, cut into even pieces, and cook in salted boiling water; drain. (2) Using the paddle attachment of a tabletop mixer, combine hot potatoes with remaining ingredients except olive oil, and mix on low until well combined; do not overmix. Taste; correct seasoning as needed. (3) While mixture is still warm, spoon out onto parchment paper with a large ice cream scoop; cool, then cover until ready. (4) Cook potato cake in a heavy skillet with olive oil until brown and crispy on both sides, about 8 minutes. (5) Top with a spoonful of Roasted Fennel-Mustard Relish, and serve. Roasted Fennel-Mustard Relish 2 large fennel bulbs 1 red bell pepper 1/2 c. extra virgin olive oil 2 garlic cloves, chopped 1/2 yellow onion, chopped 1/2 c. whole-grain mustard 1/2 c. Dijon mustard 1/2 c. green onions, shredded Pinch of cumin, toasted and ground Salt and pepper, to taste Method (1) Cut fennel in half, and cut a “V” out of the core. (2) Rub fennel and bell pepper with olive oil, and roast on a medium grill for about 20 minutes, until fennel softens and becomes slightly translucent and pepper is charred. (3) Peel and deseed pepper. (4) Roughly chop fennel and pepper; combine with the rest of the ingredients. Season with salt and pepper to taste. Wine pairing: A classic Chardonnay, Sonoma Cutrer Chardonnay 2008 (California)—with flavors of kiwi, pear, Meyer lemon curd and baked apple—will bring out the sweetness of the artichokes and roasted fennel. Chef Baker says, “The fire-roasted fennelmustard relish adds the acid and ties everything together.” Artichoke PotAto cAke with roAsted Fennel-MustArd relish Chef Howard says, “Being that it’s another hot [summer] in Las Vegas, we try to approach the heat with refreshing dishes that are full of intense flavors and healthy at the same time, creating combinations that will open up your palate.” tunA And wAterMelon “bites” with GinGer FoAM And Mint dressinG Brian Howard, executive chef, Nu Sanctuary, Las Vegas, www.nulounge.com Ginger Foam 1 T. olive oil 2 pieces fresh ginger, smashed 1 T. coriander seed, toasted 1 t. fennel seed, toasted 4 c. ginger ale 1 T. soy lecithin Method (1) In a sauce pot, heat olive oil; add smashed ginger, coriander and fennel seed. Sweat for 2 minutes. (2) Deglaze pan with ginger ale, and simmer for 10 minutes until reduced by half. While warm, strain through a chinois lined with cheesecloth. (3) Just before service, add soy lecithin; buzz with an immersion blender until foamy. Mint Dressing 2 c. packed fresh mint, chopped fine 1 c. packed fresh parsley, chopped fine 1 T. ginger, brunoise 1 T. mirin 1 T. yuzu 1/4 c. rice-wine vinegar 4 t. lemon grass, minced 1 c. extra virgin olive oil 1 t. hot sesame oil Salt and pepper, to taste Method (1) Mix all ingredients well. (2) Reserve until ready for service. Wine pairing: Donelan Winery Rosé 2009 (California), a stand-up Rosé made from Grenache and Syrah, has enough intensity to match the sweet watermelon, spicy tuna and savory fried garlic; the pair will be a visual treat. Yield: 1 serving (4 pieces) 1 stalk lemon grass, cleaned and smashed 1 c. soybean oil 5 c. palm oil, divided 4 c. whole milk 2 heads fresh garlic, cleaned and chopped 3 oz. sashimi grade #1 yellowfin tuna, large dice 2 yellow-meat watermelon, large dice 2 red-meat watermelon, large dice 1/4 t. Sriracha chili sauce 1/4 t. hot sesame oil Pinch of Himalayan black salt 1/4 t. togarashi spice 1 t. germinated basil seed 4 leaves micro basil 1 T. Ginger Foam (recipe follows) 1 t. Mint Dressing (recipe follows) Method (1) Place lemon grass, soybean oil and 1 c. palm oil in a sauce pot; bring to a low simmer. (2) Cook for 1 hour, strain and steep 24 hours before use. (3) In a pot, bring milk up to a boil, and blanch garlic. (4) Remove, and repeat this step 3 times. Allow garlic to cool, then fry in remaining 4 c. palm oil at 275˚F until golden brown. (5) Once dry, pulse in a food processor until ground. (6) Toss diced tuna and watermelon meat in a small mixing bowl with 1/4 t. lemon grass oil, Sriracha and sesame oil. (7) Place 1 cube of watermelon and tuna on a bamboo skewer, and plate. Repeat this step 3 times. Season each skewer with black salt, togarashi and crushed fried garlic. Place basil seed and micro basil on plate. Scoop dollops of Ginger Foam over each skewer. Drizzle Mint Dressing over each skewer, and serve. www.chefmagazine.com OCeAN MIST FARMS August 2010 | 27