Swordfish is on a lot of restaurant menus. It’s a big one…When harvested it typically weighs some 200 to 600 pounds but can grow much larger. It’s mild flavor and firm texture makes it a very popular fish. Chef Andrew provides more insight into the possibilities with swordfish.
Rossoblu celebrates Chef / Proprietor Steve Samson’s two home cities, Los Angeles and Bologna, Italy. The menu features house-made salumi, soulful pastas, market produce, and wood grilled fish and meats.
Located in downtown’s City Market South, the site of Los Angeles’s original produce market, Rossoblu’s vaulted dining room and open kitchen create a festive dining environment. The restaurant’s private outdoor piazza allows al fresco diners to feel far removed from the nearby city bustle. An intimate basement wine cellar can be reserved for private parties.
Tilapia is particularly appreciated in the Asian and Hispanic communities but needs more love in the United States. It’s flavorful, easy-to-prepare and value priced. It’s been called the “aqua-chicken.”
Our resident seafood authority and Co-Host, Chef Andrew Gruel, provides the informed perspective with no fish tales.
It’s key to source your Tilapia from a country with safe seafood practices including The United States, Canada and Ecuador. Also look for BAP (Best Aquaculture Practices) certification.
According to Seafood Health Facts:
“Tilapia has progressively grown in popularity since 2002 when it first entered the top ten list of the most frequently consumed seafood products in the United States. It’s the third most popular aquaculture or farm raised seafood product behind shrimp and salmon. Since 2006, Americans have consumed over 1 pound of tilapia per person each year. Predictions suggest it will remain a popular selection due to its mild flavor and taste, versatility in preparation, and competitive prices.”
“Tilapia is a sustainable farm-raised product. Because tilapia are herbivorous fish that feed on algae, there is no need for feeds produced from wild caught fish. Raising tilapia in some ponds or other small water bodies can actually help improve the quality of waters compromised by excessive algae blooms. Some farming operations are using a technique called aquaponics to cultivate fish and vegetables or herbs together to produce two or more products in the same water based system.”
Food waste is inexcusable in restaurants these days. It’s a matter of principle in addition to being part of the green movement. Our own Chef Andrew Gruel will highlight what he does to turn usable food items that were formally tossed in the garbage into practical (and tasty) menu items.
For creative inspiration think of broccoli stalks and even onion skins…
There are also less familiar varieties of fish (often ignored or even discarded by fishermen) that are value-priced, simple to prepare and delicious on the dinner table.
With fresh fish becoming more abundant on restaurant menus you’re seeing menu descriptors like “Fish Collar” and “Fish Cheeks.” Somewhat mysterious parts of the fish head are actually incredibly delicious.
Chef Andrew Gruel will explain what these wonderful cuts of fish are and why you should be aware of them. They are well worth appreciating and ordering…
There is a legitimate concern about rising mercury levels in certain seafood. No reason to panic. Our resident seafood authority, Chef Andrew Gruel, joins us to separate the honest truth from fanciful (and alarming) fiction. Find out what you really need to be concerned about. Remain calm…
From Chef Andrew’s informed perspective there are only a handful of fish to be potentially concerned about. The FDA has specific dietary guidelines. Keep in mind these cautions are also predicated by where the fish was caught and its age.
- Tile Fish (Gulf of Mexico)
- Swordfish (certain types)
- King Mackerel
This doesn’t mean don’t eat these types of fish. Just don’t overdo it with massive consumption…
Keep in mind seafood should absolutely be part of a balanced & healthy diet.
Think you’re heard everything you could possibly need to know about the benefits of the Mediterranean Diet? Time to rethink that…
We’re diving into The Ultimate Mediterranean Diet Cookbook – Harness the Power of the World’s Healthiest Diet to Live Better, Longer written by international cooking expert Amy Riolo. It’s based on the science of the Mediterranean Diet Pyramid.
She gets right to the core of the Mediterranean lifestyle explaining what should be eaten, when it should be eaten, and why. Each recipe is complemented by “Mediterranean Tradition” – information on the history, culture, lore, and nutritional value of the dish and its ingredients.
Recent studies show that people who follow a Mediterranean diet were 47 percent less likely to develop heart disease – and the news gets even better. A Mediterranean diet works for all genders, all age groups, and regardless of overall condition.
Combined with the fact that the foods most common to the Mediterranean diet are easily available in the U.S. and Canada – and already number among our most popular dishes – make this diet plan perhaps one of the most effective, easiest to follow, and delicious. Rich in olive oil, nuts, beans, fish, fruits and vegetables, and even wine, The Ultimate Mediterranean Diet allows you to enjoy both appealing food and good health.
Chef David Guas (Bayou Bakery, Coffee Bar & Eatery, Arlington, Virginia) knows how to get your grill going with the publication of Grill Nation – 200 Surefire Recipes, Tips, and Techniques to Grill Like a Pro. You know him as the host of Travel Channel’s “American Grilled.”
Chef Guas knows how to get your grill going, and once that fire is roaring, he expertly demystifies the complexities of outdoor cooking by offering pit-proven tips and techniques and step-by-step instructions for every skill level. After mastering the basics, get the grill fired up and discover in Grill Nation a crowd-pleasing collection of recipes ranging from grilled mains – beef, pork, chicken, fish and game – to fired-up sides, salads, and even desserts.
In a homage to the Brown Derby’s classic Cobb Salad, Chef David has created the “Smoky Chopped Salad with Avocado.” Look for it in the “Salads and Sides” Chapter. How’s that for creatively adapting a Los Angeles classic ?
“Armed with this collection, home cooks everywhere will now have the tools, tips, and recipes to become a grill master in their very own backyard. Written with broad knowledge and a masterful eye, and illustrated throughout with more than 125 luscious color photographs, Grill Nation delivers delectable dishes that are sure to inspire grilling year-round.”
We’re going to master the flame with Chef David Guas.
Chef Damian Stanley is the always on the move Executive Sous Chef at the Pechanga Resort Casino in Temecula. Since the hotel tower and casino opened in 2002 at Pechanga they have enjoyed an outstanding reputation for the quality and diversity of their food and beverage offerings.
Chef Damian was the project manager for one of their newest interactive fine-dining spots, Umi Sushi and Oyster Bar. which launched after Thanksgiving in 2013. Umi means “sea” in Japanese. Sushi, sashimi, nigiri, rolls, oysters on the half shell, seafood platters, specialty cocktails and lots more are on the varied menu at Umi Sushi and Oyster Bar.
Three highly skilled Japanese sushi chefs (actually from Japan) are part of the culinary team. It’s an interactive and highly entertaining experience with the sushi chefs if you dine at the sushi bar.
There is a hint of the South on the menu, too. Look for gumbo and jambalaya. The specialty bouillabaisse has clams, fish, shrimp, scallop, and mussels in the hearty seafood broth.
A standout dish is the Bone Marrow Lobster with pear, tatsoi salad, celery root skordalia and black truffle vinaigrette.
“After 15 successful years of serving Las Vegas, Wolfgang Puck’s Postrio is proud to announce a new, refined concept and market-driven menu led by newly appointed Executive Chef Mark Andlebradt. (An-dell-Brat) Postrio has dropped the “Bar & Grill” moniker and now focuses on seasonal, new American cuisine with global influences that can be enjoyed on the “indoor” patio overlooking the Carnivale atmosphere of St. Mark’s Square or in the intimate main dining room. Award-winning Chef Wolfgang Puck and Executive Chef Andelbradt’s diverse menu features wood-oven baked pizzas, handmade pastas, enticing entrees, outstanding steaks and fish from the mesquite grill, and much more.
This is a big space with 20,000 square feet. Banquets are an important component of their business.
Recent special: 32 ounce braised veal shank. Designed to be shared but many guests ordered it for one!
Weekend brunch is served from 11:00 a.m. to 3:00 p.m. on Saturday and Sunday. A guest favorite is the Cinnamon Pecan Roll with maple glaze.
Chef Andelbradt has held high positions through various prestigious kitchens including Brasserie T and Tru on Chicago with Rick Tramonto and Gale Gand; Daniel in New York with Daniel Boulud; Morimoto in both Philadelphia and New York with “Iron Chef” Masaharu Moritoto; and Tao in Las Vegas.