June 1, 2010
Edited by Gail Bellamy
ON THE STICK: Tempura shrimp Lollipops with Kiwifruit confetti, created by chef Dante Boccuzzi.
While seafood is a hit with customers year-round, summertime is synonymous with lighter eating, grilled specialties and creative seafood presentations. We're providing inspiration from chefs who have shared their ideas for menuing shrimp, salmon, lobster, crab, scallops and other favorites. Memorable presentation ideas include the Lobster Cocktail with Roasted Garlic Mashed Idaho Potatoes from TRU in Chicago, the Saffron Rock Shrimp-Stuffed Avocado from Tra Vigne in St. Helena, CA and Tempura Shrimp Lollipops with Kiwifruit Confetti created by chef Dante Boccuzzi at Restaurant Dante in Cleveland, OH. Grilled Shrimp, Feta, Fennel and Spinach Salad is an idea from chef Peter Sandroni of La Merenda Restaurant in Milwaukee. Executive chef David Greenwell of 42nd St. Oyster Bar in Raleigh, NC, shares his recipe for Seared Tasman Sea Barramundi with Sauteed Shrimp, while chef Tom Douglas of Etta's Seafood in Seattle provides the recipe for Salmon with Shiitake relish. You'll also find executive chef Paul Drew's recipe for Thai Green Curry Mahi Mahi from Phillips Seafood restaurant in Atlantic City on the pages that follow.
Our website offers recipes developed specifically for full-service restaurants, plus a recipe database organized by chefs' names. This month, you'll find additional seafood menu ideas at www.restaurant-hospitality.com.
Lobster Cocktail with Roasted garlic Mashed Idaho potatoes.
David Greenwell, 42nd St. Oyster Bar, Raleigh, NC
Tom Douglas, Etta's Seafood, Seattle
Peter Sandroni, La Merenda, Milwaukee
Anthony Lamas, Seviche, Louisville, KY
Ted Peters, Azurea at One Ocean, Atlantic Beach, FL
Nash Cognetti, Tra Vigne, St. Helena, CA
Gale Gand and Rick Tramonto, TRU, Chicago
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Egg Inspirations
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