California Grill Celebrates 15th Anniversary with Special Golden Gate Cocktail

This is a wonderfully refreshing drink from Sepia's head bartender Joshua Pearson. Even if you don't like gin, you may love this drink.
French 75
2oz Hendricks Gin
Talk of the Town
Lump Crab Crusted Alaskan Halibut with Mirin-Wasabi Glaze and Beurre Blanc
Wasabi Powder- 1 cup
Mirin- to taste
Lump Blue Crab Meat - 1 Cup
Unsalted Butter, Room Temperature – 1 Cup
Panko Breadcrumbs - ¼ Cup
Red Bell Pepper, Small Dice - ½ Medium
White Pepper - To Taste
Kosher Salt - To Taste
Lemon Juice - To Taste
Lump Blue Crab Meat - 1 Cup
Bay Shrimp - ¾ Cup
Tomatoes, Diced - ¼ Cup
Parsley, Chopped- 2 Teaspoons
Extra Virgin Olive Oil- 2 Tablespoons
Kosher Salt - To Taste
Ground Black Pepper- to taste
Technique:
Execution:
Tobias Braised Short Ribs
Recipe yields 4 - 6
Ingredients
6 quarts Mirepoix
1 cup Chopped Garlic
8 each Bay Leaves
1 bunch Thyme
8 each Stalks of Rosemary
1 cup Whole Peppercorn
2 cups Tomato Paste
1 bottle Cabernet or Other Good Red Wine
Chicken stock to cover
2 cups Demi Glaze
Method
Season short ribs with salt and pepper. Sear in a roasting pan. Remove and add mirepoix. Cook for 5 minutes or until beginning to brown. Add garlic and cook for 2 minutes and add tomato paste. Cook for 2 more minutes and deglaze with wine. Add remaining ingredients and place short ribs back in roasting pan. Cover and move to a 275 degree over for approximately 3 – 4 hours.
Garlic Mashed Potatoes
Yields 4 – 6 Servings
Ingredients
2 pounds Red Potatoes
2 ounces Roasted Garlic
½ pound Butter
1 cup Whole Milk
1 cup Whipping Cream
To taste Salt and Pepper
2 ounces Sour Cream
Method
Combine all ingredients.
Rosen Centre
Exec. Chef Michael Rumplick
Focaccia Crusted Lamb
Focaccia Crust
Ingredients
Combine all the ingredients in a bowl and set a side
Lamb rack
1 each lamb rack trimmed & frenched
¼ cup Dijon mustard
Season the lamb rack with salt & coarse ground black pepper. Then sear the lamb with 2 tablespoons of olive oil in a heavy skillet until nicely browned on both sides. Once browned, brush the lamb with the mustard: then top with the focaccia crust about ¼ inch thick, keeping the curst on the lamb and off the bones.
Place lamb in a 400°oven and roast for about 15 minutes until an internal temp of 135° is reached then remove from the oven and let rest for 10minutes before slicing into chops.
Crab Cakes with Tropical Mango Salsa
Jack’s Place at Rosen Plaza
Executive Chef Michael McMullen
Crab Cakes
1 lb. crab meat
4 slices white bread, crust removed
3 1/2 oz. mayonnaise
2 Tbl. chopped parsley
1 tsp. Old Bay seasoning
1 tsp. dry mustard
1 tsp. Dijon mustard
1 whole egg
Dice the white bread and mix with the egg and mayonnaise, set aside. Combine all other ingredients except the crab and mix thoroughly. Gently fold together crab, seasonings and bread mixture. Form into 2 oz patties and sauté both sides until golden brown.
Mango Salsa
2 ripe mangoes, peeled, pit removed, diced
1 medium tomato, seeded and diced
½ bunch fresh cilantro, chopped
1 small red onion, diced
1 jalapeno pepper, seeded and finely mince
1- 1 ½ Tbl. Fresh lime juice
Combine all ingredients. Serve with crab cakes.
Chocolate Sabayon
Rosen Shingle Creek
Executive Pastry Chef David Ramirez
Ingredients
½ cup Milk Chocolate (solid, broken in pieces)
1 tsp. Gelatin
3 Tbsp. Marsala Wine
2 Tbsp. Sugar
3 Whole Eggs
1 ¼ cup Whipped Cream
¼ cup Water
Directions:
Bloom gelatin (mix with ¼ cup cold water).
Melt chocolate (microwave or in a double boiler) .
Boil Marsala wine and sugar until the sugar is dissolved into a Marsala sugar syrup.
Start whipping eggs and pour Marsala sugar syrup slowly down the side of the bowl.
Add the melted chocolate.
Melt gelatin (microwave slowly) and add to the mixture.
Cool mixture down (in an ice water bath) and add whipped cream.
Pour into serving dishes. Serves 6-8.
I was telling a friend about a new restaurant in Winter Park called Limoncello and I commented that the only thing that disappointed me about the place was that it didn’t serve limoncello.
“A lot of places don’t serve lemon Jell-O,” my friend replied.
No, no, I explained, not lemon Jell-O, limoncello. It’s an Italian liqueur, usually served at the end of a meal as a digestive. It’s a wonderful blend of the bitter and the sweet with a powerful alcoholic kick.