Experience the Dory Catch from Lido Bottle Works

Experience the Dory Catch from Lido Bottle Works

“The Dory Catch at Lido Bottle Works highlights and encompasses the true meaning of local in every ingredient. The fish changes every day. Here’s one you can make at home. Try and support a local farmer’s market when you shop for this.”

Executive Chef Amy Lebrun , Lido Bottle Works

Photography provided by: Lido Bottle Works


Lido Bottle Works is located at 3408 Via Oporto #103, Newport Beach, CA 92663. Open Monday through Thursday 11am to 11pm, Friday and Saturday from 11am to 12am, and Sunday from 11am to 10pm. For the menu and additional details, please visit lidobottleworks.com.


LIDO BOTTLE WORKS DORY CATCH

Photography by: Niyaz Pirani, Knife & Spork Public Relations

Recipe provided by Executive Chef Amy Lebrun of Lido Bottle Works

Ingredients

For the Salmon

  • 2 each 6 oz. Salmon Fillet
  • 1/8 tsp. Smoked Paprika
  • Salt and Pepper to taste
  • 1 tbs. Olive Oil
  • 1 tbs. Butter

For the Kabocha Squash Puree

  • 1 cup Squash Puree (peeled and small dice)
  • 2 oz. White Onion (small dice)
  • 2 each Garlic Cloves (small dice)
  • 1/4 cup White Wine
  • 2 tbs. Olive Oil
  • 2 oz. Seasonal Apples (peeled and diced)
  • 2 oz. Heavy Cream
  • 4 oz. Vegetable Stock
  • 1 tsp. Salt

For the Fingerling Potatoes

  • 1 cup Fingerling Potatoes (cut into 1/4 inch coins)
  • 2 tbs. Olive Oil
  • Salt and Pepper to taste
  • 1/2 oz. Chopped Parsley

For the Winter Green Salad

  • 1 oz. Apple (thinly sliced)
  • 1 oz. Fennel (thinly sliced)
  • 2 each Radishes (thinly sliced)
  • Handful of Garden Green (of your choice)
    • *Chef’s Note: I prefer Dandelion, Mustard, Arugula, Frisse, Kale, Blommsdale Spinach and Chard.
  • 2 oz. Fresh Squeezed Lemon Juice
  • 1 oz. Olive Oil
  • Salt and Pepper to taste

Method

Step 1:

For the Salmon

  • Season filet with olive oil, smoked paprika, salt, and pepper.
  • Put salmon in a buttered saute pan and in the oven at 350 degrees.
  • Cook to the desired temperature.

Step 2:

For the Kabocha Squash Puree

  • In a small pot on low heat add oil, garlic, onion, apples and white wine. Sweat until cooked through and alcohol is cooked out.
  • Add squash, cream, vegetable stock, salt, and pepper and cook until squash is cooked through.
  • Transfer to a mixer/blender/food processor to puree. If the puree is too thick, add more vegetable stock to it to thin out and make super smooth.

Step 3: 

For the Fingerling Potatoes 

  • Toss fingerling potatoes in oil, salt, and pepper.
  • Put on a sheet pan and roast in the oven at 350 degrees until cooked through.
  • You can cook the potatoes at the same time as the salmon, but note that the potatoes will take longer to cook.

Step 4:

For the Winter Green Salad

  • In a bowl toss all ingredients together and coat with lemon juice and olive oil.

Featured Recipes

Leftover Thanksgiving Toast from OH! Juice Cafe

Leftover Thanksgiving Toast from OH! Juice Cafe

“Eating healthy means making more decisions that crowd out items you know intuitively don’t make you feel good while increasing foods that give you energy, enhance your mood and drive for life.”

Hanna Gregor, founder and CEO

OH! Juice Café

Photography provided by: OH! Juice


OH! Juice Café is located at the following location:

OH! Juice Café

OH! Juice Café is located at 90 N Coast Hwy 101, Ste. 212, Encinitas, CA 92024. Open Monday – Friday from 7am to 6pm. For menu and additional details, please visit ohjuicecleanse.com.


Photography provided by: OH! Juice


Thanksgiving Leftover Toast

Ingredients

  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Serves 4-6

Note: We recommend using all organic, locally sourced ingredients, just like we do at our Café!
·       1 ea medium butternut squash (Peeled and Cleaned)
·       1 oz coconut oil
·       1/2 teaspoon cinnamon
·       1/2 teaspoon nutmeg
·       Himalayan Sea salt
·       ½ loaf Walnut Bread
·       1 1/2 1lbs. crimini mushrooms (sliced)
·       3 T olive oil
·       6 cloves chopped garlic
·       12 sage leaves (chopped)
·       2 tsp Himalayan salt
·       1 tsp. Black Pepper
·       Optional garnish: goji berries or dried cranberries

Method

Part 1: Mashed Butternut Squash

1 ea medium butternut squash (Peeled and Cleaned)
1 oz coconut oil
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
Pinch pink Himalayan sea salt

Toss ingredients and place on a sheet pan. Roast at 400 degrees for approximately 40 minutes or until soft. Rough mash of ingredients.

Part 2: Sage Mushrooms

1 1/2 lbs crimini mushrooms (sliced)
3 tbsp. olive oil
6 cloves chopped garlic
12 sage leaves (chopped)
2 tsp. Himalayan salt
1 tsp. Black Pepper

Sauté crimini mushrooms in olive oil and add garlic and sage salt/pepper.

Part 3: Balsamic Vinegar Syrup

This is simply a reduction of balsamic vinegar by approximately 75 percent then cooled.

Part 4: Assembly

Step 1: Toast walnut bread (we source ours from Prager Brothers!) and smear a couple of tablespoons of squash mixture on toast.

Step 2: Add a couple more tablespoons of sauté mushroom mixture on top of squash as the next layer of goodness.

Step 3: Finally, drizzle with your balsamic vinegar syrup. Garnish with goji berries or dried cranberries.


Featured Recipes

Butter Poached Floridian Lobster from Essensia

Butter Poached Floridian Lobster from Essensia

“Cooking to me means creating the most flavorful cuisine by acquiring the best local ingredients, and letting nature speak through culinary artistry.”

Chef de Cuisine, Ilde Ferrer

Essensia

Photography provided by: The Palms Hotel & Spa


Essensia is located at the following location:

Essensia

Distance to closest LA Fitness: 0.8 miles to Connecticut Ave. LA Fitness

Essensia is located at The Palms Hotel & Spa, 3025 Collins Avenue, Miami Beach, FL 33140.

Open Daily

For reservations, menu, and additional details, please visit thepalmshotel.com/dining/essensia-restaurant.

Photography provided by: The Palms Hotel & Spa


Butter Poached Floridian Lobster

Ingredients

For the Poached Floridian Lobster

  • 2 spiny lobster tails
  • 1 ear of corn kernels removed
  • 1 pint mixed mushrooms
  • 8 each asparagus spears
  • 1 orange segmented
  • 2 scallion stalks grilled
  • 2 cups saffron butter sauce (recipe below)

For the Orange Saffron Butter (Yield 1 qt)

  • 1 cup orange juice reduced to glaze
  • 1 cup heavy cream reduced until thick
  • ½ lb. butter chilled and cubed
  • 3 tsp. saffron
  • ½ cup honey
  • Salt to taste

Method

Poached Floridian Lobster

Step 1: In a stock pot blanch the lobster tails for 5 minutes in boiling water and shock in ice water to stop cooking and set aside

Step 2: Cut mushrooms and asparagus into bite-sized pieces.

Step 3: In a medium sauté pan bring it to medium high heat and sauté the mushrooms for 1 minute then add the corn and asparagus cook the veggies until translucent and split onto 2 plates.

Step 4: Split the lobster tail in half keep the shell on and heat up the lobster in the saffron butter sauce slowly don’t boil the sauce and place on top of the veggies.

Step 5: Garnish the dish with the orange segments and the scallions.

Orange Saffron Butter

Step 1: Reduce orange juice until glaze.

Step 2: Add heavy cream and reduce until thick.

Step 3: Add saffron.

Step 4: On low heat add butter slowly while whisking to make a beurre blanc (emulsion).

Step 5: Add honey and salt to taste.


Featured Recipes

Korean Picnic Salad & BBQ Shrimp from Brian Malarkey’s Green Acre

Korean Picnic Salad & BBQ Shrimp from Brian Malarkey’s Green Acre

“Making everyday meals memorable is something that excites me, so at Green Acre being able to provide elevated farm-focused breakfast, lunch, and happy hour options provides our guests to have delicious, simple food. The menu makes it easy to come back each day for the favorite dishes they trust and love. We utilize ingredients from our onsite organic garden at the Campus Pointe location to create fresh, local food.”

Chef Brian Malarkey

Brian Malarkey's Green Acre

Photography provided by: Katalyst PR


Brian Malarkey’s Green Acre (Campus Pointe) is located at the following location:

Brian Malarkey's Green Acre

Distance to closest LA Fitness: 6.5 miles to 4984 Shawline St., SD, CA 92111 LA Fitness

Brian Malarkey’s Green Acre Campus Pointe is located at 10300 Campus Point Drive SD, CA 92121. Open Monday through Friday from 7am to 3pm. For the menu and additional details, please visit greenacresd.com/campus-pointe/.

Photography by: Katalyst PR


Korean Picnic Salad & BBQ Shrimp from Brian Malarkey’s Green Acre

Ingredients

For the Salad

  • 1 Large Head of Napa Cabbage – Sliced Thin
  • 1 Large Handful Bean Sprouts
  • 1 Each Pineapple – Diced
  • 1 Each Fresno Chili – Sliced Thin and Rinsed
  • 1 Bunch Cilantro – Rough Chopped
  • 1/2 Bunch Mint – Leaves Picked and Rough Chopped
  • 1/2 Bunch Thai Basil or Regular Basil – Leaves Picked and Rough Chopped
  • 1/2 Cup Cashews – Toasted – Salted – Rough Chopped
  • 2 Tablespoons – Furikake – Japanese Sesame/ Nori Seasoning

For the Dressing

  • ¼ Cup GoChuJang – Korean Chili Condiment
  • 2 Tablespoons – Lime Juice
  • 2 Tablespoons – Soy Sauce
  • 1/3 Cup Avocado Oil
  • 1 Tablespoon Ginger – Peeled and Chopped

For the BBQ Shrimp

  • 4 Wooden Skewers – Soaked in water for a few hours
  • 16 Shrimp (16/20) 4 on each Skewer
  • 2 Tablespoons – GoChuJang
  • Salt and Pepper to taste

 

Method

Step 1:

For the Shrimp

  • Rub the Skewered Shrimp with the GoChuJang
  • Grill until the shrimp are cooked all the way through, 2 to 3 minutes on each side.

Step 2: Toss in salad mixture and enjoy!


Featured Recipes

Tomato Carpaccio from Frasca Food and Wine

Tomato Carpaccio from Frasca Food and Wine

“Cooking conscious means knowing where your food came from – at Frasca, that means working hand in hand with our farmers and local purveyors. It also means cooking simple – we try to keep our dishes simple and honoring of what’s in season.”

Executive Chef Eduardo Valle Lobo

Frasca Food and Wine

Photo by: Megan Swann

Photo by: Mike Thurk

Photo by: Megan Swann


Frasca Food and Wine is located at the following location:

Frasca Food and Wine

HOURS & LOCATION

Monday – Thursday: 5:30 – 9:30
Friday: 5:30 – 10:30
Saturday: 5:00 – 10:30PM
Sunday: Closed

About Frasca: Frasca Food and Wine is the James Beard Award-winning restaurant in Boulder, Colorado. The creation of Master Sommelier Bobby Stuckey and Chef Lachlan Mackinnon-Patterson, their shared passion for Friulano cuisine and fine wine is reflected in the exquisitely prepared fare and a comprehensive wine list boasting over 200 varieties.

Historically found throughout Friuli, frascas were friendly and informal gathering places, a destination for farmers, friends, and families to share a meal and a bottle of wine. Identified by a tree branch hanging over a doorway portal, they were a symbol of local farm cuisine, wine, and warm hospitality. As the harvest came to a close, the branch would wither and change colors to indicate the end of the season. The frascas would then close their doors until the next year.

Now headed into its 15th year, Frasca Food and Wine still aims to honor the original frascas of Friuli-Venezia Giulia with world-class hospitality.

For reservations, menu, and additional details, please visit frascafoodandwine.com/.

Frasca Food and Wine | 1738 Pearl St. | Boulder, CO 80302.

Executive Chef Eduardo Valle Lobo

Photo by: Mike Thurk

Executive Chef Kelly Jeun

Photo by: Mike Thurk


TOMATO CARPACCIO

Ingredients

For the Strawberry Gazpacho

  • 3 types of Heirloom tomatoes cut very thin (whatever is great at your local farmer’s market)
  • 1/2 TBS of Chives
  • 1 TBS Olio Verde Extra Virgin Olive Oil

For the Zucchini Blossom Pesto

  •    5 pieces of Zucchini Blossoms
  •    1 Clove Garlic
  •    1/2 Cup Pecorino
  •    1/2 Extra Virgin Olive Oil
  •    Salt (to taste)

Method

Step 1: Blend all in a food processor.

Step 2: Assemble the tomatoes in alternating colors on a plate, drizzle with olive oil and garnish. (In the attached photo, we also added sliced almonds and cucamelon for garnish.)


Featured Recipes

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