Recipes   > Featured Chefs

Featured Chefs

For many top chefs, “organic” also means “good taste.” These innovative chefs share our commitment to the healthiest and most delicious ingredients possible, and they’ve visited our Carmel Valley Farm Stand to take part in events and Chef Walks. Check out the wonderful recipes they’ve shared with us.

Billy Quon
The Volcano Grill & Mai Tai Bar — Carmel Valley, CA
Stuffed Summer Squash Flowers
www.volcano-grill.com

Brandon Miller
Mundaka — Carmel, California
Braised Baby Leeks Vinaigrette
Fava Bean Crostini
Purple Potato Vichysoisse with Dill Crème Fraîche
Truffled Kohlrabi Purée
www.mundakacarmel.com

Cal Stamenov
Bernardus Lodge — Carmel Valley, California
Alaskan Halibut with Herb Crust
Apple-Pear Crisp
Basil Olive Oil
Carrot Cake Cookies
Garlic Mashed Potatoes
Grilled Shrimp with Cauliflower
Monterey Bay Sardines with Basil Potatoes and Tomato-Rosemary Vinaigrette
Mushroom Tarts with Garlic Cream
Pepper Salmon with Tabbouleh Salad
Roasted Beet Salad with Citrus Vinaigrette
Salmon Cured with Star Anise and Black Pepper
Stuffed Squash Blossoms with Chervil Sauce
Watermelon Granite
Yukon Gold Potato Risotto with Garlic Greens
www.bernardus.com

Craig von Foerster
Sierra Mar Restaurant at Post Ranch Inn — Big Sur, California
Baby Greens with Beets and Tarragon Vinaigrette
Fennel Panna Cotta
Honey Lavender Ice Cream
Sweet Gem Salad
Yogurt Dressing
www.postranchinn.com

Ed Espe Brown
Zen priest and author of several cookbooks, including the Tassajara Bread Book
Asian-Style Kohlrabi Carrot Salad
Luscious Salad
Potato Salad with Arugula and Garlic-Mustard Vinaigrette
www.peacefulseasangha.com

Jeffery Jake
The Carneros Inn — Napa, California
Pumpkin Gnocchi
Rhubarb and Fromage Blanc with Orange Sable Cookies
Roasted Fingerling Potato Salad with Celery, Olives, and Beet Greens
Shrimp and Kohlrabi Salad
Sugar Snap Pea Purée
Turkish-Style Fava Beans
Walnut and Apple-Filled Mini Pumpkins
www.thecarnerosinn.com

Jeff Rogers
Quail Lodge Resort — Carmel Valley, California
Carmel Valley Ratatouille
Central Coast Melon and Feta Salad
www.quaillodge.com

John Ash
Chef, author, and teacher
Sea Bass with Spicy Coconut Broth
www.chefjohnash.com

Lissa Kane
Piatti Locali — Mill Valley, California
Fava Bean Orzo
www.piatti.com

Mary Sue Milliken & Susan Feniger
Border Grill — Santa Monica and Las Vegas; Ciudad — Los Angeles
Minty Lime Coolers
Watermelon Lemonade
Zucchini Blossom Quesadillas
www.bordergrill.com

Nina Simonds
Chef, author, and teacher
Chicken and Vegetable Salad with Fresh Herb Dressing
www.spoonfulofginger.com

Sarah LaCasse
Earthbound Farm Executive Chef — Farm Stand, Carmel Valley, California
Brown Butter Raspberry Tart
Farm Stand Cacciatore Sauce
Farro Salad with Arugula, Edamame, and Tomato Vinaigrette
Hummus on Crostini Topped with Tabouli Salad
Multicolored Potato Salad with Heirloom Tomatoes and Green Beans
Raspberry Scones
Tomato-Fennel Galette
www.ebfarm.com

Suzanne Goin
Lucques — Los Angeles, California
Bittersweet Chocolate Shortcakes with Strawberries and Cream
www.lucques.com

Ted Walter
Passionfish — Pacific Grove, California
Roasted Baby Beet Salad with Mint Dressing
Spicy Baby Caesar Salad with Crisp Parmesan Chips
www.passionfish.net

Todd Fisher
Chef Todd Food Concepts — Salinas, California
Blackberry Fool
Warm Goat Cheese Salad
www.cheftoddfisher.com

Tony Baker
Montrio Bistro — Monterey, California
Homemade Mayonnaise
Smoked Chicken and Beet Salad
Sorrel Aioli
Vegetable Quinoa
www.montrio.com

Traci Des Jardins
Acme Chophouse, Jardinière, and Mijita Cocina Mexicana — San Francisco, California
Salad of Seasonal Beans and Roasted Beets with Sauce Gribiche
Vichyssoise
www.tracidesjardins.com