Monterey Recipes From Local Chefs

Monterey, California, is celebrated for its stunning coastline and dynamic food culture. Even our meeting venues offer distinctive farm-to-table dining experiences. From exceptional cuisine to award-winning cocktails, Monterey provides a sensory adventure for food enthusiasts. Explore the innovative culinary creations from local chefs and discover must-try recipes from some of the area’s top establishments.

Lychee Lemon Drop from the C Restaurant at the Intercontinental The Clement Monterey

At The C Restaurant, innovation is the secret ingredient in their seasonal menu. The latest addition? The Lychee Lemon Drop, an irresistible cocktail that marries bold flavors with finesse. This cocktail is a bold choice for autumn. The Lychee Lemon Drop is a testament to the growing talents of David Juarez, one of the county’s most promising mixologists.

Ingredients:

• 1.5 oz Blanco Tequila (Lalo recommended)
• ½ oz Triple Sec
• 1 oz Fresh Lemon Juice
• 1 oz Spicy Honey
• 1 oz Lychee Syrup

Directions:

• Shaken
• Double strained
• Served in a martini glass with a Tajin-sugar rim

Striped Bass with Apple, Matsutake, and Mussels from Monterey Plaza Hotel & Spa

Ingredients:

• 4ea 5oz portions of striped bass (skin on)
• 2ea Fuji Apples
• ¼ c apple juice
• 2T curry paste
• 2T Chopped ginger
• 3T sake
• 1 bu Garleek
• ½ C Pickled apple
• 3T Toasted Hazelnuts
• 4ea Mussels
• 2T Butter
• ¼ C Canola/Grapeseed/Avocado Oil
• 1T chopped thyme
• 2oz Sliced Matsutake
• 3T hazelnut oil
• 1ea lemon

Directions:

Apple Puree

1. Slice apples in quarters removing the seeds
2. Toss with 2T canola oil, curry powder
3. Roast in an oven covered at 350 degrees for 15 minutes
4. Take out of the oven and blend in a high-speed blender until you reach a very smooth consistency
5. Season with Salt and Pepper to taste
6. Adjust the sauce consistency with apple juice so mixture is not too thick

Apple & Garleek

1. Wash your garleek vey well
2. Slice as thin as possible
3. On medium heat add 3T of canola oil and sweat the garleek until it softens (3-4 minutes)
4. Slice the pickled apple into a similar size as the garleek
5. Add it to the pan and warm the mixture slightly
6. Set aside until you plate.

Matsutake

1. Wash with a damp cloth to remove debris
2. Slice thinly
3. Steam gently in a small pot with the juice of half a lemon and hazelnut oil
4. Season with a pinch of salt and fresh pepper
5. The mushrooms will cook quickly (1-2 minutes)

Striped Bass

1. Pat the fish dry
2. Season with salt and pepper
3. Use a non-stick pan and heat under medium high heat
4. Add 2 T oil
5. When the oil is hot, place the fish skin side down
6. Wait until the skin is crispy, 4 minutes and flip to the other side
7. Continue to cook for 2-3 minutes or until the fish is just cooked

Mussels

1. Steam the mussels in a small pot with sake & ginger
2. Cook until the mussels just open
3. Once they do add 2 T butter and whisk to emulsify the sauce

Plating

1. Place 1 T of apple puree in the center of the plate
2. Place the seasoned fish on top
3. Scatter two spoonful’s of the garleek around to make a nest
4. Pour the mussels sauce around the plate to moisten the dish
5. Garnish with two mussels, a few slice of matsutake mushrooms and the crumbled toasted hazelnuts

Wine Pairing

1. Cotes du Jura “Les Rondos” Chardonnay, Domaine Courbet 2022

About the Chef: Michael Rotondo

Chef Michael Rotondo serves as the Executive Chef at the Monterey Plaza Hotel & Spa in Monterey, California, where he leads the culinary vision for its dining venues: Coastal Kitchen, Schooners, Tidal Coffee, Lobby Lounge, and Banquets. With a stellar career in Michelin-starred restaurants and Forbes 5-Star hotels, Rotondo has held key leadership roles at the Ritz-Carlton San Francisco and Four Seasons Resort Palm Beach. In 2008, he was honored as the “Most Promising Chef” at the prestigious Bocuse d’Or competition. At Monterey Plaza, he passionately curates seasonal menus inspired by the vibrant local ingredients of the Monterey Peninsula.

Cioppino from Monterey Bay Aquarium

Ingredients:

• ¼ Cup Olive Oil
• 2 Large Onions
• (Small Diced)
• 4 Bay leaves
• 1 Tbsp. Chili Flakes
• 1 ½ Tsp. Kosher Salt
• 6 Large Garlic Cloves
• (Minced)
• 1 Tbsp. Ground Black Pepper 1 ½ Tbsp. Saffron
• (About 35 Threads)
• ¼ Cup Tomato Paste
• ½ Tsp Fresh Oregano
• (Fine Chopped)
• 48 Fluid Ounces Blended
• Plum Tomatoes
• (Canned)
• 2 Cups Pinot Grigio
• 4 Cups Canned Clam Juice
• 24 Clams
• (Littleneck or Cherrystone)
• 1 ½ lbs Shrimp Size 31/35
• (Peeled & Deveined)
• 2 ½ lbs Bay Scallops
• 1 ½ lbs Pacific Rock Fish
• (Cut into bite sized pieces)
• 1 Cup Curley Parsley
• (Chopped)
• 4 Tbsp. Lemon Zest

1. Heat Olive Oil in a Large soup pot on medium heat until hot (about 1-3 minutes)
2. When hot, saute Garlic, Onions, Chili Flakes & Bay Leaves on medium heat until Onions are translucent (approximately 5-7 minutes)
3. Stir in Tomato pasted and cook for an additional 2 minutes stirring constantly
4. Add white wine and reduce by one half
5. When reduced add Plum Tomatoes, Saffron & Clam Juice brining to a light simmer
6. After soup has simmered for one hour add clams until they are just about open (approximately 5-7 minutes)
7. When open, remove and transfer to a bowl for holding as to not overcook
8. Add Shrimp Scallops & Rockfish to the broth and let cook for 3-5 minutes
9. Season with Salt and Pepper to taste
10. When cooked return the cooked clams to the pot
11. Stir in Lemon Zest, Parsley & Oregano & let steep for 5 minutes
12. Serve in large bowls
13. Note: Broth may be made 1-2 Days ahead if desired

Beets, Squashes and Burrata, Cranberry Mostarda, Candied Seeds, Foccacia from The Quail

Baby Beets

• Baby Beets (yellow & cioggia) 2# of each
• Orange Juice 4 cups
• Water 2 cups
• Fresh Bay Leaves 2 each
• Fresh Thyme
• Fresh Rosemary
• Whole Black Peppercorns
• Whole Coriander Seeds

1. Preheat oven to 325°F
2. Place beets and aromatics (thyme, rosemary, bay leaf & peppercorns) in 2 separate roasting pans, divide the orange juice and water between the two pans and cover with aluminum foil
3. Place beets in the oven and cook for 45 minutes
4. As soon as the beets are done uncover them and let them sit until they reach room temperature
5. Peel with a towel, label and store separately

Sage Brown Butter

Ingredients:

• Fresh Sage 1oz
• Butter 1/4 lb

Directions:

1. Pick and clean the sage leaves
2. Melt the butter over medium heat and add the sage leaves
3. Cook over medium heat until the sage is crispy and the butter starts to brown, scraping the bottom of the pan with a spatula
4. Take off heat and carefully strain through a strainer and a coffee filter
5. Cool down, label and store

Brown Butter Squash

Ingredients:

• Brown Butter 1/4 cup
• Squash 1 each, on the larger side

Directions:

1. Dice the squash in 1 inch pieces and set them aside.
2. Grab a small vacuum sealer bag and place the squash and the brown butter inside and seal them flat.
3. Using an immersion circulator set the temperature of the water bath to 185*F, once temperature has been achieved add the squash and cook for 35 minutes
4. Once the time has elapsed remove the bag from the water bath and allow to cool to room temperature. The butter will slowly solidify, if this happens place the bag in warm water to allow the butter to melt and then drain the squash and reserve the butter; use it to drizzle over your burrata.

Cranberry Mostarda

Ingredients:

• Yellow Mustard Seeds 2 tablespoons
• White Wine ¾ cup
• Cinnamon Stick 1 each
• Fresh Ginger ¼ root
• Whole Cloves 5 each
• Sugar 1.5 cup
• Champagne Vinegar 1 cup
• Cranberry Juice ¾ cup
• Mustard Powder 1 tablespoon
• Dried Cranberries 2 cups
• Orange Zest 1 teaspoon

Directions:

1. In a small bowl, soak the mustard seeds in the wine at room temperature overnight.
2. Wrap the cinnamon stick, ginger and cloves in a piece of cheesecloth and tie closed
3. In a saucepan, whisk the mustard seeds, wine, sugar, vinegar, cranberry juice and mustard powder and bring to a boil
4. Add the spice bundle and cook over moderate heat, without stirring, until the syrup coats the back of a spoon, 25 minutes
5. Discard the spice bundle
6. Stir in the cranberries and orange zest and let the mostarda cool completely
7. Season with salt and serve; stir in water by the tablespoon if it seems too thick

Candied Seed Tuille

Ingredients:

• Sesame Seeds 50 grams
• Butter 50 grams
• Orange Juice 1 tablespoon
• Liquid Glucose or Corn Syrup 25 mil
• All Purpose Flour 25 gram
• Powdered Sugar 75 gram
• Poppy Seeds 15 gram

Directions:

1. In a saucepan, melt the butter. Add the orange juice and glucose and gently warm the ingredients
2. Sieve the flour and add it to the orange mixture along with the icing sugar and seeds. Leave to rest for about 1 hour
3. Preheat the oven to 180°C
4. Using a palette knife, spread the mixture thinly onto non-stick baking mats and cook in the oven for 12 minutes
5. Leave to cool. When the mixture has cooled but is still pliable, score with a sharp knife, cutting the brittle into squares. Once completely cool, break apart the squares of brittle and serve

Foccacia

Ingredients:

• Water 4 cups
• Honey 2 tablespoons
• Yeast 1/4 oz
• All Purpose Flour 10.5 cups
• Extra Virgin Olive Oil 3/4 cup

Toppings:

• Maldon Sea Salt 2 tablespoons
• Fresh Rosemary 1/4 cup

Directions:

1. Place water, honey and yeast in the bowl of the kitchen aid and bloom the yeast for 10 minutes. Water needs to be around 110*F, optimal for the yeast to develop.
2. Add the flour, and mix on speed 1 with the dough attachment until the dough just comes together.
3. Set the speed to 3 and work for about 8 minutes.
4. Take the dough out of the bowl and roll into a ball, place back in the mixing bowl with half of the EVOO, allow to rise double in size. Split the dough in 2 balls, add the rest of the oil to 2 baking sheets, stretch the dough out and dock with your fingers, allow to double in size, dock again and bake at 325F for 20 minutes, rotating half way.

Root Vegetable Quinoa Risotto from Hyatt Regency Monterey Hotel & Spa

Ingredients:

• 100g White Quinoa
• 25g Yellow onion finely diced
• 20g Olive oil
• 125g Fresh green peas
• 60g Fresh green Peas pureed
• 350ml Vegetable stock
• 30g Pea shoots
• 50g Turnips
• 50g Baby Carrots
• 35g Black Trumpet Mushrooms
• Salt & Pepper to taste

Directions:

1. Add Olive oil into a saucepan and sweat the onions in medium-low heat until soft and translucent
2. Add Quinoa to the onions and stir to coat the cereal in the oil.
3. Add half of the stock to the pan and bring to a gentle simmer. Make sure it retains constant heat and stirs as it cooks. It should take 20 minutes as the quinoa absorbs the stock and begins to swell. Add the remaining liquid as it is absorbed, and season with salt and white pepper.
4. In a blender, add the 60g fresh green peas with a splash of ice water and pulse into a puree
5. When the Quinoa is cooked and tender, remove it from the heat and add the puree and fresh green peas. Fold all around and check for seasoning, S&P to taste.
6. Blanch, the vegetables al dente, keep them separate and Incorporate them into the risotto mix before serving.

Halibut Stuffed Shrimp from Portola Hotel & Spa

Ingredients:

• 6 tbsp butter
• 1lb of halibut
• 16 oz. shrimp
• 4 tbsp brandy wine
• 8 tbsp milk
• ½ cup of stuffing mix
• ¼ cup green onion chopped
• ½ of Old Bay seasoning
• 1 tsp salt
• 1 tsp pepper
• 1 bell pepper thinly sliced

Sauce

• 1lb diced mushroom
• 1 tsp garlic
• 2 tsp white onion
• 2 tsp melted butter
• 3 tsp lemon juice
• ½ tsp dill seasoning
• ½ cup of white wine

Directions:

1. Preheat oven to 350
2. Melt 6 tbsp. of butter in a medium saucepan
3. Remove from heat and mix the melted butter, halibut, 8 oz. of shrimp, brandy wine, milk, stuffing mix, green onion, Old Bay seasoning, salt and pepper into a food processor
4. With the other 8 oz. of shrimp, cut down the center so that the shrimp lays flat, but do not cut all the way through
5. Place shrimp on a baking sheet, then add the stuffing mixture on top of each
6. Place one thin slice of red bell pepper on each shrimp for garnish
7. Next, make the sauce by mixing all the sauce ingredients in a bowl
8. Pour the sauce on top of the stuffed shrimp
9. Bake for 15 minutes