CALIFORNIA CUISINE

It wasn’t until I moved to California in 2001 that I began to use fruit regularly in my savory salads. But at this point, I can’t think of any season where it isn’t fantastic. Strawberries, peaches, nectarines in the summer, apples and pears in the fall, citrus in the winter…This salad with the aged Balsamic and black pepper dressing is killer. And even though quinoa is Peruvian, it was the kale of two years ago here in California right? But for good reason, it’s got great flavor and texture and goes well with so many flavors. I will be nice with all of the summer vegetables folded in and served with the pan seared halibut. We’ll learn to make fresh chive oil to finish the dish and a chocolate and raspberry dessert to end the night on a sweet note.