Recipe - Dilled Crab Salad on Artichoke Bottoms

Dilled Crab Salad on Artichoke Bottoms

Dill is the perfect herb for any picnic, we believe. The fresh brightness it adds to cold dishes refreshes in the summer months and helps cool the body. For this crab salad, we prefer not to use mayonnaise, and instead allow the dill and crab to stand on their own. The hint of sweet vinegar makes for a puckery taste, and serving it in artichoke bottoms makes it an easy yet somewhat elegant picnic hors d’oeuvre.

Edible East Bay Recipes

"Chef Wall’s first inklings of a culinary career began in Danville, California, at the age of 14, working as a busboy and prep cook at his godmother’s restaurant. At the age of 20 he was able to realize his dream and attend the California Culinary Academy, from which he graduated in 2000. An East Bay native, Wall was pleased to secure a coveted externship at Lark Creek Walnut Creek upon finishing his courses, where he first began creating classic and contemporary American cuisine. When his externship ended, he was hired on as a line cook. Excelling in that position, he was promoted to sous chef in 2004. In late December 2006 Wall was appointed to the role of chef. “I’m excited to be at the helm and creating flavors and dishes from my personal repertoire, which will always include local, seasonal, farm fresh ingredients. I believe the key to good dishes is to start with a stellar product. Use simple flavors that enhance those products and the dishes will shine. The best part about the job is supporting local ingredients whenever possible. “What’s in a name? If it’s local, seasonal or farm fresh then it’s all in our name.”

Edible San Francisco Spring 2007 - Delfina's Roasted Strawberries

"At Delfina, we like to serve these strawberries with our Carnaroli Rice Pudding. But they're also lovely with plain cake, a fresh cheese such as Quark or ch�vre, fruit sorbet, or, especially when still warm, topped with fresh cream."

Recipe Whole Cherry Sauce, Shuna Fish Lydon - Edible San Francisco

Cherries, although bright, have low acid content, making them a warm flavor and fantastic complement to both sweet and savory dishes. In making a garnish for David Lebovitz's olive oil ice cream (see recipe next page), I chose vinegars, instead of rich port or wine, to cook the cherries in. The fruit's truest nature then takes the spotlight and the nuances of olive oil and cherries can nestle in affectionately, without masking flavor or competing for attention. Feel free to forgo the blender and use cooked cherries as a compote. Either way, both these recipes create an elegant summer dessert!