CHEF PROFILE

SIMPLY FRESH

The Lodge at Torrey Pines’ New Executive Chef Kelli Crosson presents the flavors of spring

As a chef, is it important to be part of a thriving culinary community? Absolutely, on many levels. On a personal level, I need colleagues to talk to who are in similar situations. As far as food goes, the community continually keeps me learning, inspired, and pushing the culinary envelope.

Do you have a personal soft spot for any dishes on the current menu at A.R. Valentien? At this time of year, I admit I crave wild mushrooms, especially morels mushrooms with fresh English peas and ramps. Ramps are pungent wild onions that have the flavor of blended garlic and onion. And duck, always duck! The Roasted Liberty Duck Breast is one of the most popular items on our menu and I must admit, it is one of my all-time favorites.

What can we look forward to finding on the menu this spring? As a chef, I love this time of year because many intriguing vegetables are sprouting up again! Besides ramps, which grow in the wild, I am procuring tender asparagus, tangy radishes, flavorful artichokes, and juicy berries to inspire and highlight our dishes. It is inspiring to introduce springtime ingredients to the signature dishes at A. R. Valentien. ✲

Roasted Liberty Duck

DONNY MICHEL

It’s easy to be swept away when we enter A. R. Valentien, the signature dining room at The Lodge at Torrey Pines. Appointed with intimate leather booths and an inviting outdoor terrace, it features stunning views of Torrey Pines Golf Course and beyond. But we are equally swept away by the menu. Recently, Kelli Crosson, who has been a member of A. R. Valentien’s culinary team for almost thirteen years, took the helm. She now oversees the culinary operations for the entire resort with a fresh culinary perspective that deserves our attention.

Why is simplicity important to you when creating a dish? Conveying simplicity through dishes allow fresh and flavorful ingredients to shine. It shows that we’re using and highlighting the best ingredients, instead of hiding them behind a variety of sauces or garnishes.

With a bounty of fresh produce and provisions at your fingertips, what ingredients are you finding most inspiring this spring? Spring is the best! We come off the heavy winter bounty of squash, potatoes, and cabbages, and begin to lighten up. I love spring onions, green garlic, and the idea that some citrus (typically winter fruit) hangs on the trees until May, which allows us to keep things bright.

DONNY MICHEL