SALT SPRING MUSSELS BY CHEF RICHIE FARINA

INGREDIENTS (Mussels)

12 oz. Salt Spring mussels, cleaned

1/4 C shallots, sliced

1 garlic clove, minced

1/2 C Rías Baixas Albariño (White Wine)

2 TB butter

1 TB fresh lemon juice

Salt

1/2 C parsley, minced

Extra virgin olive oil

(Olive Oil Powder)

3 ½ TB maltodextrin tapioca

3 ½ TB extra virgin olive oil

Salt

1. For the Olive Oil Powder: In a food processor add the tapioca maltodextrin and salt. Turn on the food processor and slowly drizzle in the olive oil until combined. The powder will become yellow once all absorbed. Store in airtight container until ready to use.

2. For the Mussels: In a large sauté pan or pot over medium-high heat, add a small amount of olive oil. Add cleaned mussels and salt. Sauté for 30 seconds, then add shallot and garlic. Add Albariño and cover with a lid.

3. Allow the mussels to steam open. Once all the mussels are open, turn down the heat and add butter to emulsify the sauce. Discard any mussels that do not open.

4. Turn off heat and add lemon juice. Adjust seasoning as needed.

5. Plating: Arrange mussels in a bowl, sprinkle olive oil powder and top with picked parsley

10 escargots, de-shelled and rinsed

1 TB extra virgin olive oil

1/4 C Rías Baixas Albariño (White Wine)

2 TB heavy cream

1 ½ TB Shallot, minced

1 tsp garlic, minced

2 TB fresh fennel whites, minced

2½ oz. Gruyère cheese

2 TB unsalted butter, cubed

1 tsp parsley, minced

1 tsp chives, minced

1 tsp tarragon, minced

1 TB fresh lemon juice

1 tsp salt

Pinch of Espelette pepper (or smoked paprika)

1. Preheat oven to 400 degrees.

2. Heat a small sauté pan over medium-low heat. Add extra virgin olive oil to coat. Once the olive oil is warm, add shallot, garlic, fennel and escargots.

3. Sweat vegetables together with escargots until shallots and garlic are translucent. Turn the heat up to medium-high and add white wine. Cook until the alcohol is almost evaporated.

4. Add heavy cream and reduce until large bubbles form and the sauce starts to thicken and cling to the pan. Remove from heat and slowly stir in one butter cube at a time to emulsify.

5. Season with lemon juice, salt, espelette pepper, chives, tarragon and parsley. Stir well to combine.

6. Plating: Spoon contents of pan on an oven-proof plate. Ensure that sauce covers escargots completely. Top with Gruyère cheese.

7. Place dish in oven for about 20-30 seconds or until the cheese is just melted. Serve warm.

1 medium spaghetti squash, seeds removed, halved

1 tsp kosher salt

1 lb. jumbo shrimp, peeled & deveined

4 garlic cloves, minced

1 shallot, minced

2 tsp red pepper flakes

1 lemon, zested & juiced

1 C Rías Baixas Albariño (white wine)

6 TB cold, unsalted butter

1 C dried apricots, sliced thin

1/4 C pine nuts, toasted

2 C kale, packed, sliced very thin

Salt and pepper to taste

Extra virgin olive oil

1. Rub cut side of squash with olive oil, season with salt. Place cut side down on a foil lined baking sheet. Roast for 30-40 minutes at 400 degrees, or until very soft and just starting to brown at edges. Cool enough to handle with bare hands. Use a fork to gently scrape the flesh from the skin of the squash. Reserve squash, discard skin.

2. Place a large cast-iron (or nonstick) pan over medium-high heat with 2 TB olive oil. When oil starts to shimmer and almost smoke, gently sprinkle the spaghetti squash around the bottom of pan in an even layer. Season lightly with salt and pepper. Cook over medium-high heat, without moving, for about 3-4 minutes. Gently flip to lightly brown and caramelize the squash on all sides.

3. Dry shrimp with paper towel. Lightly season with salt and pepper. Heat 2 TB olive oil in large sauté pan on high heat. Add shrimp and cook for about 2 minutes on each side, until just cooked through. Remove from pan and keep warm on plate.

4. Lower heat to medium, add garlic and shallots. Cook for about 2 minutes, stirring constantly, until soft and aromatic, being careful not to brown. Add red pepper flakes and lemon zest and cook for 10 seconds. Add wine and lemon juice and cook until at least half of the liquid has evaporated.

5. Add pine nuts and apricots to pan on medium heat. Add butter and reduce heat to low. Stir constantly until butter has melted and emulsified into the sauce.

6. Add kale to sauce, tossing to coat, until wilted. Check seasoning of sauce and adjust if necessary. Add shrimp and gently toss until just warmed.

7. Plating: Divide squash among 4 plates. Divide shrimp and kale over squash and drizzle with extra pan sauce. Garnish with extra virgin olive oil.

INGREDIENTS

(Romesco Sauce)

1/2 TB sunflower oil

1 red bell pepper

1 tomato

1/2 yellow onion, sliced into 1-inch rings

1 TB pine nuts, toasted

1 clove garlic, sliced

1/4 TB Sambal chile paste

1/4 TB Chipotle peppers, ground

1/3 tsp smoked paprika

Pinch of smoked sea salt

Splash of Rías Baixas Albariño (white wine)

Splash of Sherry vinegar

Pinch of salt

1 ½ TB extra virgin olive oil

1 TB sunflower oil

(Charred Octopus)

4 oz. octopus tentacle

3-4 small Yukon gold potatoes

3-4 cherry tomatoes

1 lemon wedge

Salt and pepper to taste

Olive oil

1. For the Romesco Sauce: Toss peppers, tomatoes, and onion in oil and place on a hot grill.

2. Grill for 5-10 minutes, until bell peppers and tomato are blistered.

3. Skin and seed tomatoes and peppers.

4. Rough chop onion, seeded tomatoes and peppers and place in sauce pot.

5. Add the rest of the ingredients EXCEPT the oils. Simmer for 10 minutes.

6. Place mixture in a food processor and emulsify with oils until smooth.

7. For the Octopus: Place cherry tomatoes in a cake pan and submerge in olive oil. Bake at 350 degrees for 20 minutes, or until tender. (Caution! Oil will be very hot.)

8. Drizzle octopus with olive oil and place on grill, cook until both sides are slightly charred (2-3 minutes each side).

9. In a fryer or sauté pan, heat 1 TB olive oil over medium-high heat and cook potatoes until crispy. Once done, toss with salt and pepper, and a heaping spoonful of Romesco sauce.

10. Plating: Place potatoes in the center of plate, slice charred octopus and arrange around potatoes. Garnish with cherry tomatoes, lemon wedge, and drizzle of olive oil. Season with a pinch of salt.

(Cheesy grits)

1 C stone ground coarse white grits

3 C water

4 TB butter

2 TB Mascarpone cheese

4 slices provolone cheese

1½ tsp salt (add more to taste)

(Shrimp)

1 pound shrimp, peeled and cleaned

1 TB smoked paprika

1/2 tsp cayenne pepper

1 TB onion powder

1/2 TB garlic powder

3/4 tsp salt

1 tsp dried thyme

1 tsp oregano

1 TB olive oil

1/2 C Rías Baixas Albariño (white wine)

1/2 C chicken stock

1 TB butter

(Garnish)

2 thinly sliced radishes, ¼ C chopped chives, 1 TB black sesame seeds

1. For the Grits: Bring 3 C water to boil in a heavy bottom pot. Slowly whisk in grits and add salt. Simmer and stir the grits every 3-5 min or so for 1 hour until smooth. Add butter and cheese; season to taste. Keep warm.

2. For the Shrimp: Combine spices, reserve ½ tsp of spice mix, rub shrimp with the remainder of spice mix to coat thoroughly.

3. Heat oil in a sauté pan over medium-high heat until shimmering. Add shrimp and saute on both sides until cooked through. Remove from pan.

4. Keep the sauté pan on low heat and deglaze with 1/2 cup of Rías Baixas Albariño. Once wine is almost evaporated, add chicken stock and remaining ½ tsp of the spice mix. Add 1 butter and reduce liquid by half.

5. Plating: Spread grits on a plate, top with sauteed shrimp. Pour reduced sauce gently over shrimp and grits. Garnish with sliced radish, chopped chives and black sesame seeds. Serve immediately.

1 C Katsubushi (or fish stock)

2 TB unsalted butter

1 pc Dashi Konbu, 3”x3” (or Nori seaweed)

2 oz. Hamakua Al’i Mushrooms (or Shitake)

3 pcs dried sardines

1 ear Kahuku corn (or yellow corn), shucked and puréed in a food processor

1 TB canola oil

1. Season fish fillets with salt and pepper in a non-stick pan. Sauté side down in hot pan skin side until crispy (about 3 minutes), turn over for 1 minute. Remove and let rest.

2. In empty pan, sweat Tokyo Negi in 1 tablespoon of melted butter. Season with salt and pepper. Cover pan and cook until tender.

3. In a saucepan, sauté mushrooms in canola oil, slowly add Madeira. Scrape any bits left on the bottom of the pan to deglaze, remove to a medium bowl.

4. To saucepan: Combine 2 cups of water (or 2 cups fish stock), Konbu, and sardines. Simmer for 5 minutes, bring to a boil and add Katsubushi. Turn off heat, stir for 1 minute and strain the broth through a fine mesh sieve into a heatproof bowl. Season with salt.

5. Add corn purée and broth to sauce pan and simmer for 10 minutes. Add salt and pepper as needed, strain through a fine mesh sieve into a heatproof bowl.

6. Add broth back into the saucepan and reduce to desired taste. Finish with 1 tablespoon of very cold butter, rotating the pan to stir and allow the butter to emulsify slowly into the broth.

7. Plating: Place Tokyo Negi in the middle of the plate, layer mushrooms, place fish skin side up on the Negi and finish with sauce. Garnish with garlic flower or micro herbs.

MOQUECA BY CHEF SARA HAUMAN

3 TB butter

1 medium yellow onion, finely diced

1 bell pepper, finely diced

6 garlic cloves, sliced thinly or minced

1 lb. ripe tomatoes

1/2 tsp white peppercorns

1/2 tsp black peppercorns

1/2 tsp cumin

3 TB freshly minced or ground turmeric

3 TB fresh ginger, minced

1/3 C red palm oil

1 13.5 oz. can coconut milk

1 TB fish sauce

8-10 oz. mussels or clams, cleaned

8-10 oz. firm white fish (such as cod or halibut), cut into 2” cubes

8-10 oz. fresh bay scallops

1 lime

1/2 C fresh cilantro

Jasmine rice (3/4 C per serving)

1. In a heavy bottomed pan, melt butter and add the diced onion, bell pepper and garlic. Add a pinch of salt and cook on medium heat for about 5-7 minutes, stirring frequently, until vegetables have softened.

2. Place the tomatoes, peppers, cumin, turmeric, ginger and red palm oil in a blender and blend on high until the mixture is smooth and thick. Add this mixture to the cooked peppers and onions. Gently simmer for 18-20 minutes, stirring occasionally to reduce and let color darken.

3. Add the coconut milk, fish sauce and more salt as desired. Stir to combine.

4. Arrange the white fish in the stew in an even layer. Add the mussels and continue to simmer, without disturbing the fish, until the mussels have opened (discard any mussels that do not open).

5. Add the bay scallops and then remove the stew from the heat, allowing the scallops to gently cook for a few minutes in the hot liquid. Finish with the juice of one lime.

6. Serve the moqueca with coconut jasmine rice. Garnish with fresh cilantro and a few lime wedges.