Friday, October 04, 2013

Exploring Abalone with Art Culinaire


Art Culinaire debuts issue number 107 with a feature on abalone and six recipes from Chef David Kinch celebrating the marine animal. Called the “underdog in the world of seafood,” abalone is abundant along the California Coast and is a favorite ingredient of the chef. Explore his recipes for Abalone and Pumpkin with Chicken Dashi and A Winter Tidal Pool, a Manresa signature dish in the recent issue, available at these retailers.