Recipes
    June 20, 2018

    Opah Ceviche

    The center loin cut of the Opah can be used like albacore in a variety of raw applications. Here chef…
    Recipes
    June 20, 2018

    Char Siu Opah

    Chef Willy Eick from Mission Avenue Bar and Grill combines flavors from around the world, and uses hyper locally sourced…
    Techniques
    May 24, 2018

    One Spot Prawn – Two Dishes

    Rob Ruiz is not only one of the best sushi chefs in San Diego, but he also is a strong…
    Tool Kit
    April 29, 2018

    Moribashi Plating Chopsticks

    Plating chopsticks allow you to plate things in very precise ways that traditional tweezers don’t allow you to do. You…
    Ingredient Spotlight
    June 12, 2018

    What is Uni – The Legend of San Diego Uni

    The Start in Uni While Dave Rudie was attending Edison High School, he took a summer snorkeling class. “I was…

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    1 / 12 Videos
    1

    How to Debone a Pig for Porchetta / Chef Accursio Lota / Breakdown

    16:57
    2

    Opah Breakdown / Tommy Gomes / Underutilized Species

    11:50
    3

    Opah Ceviche | Chef Willy Eick | Underutilized : Opah

    00:49
    4

    The Dark Side Opah | Chef Willy Eick | Underutilized : Opah

    01:08
    5

    Opah with a Chinese Twist | Chef Willy Eick | Underutilized : Opah

    01:01
    6

    Dry Aged Beef Cave Man Style || Chef Mikel Anthony

    01:18
    7

    PLAYING WITH FIRE! uncontrllable element: Campfire with Chef Andrew Bachelier

    01:37
    8

    POTATO CHIP GLASS Molecular Gastronomy by Chef Chris Anderson

    02:44
    9

    THE FILET MIGNON OF TUNA: Cheek to Fin by Chef Rob Ruiz

    01:50
    10

    A5 WAGYU and an OLD WORLD TECHNIQUE by Chef Steve Brown

    03:08
    11

    No Waste Yellowtail by Davin Waite

    01:36
    12

    Ultimate Grains Milled Fresh // Hand Shaped Bread // Prager Bros Bakery

    03:24
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