Father's .Day

Break out of the meat-and-potatoes routine this Father’s Day. In light of the fact that many dads are watching their cholesterol and cutting back on red meat, this menu favors the bounty of the sea – and makes dads feel like they’ve gone fishin’ without ever leaving the house. Start with Chef Tony Liu’s sea bass crudo – the oceanic cousin to beef carpaccio. Simple garnishes of lemon juice and olives don’t mask the sweet flavor of the thinly sliced fish. The spiciness of arugula and peppered bacon in Chef Matt Murphy’s salad is offset by a pungent sweet and sour citrus vinaigrette. Use Chef Kerry Sear’s Spiced Copper River Salmon recipe to take advantage of the fleeting Copper River salmon season, which runs mid-May to mid-June. For those who are truly health conscious, substitute boiled or baked potatoes for the rather decadent lobster-mashed potatoes featured in the recipe. Pastry Chef Elizabeth Belkind’s Meyer lemon ice cream with candied lemon zest and scones serves as a balanced finale to this light and festive meal.



Chef Tony Liu of August
Sea Bass Crudo with Fennel and Ligurian Olives
Chef Matt Murphy of FQB
Arugula and Spinach Salad with Shaved Parmesan, Peppered Bacon and Citrus Vinaigrette
Chef Kerry Sear of Cascadia
Spiced Copper River Salmon, Lobster Mashed Potatoes, Garlic Chive Puree
Pastry Chef Elizabeth Belkind of Grace
Meyer Lemon-Poppy Seed Ice Cream with Meyer Lemon Scones