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.