PERREAULT Magazine March 2014 - Page 83

GRILLED

MIGNONETTES

French for 'Cute Filet’

w/Baby Portobello Mushrooms

Dijon Mustard

Tamari

Fresh garlic

Rosemary

Extra Virgin Olive Oil

Fresh Pepper

Mix all ingredients and marinade the Mignonettes for a couple of hours.

BABY TRI-COLOR PARMESAN JEWEL POTATOES

Farmer’s Market Potatoes

Olive Oil

Sea Salt & Fresh Pepper

Parmesan

Boil potatoes first. Mix oilive oil, salt & pepper, parmesan. Add all ingreadients in fryin pan until parmesan is brown and crispy.

WILD ARUGULA SALAD

Heirloom Cherry Tomatoes

Avocado

Toasted Pine Nuts

Fig Balsamic Vinegar

Extra Virgin Olive Oil

Fresh Pepper

Chef Robin Hathaway

is PERRY'S AT THE BEACH's CHEF

located in Santa Monica, CA

CHEF~BAKER~CATERER~PRIVATE~RESTAURANT CONSULTANT~TRAINING~COSTING~

Research & Development for Nutritionally Designed Meals for Clients

Catering Reality Show Pilot Cooking Shows ~Regular Guest Chef~

Robin Hathaway can be reached at FlavorQueen@hotmail.com

Perreault Magazine / March 2014 83