Gambas with Fennel

There is nothing more I love to eat than head-on shrimp and Sauce Américaine. As you can see, this dish is very similar to Gambas with Fennel, almost identical, just missing two components with the addition of fennel blossoms, to give the fennel cream a little more of the fennel taste!

Here are Gambas, with a Fennel Cream, Fennel Blossoms, Saltwort, and a Sauce Américaine Foam.


It’s snowing outside. It’s fucking freezing too. It’s unbearably chilly near my window. And all I want is this Romescada with Monkfish, Octopus, and Gambas.

Happy New Year & Happy Holidays!!!

Gamba in Sauce Américaine

There is nothing I love more than prawns and Sauce Américaine. These gambas or prawns are quite large; you can’t really tell in the photo, but they are seven to a pound.

This is one piece of Gamba in Sauce Américaine with Toasted Baguette and Micro Cilantro.

Seafood Medley Fettuccine

Sometimes Mr. Phishfeed gives me very specific requests in what he wants to eat and other times, he wants me to free-style. I forget which one he wanted when I created this but it’s basically a Medley of Seafood (Day Boat Scallops, Prawns, Octopus) in a Sauce Américaine with Housemade Fettuccine and Micro Spanish Tarragon.


Romescada is a rustic seafood stew from Catalan, Spain. Romescada and Romesco sauce are very similar, in ingredients, but differ in method. Romesco is typically made with fresh and dried red peppers, roasted almonds and hazelnuts, garlic, and day-old bread fried in olive oil. These ingredients are then pounded together (or whirled in a food processor), and olive oil is added until the mixture resembles a reddish mayonnaise.

Romescada is reminiscent of bouillabaisse. Often, the stew has monkfish or any other firm-fleshed white fish, such as sea bass, and any type of shellfish, bivalve, or cephalopod.

In my version, I have head-on prawns, little neck clams, and squid.

Blue Hawaiian Prawns & Bottarga Risotto

Customers often ask me what goes on the tasting menu? Honestly, it’s whatever I feel like doing. We want to strive for seasonal dishes and sometimes when we have an excessive amount of proteins or a specific ingredient, in this example, Blue Hawaiian Prawns, I have to use it on the tasting menu.

The Blue Hawaiian Prawns come with a Risotto cooked with clam juice and shaved Bottarga.