• Julian Apple Cherry Cobbler
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    Chefs Featured Recipe

    September Recipe: Julian Apple Cherry Cobbler
    Fennel Mango Salad, Avocado Fritter, Hibiscus Essence

    Serves 6

    Coconut Pistachio Halvah Ice Cream

    1 cupheavy cream
    1/2 cupwhole milk
    1 cupcoconut cream
    1/4 cuppacked coconut flakes
    1/2vanilla bean, chopped
    2 largeegg yolks
    1/4 cupgranulated sugar
    1/4 cupcoconut liqueur
    1/2 cupcrumbled pistachio halvah

    Combine all ingredients in blender except coconut liqueur. Puree until smooth. Transfer to saucepan over medium heat. Bring to simmer, stirring constantly. Remove from heat. Strain through fine sieve. Cool completely. Add coconut liqueur. Place in ice cream machine. Add pistachio halvah. Process according to manufacturer's instructions. Transfer to chilled container. Cover tightly. Store in freezer.


    Apple Cobbler

    6Julian green apples, pitted, sliced into eighths
    1 poundpitted cherries
    1 tablespoonorange blossom water
    1 teaspoonalmond extract
    1/2 teaspoonvanilla extract
    1/4 cupapple schnapps
    1/2 cupalmond meal
    1/2 cupall purpose flour
    1/4 cuprolled oats
    1/2 cupunsalted butter, cut into small cubes
    3/4 cupbrown sugar
    1 teaspooncinnamon
    1/2 teaspoonall spice

    Preheat oven to 350°F. Combine apples, cherries, orange blossom water, almond extract, vanilla extract and apple schnapps in large mixing bowl. Sprinkle almond meal evenly atop. Toss until fruit is evenly coated with almond meal. Divide apples between 6 individual baking dishes. Add flour and oats to mixing bowl. Using fingertips or a pastry cutter, incorporate butter to a coarse meal, being careful not to melt butter. Mix in sugar and spices. Cover apples cherry mixture evenly with topping. Bake 30 minutes or until top is golden and juices are bubbling. Remove from oven. Place scoop of ice cream on top of each cobbler.


    August Recipe: Sesame Peppered Ruby Red Ahi Tuna
    Fennel Mango Salad, Avocado Fritter, Hibiscus Essence

    Serves 4


    1 small bulbfennel
    1 teaspoonchopped cilantro
    2 tablespoonshazelnut oil
    1 tablespoonwhite rum
    2 tablespoonsseasoned rice vinegar
    to taste sea salt and freshly ground black pepper

    Trim fennel bulb, reserving fronds for presentation. Cut bulb in half. Remove core. Slice thinly crosswise. Peel mango. Cut flesh from inner seed. Thinly slice. Transfer fennel and mango slices to mixing bowl. Add remaining ingredients. Season with salt and pepper. Toss gently.



    1/2 cupwhite sesame seeds
    1/2 cupblack sesame seeds
    4 6-ouncecenter cut sushi grade ahi tuna steaks, 1 inch thick
    2 tablespoonsall-purpose flour
    1/2 cupdried hibiscus flowers (Whole Foods, Smart & Final)
    1/4 teaspoonbaking powder
    1 cuplemon juice
    1lemon, zested
    1/2 cupunsalted butter
    2 tablespoonsalmond liqueur

    Place sesame seeds into two separate shallow bowls. Season fish on both sides with salt and pepper. Press one side of tuna into white sesame seeds and the other side into black sesame seeds. Add oil to heavy skillet over high heat. Sear tuna one minute on each side. Transfer to cutting board. Cut in half on bias.


    1 quartcanola oil for frying
    1/2 cuptempura batter mix
    4 6-ouncecenter cut sushi grade ahi tuna steaks, 1 inch thick
    2 tablespoonsfinely chopped basil
    1 cupcold soda water
    2avocados, seed removed, peeled, cut into eight wedges

    Heat oil in heavy sauce pot to 365°F. Whisk tempura batter, basil, paprika and water in mixing bowl. If mix is too thick add small amount of water. Dip avocados in tempura. Fry four wedges at a time 20 seconds or until golden brown. Transfer to paper towel lined plate.


    1 teaspoonblack sesame seeds
    1 teaspoonwhite sesame seeds
    1 teaspoonpink peppercorns, chopped
    1/2 teaspoontogarashi pepper
    1 teaspoondried parsley leaves
    4spring roll wrapper 7-inch square
    2avocados, seed removed, peeled, cut into eight wedges
    **canola oil spray
    4 frondsfennel top

    Preheat oven to 300°F. Combine sesame seeds, peppercorns, togarashi and parsley in small bowl. Fold spring roll wrapper accordion style in ½ inch increments. Fold 1 inch of one end onto itself. Secure with toothpick. Open fan. Lay on baking sheet. Spray with canola oil. Sprinkle with spice mixture. Bake 20 minutes or until brittle. Remove toothpick. Arrange tuna on center of warm serving plate, leaning one slice against the other. Mound salad behind and atop tuna. Spoon sauce onto plate. Secure fan with avocado fritters behind tuna. Garnish with fennel tops.


    Bon Appetit!

    - Executive Chef Bernard Guillas