by Anneli Rufus
Lewis Rossman, the executive chef of Sam’s Chowder House in Half Moon Bay, gave viewers an inside view of his lobster roll and demonstrated a rock cod recipe on Tasteable: California, a new TV series in which chefs at noted Golden State restaurants show off some of their best-selling dishes.
Series host and TasteTV founder André Crump told me that each half-hour episode is designed as a kind of patchwork, spanning a wide range of restaurant types, personalities and food-and-drink recipes that represent California’s culinary diversity.
Rossman characterized his approach to cooking as he strode through the restaurant’s kitchen and past its stunning sea views in Episode 1.
“My philosophy is based on balance… a little bit of sweet, a little bit of salty, a little bit of acid, a little bit creamy” — not to mention merging the fruits of the sea with the fruits of the land, always spotlighting the local and seasonal, he said.
Served on a brioche-style bun, each lobster roll contains as much meat as a whole pound-and-a-half lobster, Rossman revealed.
Then he demonstrated his rock cod dish, searing local rock cod in one oiled pan while sautéeing local kale in another and warming agave nectar-sweetened pumpkin purée in a pot. Because cod is not an overly rich fish, it balances well with the earthiness of pumpkin and kale, Rossman explained while finishing the dish with brown butter.
You can click on each picture to enlarge.