Culinary Currents Shares the Shooters' Secrets

Welcome to ! This week we launch the restaurant recipe portion of Culinary Currents. Bringing favorite recipes created by Coastal Chefs will be our goal here with the hope that all of you will make requests and encourage your favorite restaurant to share their secrets.

Our first featured Chef is Steven Long who will take the helm of Surf Spot when it opens at the end of the year in the parking lot. Raised in Daly City, Steven had eyes on Pacifica long before I met him in the '90s.

The '90s were a time of culinary invention as well as the time when the Slow Food movement developed roots in the U.S. A return to traditional farming and cooking methods occured at the same time Molecular Gastronomy enjoyed it's early great successes, the culinary world seemed without frontier. These are times in which Steven and I first met.

Honored is how I feel when I say Steven Long was a protege of mine in the early days of his career. We worked together in many iterations since those early days and I must say that the way Steven approaches everything he does, he does not stay anyone's protege for long. 

Steven's dedication to the culinary experience and love of fun made him the obvious choice for the Chef's position at Surf Spot. This week in Culinary Currents Steven shares a recipe for one of the items on our opening menu, Indonesian Hamachi Shooters.

Hamachi Shooters

-8 ounces Sashimi grade Hamachi, Tuna or Salmon, sliced

-Daikon Kim Chi, diced

-Pickled ginger, the red kind in little strips (julienned)

-micro greens (lettuce and greens in their dicotyledon sprout phase(available at Trader Joes)

-Furikake, dried seaweed and sesame sprinkles. Many varieties are available.

-Ponzu sauce

Make these shooters by assembling them in the manner demonstrated in the second video. Ponzu sauce first, then a slice of Hamachi. A few cubes of daikon Kim Chi, some micro greens and ginger provide texture and the Furikake balance things out with a toasty note.

Simple, balanced flavors and presentations will be the focus of the food Steven and I offer at Surf Spot. 

Next week Steven is back with a cocktail lesson as a part of our seasonal and holiday feature.

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